Perfect Grilled Swordfish: Step-by-Step Guide

Grill swordfish steaks for 5-6 minutes per side over medium-high heat (375-400°F) until they reach 145°F internal temperature. Use 1-1.5 inch thick steaks, lightly oil the fish, and avoid moving it frequently to prevent sticking. This method delivers perfectly seared exteriors with moist, flaky interiors every time.

Why Swordfish Excels on the Grill

Swordfish stands apart from delicate fish varieties with its firm, meaty texture that holds up exceptionally well to direct heat. Unlike salmon or tilapia, swordfish steaks won't fall apart on the grill grates, making them ideal for beginners and experienced grillers alike. The natural oil content keeps the flesh moist during cooking while absorbing smoky flavors beautifully.

Your Swordfish Grilling Roadmap

Pre-Grill Preparation: Setting Up for Success

Start with properly thawed swordfish steaks of uniform thickness (1-1.5 inches). Thicker cuts prevent overcooking while maintaining structural integrity. Pat the steaks thoroughly dry with paper towels—this critical step creates the perfect sear by preventing steam from forming between the fish and grill grates.

Season simply with kosher salt and freshly ground black pepper 15 minutes before grilling. For enhanced flavor, create a light marinade using olive oil, lemon juice, minced garlic, and fresh herbs like rosemary or thyme. Limit acidic marinades to 30 minutes maximum to avoid 'cooking' the surface of the fish.

Steak Thickness	Prep Time	Grill Temp	Cook Time Per Side	Internal Temp
1 inch	15 min seasoning	375-400°F	4-5 minutes	140-145°F
1.25 inches	20 min seasoning	375-400°F	5-6 minutes	140-145°F
1.5 inches	25 min seasoning	350-375°F	6-7 minutes	140-145°F

Source: National Oceanic and Atmospheric Administration (NOAA) Seafood Inspection Program - https://www.fisheries.noaa.gov/national/aquaculture/seafood-inspection-program

Mastering the Grill: Temperature Control & Timing

Clean and oil your grill grates thoroughly before heating. Preheat your grill to medium-high (375-400°F) for gas grills or until coals are covered with white ash for charcoal. Proper temperature prevents sticking and creates those desirable grill marks.

Place swordfish steaks at a 45-degree angle to the grates. Resist the urge to move them for at least 3 minutes—this allows a proper sear to form. Gently rotate 90 degrees for crosshatch marks (optional), then cook undisturbed for another 2-3 minutes before flipping.

After flipping, cook for another 4-6 minutes depending on thickness. The fish is done when it reaches 140-145°F internally and flakes easily with a fork while maintaining its shape. Remember that swordfish continues cooking slightly after removal from heat.

Avoiding Common Grilling Pitfalls

Many home cooks make these critical mistakes when grilling swordfish:

• Over-marinating - Acidic ingredients like lemon juice or vinegar can 'cook' the surface, creating a mealy texture
• Using thin steaks - Anything under 1 inch risks overcooking before proper searing occurs
• Constant flipping - Moving fish too frequently prevents proper sear formation and causes sticking
• Skipping the rest period - Let fish rest 3-5 minutes after grilling for optimal moisture retention

Serving Your Perfectly Grilled Swordfish

Pair your grilled swordfish with complementary sides that enhance rather than overpower its mild, sweet flavor. Try these professional combinations:

• Fresh lemon wedges and chopped parsley for bright acidity
• Grilled asparagus or zucchini with olive oil and garlic
• Citrus-herb quinoa salad for a light, refreshing contrast
• Chimichurri sauce for Latin-inspired flavor profiles

For wine pairings, consider a crisp Sauvignon Blanc or a light-bodied Pinot Noir that won't overwhelm the fish's delicate flavor.

Special Considerations for Different Grill Types

While the basic principles remain consistent, adjust your technique based on your grill:

• Gas grills: Maintain consistent medium-high heat; use two-zone cooking for thicker steaks
• Charcoal grills: Create hot and medium zones; position swordfish over medium coals after initial sear
• Smoker grills: Keep temperature below 300°F and reduce cooking time to prevent drying
• Indoor grill pans: Preheat thoroughly and use slightly less cooking time (check temp at 4 minutes)

Regardless of grill type, always verify doneness with an instant-read thermometer rather than relying solely on timing.

Storage and Leftover Tips

Refrigerate cooked swordfish within two hours in an airtight container. Properly stored, it will keep for 3-4 days. When reheating, use gentle methods like a 275°F oven for 10-15 minutes or a quick sear in a hot skillet with olive oil—avoid microwaving which creates rubbery texture.

Leftover grilled swordfish shines in salads, sandwiches, or as part of seafood pasta dishes. The firm texture holds up well to secondary preparations unlike more delicate fish varieties.

Final Grilling Checklist

• Steaks are 1-1.5 inches thick and properly thawed
• Fish is thoroughly patted dry before seasoning
• Grill preheated to proper temperature (375-400°F)
• Grates cleaned and oiled before cooking
• Minimal handling during cooking process
• Internal temperature verified at 145°F
• Fish allowed to rest 3-5 minutes before serving

By Antonio Rodriguez

How long should I marinate swordfish before grilling?

Limit swordfish marinade time to 30 minutes maximum, especially with acidic ingredients like citrus or vinegar. Longer marinating can 'cook' the surface of the fish, creating a mealy texture. For oil-based marinades without acid, you can go up to 60 minutes.

What's the ideal thickness for grilled swordfish steaks?

The ideal thickness for grilled swordfish steaks is 1 to 1.5 inches. Thinner cuts risk overcooking before proper searing occurs, while thicker cuts (over 1.5 inches) may require lower heat and longer cooking time to prevent exterior burning before interior is done.

How do I prevent swordfish from sticking to the grill?

Prevent sticking by ensuring your grill grates are thoroughly cleaned and oiled before heating. Pat the swordfish completely dry before seasoning, and avoid moving the fish during the first 3-4 minutes of cooking. Proper grill temperature (375-400°F) is crucial—too cool and it sticks, too hot and it burns.

Can I grill frozen swordfish steaks?

While possible, grilling frozen swordfish is not recommended. Thaw steaks completely in the refrigerator overnight for best results. Frozen fish releases excess moisture during cooking, preventing proper searing and creating uneven cooking. If you must grill frozen, increase cooking time by 50% and lower the heat to prevent exterior burning.

What's the best way to check if grilled swordfish is done?

The most reliable method is using an instant-read thermometer to check for 145°F internal temperature. Visual cues include the fish turning opaque throughout, flaking easily with a fork while maintaining its shape, and firming up to the touch. Avoid cutting into the fish to check, as this releases precious juices.