10 Juicy Grilled Swordfish Recipes That Will Upgrade Your BBQ Game
Swordfish is honestly one of the easiest fish to grill. It doesn’t fall apart, it stays juicy, and it takes on flavors like a dream. I’m sharing 10 recipes that work every single time.
Whether you want something classic or a little adventurous, you’re covered. Let’s get into it.
1. Classic Lemon Garlic Grilled Swordfish
Ingredients:
- 2 swordfish steaks (6 oz each, about 1 inch thick)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions:
Step 1: Mix the olive oil, minced garlic, lemon juice, and lemon zest in a small bowl.
This is your marinade. It’s simple but it does all the heavy lifting for flavor. I like to add a good pinch of salt and pepper right into the marinade so everything gets seasoned evenly.
Whisk it together until it looks combined. Smells amazing already, right?
Step 2: Place your swordfish steaks in a shallow dish and pour the marinade over them.
Flip them once so both sides get coated. You don’t need hours for this. Even 15 minutes makes a difference, but if you have 30, even better.
I’ve done this with just 10 minutes when I’m rushing and it still turns out great. The lemon starts breaking down the fish just enough to make it tender.
Step 3: Preheat your grill to medium high heat and oil the grates.
This step matters more than you think. If your grill isn’t hot enough, the fish will stick like crazy. Use tongs and a paper towel dipped in oil to rub down the grates.
You want to hear that sizzle when the fish hits the grill. That’s how you know you’re good to go.
Step 4: Grill the swordfish for about 4 to 5 minutes per side.
Don’t move it around too much. Let it sit and get those gorgeous grill marks. You’ll know it’s ready to flip when it releases easily from the grates.
If it’s sticking, give it another minute. The fish is done when it’s opaque in the center and flakes with a fork. Too thick? Add another minute per side.
Garnish with fresh parsley and serve with extra lemon wedges.
2. Mediterranean Herb Swordfish
Ingredients:
- 2 swordfish steaks (6 oz each)
- 3 tablespoons olive oil
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions:
Step 1: Combine olive oil, basil, oregano, thyme, and garlic in a bowl.
This herb mix is basically summer in a bowl. I make this every time I want something that feels fancy but takes zero effort. Fresh herbs are key here, dried just won’t give you the same punch.
Stir everything together and let it sit for a minute so the flavors can start mingling.
Step 2: Rub the herb mixture all over the swordfish steaks.
Use your hands for this. Get it into every little nook. Season both sides with salt and pepper, then let the fish sit for about 20 minutes at room temperature.
This lets the herbs really stick to the fish and the flavors soak in. I learned this from my mom and it makes such a difference.
Step 3: Heat your grill to medium high and make sure it’s clean and oiled.
You want a hot surface so the herbs get a little crispy without burning. If your grill has hot spots, avoid those areas or your herbs will turn bitter.
A well oiled grill also helps keep all those beautiful herbs on the fish instead of stuck to the grates.
Step 4: Grill for 4 to 5 minutes per side until cooked through.
The herbs will char slightly and that’s exactly what you want. It adds a smoky, almost nutty flavor that’s incredible. Check for doneness by gently pressing the center. It should feel firm but not hard.
Serve with lemon wedges and maybe a simple salad. Honestly, this one doesn’t need much else.
3. Honey Soy Glazed Swordfish
Ingredients:
- 2 swordfish steaks (6 oz each)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Sesame seeds and green onions for garnish
Instructions:
Step 1: Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
This glaze is sweet, salty, and a little tangy all at once. The ginger gives it a bite that keeps it from being too sweet. I taste it before using it and sometimes add a tiny splash more vinegar if I want it sharper.
Make sure the honey dissolves completely so you don’t get clumps.
Step 2: Reserve about a third of the glaze for basting, then pour the rest over the swordfish.
Let it marinate for at least 20 minutes, but up to an hour is even better. The longer it sits, the more the soy sauce seasons the fish all the way through.
Flip the steaks halfway through marinating so both sides get equal time. Trust me on this.
Step 3: Preheat your grill to medium high heat.
Remove the swordfish from the marinade and let any excess drip off. You don’t want it dripping onto the flames and causing flare ups.
Pat the steaks lightly with a paper towel if they’re too wet. A drier surface will give you better caramelization on the grill.
Step 4: Grill for 4 minutes per side, basting with the reserved glaze.
Brush on the glaze during the last minute of cooking on each side. This is when it caramelizes and gets that shiny, sticky coating. Don’t do it too early or it’ll burn.
The fish is done when it’s firm and flakes easily. Sprinkle with sesame seeds and sliced green onions before serving.
4. Spicy Cajun Grilled Swordfish
Ingredients:
- 2 swordfish steaks (6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions:
Step 1: Mix paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and pepper in a small bowl.
This is your Cajun spice blend. It’s got heat, but it’s not overwhelming. If you’re sensitive to spice, cut the cayenne in half or skip it entirely.
Stir it well so the spices are evenly distributed. You want every bite to have that same kick.
Step 2: Brush both sides of the swordfish with olive oil.
The oil helps the spices stick and also keeps the fish from drying out on the grill. Don’t skip this step or your seasoning will just fall off.
Use your hands or a brush to coat the fish evenly. A little messy, but worth it.
Step 3: Rub the spice mixture generously over both sides of the steaks.
Press it in so it adheres. The more you pack on, the more flavor you’ll get. I use basically all of the spice mix because I like bold flavors.
Let the seasoned fish sit for about 10 minutes. This gives the spices time to bloom a little before hitting the heat.
Step 4: Grill over medium high heat for 4 to 5 minutes per side.
The spices will form a flavorful crust that’s slightly charred and smoky. That char is where all the magic happens, so don’t be scared of a little blackening.
Check for doneness by flaking the thickest part with a fork. It should be opaque and just starting to separate into chunks.
Serve with a squeeze of lime or a dollop of sour cream to cool things down.
5. Garlic Butter Swordfish
Ingredients:
- 2 swordfish steaks (6 oz each)
- 4 tablespoons butter, melted
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions:
Step 1: Melt the butter in a small saucepan and add the minced garlic.
Cook it over low heat for about 2 minutes until the garlic is fragrant but not browned. Burnt garlic tastes bitter, so keep the heat gentle.
Stir in the parsley and lemon juice, then remove from heat. This is your basting butter and it’s ridiculously good.
Step 2: Season the swordfish steaks with salt and black pepper on both sides.
Keep it simple here because the garlic butter is doing most of the flavoring work. Just a good sprinkle of salt and a few cracks of pepper.
Let the fish come to room temperature for about 10 minutes before grilling. Cold fish doesn’t cook as evenly.
Step 3: Preheat your grill to medium high and oil the grates well.
Place the swordfish on the grill and immediately brush with some of the garlic butter. This keeps it moist and adds flavor right from the start.
Close the lid and let it cook undisturbed for about 4 minutes. You want those grill marks.
Step 4: Flip the fish and brush the other side with more garlic butter.
Grill for another 4 to 5 minutes, basting once more in the last minute. The butter will sizzle and caramelize slightly, which is exactly what you want.
The fish is done when it’s firm and opaque. Drizzle any remaining garlic butter over the top before serving.
6. Teriyaki Grilled Swordfish
Ingredients:
- 2 swordfish steaks (6 oz each)
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- Green onions and sesame seeds for garnish
Instructions:
Step 1: Combine soy sauce, mirin, brown sugar, rice vinegar, garlic, ginger, and sesame oil in a small saucepan.
Bring it to a simmer over medium heat, stirring until the sugar dissolves. Let it cook for about 5 minutes until it thickens slightly.
This is your teriyaki sauce. It should coat the back of a spoon when it’s ready. Let it cool before using.
Step 2: Pour half of the teriyaki sauce over the swordfish steaks and marinate for 30 minutes.
Flip them halfway through so both sides get time in the sauce. The other half of the sauce is for basting, so set it aside.
Don’t marinate longer than an hour or the fish can get too salty. I’ve learned this the hard way.
Step 3: Heat your grill to medium high and make sure the grates are clean and oiled.
Remove the swordfish from the marinade and shake off the excess. You want some sauce on there, but not so much that it drips and causes flames.
Pat the fish lightly if it’s too wet. A drier surface grills better.
Step 4: Grill for 4 to 5 minutes per side, brushing with the reserved teriyaki sauce.
Apply the sauce in the last minute or two on each side so it caramelizes without burning. The sugars in the sauce will give the fish a beautiful glossy finish.
The fish is done when it flakes easily and is opaque throughout. Garnish with sliced green onions and a sprinkle of sesame seeds.
7. Chimichurri Swordfish
Ingredients:
- 2 swordfish steaks (6 oz each)
- 1 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions:
Step 1: Combine parsley, cilantro, garlic, olive oil, red wine vinegar, and red pepper flakes in a bowl.
Mix it well and season with salt and pepper. This is chimichurri, and it’s one of my favorite things to put on grilled anything.
The vinegar gives it tang, the garlic gives it bite, and the herbs make it fresh. Taste it and adjust if needed.
Step 2: Reserve half of the chimichurri for serving and use the other half to coat the swordfish.
Rub it all over the steaks and let them sit for about 15 minutes. You don’t need a long marinate here because chimichurri is pretty bold.
The oil in the sauce will also help keep the fish moist on the grill.
Step 3: Preheat your grill to medium high heat.
Make sure the grates are well oiled so the fish doesn’t stick. Chimichurri can sometimes cause sticking if the grill isn’t prepped right.
You want a hot, clean surface. That’s the secret to perfect grill marks.
Step 4: Grill the swordfish for 4 to 5 minutes per side.
Don’t flip it too early or you’ll tear the fish. Let it release naturally when it’s ready. The chimichurri will char slightly and get even more flavorful.
When the fish is cooked through, remove it from the grill and top with the reserved chimichurri. This double dose of sauce is what makes this recipe so good.
8. Pineapple Salsa Swordfish
Ingredients:
- 2 swordfish steaks (6 oz each)
- 1 cup fresh pineapple, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup red bell pepper, diced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt and black pepper to taste
- 2 tablespoons olive oil for grilling
Instructions:
Step 1: Make the pineapple salsa by combining pineapple, red onion, bell pepper, cilantro, and lime juice in a bowl.
Season with a pinch of salt and stir everything together. The salsa is sweet, tangy, and a little crunchy. It’s the perfect match for swordfish.
Let it sit while you prep the fish so the flavors can meld. Even 10 minutes makes a difference.
Step 2: Brush the swordfish steaks with olive oil and season with salt and pepper.
Keep the seasoning light because the salsa brings a lot of flavor. Just enough to enhance the fish without overpowering it.
Let the fish sit at room temperature for about 10 minutes before grilling. Cold fish can stick to the grill more easily.
Step 3: Preheat your grill to medium high and oil the grates thoroughly.
Place the swordfish on the grill and cook for 4 to 5 minutes per side. You want a nice sear on the outside and a juicy inside.
Don’t press down on the fish with your spatula. That squeezes out all the moisture and you’ll end up with dry fish.
Step 4: Remove the swordfish from the grill and let it rest for a minute.
Top each steak with a generous scoop of pineapple salsa. The warmth from the fish will slightly soften the pineapple and bring out its sweetness.
This one’s great for summer cookouts. The salsa is bright and refreshing and everyone always asks for the recipe.
9. Mustard Herb Swordfish
Ingredients:
- 2 swordfish steaks (6 oz each)
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions:
Step 1: Mix Dijon mustard, whole grain mustard, olive oil, rosemary, thyme, and garlic in a bowl.
This mustard herb paste is tangy and aromatic. The whole grain mustard adds a nice texture and little pops of flavor.
Stir it until it’s well combined. It should look thick but spreadable.
Step 2: Spread the mustard mixture evenly over both sides of the swordfish steaks.
Use the back of a spoon or your fingers to really coat the fish. The mustard acts as both a marinade and a crust, so don’t be shy.
Let the fish sit for about 20 minutes. The mustard will penetrate the surface and add flavor while also helping the herbs stick during grilling.
Step 3: Preheat your grill to medium high and oil the grates.
The mustard can cause a little sticking, so make sure your grill is well prepped. A hot, oiled grill is your best friend here.
Place the swordfish on the grill and close the lid. Let it cook undisturbed for about 4 minutes.
Step 4: Flip the fish carefully and grill for another 4 to 5 minutes.
The mustard will caramelize and form a flavorful crust that’s slightly crispy on the edges. It’s so good.
Check for doneness by pressing gently on the center. It should feel firm and spring back slightly. Serve with roasted vegetables or a simple green salad.
10. Simple Olive Oil and Sea Salt Swordfish
Ingredients:
- 2 swordfish steaks (6 oz each)
- 3 tablespoons extra virgin olive oil
- Flaky sea salt to taste
- Freshly cracked black pepper
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions:
Step 1: Brush the swordfish steaks generously with extra virgin olive oil on both sides.
This is the simplest recipe on the list, but it’s also one of the best. Good olive oil and quality fish are all you really need.
Use your hands to rub the oil in and make sure every part of the fish is coated. The oil will help the fish stay moist and get a beautiful char.
Step 2: Season both sides with flaky sea salt and freshly cracked black pepper.
Be generous with the salt. Swordfish is a meaty fish and it can handle bold seasoning. The flaky texture of sea salt gives you little bursts of saltiness in every bite.
Let the fish sit at room temperature for about 10 minutes. This helps it cook more evenly.
Step 3: Heat your grill to medium high and make sure the grates are spotless and well oiled.
A clean grill is crucial for this recipe because there’s nothing to hide behind. You want perfect grill marks and a clean sear.
Place the swordfish on the grill and let it sit without moving for 4 minutes. Patience here is key.
Step 4: Flip the fish and grill for another 4 to 5 minutes until cooked through.
The fish should release easily when it’s ready to flip. If it’s sticking, give it another 30 seconds.
When it’s done, the flesh will be opaque and flake easily with a fork. Remove from the grill, garnish with fresh parsley, and serve with lemon wedges.
Sometimes the simplest things are the most delicious. This one proves it.
Final Thoughts
You’ve got 10 solid swordfish recipes now. Pick one, fire up the grill, and make dinner happen. You really can’t go wrong with any of these. Let me know which one becomes your go to.
