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Marinated Grilled Swordfish with Olive Chimichurri

Simple grilled swordfish steaks for weeknights, BBQs, and more! This recipe starts with a 15-minute lemony dijon garlic marinade to season and tenderize the swordfish before grilling for a smoky char. Perfectly tender, succulent results in no time (step-by-step instructions included!). Serve with a briny olive chimichurri and charred lemons for the perfect swordfish bite!

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Calories: 297 kcal
Course: Main Course
Cuisine: American , Argentinian

Ingredients

Swordfish
  • 2- 1 to 1 1/2 inch swordfish steaks
  • 2 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tsp olive oil
  • 2 cloves garlic (minced)
  • 1 tsp chopped parsley
  • 1/4 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1 whole lemon (cut in half)
Olive Chimichurri
  • 8 pitted green olives (crushed, then roughly chopped)
  • 1 clove garlic (minced)
  • 1 Fresno pepper (seeds removed, minced)
  • 2 tbsp chopped parsley
  • 2 tbsp chopped cilantro
  • 2 tsp red wine vinegar
  • 1/2 tsp lemon zest ( from marinade lemon)
  • 1/4 cup olive oil
  • ¼ tsp kosher salt
  • ⅛ tsp ground black pepper

Instructions

Swordfish
    Cup of Yum
  1. In a small bowl whisk together the following marinade ingredients: 2 tsp Dijon mustard, 1 tbsp lemon juice, 2 tsp olive oil, 2 cloves finely minced, 1 tsp chopped parsley, 1/4 tsp kosher Salt, 1/8 tsp ground black Pepper.
  2. Pour marinade onto a plate or into a ziplock bag. Add the swordfish into the marinate and toss the swordfish around in the marinade until it is fully coated. Marinate for 15-20 min while the grill preheats.
  3. Preheat the grill to 425°F. Ensure your grill grates are clean.
  4. Once the grill has preheated for about 15 minutes place swordfish on grill grates. Lower the heat to 400°F. Place lemons cut side down on the grill to get a nice char.
  5. Cook the swordfish for about 10-12 minutes, flipping halfway through. A thermometer is highly recommended when cooking swordfish so you do not over or undercook the swordfish. A good rule of thumb to follow is 10 minutes per every inch of thickness. But a thermometer will be the best measure because of so many outside elements that can affect the cook time.
  6. When you flip the swordfish use a spatula to loosen the bottom prior to flipping. Check your lemons and see if they have charred enough, remove and set aside.
  7. Remove the swordfish once it is at 130-135°F, while it rises it will rise in temperature to 140-145°F. If you go over this temperature it will result in a dried out swordfish.
  8. Allow the swordfish to rest for 10 minutes. While it rests prepare the olive chimichurri below.
  9. Serve by drizzling the olive chimichurri over the top and the grilled lemon on the side to squeeze over top. Enjoy!
Olive chimichurri
  1. In a small bowl add all of the chimichurri ingredients and stir to combine. Taste and adjust seasoning if necessary.

Notes

  • Like other meat, the swordfish will keep cooking when it comes off the grill. Resting redistributes its juices so the fish is super tender.
  • I recommend grilling swordfish to a medium temperature for perfectly flaky and tender results. Remove the fish from the grill at the following temperatures based on your preference, then the temperature will continue to climb as it rests:
  • I recommend grilling swordfish to a medium temperature for perfectly flaky and tender results. Remove the fish from the grill at the following temperatures based on your preference, then the temperature will continue to climb as it rests:
  • 130°F (54°C) for medium
  • 135°F (57°C) for medium-well
  • 140 to 145°F (60 to 63°C) for well-done
  • The ideal thickness of swordfish is 1- 1 ½ inches. Any thinner and the swordfish can fall apart and any thicker the swordfish will take longer to cook. If your swordfish is thicker than 1 ½ inches, after cooking each side for 6 minutes over the flame, move it over indirect heat to finish cooking through.
  • Only marinate swordfish for 15-20 minutes. I have found if you marinate the fish longer it will begin to break down and affect the texture.
  • To reheat swordfish, heat the oven to 350F. Place swordfish on a sheet pan and cover in foil to keep the swordfish from drying out. Cook for about 10 minutes or until warmed through.
  • Let the swordfish rest. Like other meat, the swordfish will keep cooking when it comes off the grill. Resting redistributes its juices so the fish is super tender.

  • I recommend grilling swordfish to a medium temperature for perfectly flaky and tender results. Remove the fish from the grill at the following temperatures based on your preference, then the temperature will continue to climb as it rests:

    130°F (54°C) for medium 135°F (57°C) for medium-well 140 to 145°F (60 to 63°C) for well-done

  • 130°F (54°C) for medium
  • 135°F (57°C) for medium-well
  • 140 to 145°F (60 to 63°C) for well-done
  • The ideal thickness of swordfish is 1- 1 ½ inches. Any thinner and the swordfish can fall apart and any thicker the swordfish will take longer to cook. If your swordfish is thicker than 1 ½ inches, after cooking each side for 6 minutes over the flame, move it over indirect heat to finish cooking through.
  • Only marinate swordfish for 15-20 minutes. I have found if you marinate the fish longer it will begin to break down and affect the texture.
  • To reheat swordfish, heat the oven to 350F. Place swordfish on a sheet pan and cover in foil to keep the swordfish from drying out. Cook for about 10 minutes or until warmed through.

Nutrition Information

Serving 2 Calories 297kcal (15%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 297

% Daily Value*

Serving 2
Calories 297kcal 15%

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