Grilled swordfish steaks cook quickly over high heat, developing a lightly charred outside while staying firm and moist inside. For a safe, reliably juicy result, grill to an internal temperature of 145°F (63°C), checking the thickest part with an instant-read thermometer rather than judging by color alone.
Ingredients
- 4 swordfish steaks, about 6 ounces (170 g) each and 1 inch thick
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano, or 1 tablespoon chopped fresh oregano
- 1 lemon, cut into wedges, for serving
Instructions
- Prepare the fish. If the swordfish is frozen, thaw it overnight in the refrigerator. Pat the steaks dry with paper towels. Check for any remaining skin or dark, tough-looking connective tissue and trim it away if desired. Keep the fish refrigerated while preparing the grill.
- Season. In a small bowl, mix the olive oil, lemon juice, lemon zest, salt, pepper, and oregano. Brush the mixture over both sides of the steaks. Let them stand for about 10 minutes while the grill heats; don’t leave raw fish at room temperature for more than 2 hours total, or 1 hour if the surrounding temperature is above 90°F (32°C).
- Heat the grill. Preheat a clean gas or charcoal grill to medium-high, aiming for a grill-surface temperature of about 400–450°F (204–232°C). Clean and lightly oil the grates. A thin film of oil helps prevent sticking, but avoid pouring oil directly onto the grill or letting it drip into flames.
- Grill the first side. Put the steaks over direct heat and close the lid. Grill for about 4–5 minutes without moving them, until the undersides have clear grill marks and release fairly easily. If a steak clings to the grate, give it another 30 seconds rather than pulling and tearing the surface.
- Turn and cook through. Flip with a thin, sturdy spatula or fish turner. Grill the second side for about 3–5 minutes, depending on thickness and grill heat. Start checking early: insert an instant-read thermometer sideways into the center of the thickest steak. Cook until every steak reaches 145°F (63°C). The flesh should be opaque and separate easily into firm flakes. If the outside is browning too fast, move the steaks to a cooler part of the grill and finish cooking there.
- Rest and serve. Transfer the steaks to a clean plate and let them rest for 2–3 minutes. Serve with lemon wedges. Check the temperature before resting; don’t rely on carryover heat to bring undercooked fish to a safe temperature.
Tips
- Use the thermometer in the right place. Swordfish steaks are thick, and their centers can lag behind the surface. Insert the probe into the side so its tip reaches the center, avoiding the grill grate and any bone. Check more than one steak if their thicknesses differ.
- Thickness changes cooking time. The 7–10-minute estimate applies to steaks about 1 inch thick. Thinner steaks may finish sooner; thicker steaks can take longer. Treat time as a guide and internal temperature as the safety check.
- Keep the fish from drying out. Swordfish is lean and can become dry if left on the grill after reaching 145°F. Patting it dry helps browning, while a light coating of oil reduces sticking. Avoid pressing the steaks with a spatula, which squeezes out juices.
- Make a simple substitution. If you don’t have oregano, use thyme, chopped parsley, or a small pinch of dried rosemary. For a dairy-free meal, this recipe already uses olive oil. Don’t reuse marinade that touched raw fish as a finishing sauce unless you first bring it to a full boil.
Serving Suggestions
Serve swordfish straight from the grill with lemon wedges and a fresh, bright side. Grilled zucchini, asparagus, green beans, or a tomato and cucumber salad pair well without overwhelming the fish. For a more filling plate, add roasted potatoes, couscous, rice, or crusty bread to catch the lemony juices. A spoonful of salsa verde or a quick sauce of chopped parsley, capers, olive oil, and lemon is also a good match; add it after cooking so it doesn’t burn on the grate.
Variations
For a Mediterranean version, replace the oregano with chopped rosemary and add ½ teaspoon of paprika. For a ginger-soy variation, season the steaks with 1 tablespoon soy sauce, 1 teaspoon grated ginger, and 1 tablespoon neutral oil instead of the lemon-herb mixture; pat off excess liquid before grilling to encourage browning. You can also add a pinch of chili flakes or serve with a mild fruit salsa. Keep the same cooking method and temperature target for each variation: seasonings change the flavor, not the safe endpoint.
Storage and Reheating
Refrigerate leftover swordfish within 2 hours of cooking, or within 1 hour when the air temperature is above 90°F (32°C). Store it in a covered, shallow container at 40°F (4°C) or colder and use it within 3–4 days. For longer storage, freeze well-wrapped portions; for best quality, use within 2–3 months and thaw in the refrigerator. Discard fish left at room temperature beyond the safe time limits rather than trying to make it safe by reheating.
To reheat, warm gently in a covered skillet over low heat with a teaspoon of water or broth, turning once, just until hot. A low oven, around 275°F (135°C), also works; check the center and heat leftovers to 165°F (74°C) for food safety. Reheating can make swordfish drier, so use the gentlest method and avoid repeated warming. Cold leftover swordfish can also be flaked into a salad, provided it has been stored safely.
Frequently Asked Questions
What temperature should grilled swordfish reach?
Cook swordfish to an internal temperature of 145°F (63°C), measured in the center of the thickest part. This is the recommended safe temperature for fin fish. The grill itself should be hot—about 400–450°F (204–232°C)—but that surface temperature is different from the temperature inside the fish.
How long do swordfish steaks take on the grill?
For 1-inch-thick steaks over medium-high direct heat, allow roughly 4–5 minutes on the first side and 3–5 minutes on the second. Grill heat, steak shape, and starting temperature vary, so begin checking with a thermometer early and cook to 145°F rather than relying on the clock.
Can swordfish be served medium-rare?
For food safety, the recommended endpoint is 145°F (63°C). Fish served below that temperature may carry a higher risk, particularly for people who are pregnant, older, very young, or immunocompromised. Don’t assume that a seared exterior means the center is safely cooked.
How can I tell if swordfish is done without a thermometer?
A thermometer is the dependable way to confirm the safe temperature. As a visual clue, properly cooked swordfish is opaque through the center and flakes when gently pressed, but appearance can be misleading, especially with thick steaks. Use an instant-read thermometer whenever possible.
Should I leave the skin on while grilling?
If a steak has a narrow strip of skin, you can leave it on during grilling to help the piece hold together, then remove it before eating if you prefer. Swordfish steaks are often sold skinless. Either way, place the thickest part over the hottest section and check the center temperature.
Can I grill swordfish from frozen?
Thawing first gives the most even cooking and best browning. Thaw overnight in the refrigerator, or keep the fish in a sealed, leakproof bag and submerge it in cold water, changing the water every 30 minutes. Cook promptly after cold-water thawing; don’t thaw fish on the counter.