Grilled Swordfish with Lemon and Garlic
Thick, meaty swordfish steaks marinated in a bright, punchy blend of lemon, garlic, and herbs, then grilled until juicy with beautiful char marks. This quick seafood dinner tastes like a seaside vacation and comes together in under 30 minutes.
For 4 servings
- prep · ~2 min
Make the lemon-garlic marinade.
1.In a small bowl, whisk together the olive oil, lemon juice, and minced garlic.2.Stir in the dried oregano, salt, and black pepper until combined.TIPMinced garlic infuses better than whole cloves here — more surface area means more flavor on the fish. - prep · ~15 min
Marinate the swordfish steaks.
1.Pat the swordfish steaks dry with paper towels.2.Place in a shallow dish and pour the marinade over them.3.Turn the steaks to coat both sides evenly.4.Set aside at room temperature for 15 minutes while the grill heats.TIPDon't marinate swordfish longer than 30 minutes — the lemon juice starts to 'cook' the fish and can make it mushy. - prep · ~10 min
Preheat the grill.
1.Preheat your grill to medium-high heat, about 200°C (400°F).2.Clean and lightly oil the grill grates to prevent sticking. - grill · ~8 min
Grill the swordfish steaks.
1.Remove steaks from marinade, letting excess drip off.2.Place on the hot grill and cook for 4 minutes on the first side without moving.3.Flip carefully and grill the second side for 3 to 4 more minutes.4.Fish is done when it flakes easily with a fork and internal temperature reaches 63°C (145°F).TIPSwordfish is firm and meaty — it releases from the grate cleanly when a good sear forms. Don't force it; wait for the release. - rest · ~3 min
Rest the swordfish briefly.
Transfer the grilled steaks to a plate and let them rest for 3 minutes so the juices settle.
- garnish · ~1 min
Garnish with lemon wedges and fresh parsley.
1.Sprinkle chopped parsley over the rested steaks.2.Arrange lemon wedges alongside each serving.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the swordfish steaks very dry before marinating to ensure the marinade clings and the fish sears properly.
- 2Let the grill get fully hot (400°F/200°C) so the steaks develop a crust before they overcook inside.
- 3Don't move the steaks on the grill for the first 4 minutes — they'll release naturally when a good sear forms.
- 4Use a digital instant-read thermometer; pull the fish at 145°F/63°C to keep it moist and flaky.
- 5Rest the cooked steaks for 3 minutes off the heat so the juices redistribute evenly.
- 6If your swordfish steaks are thicker than 1 inch, add 1–2 minutes per side and check internal temp.
- 7Leftover grilled swordfish keeps well in the fridge for up to 2 days — flake it over salads or pasta.
Adapt it for your goals.
Herb-crusted
Add 2 tablespoons of finely chopped fresh herbs (like thyme, rosemary, or basil) to the marinade for a more aromatic, earthy crust.
spicySpicy
Add 1/2 teaspoon of red pepper flakes to the marinade for a gentle heat that complements the lemon and garlic.
low oilLow-oil
Reduce olive oil to 1 tbsp and add 2 tbsp of water to the marinade — the fish stays moist and grills fine with less fat.
citrus mangoCitrus-mango
Swap 1 tbsp of lemon juice for fresh lime juice and serve with a diced mango salsa for a tropical twist.
Why this is on our healthy list.
Rich in Omega-3s
Swordfish is a fatty fish that provides heart-healthy omega-3 fatty acids, which support brain function and reduce inflammation.
Good Source of Protein
Each serving packs around 30g of protein, making this a filling meal that supports muscle repair and satiety.
High in Selenium
Swordfish is one of the best natural sources of selenium, an antioxidant mineral important for thyroid health and immune function.
Vitamin C from Lemon
Fresh lemon juice adds a dose of vitamin C, aiding iron absorption and boosting the body's natural defenses.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight and pat very dry before marinating to avoid excess moisture on the grill.
