How to Grill Swordfish
Looking to break free from burgers? Here’s how to grill swordfish, plus a delicious recipe for Grilled Swordfish with Tomato and Sweet Pepper Salsa.
By Aimee Tucker|Aug 04 2022|
How to Grill Swordfish
Credit: Aimee TuckerHow to Grill Swordfish
The first step when grilling swordfish is to decide whether you’re going to marinate your fish. A marinade adds flavor and helps keep the fish moist, but it’s not necessary to achieve delicious results. You can grill swordfish with nothing more than a few seasonings and liberal brushings of olive oil. (The oil helps prevent the swordfish from sticking to the grill.) Rinse and pat the swordfish dry, then brush with olive oil and sprinkle with salt and freshly cracked pepper on both sides.
The first step in how to grill swordfish is to marinate the fish (if you’re using a marinade) or brush with olive oil and season with salt and pepper.
Credit: Aimee TuckerCredit: Aimee Tucker Grill the swordfish on a preheated gas grill set to medium-high (about 400° on a thermometer — you should be able to hold your hand 2 inches above the grill grate for about 5 seconds). Brush the grate with oil before adding the fish to help prevent sticking. Grill the swordfish, turning once, until nicely charred and the fish is just cooked through, about 5 minutes per side depending on the thickness of the steaks. Fish dries out quickly, so you’ll need to watch it carefully. Remember, the fish will continue to cook for a moment or two after it’s off the grill. Using a charcoal grill? Check out our charcoal grilling tips.
The best tip for anyone learning how to grill swordfish is ___
Credit: Aimee TuckerCredit: Aimee Tucker To be extra sure the swordfish is safe to eat, you may also want to use a thermometer to test for doneness. To kill any harmful bacteria, the internal swordfish temperature you’re looking for is at least 145°.
Perfectly grilled swordfish, ready for salsa!
Credit: Aimee TuckerCredit: Aimee Tucker Once the fish is cooked, move it from the grill to a plate and top with a few generous spoonfuls of tomato and sweet pepper salsa, which can be made and stored in the fridge up to 3 hours in advance. I think this dish would go great with a side of rice or even a few ears of grilled summer corn.
Grilled Swordfish with Tomato and Sweet Pepper Salsa
Credit: Aimee Tucker
This looks amazing. I want to try the salsa recipe to go along with the swordfish. I may serve this next weekend at our end of summer party.
Great tasting as I have made it!
You left out the most important part…how to make the salsa…
Hi Cheryl. If you click where it says “Recipe: Grilled Swordfish with Tomato and Sweet Pepper Salsa” at the bottom of the post, it will take you to the recipe page with the ingredients and instructions for the grilled swordfish and the sweet pepper salsa. You can also find it here: https://newengland.com/today/food/main-dishes/fish-seafood/grilled-swordfish-with-tomato-and-sweet-pepper-salsa/ Thanks!
going to try it love swordfish
Oh yum! That looks so good!
Just top with lemon juice! No salsa for me.
Yes ! I agree!…any fish should be cooked without any sauce ..a little garlic and butter does the trick…just don’t cook it to death! LOL
Tightly wrap swordfish in aluminum foil and poach in McCormacks Lemon dill marinade 350 degrees 20 min or on grill. Delicious or or cold
145F. Yum, just like eating an old pair of shoes.
Right you are major. Fresh seafood way to good to disguise with heavy sauces
Poach salmon and swordfish using The Ojai Cook, Lemonaise
Try swordfish with mayo and lemon on top yum!!
Swap the olive oil for melted butter (or melted butter with a dash of olive oil): paint both sides and season. Better yet, flip the swordfish steaks half way through and paint with more butter, salt and pepper and some nicely chopped scallions/green onions. When done, serve without losing the scallions. Delicious.
This sounds delicious! Definitely going to try it.
Marinade the swordfish in french dressing