Swordfish steaks maintain their firm texture on a scorching grill better than most other fish varieties, giving you the perfect canvas for bold flavors.
You don’t need to worry about them falling apart when you flip them, making swordfish ideal for even novice grill masters.
The meaty quality of this seafood absorbs marinades exceptionally well, while its mild flavor complements everything from bright citrus to smoky spices.
These nine recipes will transform your standard backyard cookout into a culinary event your guests won’t soon forget.
Lemon-Garlic Grilled Swordfish With Mediterranean Herbs
This Mediterranean-inspired grilled swordfish combines bright lemon, aromatic garlic, and fresh herbs for a light yet flavorful seafood dish perfect for summer gatherings or weeknight dinners.
Ingredients:
- 4 swordfish steaks (6 oz each)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Zest and juice of 2 lemons
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Lemon wedges for serving
Instructions:
Step 1: In a bowl, combine olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, parsley, rosemary, salt, and pepper to create the marinade.
Step 2: Place swordfish steaks in a shallow dish and pour marinade over them, ensuring they’re well coated. Cover and refrigerate for 30 minutes (no longer than 1 hour as the acid can affect texture).
Step 3: Preheat grill to medium-high heat (about 400°F). Oil the grates to prevent sticking.
Step 4: Remove swordfish from marinade and grill for 4-5 minutes per side, or until fish reaches an internal temperature of 145°F and flakes easily.
Step 5: Transfer to serving plates, garnish with additional fresh herbs and lemon wedges. Serve immediately.
Nutrition:
- Calories: 280 per serving
- Protein: 34g
- Fat: 14g
- Carbohydrates: 5g
- Sodium: 620mg
- Cholesterol: 66mg
Spicy Cajun Swordfish Steaks With Pineapple Salsa
This zesty Cajun-spiced swordfish pairs perfectly with sweet pineapple salsa for a tropical-inspired dish that’s both healthy and bursting with flavor. Ready in under 30 minutes!
Ingredients:
- 4 swordfish steaks (6 oz each)
- 2 tablespoons olive oil
- 3 tablespoons Cajun seasoning
- 1 fresh pineapple, diced
- 1 red bell pepper, finely diced
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
Step 1: Preheat grill to medium-high heat (about 400°F). Pat swordfish steaks dry with paper towels.
Step 2: Brush swordfish with olive oil and generously coat all sides with Cajun seasoning.
Step 3: For the salsa, combine diced pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, and honey in a bowl.
Season with salt and pepper, then refrigerate.
Step 4: Place swordfish on the preheated grill and cook for 4-5 minutes per side, or until fish reaches an internal temperature of 145°F and flakes easily.
Step 5: Remove fish from grill and let rest for 2-3 minutes before serving. Top each swordfish steak with a generous spoonful of pineapple salsa.
Nutrition:
- Calories: 310 per serving
- Protein: 35g
- Fat: 14g
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 10g
- Sodium: 620mg
Honey-Glazed Swordfish Skewers With Grilled Vegetables
These juicy swordfish skewers are brushed with a sweet honey glaze and paired with colorful grilled vegetables for a nutritious, flavor-packed meal perfect for summer gatherings.
Ingredients:
- 1 pound swordfish, cut into 1-inch cubes
- 2 zucchini, sliced into rounds
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 3 tablespoons honey
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Wooden skewers, soaked in water
Instructions:
Step 1: In a bowl, whisk together 2 tablespoons olive oil, honey, lemon juice, garlic, cumin, paprika, salt, and pepper to make the glaze.
Step 2: Place swordfish cubes in a shallow dish and pour half the glaze over them. Marinate for 30 minutes in the refrigerator.
Step 3: Toss vegetables with remaining olive oil, salt and pepper in a separate bowl.
Step 4: Thread fish and vegetables alternately onto soaked skewers.
Step 5: Preheat grill to medium-high heat. Lightly oil the grill grates.
Step 6: Grill skewers for 3-4 minutes per side, until fish is opaque and vegetables are tender-crisp.
Step 7: During the last minute of cooking, brush with remaining glaze.
Nutrition:
- Calories: 320 per serving
- Protein: 24g
- Carbohydrates: 18g
- Fat: 16g
- Fiber: 3g
- Sodium: 380mg
Coconut Curry Swordfish With Lime and Cilantro
This tropical coconut curry swordfish brings together aromatic spices, creamy coconut, and bright cilantro for a restaurant-quality dish that’s surprisingly easy to make at home.
Ingredients:
- 4 swordfish steaks (6 oz each)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 can (14 oz) coconut milk
- 1 tablespoon honey
- 2 tablespoons lime juice
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions:
Step 1: Pat swordfish steaks dry and season with salt and pepper. Set aside.
Step 2: Heat 1 tablespoon olive oil in a pan over medium heat. Add onion and cook until translucent, about 3 minutes.
Add garlic and ginger, cooking for another minute until fragrant.
Step 3: Stir in curry powder and cook for 30 seconds. Pour in coconut milk and honey, then simmer for 5 minutes until slightly thickened.
Step 4: Meanwhile, heat grill to medium-high. Brush swordfish with remaining olive oil and grill for 3-4 minutes per side until just cooked through.
Step 5: Stir lime juice into the curry sauce. Place grilled swordfish on plates, spoon sauce over, and garnish with fresh cilantro and lime wedges.
Nutrition:
- Calories: 390 per serving
- Protein: 32g
- Fat: 24g
- Carbohydrates: 10g
- Fiber: 2g
- Sodium: 320mg
Smoky Paprika Swordfish With Roasted Bell Pepper Sauce
This Mediterranean-inspired swordfish dish combines smoky paprika with sweet roasted peppers for a flavor-packed meal that’s ready in under 30 minutes. Perfect for weeknight dinners or entertaining guests.
Ingredients:
- 4 swordfish steaks (6 oz each)
- 2 tablespoons olive oil, divided
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 3 bell peppers (red, yellow, orange), roasted and peeled
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tablespoon lemon juice
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions:
Step 1: Preheat grill to medium-high heat (around 400°F). In a small bowl, mix smoked paprika, garlic powder, cumin, cayenne, salt, and pepper.
Step 2: Pat swordfish steaks dry with paper towels, brush with 1 tablespoon olive oil, and coat evenly with spice mixture. Let marinate for 10 minutes.
Step 3: Meanwhile, blend roasted bell peppers, onion, garlic, lemon juice, and remaining olive oil until smooth. Transfer to a small saucepan and simmer for 5 minutes until slightly thickened.
Step 4: Grill swordfish for 4-5 minutes per side until fish reaches 145°F internal temperature and flakes easily with a fork.
Step 5: Serve swordfish topped with roasted bell pepper sauce and garnish with fresh cilantro.
Nutrition:
- Calories: 310 per serving
- Protein: 35g
- Fat: 15g
- Carbohydrates: 9g
- Fiber: 3g
- Sodium: 210mg
Teriyaki Swordfish With Grilled Pineapple
This Japanese-inspired grilled swordfish pairs perfectly with sweet caramelized pineapple. The homemade teriyaki sauce adds delicious flavor while the pineapple brings tropical sweetness to this simple weeknight meal.
Ingredients:
- 4 swordfish steaks (6 oz each)
- 1 fresh pineapple, peeled and sliced into rings
- ½ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons sesame oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions:
Step 1: In a bowl, mix soy sauce, brown sugar, honey, garlic, ginger, and 1 tablespoon sesame oil to create teriyaki sauce.
Step 2: Place swordfish in a shallow dish and pour half the sauce over it. Marinate for 30 minutes in refrigerator.
Step 3: Preheat grill to medium-high heat. Brush pineapple rings with remaining sesame oil.
Step 4: Remove swordfish from marinade. Grill fish for 3-4 minutes per side until opaque and flakes easily.
Step 5: Grill pineapple rings for 2-3 minutes per side until caramelized with grill marks.
Step 6: Heat remaining teriyaki sauce in a small pan until slightly thickened.
Step 7: Serve swordfish topped with grilled pineapple, drizzled with teriyaki sauce, garnished with green onions and sesame seeds.
Nutrition:
- Calories: 310 per serving
- Protein: 36g
- Carbohydrates: 18g
- Fat: 12g
- Sodium: 890mg
- Fiber: 2g
Citrus-Marinated Swordfish With Avocado Mango Salsa
This vibrant dish combines tender swordfish with zesty citrus marinade and a revitalizing tropical salsa.
Perfect for summer grilling, it balances bright flavors with the meaty texture of swordfish.
Ingredients:
- 4 swordfish steaks (6 oz each)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
Instructions:
Step 1: In a shallow dish, combine 2 tablespoons olive oil, lemon juice, lime juice, garlic, and cumin.
Add swordfish, coat evenly, and refrigerate for 30 minutes.
Step 2: Meanwhile, prepare the salsa by combining mango, avocado, red onion, jalapeño, and cilantro in a bowl.
Season with salt, pepper, and a squeeze of lime juice. Refrigerate until ready to serve.
Step 3: Preheat grill to medium-high heat.
Remove swordfish from marinade and pat dry with paper towels.
Step 4: Brush grill grates with remaining olive oil.
Grill swordfish for 4-5 minutes per side until fish is opaque and flakes easily.
Step 5: Serve swordfish immediately topped with the avocado-mango salsa.
Nutrition:
- Calories: 320 per serving
- Protein: 29g
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 4g
- Sodium: 180mg
Herb-Crusted Swordfish With Lemon Butter Drizzle
This herb-crusted swordfish delivers a perfect balance of fresh herbs and zesty lemon.
The butter drizzle creates a silky finish that enhances the natural flavors of this firm, meaty fish.
Ingredients:
- 2 swordfish steaks (6-8 oz each)
- 2 tbsp olive oil
- 3 tbsp fresh herbs (parsley, dill, basil), finely chopped
- 2 cloves garlic, minced
- 1 tsp lemon zest
- Salt and pepper to taste
- 3 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1 tsp honey
- Fresh parsley for garnish
Instructions:
Step 1: Preheat grill to medium-high heat (about 400°F). Pat swordfish steaks dry with paper towels.
Step 2: In a small bowl, combine olive oil, chopped herbs, garlic, lemon zest, salt, and pepper. Rub mixture generously on both sides of the swordfish steaks.
Step 3: Grill swordfish for 4-5 minutes on each side until fish is opaque and flakes easily with a fork (internal temperature of 145°F).
Step 4: While fish is grilling, prepare the lemon butter drizzle. Melt butter in a small saucepan over low heat, then stir in lemon juice and honey until combined.
Step 5: Transfer grilled swordfish to serving plates, drizzle with the lemon butter sauce, and garnish with fresh parsley. Serve immediately.
Nutrition:
- Calories: 320 per serving
- Protein: 34g
- Fat: 19g
- Carbohydrates: 3g
- Sodium: 285mg
- Cholesterol: 115mg
Chipotle Lime Swordfish Tacos With Cucumber Slaw
These zesty swordfish tacos combine smoky chipotle heat with invigorating cucumber slaw for a perfect balance of flavors. Ready in under 30 minutes, they’re ideal for quick weeknight dinners.
Ingredients:
- 1 lb swordfish steak
- 2 tbsp olive oil
- 2 tbsp chipotle paste
- 2 limes (juice and zest)
- 2 cups shredded cucumber
- 1 cup shredded cabbage
- ¼ cup chopped cilantro
- 2 tbsp honey
- ½ cup Greek yogurt
- 8 corn tortillas
- 1 avocado, sliced
- Salt and pepper to taste
Instructions:
Step 1: In a bowl, mix 1 tbsp olive oil, chipotle paste, juice of 1 lime, and salt. Coat swordfish with marinade and refrigerate for 15 minutes.
Step 2: For the slaw, combine cucumber, cabbage, cilantro, remaining lime juice and zest, honey, yogurt, and salt. Refrigerate until ready to serve.
Step 3: Preheat grill to medium-high heat. Grill swordfish for 3-4 minutes per side until just cooked through with nice grill marks.
Step 4: Warm tortillas on the grill for 30 seconds per side.
Step 5: Flake the grilled swordfish into chunks. Assemble tacos by placing fish on tortillas, topping with cucumber slaw and avocado slices.
Nutrition:
- Calories: 320 per serving
- Protein: 24g
- Carbohydrates: 28g
- Fat: 14g
- Fiber: 5g
- Sugar: 6g
- Sodium: 380mg
Final Thoughts
With these nine swordfish recipes in your culinary arsenal, you’ll transform ordinary backyard gatherings into gastronomic events.
Each technique—from the precision of herb-crusting to the layered complexity of curry-infusion—elevates this firm-fleshed fish to its fullest potential.
The interplay of acid, heat, and sweetness across these preparations showcases swordfish’s remarkable versatility.
Your grill won’t merely cook; it’ll become the stage where flavor alchemy unfolds, leaving guests’ palates dancing with oceanic delight.
