8-Minute Grilled Swordfish

This 8-Minute Grilled Swordfish is a quick, flavorful, and protein-packed main dish perfect for weeknight dinners or summer cookouts. Marinated in a zesty lemon-garlic blend and finished with a buttery glaze, this swordfish stays moist, flaky, and bursting with flavor.

Why You’ll Love This Recipe

This grilled swordfish recipe is incredibly fast to prepare and delivers restaurant-quality results at home. The marinade infuses the fish with bright citrus and savory soy notes, while the high-heat cooking method ensures a beautiful sear without drying out the steaks. It’s a lean, satisfying seafood dish that pairs well with just about any side.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Swordfish steaks

• Lemon juice

• Lemon zest

• Olive oil

• Soy sauce

• Garlic, minced

• Salt

• Pepper

• Butter

Directions

1. In a small bowl, whisk together lemon juice, lemon zest, olive oil, soy sauce, and minced garlic.

2. Pat the swordfish steaks dry with paper towels. Season both sides with salt and pepper.

3. Place the steaks in a zip-top bag and pour in the marinade. Let them sit while the grill heats, or marinate in the fridge for up to 24 hours.

4. Heat a charcoal grill to medium-high heat, or use a grill pan or cast-iron skillet.

5. Add the butter to the pan or grill surface. Once melted, place the swordfish steaks on the hot grill.

6. Cook for 3–4 minutes per side, until the fish flakes easily with a fork and appears opaque. Internal temperature should reach 145°F (63°C).

7. Remove from the heat, brush with any remaining melted butter, and serve immediately.

Servings and timing

Servings: 4
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes

Variations

• Add herbs like thyme, rosemary, or parsley to the marinade for a herbal twist.

• Swap soy sauce for tamari or coconut aminos for a gluten-free option.

• Use lime juice instead of lemon for a slightly different citrus flavor.

• Add a spicy kick with crushed red pepper flakes or a splash of hot sauce.

• Top with a fresh salsa like mango or tomato-avocado for a summery presentation.

Storage/Reheating

Store leftover swordfish in an airtight container in the refrigerator for up to 3 days.
To freeze, wrap the cooled fish tightly and place in an airtight container or freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat gently in a skillet over medium-low heat or in the oven at 300°F until warmed through to avoid overcooking.

FAQs

Can I use frozen swordfish steaks?

Yes, just make sure they’re fully thawed and patted dry before marinating and cooking.

What does swordfish taste like?

Swordfish has a mild, slightly sweet flavor with a firm, meaty texture—perfect for grilling.

Is it okay to marinate swordfish overnight?

Yes, you can marinate swordfish for up to 24 hours for deeper flavor, though even 15–30 minutes makes a difference.

How do I know when swordfish is fully cooked?

It should be opaque and flake easily with a fork. The internal temperature should reach 145°F (63°C).

Can I grill swordfish indoors?

Absolutely. Use a cast-iron grill pan or skillet over medium-high heat for similar results.

What sides pair well with grilled swordfish?

Try it with roasted vegetables, grilled asparagus, couscous, or a light salad.

Can I cook swordfish in the oven?

Yes. Bake at 350°F (180°C) for 20 minutes, flipping halfway through.

What if I don’t have soy sauce?

You can substitute with tamari, coconut aminos, or a light dash of Worcestershire sauce.

Is swordfish healthy?

Yes, it’s high in protein and low in carbs and saturated fat. However, due to its mercury content, it’s best enjoyed occasionally.

Can I cook swordfish without butter?

Yes, you can grill it with just olive oil for a lighter version, though butter adds richness and flavor.

Conclusion

This 8-Minute Grilled Swordfish is the definition of easy, elegant dining. With minimal prep and a punchy marinade, you’ll have juicy, flavorful fish on the table in no time. Whether you’re firing up the grill or using a stovetop pan, this recipe guarantees a quick and delicious seafood dinner any night of the week.

Print