Grilled Swordfish

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  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    30 mins

  • Servings

    4 servings

  • Calories

    361 kcal

  • Cuisine

    American

Grilled Swordfish

How to cook moist grilled swordfish steaks with a simple, flavorful lemon herb marinade. A quick, healthy meal great for weeknight dinner or company.

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Ingredients

Servings
  • 4 (6- to 8-ounce) swordfish steaks 1-inch thick
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1 tablespoon minced garlic  about 3 cloves
  • 1 teaspoon dried oregano
  • 2 medium lemons divided
  • chopped fresh parsley or cilantro for serving
  • kosher salt for serving
  • oil for grilling
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Instructions

  1. Pat the swordfish dry on both sides. In a shallow dish just large enough to hold the swordfish in a snug, even layer, place the olive oil, soy sauce, vinegar, garlic, and oregano. Zest in both of the lemons, then juice 1 of the lemons into the marinade. Whisk to combine. Slice the second lemon in half crosswise and reserve for grilling.
  2. Add the swordfish steaks to the dish and turn to coat in the marinade. Let rest 10 to 15 minutes (do not let sit more than 20 minutes, or the acid will start to break down the fish). Halfway through, flip the swordfish over.
  3. Heat a gas grill or charcoal grill to medium-high (about 375 to 400°F; you can also cook the fish under the oven broiler). Scrape the grill grates very clean, then oil to prevent sticking.
  4. Grill the swordfish for 4 to 5 minutes per side, just until it registers 135°F on an instant read thermometer and is no longer pink in the center. Transfer to a plate and cover. Let rest 10 minutes.
  5. At the same time you are grilling the swordfish, grill the lemon halves by placing them cut-side down on the grill. Cook until char marks appear, about 6 minutes.
  6. Sprinkle the rested swordfish with herbs and a pinch of kosher salt. Squeeze the grilled lemon over the top. Enjoy hot.

Notes

  • TO STORE: Refrigerate swordfish in an airtight storage container for up to 2 days.
  • TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350°F or in a skillet on the stovetop. 
  • TO FREEZE: Freeze swordfish in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Note that frozen, thawed fish will taste more fishy and the texture will break down somewhat.

Nutrition Information

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Serving 1(of 4) Calories 361kcal (18%) Carbohydrates 6g (2%) Protein 35g (70%) Fat 22g (34%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 0.1g Cholesterol 112mg (37%) Potassium 815mg (23%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 225IU (5%) Vitamin C 29mg (32%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 361 kcal

% Daily Value*

Serving 1(of 4)
Calories 361kcal 18%
Carbohydrates 6g 2%
Protein 35g 70%
Fat 22g 34%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 13g 65%
Trans Fat 0.1g 5%
Cholesterol 112mg 37%
Potassium 815mg 17%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 225IU 5%
Vitamin C 29mg 32%
Calcium 36mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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