Grilled Swordfish Steaks
Thick, meaty swordfish steaks marinated in a simple Mediterranean-style blend of olive oil, lemon, garlic, and herbs, then grilled over high heat until beautifully charred on the outside and tender and juicy within. A quick, elegant dinner that feels like a seaside vacation.
For 4 servings
- prep
Preheat the grill to high heat.
Clean the grill grates well. For a gas grill, turn all burners to high. For charcoal, spread hot coals evenly across the grate. Aim for a temperature of 450-500°F. Brush the grates clean with a wire brush, then oil them lightly by grasping a folded paper towel with tongs, dipping it in oil, and rubbing it over the grates.
- mix
Make the marinade.
In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
- prep
Marinate the swordfish.
Pat the swordfish steaks completely dry with paper towels. Place them in a shallow dish and pour the marinade over them, turning to coat all sides evenly. Let them sit at room temperature for 10 minutes while the grill finishes heating. Do not marinate for longer than 15 minutes, as the lemon juice will start to break down the delicate flesh.
TIPPatting the fish completely dry is essential for a deep, even sear and to prevent sticking. - grill · ~8 min
Grill the swordfish steaks.
1.Carefully place the marinated steaks directly on the hot grill grates at a 45-degree angle.2.Grill without moving for 4 minutes to develop deep grill marks.3.Using a wide spatula or tongs, flip the steaks and grill for another 3-4 minutes.4.Cook until the internal temperature reaches 130-135°F for medium, or 140-145°F for well-done.TIPSwordfish is best cooked to medium (130-135°F) to stay juicy. Overcooking makes it dry and chewy. - rest · ~3 min
Rest the fish briefly.
Transfer the grilled swordfish steaks to a clean plate and let them rest for 3 minutes. The temperature will rise a few degrees during this time, and the juices will redistribute.
- serve
Garnish and serve immediately.
Place each steak on a warm plate, sprinkle with fresh chopped parsley, and serve with lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat swordfish steaks completely dry before marinating to ensure a good sear.
- 2Do not marinate longer than 15 minutes or the lemon juice will start to cook the fish.
- 3Oil the grill grates well after cleaning to prevent the delicate fish from sticking.
- 4Place steaks at a 45-degree angle for crosshatch grill marks.
- 5Cook swordfish to medium (130-135°F) for the juiciest texture.
- 6Let the grilled steaks rest for 3 minutes before serving to redistribute juices.
Adapt it for your goals.
Spicy
Add 1/2 teaspoon of red pepper flakes to the marinade for a gentle heat that complements the smoky grill.
herb swapHerb-swap
Replace dried oregano with fresh thyme or rosemary for a different Mediterranean herb profile.
citrus twistCitrus-twist
Swap half the lemon juice with fresh lime juice and add a pinch of zest for a brighter, tangier finish.
butter basteButter-baste
Grill until just done, then top each steak with a pat of herb butter (mix softened butter with parsley and garlic) for extra richness.
Why this is on our healthy list.
Lean Protein Source
Swordfish provides high-quality, lean protein that supports muscle maintenance and repair.
Rich in Selenium
This fish is naturally high in selenium, an antioxidant mineral that supports immune function and thyroid health.
Heart-Healthy Fats
Olive oil contributes monounsaturated fats, which are linked to better cardiovascular health.
Low in Carbohydrates
This dish is naturally low in carbs, making it suitable for low-carb and keto-friendly diets.
Frequently asked questions
Use an instant-read thermometer; 130-135°F yields medium and juicy, while 140-145°F is well-done. The flesh should be opaque and flake easily with a fork.
