Let’s fire up the grill and make this summer unforgettable with swordfish! These 20 flavorful recipes transform this meaty, versatile fish into everything from quick weeknight dinners to impressive weekend feasts. Whether you’re craving zesty marinades, smoky rubs, or fresh herb toppings, we’ve got your next grill masterpiece waiting. Ready to dive in and find your new favorite?
Lemon Garlic Grilled Swordfish
Unlock restaurant-quality seafood at home with this zesty grilled swordfish. Upgrade your weeknight dinner game in under 20 minutes flat—no fancy skills required.
Ingredients
– 2 swordfish steaks (1-inch thick, about 6 oz each)
– 3 tbsp olive oil (or avocado oil for higher heat)
– 3 garlic cloves, minced
– 1 lemon (zest and juice)
– 1 tsp dried oregano (or 1 tbsp fresh)
– ½ tsp red pepper flakes (optional for heat)
– Salt and black pepper (to taste)
Instructions
1. Pat swordfish steaks completely dry with paper towels—this ensures a crispy sear.
2. Whisk together olive oil, minced garlic, lemon zest, lemon juice, oregano, red pepper flakes, ½ tsp salt, and ¼ tsp black pepper in a shallow dish.
3. Coat both sides of the swordfish steaks in the marinade and let sit at room temperature for 10 minutes (don’t over-marinate or the acid will toughen the fish).
4. Preheat grill to medium-high heat (400–450°F) and lightly oil the grates.
5. Place swordfish on the grill and cook for 4–5 minutes without moving to develop grill marks.
6. Flip steaks carefully using a spatula and grill for another 4–5 minutes until internal temperature reaches 145°F and flesh is opaque.
7. Rest the swordfish for 2 minutes off the heat before serving to redistribute juices.
Want that perfect flaky-yet-meaty texture? Serve over a bed of quinoa with extra lemon wedges for squeezing, or chop into tacos with crunchy slaw. The garlic-lemon marinade caramelizes into a savory crust that’s seriously addictive.
Mediterranean Herb Grilled Swordfish
Haven’t met a swordfish steak that didn’t love a Mediterranean herb marinade? This one’s juicy, flaky, and ready in under 20 minutes. Fire up that grill and let’s get searing.
Ingredients
– 2 swordfish steaks (1 inch thick each, for even cooking)
– 3 tbsp extra virgin olive oil (or avocado oil for high heat)
– 2 tbsp fresh lemon juice (about 1 lemon, zest optional for extra zing)
– 2 garlic cloves, minced (use a press for finer texture)
– 1 tsp dried oregano (crush between fingers to release oils)
– 1 tsp dried thyme (or 1 tbsp fresh if available)
– ½ tsp smoked paprika (adds a subtle smoky depth)
– ¼ tsp red pepper flakes (omit if sensitive to spice)
– Salt and black pepper (start with ½ tsp salt, ¼ tsp pepper)
Instructions
1. Pat swordfish steaks completely dry with paper towels to ensure a crisp sear.
2. Whisk olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, red pepper flakes, salt, and black pepper in a shallow dish.
3. Place swordfish in the marinade, coating both sides evenly. Marinate at room temperature for 15 minutes (no longer, as acid can toughen the fish).
4. Preheat grill to medium-high heat (400–450°F) and lightly oil grates to prevent sticking.
5. Grill swordfish for 4–5 minutes per side, flipping once, until internal temperature reaches 145°F and flesh is opaque.
6. Rest fish on a clean plate for 3 minutes before serving to redistribute juices.
Unbelievably tender with a herb-crusted char, this swordfish flakes apart at the touch of a fork. Serve it over a lemony quinoa salad or tucked into warm pita with tzatziki for a handheld feast.
Spicy Cajun Grilled Swordfish
OBSESSED with this fiery swordfish? Us too. Grab your grill—this Cajun-spiced beauty cooks in minutes and delivers restaurant-quality flavor. Perfect for weeknights when you want maximum impact with minimal effort.
Ingredients
– 2 swordfish steaks (1-inch thick)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp Cajun seasoning (adjust to taste)
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper (optional for extra heat)
– 1 lemon, halved
– Fresh parsley, chopped (for garnish)
Instructions
1. Preheat your grill to 400°F for direct heat cooking.
2. Pat swordfish steaks completely dry with paper towels—this ensures a crisp sear.
3. Brush both sides of each steak evenly with olive oil.
4. Combine Cajun seasoning, smoked paprika, garlic powder, and cayenne in a small bowl.
5. Rub the spice mixture generously onto both sides of each swordfish steak.
6. Place seasoned swordfish directly onto the preheated grill grates.
7. Grill for 4-5 minutes until the bottom develops dark grill marks and releases easily.
8. Flip steaks carefully using a wide spatula to prevent breaking.
9. Grill another 4-5 minutes until internal temperature reaches 145°F—use a meat thermometer for accuracy.
10. Squeeze fresh lemon juice over the hot swordfish immediately after removing from grill.
11. Garnish with chopped parsley before serving.
DIVINE doesn’t even cover it—the firm, meaty texture holds up beautifully against the smoky-spicy crust. Serve over cheesy grits for ultimate Southern vibes, or slice into tacos with crunchy slaw. That charred lemon juice cuts through the heat perfectly.
Grilled Swordfish with Mango Salsa
Make your weeknight dinner game strong with this vibrant grilled swordfish. Marry smoky, meaty fish with sweet-tangy mango salsa for a restaurant-quality meal in minutes.
Ingredients
– 2 swordfish steaks (1 inch thick), pat dry with paper towels
– 1 tbsp olive oil, or avocado oil
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 1 ripe mango, diced into ½-inch pieces
– ¼ cup red onion, finely chopped
– ¼ cup cilantro, chopped
– 1 jalapeño, seeded and minced
– 2 tbsp lime juice, fresh squeezed
– 1 tbsp honey
Instructions
1. Preheat your grill to medium-high heat (400-450°F).
2. Pat swordfish steaks completely dry with paper towels.
3. Brush both sides of swordfish with olive oil.
4. Season both sides evenly with kosher salt and black pepper.
5. Place swordfish on the hot grill and close the lid.
6. Grill for 4-5 minutes until grill marks form and fish releases easily.
7. Flip swordfish using a spatula and grill for another 4-5 minutes.
8. Check internal temperature reaches 145°F with an instant-read thermometer.
9. Remove swordfish from grill and let rest on a plate.
10. Meanwhile, combine diced mango, red onion, cilantro, and jalapeño in a medium bowl.
11. Whisk together lime juice and honey in a small bowl until honey dissolves.
12. Pour dressing over mango mixture and toss gently to combine.
13. Spoon mango salsa over rested swordfish steaks.
Crisp-edged swordfish yields to firm, moist flakes beneath the vibrant salsa. Charred smokiness plays against the salsa’s sweet heat—perfect alongside cilantro-lime rice or piled onto warm tortillas for fish tacos.
Honey Soy Glazed Grilled Swordfish
You need this honey soy glazed grilled swordfish in your life. Yield to that perfect sweet-savory combo that caramelizes beautifully over high heat. Get ready for restaurant-quality results in under 30 minutes.
Ingredients
– 4 swordfish steaks (6 oz each, about 1-inch thick)
– 1/4 cup honey
– 3 tbsp soy sauce (or tamari for gluten-free)
– 2 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/2 tsp black pepper
– 1 tbsp lime juice (fresh squeezed preferred)
– 1/4 tsp red pepper flakes (optional, for heat)
Instructions
1. Pat swordfish steaks completely dry with paper towels.
2. Whisk together honey, soy sauce, olive oil, minced garlic, grated ginger, black pepper, and red pepper flakes in a small bowl.
3. Reserve 2 tablespoons of the marinade in a separate bowl for basting later.
4. Place swordfish in a shallow dish and pour remaining marinade over the fish.
5. Marinate at room temperature for exactly 15 minutes—no longer, as the acid can start cooking the fish.
6. Preheat grill to medium-high heat (400-450°F) while fish marinates.
7. Lightly oil grill grates using tongs and a folded paper towel dipped in oil.
8. Remove swordfish from marinade and discard used marinade.
9. Grill swordfish for 4-5 minutes on the first side until grill marks appear and fish releases easily.
10. Flip fish and brush reserved marinade over the cooked side.
11. Grill second side for another 4-5 minutes, brushing with more reserved marinade halfway through.
12. Check internal temperature with an instant-read thermometer—remove at 145°F for perfect doneness.
13. Drizzle with fresh lime juice immediately after removing from grill.
14. Let rest for 3 minutes before serving to allow juices to redistribute.
Just look at that glossy, caramelized crust giving way to tender, flaky fish underneath. Juicy swordfish pairs amazingly with coconut rice or a crisp cucumber salad for that perfect sweet-savory balance.
Grilled Swordfish with Chimichurri Sauce
Grilled swordfish gets a major upgrade with this zesty chimichurri sauce. Grab your grill and get ready for a flavor explosion that’ll make your taste buds dance. This restaurant-quality dish comes together in under 30 minutes for the perfect weeknight dinner win.
Ingredients
– 4 swordfish steaks (1-inch thick, about 6 oz each)
– 2 tbsp olive oil (extra virgin preferred)
– 1 tsp kosher salt
– ½ tsp black pepper (freshly ground)
– 1 cup fresh parsley leaves (packed, flat-leaf works best)
– ¼ cup fresh oregano leaves
– 3 garlic cloves (peeled)
– ¼ cup red wine vinegar
– ½ cup olive oil (extra virgin)
– ½ tsp red pepper flakes (adjust for heat preference)
– 1 tsp kosher salt
Instructions
1. Preheat your grill to medium-high heat (400-450°F) and brush the grates with oil to prevent sticking.
2. Pat the swordfish steaks completely dry with paper towels to ensure proper searing.
3. Brush both sides of the swordfish with 2 tablespoons of olive oil.
4. Season both sides of the swordfish evenly with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
5. Place the swordfish steaks on the hot grill and cook for 4-6 minutes without moving them to develop grill marks.
6. Flip the swordfish using a spatula and cook for another 4-6 minutes until the internal temperature reaches 145°F.
7. While the fish grills, combine parsley, oregano, and garlic in a food processor and pulse until finely chopped.
8. Transfer the herb mixture to a bowl and whisk in red wine vinegar, ½ cup olive oil, red pepper flakes, and 1 teaspoon of kosher salt.
9. Let the chimichurri sauce sit for 5 minutes to allow the flavors to meld together.
10. Remove the swordfish from the grill and let it rest for 2 minutes before serving. Our grilled swordfish delivers firm, meaty texture that stands up beautifully to the bright, herbaceous chimichurri. Outstanding served over cilantro-lime rice or with grilled asparagus for a complete meal that feels fancy but comes together effortlessly.
Coconut Lime Grilled Swordfish
Make your taste buds dance with this tropical grilled swordfish. Marinate the firm fillets in zesty lime and creamy coconut milk. Fire up the grill for a smoky, restaurant-quality meal in minutes.
Ingredients
– 4 swordfish steaks (6 oz each, about 1 inch thick)
– 1/2 cup full-fat coconut milk (shake the can well before using)
– 1/4 cup fresh lime juice (from about 2 limes)
– 2 tbsp olive oil (or any neutral oil)
– 2 garlic cloves, minced
– 1 tsp grated fresh ginger
– 1/2 tsp red pepper flakes (adjust for desired heat)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh cilantro (for garnish)
– Lime wedges (for serving)
Instructions
1. Pat the swordfish steaks completely dry with paper towels.
2. Whisk together coconut milk, lime juice, olive oil, minced garlic, grated ginger, red pepper flakes, salt, and black pepper in a shallow dish.
3. Place the swordfish steaks in the marinade, turning to coat all sides.
4. Cover the dish and refrigerate for exactly 30 minutes—no longer, as the lime juice can start to “cook” the fish.
5. Preheat your grill to medium-high heat (400-450°F) and oil the grates thoroughly.
6. Remove the swordfish from the marinade, letting excess drip off.
7. Grill the swordfish for 4-5 minutes on the first side until grill marks appear.
8. Flip the steaks carefully using a spatula and grill for another 3-4 minutes.
9. Check for doneness—the internal temperature should reach 145°F and the flesh should be opaque and flake easily.
10. Transfer the grilled swordfish to a clean plate and let rest for 2 minutes.
11. Sprinkle with chopped fresh cilantro and serve immediately with lime wedges.
Enjoy the perfect flaky texture that melts in your mouth. Each bite bursts with bright lime cutting through the rich coconut cream. Serve it over coconut rice or alongside grilled pineapple for maximum tropical vibes.
Grilled Swordfish with Tomato Basil Relish
Let’s make grilled swordfish that’ll have your taste buds dancing. This vibrant dish comes together in minutes but tastes like restaurant-quality perfection. Get ready to impress with minimal effort and maximum flavor.
Ingredients
– 4 swordfish steaks (6 oz each, about 1-inch thick)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– ½ tsp black pepper
– 2 cups cherry tomatoes, halved
– ¼ cup fresh basil, chopped
– 2 tbsp red wine vinegar
– 1 tbsp capers, drained
– 1 garlic clove, minced
– ¼ tsp red pepper flakes (optional, for heat)
Instructions
1. Preheat your grill to medium-high heat (400°F).
2. Pat swordfish steaks completely dry with paper towels.
3. Brush both sides of each steak with olive oil.
4. Season both sides evenly with kosher salt and black pepper.
5. Place swordfish on the hot grill and cook for 4-5 minutes.
6. Flip the steaks using a spatula when they release easily from the grill.
7. Cook for another 4-5 minutes until internal temperature reaches 145°F.
8. While fish cooks, combine cherry tomatoes, basil, red wine vinegar, capers, and minced garlic in a medium bowl.
9. Add red pepper flakes if using and gently toss to combine.
10. Remove swordfish from grill and let rest for 2 minutes.
11. Spoon tomato basil relish generously over each swordfish steak.
12. Serve immediately while the fish is warm and the relish is fresh. Keep the firm, meaty texture of perfectly grilled swordfish shines against the bright, acidic relish. Kick things up by serving over lemon-herb quinoa or alongside grilled asparagus for a complete summer meal that feels fancy but comes together effortlessly.
Smoky Paprika Grilled Swordfish
Hunting for that perfect summer grill star? This smoky paprika swordfish delivers bold flavor with minimal effort. Fire up the grill and get ready for a showstopper that cooks in minutes.
Ingredients
– 2 swordfish steaks, 1-inch thick (thaw if frozen)
– 2 tbsp olive oil (or avocado oil)
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– ½ tsp cayenne pepper (reduce for milder heat)
– 1 tsp salt
– ½ tsp black pepper
– 1 lemon, cut into wedges
– Fresh parsley for garnish (optional)
Instructions
1. Preheat your grill to medium-high heat (400-450°F).
2. Pat swordfish steaks completely dry with paper towels.
3. Brush both sides of steaks evenly with olive oil.
4. Combine smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a small bowl.
5. Rub spice mixture generously onto both sides of each steak.
6. Let seasoned fish rest at room temperature for 10 minutes.
7. Place swordfish directly on clean, oiled grill grates.
8. Grill for 4-5 minutes without moving to develop grill marks.
9. Flip steaks carefully using a wide spatula.
10. Grill second side for 3-4 minutes until internal temperature reaches 145°F.
11. Squeeze fresh lemon juice over hot fish immediately after grilling.
12. Transfer to a clean plate and let rest for 2 minutes.
13. Garnish with fresh parsley if using.
Perfectly grilled swordfish boasts firm, meaty texture with beautiful char marks. The smoky paprika creates a crust that crackles with each bite. Serve over cilantro-lime rice or slice into tacos with avocado crema for next-level meals.
Grilled Swordfish with Avocado Crema
Absolutely crave-worthy grilled swordfish gets a creamy avocado twist. Sear those thick steaks until perfectly charred, then smother with zesty lime crema. Your summer dinner just leveled up dramatically.
Ingredients
- 2 swordfish steaks, 1-inch thick (thaw if frozen)
- 2 tbsp olive oil (or any high-heat oil)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 ripe avocado, pitted and scooped
- 1/4 cup sour cream
- 2 tbsp fresh lime juice (about 1 lime)
- 1/4 cup chopped cilantro
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Pat swordfish steaks completely dry with paper towels to ensure proper searing.
- Brush both sides of steaks evenly with olive oil using a pastry brush.
- Sprinkle smoked paprika, garlic powder, salt, and black pepper over both sides of fish.
- Preheat grill to medium-high heat, approximately 400°F, and clean grates thoroughly.
- Place swordfish on hot grill and cook for 5 minutes without moving to develop grill marks.
- Flip steaks carefully using a spatula and grill for another 4-5 minutes until internal temperature reaches 145°F.
- Remove fish from grill and let rest on cutting board for 3 minutes to redistribute juices.
- Combine avocado, sour cream, lime juice, and cilantro in blender while fish rests.
- Blend avocado mixture on high speed for 30 seconds until completely smooth and creamy.
- Season crema with pinch of salt and pulse blender 2-3 times to incorporate.
- Plate grilled swordfish and drizzle generously with avocado crema.
Buttery swordfish flakes beautifully against the creamy, tangy avocado sauce. Serve over cilantro-lime rice or stuff into warm tortillas for fish tacos. The contrast between smoky grill marks and cool crema makes every bite irresistible.
Balsamic Glazed Grilled Swordfish
Now THIS is how you upgrade your grilling game. Fire up those coals and get ready for the most flavorful swordfish you’ve ever tasted. That sweet-tangy glaze caramelizes into pure magic.
Ingredients
– 2 swordfish steaks (1-inch thick), pat dry with paper towels
– 3 tbsp olive oil, divided
– 1/4 cup balsamic vinegar
– 2 tbsp honey
– 2 garlic cloves, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 lemon wedges for serving
Instructions
1. Preheat your grill to medium-high heat (400°F).
2. Pat swordfish steaks completely dry with paper towels to ensure proper searing.
3. Brush both sides of swordfish with 1 tablespoon olive oil.
4. Season both sides evenly with salt, pepper, and dried oregano.
5. Combine balsamic vinegar, honey, minced garlic, and remaining 2 tablespoons olive oil in a small bowl.
6. Place swordfish on the hot grill grates and cook for 4 minutes without moving.
7. Flip the steaks carefully using a spatula and brush the cooked side with balsamic glaze.
8. Cook for another 4 minutes on the second side.
9. Flip again and brush the other side with remaining glaze.
10. Cook for 1-2 more minutes until internal temperature reaches 145°F and glaze is sticky and caramelized.
11. Remove from grill and let rest for 3 minutes before serving.
12. Squeeze fresh lemon wedges over the top just before eating.
Heavenly caramelized crust gives way to moist, flaky flesh inside. The sweet-tangy glaze balances the swordfish’s meaty richness perfectly. Serve over creamy polenta or alongside grilled asparagus for a complete meal that’ll have everyone asking for seconds.
Grilled Swordfish with Pineapple Salsa
You’re craving something fresh, bold, and ridiculously easy. Grilled swordfish with pineapple salsa delivers big flavor with minimal effort—perfect for weeknights or impressing guests.
Ingredients
– 2 swordfish steaks (about 6 oz each), 1-inch thick
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 cup diced fresh pineapple (about 1/4-inch pieces)
– 1/4 cup finely chopped red onion
– 1 jalapeño, seeds removed and minced
– 2 tbsp chopped fresh cilantro
– 1 tbsp fresh lime juice
– 1/4 tsp salt
Instructions
1. Preheat your grill to medium-high heat (400–450°F).
2. Pat the swordfish steaks dry with paper towels to ensure a good sear.
3. Brush both sides of the swordfish with olive oil.
4. Season both sides evenly with kosher salt and black pepper.
5. Place the swordfish on the hot grill grates.
6. Grill for 4–5 minutes until grill marks form and the edges turn opaque.
7. Flip the swordfish using a spatula.
8. Grill for another 4–5 minutes until the internal temperature reaches 145°F.
9. While the fish grills, combine diced pineapple, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl.
10. Stir the salsa gently to mix all ingredients without crushing the pineapple.
11. Remove the swordfish from the grill and let it rest for 2 minutes.
12. Top the grilled swordfish with the pineapple salsa.
Perfectly grilled swordfish stays moist and flaky, while the bright, tangy salsa cuts through its richness. Serve it over cilantro-lime rice or with grilled asparagus for a complete meal that feels effortlessly gourmet.
Rosemary Lemon Grilled Swordfish
Zesty rosemary lemon grilled swordfish brings coastal vibes straight to your backyard. Fire up the grill for this 20-minute masterpiece that’s bursting with bright, herbaceous flavor. Perfect for summer dinners that wow without the fuss.
Ingredients
– 2 swordfish steaks (1 inch thick)
– 3 tbsp olive oil (or avocado oil)
– 2 tbsp fresh lemon juice
– 2 tsp chopped fresh rosemary (or 1 tsp dried)
– 1 tsp lemon zest
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt (adjust to taste)
Instructions
1. Preheat grill to medium-high heat (400°F).
2. Pat swordfish steaks completely dry with paper towels.
3. Whisk olive oil, lemon juice, rosemary, lemon zest, garlic powder, black pepper, and salt in a small bowl.
4. Brush the marinade evenly over both sides of the swordfish.
5. Place swordfish on the hot grill grates.
6. Grill for 5 minutes without moving.
7. Flip swordfish using a spatula.
8. Grill for another 4-6 minutes until internal temperature reaches 145°F.
9. Remove swordfish from grill.
10. Let rest for 3 minutes before serving.
Buttery, flaky texture meets zesty lemon and earthy rosemary in every bite. Serve over quinoa with grilled asparagus, or flake into tacos with avocado crema for a fresh twist.
Grilled Swordfish with Olive Tapenade
Perfectly grilled swordfish gets a flavor boost from zesty olive tapenade. Prepare this restaurant-worthy dish in under 30 minutes. Power up your weeknight dinner game with minimal effort and maximum taste.
Ingredients
– 4 swordfish steaks (6 oz each), about 1-inch thick
– 1 cup pitted Kalamata olives (or mixed olives for complexity)
– 2 tbsp capers, drained (rinsed if too salty)
– 2 garlic cloves (fresh only for best flavor)
– 1/4 cup extra virgin olive oil (plus extra for brushing)
– 2 tbsp fresh lemon juice (about 1 medium lemon)
– 1 tsp lemon zest (brightens the tapenade)
– 1/4 cup fresh parsley leaves (flat-leaf preferred)
– 1/2 tsp black pepper (freshly cracked recommended)
– 1/2 tsp salt (adjust based on olive saltiness)
Instructions
1. Preheat your grill to medium-high heat (400-450°F) and brush the grates with oil.
2. Pat swordfish steaks completely dry with paper towels to ensure proper searing.
3. Brush both sides of each steak lightly with olive oil and season with salt and pepper.
4. Combine olives, capers, garlic, parsley, lemon juice, lemon zest, and 1/4 cup olive oil in a food processor.
5. Pulse the tapenade mixture 8-10 times until coarsely chopped but not pureed.
6. Place swordfish steaks on the hot grill at a 45-degree angle to create crosshatch marks.
7. Grill for 4-5 minutes until the fish releases easily from the grates and has visible grill marks.
8. Flip the steaks using a thin metal spatula and grill for another 4-5 minutes.
9. Check doneness by inserting a fork—the fish should flake easily but remain moist.
10. Remove swordfish from grill when internal temperature reaches 145°F.
11. Let the fish rest for 3 minutes to allow juices to redistribute.
12. Top each steak generously with the olive tapenade just before serving.
Amazingly flaky swordfish contrasts with the briny, textured tapenade. Serve over lemon-herb quinoa or alongside grilled asparagus for a complete meal. The olive topping adds Mediterranean vibes that transport you straight to the coast.
Thai Curry Grilled Swordfish
Brace your taste buds—this Thai curry grilled swordfish brings the heat straight to your backyard. Fire up the grill for tender, flaky fish swimming in bold coconut curry flavors. Perfect for summer entertaining or shaking up your weeknight dinner routine.
Ingredients
– 4 swordfish steaks (6 oz each), about 1-inch thick
– 1 cup canned coconut milk (full-fat for creamier sauce)
– 3 tbsp Thai red curry paste (Mae Ploy brand recommended)
– 2 tbsp fresh lime juice (about 1 lime)
– 1 tbsp fish sauce (or soy sauce for vegetarian)
– 1 tbsp brown sugar
– 2 tsp grated fresh ginger
– 2 garlic cloves, minced
– 1 tbsp vegetable oil (or any neutral oil)
– ¼ cup chopped fresh cilantro (stems removed)
– 1 red chili, thinly sliced (optional, for extra heat)
Instructions
1. Pat swordfish steaks completely dry with paper towels.
2. Whisk coconut milk, red curry paste, lime juice, fish sauce, brown sugar, ginger, and garlic in a medium bowl until smooth.
3. Reserve ½ cup of the curry marinade in a separate small bowl for serving.
4. Place swordfish steaks in a shallow dish and pour remaining marinade over them.
5. Marinate swordfish at room temperature for exactly 15 minutes—no longer, as the acid can start cooking the fish.
6. Preheat grill to medium-high heat (400-450°F) and oil the grates thoroughly.
7. Remove swordfish from marinade, letting excess drip off, and discard used marinade.
8. Grill swordfish for 4-5 minutes until grill marks form and edges turn opaque.
9. Flip carefully with a spatula and grill another 4-5 minutes until internal temperature reaches 145°F.
10. Transfer swordfish to a clean plate and let rest for 3 minutes.
11. Drizzle reserved fresh curry sauce over the grilled swordfish.
12. Garnish with chopped cilantro and sliced red chili if using.
Let the grilled swordfish shine with its firm, meaty texture that holds up beautifully to the spicy-sweet curry glaze. Layer it over coconut rice or serve alongside grilled pineapple for a tropical twist that’ll have everyone asking for seconds.
Grilled Swordfish with Citrus Herb Butter
Let’s transform swordfish into your new summer obsession. Load up those firm steaks with zesty citrus butter that melts into every bite. This grilled masterpiece comes together in minutes but tastes like restaurant-level luxury.
Ingredients
– 4 swordfish steaks (1-inch thick), pat dry with paper towels for better searing
– 1/2 cup unsalted butter, softened to room temperature for easy mixing
– 2 tbsp fresh lemon juice, freshly squeezed for brightest flavor
– 1 tbsp fresh orange juice, adds subtle sweetness
– 2 tbsp chopped fresh parsley, or substitute with cilantro
– 1 tsp chopped fresh thyme, dried works in a pinch (use 1/2 tsp)
– 2 cloves garlic, minced finely for even distribution
– 1/2 tsp salt, adjust based on your preference
– 1/4 tsp black pepper, freshly ground preferred
– 2 tbsp olive oil, or any high-heat oil like avocado
Instructions
1. Combine softened butter, lemon juice, orange juice, parsley, thyme, garlic, salt, and pepper in a small bowl.2. Mix vigorously with a fork until all ingredients are fully incorporated and the butter is smooth.3. Scoop the citrus herb butter onto a sheet of plastic wrap and roll into a 1-inch diameter log.4. Twist the ends of the plastic wrap tightly and refrigerate for at least 30 minutes until firm.5. Preheat your grill to medium-high heat (400-450°F) and brush the grates with olive oil.6. Pat swordfish steaks completely dry with paper towels on both sides—this ensures a proper sear.7. Brush both sides of each swordfish steak lightly with the remaining olive oil.8. Place swordfish steaks on the hot grill at a 45-degree angle to create attractive crosshatch marks.9. Grill for 4-5 minutes without moving to develop a golden-brown crust.10. Flip steaks carefully using a thin spatula and grill for another 4-5 minutes.11. Check for doneness by inserting an instant-read thermometer into the thickest part—it should read 145°F.12. Remove swordfish from grill and immediately top each steak with a 1/4-inch slice of the chilled citrus herb butter.13. Let rest for 3 minutes to allow the butter to melt and flavors to penetrate the fish. Ready to devour that flaky, buttery goodness? The citrus cuts through the richness while the herbs add fresh complexity. Serve over quinoa with grilled asparagus or slice thin for epic fish tacos.
Jerk Spiced Grilled Swordfish
Zesty and bold, this grilled swordfish brings Caribbean heat to your backyard. Fire up the grill for smoky, spicy perfection in under 30 minutes. Get ready for flavor that slaps.
Ingredients
– 2 swordfish steaks (1-inch thick, about 6 oz each)
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp jerk seasoning (store-bought or homemade blend)
– 1 tbsp brown sugar (balances the spice)
– 1 lime, juiced (freshly squeezed for brightness)
– 1 tsp garlic powder (or 2 fresh cloves, minced)
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper (freshly ground preferred)
Instructions
1. Preheat your grill to medium-high heat (400-450°F) for 10-15 minutes.
2. Pat swordfish steaks completely dry with paper towels to ensure a good sear.
3. Rub olive oil evenly over both sides of each steak.
4. Combine jerk seasoning, brown sugar, garlic powder, salt, and black pepper in a small bowl.
5. Press the seasoning mixture firmly onto both sides of each swordfish steak.
6. Place seasoned swordfish directly onto the hot grill grates.
7. Grill for 4-5 minutes without moving to develop grill marks.
8. Flip steaks carefully using a spatula.
9. Grill for another 4-5 minutes until internal temperature reaches 145°F.
10. Squeeze fresh lime juice over the grilled swordfish immediately after removing from heat.
11. Let rest for 3 minutes before serving to allow juices to redistribute.
Vibrant and flaky, this swordfish delivers smoky char with a spicy-sweet kick. Serve over coconut rice or with grilled pineapple for tropical vibes. The firm texture holds up beautifully against bold jerk flavors.
Grilled Swordfish with Cucumber Dill Sauce
Zesty grilled swordfish gets a fresh upgrade with this creamy cucumber dill sauce that’s ready in under 30 minutes. Fire up the grill for perfectly charred steaks that stay juicy inside. This protein-packed meal delivers restaurant-quality flavor with minimal effort.
Ingredients
– 2 swordfish steaks (6 oz each), about 1-inch thick
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 1 cup plain Greek yogurt (full-fat for creamier sauce)
– 1 medium cucumber, peeled and finely diced
– 2 tbsp fresh dill, chopped
– 1 tbsp lemon juice, freshly squeezed
– 1 garlic clove, minced
– ¼ tsp salt (adjust to taste)
Instructions
1. Preheat your grill to medium-high heat (400-450°F) and brush the grates with oil to prevent sticking.
2. Pat the swordfish steaks completely dry with paper towels—this ensures a better sear.
3. Rub both sides of each steak with olive oil, then season evenly with kosher salt and black pepper.
4. Place the swordfish on the hot grill and cook for 4-5 minutes without moving to develop grill marks.
5. Flip the steaks using a spatula and grill for another 4-5 minutes until the internal temperature reaches 145°F.
6. While the fish grills, combine Greek yogurt, diced cucumber, chopped dill, lemon juice, minced garlic, and ¼ tsp salt in a medium bowl.
7. Stir the sauce ingredients until fully incorporated and let it rest for flavors to meld.
8. Remove the swordfish from the grill and let it rest for 3 minutes before serving—this keeps it moist.
9. Spoon the cucumber dill sauce over the grilled swordfish steaks.
Glazed with the cool, herby sauce, the swordfish stays remarkably tender against its smoky crust. Serve it over quinoa or with grilled asparagus for a complete meal that feels elegant but comes together effortlessly.
Teriyaki Grilled Swordfish Skewers
Juicy, flame-kissed swordfish meets sweet-savory teriyaki in these skewers that’ll have your taste buds dancing. Fire up the grill for this 20-minute showstopper that’s perfect for weeknights or entertaining. Get ready to level up your seafood game with minimal effort and maximum flavor payoff.
Ingredients
– 1.5 lbs swordfish steaks, cut into 1-inch cubes (look for firm, pink flesh)
– 1/2 cup soy sauce (or tamari for gluten-free)
– 1/4 cup brown sugar (packed, for caramelization)
– 2 tbsp rice vinegar (adds brightness)
– 2 garlic cloves, minced (fresh is best)
– 1 tsp grated ginger (use microplane for fine texture)
– 1 tbsp vegetable oil (or any neutral high-heat oil)
– 1 tsp cornstarch (for glaze thickness)
– 2 tbsp water (to dissolve cornstarch)
– 8-10 wooden skewers (soak in water 30 minutes before using)
Instructions
1. Soak 8-10 wooden skewers in water for exactly 30 minutes to prevent burning.
2. Cut 1.5 lbs swordfish into uniform 1-inch cubes for even cooking.
3. Thread swordfish cubes onto soaked skewers, leaving small gaps between pieces.
4. Whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp rice vinegar, 2 minced garlic cloves, and 1 tsp grated ginger in a small bowl.
5. Reserve 1/4 cup of the marinade in a separate bowl for basting later.
6. Place skewers in a shallow dish and pour remaining marinade over them.
7. Marinate skewers at room temperature for 15 minutes only—swordfish can become mushy if marinated too long.
8. Preheat grill to medium-high heat (400-450°F) and oil grates with 1 tbsp vegetable oil.
9. Remove skewers from marinade and discard used marinade.
10. Grill skewers for 3-4 minutes until grill marks appear and edges turn opaque.
11. Flip skewers and grill another 3-4 minutes until internal temperature reaches 145°F.
12. Whisk 1 tsp cornstarch with 2 tbsp water in reserved marinade bowl.
13. Brush thickened glaze onto skewers during final 2 minutes of grilling.
14. Remove from grill when glaze is sticky and caramelized.
Perfectly charred outside with tender, flaky centers that soak up the sweet-savory glaze. The caramelized edges provide satisfying crunch against the moist fish. Serve over coconut rice with quick-pickled cucumbers or chop and toss into grain bowls for next-level leftovers.
Grilled Swordfish with Roasted Red Pepper Sauce
Perfect your seafood game with this stunning grilled swordfish. Packed with smoky flavor and vibrant color, this dish delivers restaurant-quality results in under 30 minutes. Prepare to impress with minimal effort and maximum flavor payoff.
Ingredients
– 4 swordfish steaks (6 oz each, about 1-inch thick)
– 2 large red bell peppers
– 3 cloves garlic (minced)
– 1/4 cup olive oil (or any neutral oil)
– 2 tbsp lemon juice (freshly squeezed)
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes (adjust to heat preference)
– 1/4 cup fresh parsley (chopped, plus extra for garnish)
– Salt and black pepper (to season)
Instructions
1. Preheat your grill to medium-high heat (400°F) and brush the grates with oil to prevent sticking.
2. Place whole red bell peppers directly on the grill grates and char for 15-18 minutes, turning occasionally with tongs until skins are blackened and blistered.
3. Transfer charred peppers to a bowl and cover tightly with plastic wrap—this creates steam to loosen the skins for easy peeling.
4. While peppers steam, pat swordfish steaks dry with paper towels and brush both sides with 2 tablespoons of olive oil.
5. Season swordfish generously with salt, black pepper, and smoked paprika, pressing the spices into the flesh.
6. Grill swordfish for 4-5 minutes per side until internal temperature reaches 145°F and flesh flakes easily with a fork.
7. Remove peppers from bowl and peel off blackened skins under cool running water—the steam trick makes this mess-free.
8. Slice peppers open, remove stems and seeds, then roughly chop the flesh.
9. Combine chopped peppers, minced garlic, remaining olive oil, lemon juice, and red pepper flakes in a blender.
10. Blend on high speed for 60 seconds until sauce is completely smooth and vibrant red.
11. Stir in chopped parsley and season sauce with salt to balance the acidity.
12. Plate grilled swordfish and spoon roasted red pepper sauce generously over the top. Marvel at the contrast between the firm, meaty swordfish and the silky, slightly sweet pepper sauce. Serve immediately with crusty bread to soak up every drop, or alongside grilled vegetables for a complete Mediterranean-inspired meal.
Summary
Perfect for summer grilling, these 20 swordfish recipes offer endless inspiration for flavorful, healthy meals. We hope you find a new favorite to fire up this season! Try one out, leave a comment with your top pick, and don’t forget to share this roundup on Pinterest to help other home cooks.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
