Entrée: United States – Grilled Swordfish

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 20 min

Total 43 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 swordfish steaks (6-8 oz (170-225 g) each, 1 to 1.5 inches (2.54 to 3.81 cm) thick)
1 / 4 cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) lemon zest
3 garlic cloves, minced
2 tbsp (30 ml) fresh parsley, finely chopped
1 tbsp (15 ml) fresh oregano, finely chopped (or 1 tsp (5 ml) dried oregano)
1 tsp (5 ml) Dijon mustard
1 / 4 tsp (1.25 ml) red pepper flakes (optional)
1 1 / 4 tsp (6.25 ml) kosher salt, plus more to taste
1 / 2 tsp (2.5 ml) freshly ground black pepper
Neutral high-heat oil for grill grates
Lemon wedges, for serving

Show original ingredient measurements

4 swordfish steaks (6-8 oz / 170-225 g each, 1 to 1.5 inches thick)
1 / 4 cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp lemon zest
3 garlic cloves, minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh oregano, finely chopped (or 1 tsp dried oregano)
1 tsp Dijon mustard
1 / 4 tsp red pepper flakes (optional)
1 1 / 4 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper
Neutral high-heat oil for grill grates
Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Pat the swordfish dry with paper towels and set aside.
In a bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, parsley, oregano, Dijon, red pepper flakes (if using), salt, and black pepper.
Measure out and reserve 2 tablespoons (30 ml) of the marinade in a small cup for basting/finishing. Do not let this portion touch the raw fish.
Place swordfish in the remaining marinade and turn to coat. Marinate 15-30 minutes (refrigerate if going longer than 20 minutes).
Preheat a gas or charcoal grill to medium-high heat (about 425-475 F). Clean and oil the grates well with a lightly oiled towel or brush.
Remove swordfish from the marinade, letting excess drip off; discard any marinade that touched the raw fish.
Oil the fish lightly if needed. Place on the grill over direct heat.
Grill for 3-4 minutes on the first side until well marked. Flip and grill another 2-4 minutes, basting in the last minute with the reserved clean marinade, until the centers are opaque and an instant-read thermometer reads 135-140 F (carryover will rise). For USDA doneness, cook to 145 F.
If flare-ups occur, move fish to a cooler zone. Total cook time is typically 6-8 minutes for 1-inch (2.54 cm) steaks and 8-10 minutes for 1.5-inch (3.81 cm) steaks.
Transfer to a plate and rest 5 minutes. Spoon any remaining reserved clean marinade over the top, if desired.
Serve with lemon wedges and a pinch of salt to finish.

Pat the swordfish dry with paper towels and set aside.
In a bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, parsley, oregano, Dijon, red pepper flakes (if using), salt, and black pepper.
Measure out and reserve 2 tablespoons of the marinade in a small cup for basting/finishing. Do not let this portion touch the raw fish.
Place swordfish in the remaining marinade and turn to coat. Marinate 15-30 minutes (refrigerate if going longer than 20 minutes).
Preheat a gas or charcoal grill to medium-high heat (about 425-475 F). Clean and oil the grates well with a lightly oiled towel or brush.
Remove swordfish from the marinade, letting excess drip off; discard any marinade that touched the raw fish.
Oil the fish lightly if needed. Place on the grill over direct heat.
Grill for 3-4 minutes on the first side until well marked. Flip and grill another 2-4 minutes, basting in the last minute with the reserved clean marinade, until the centers are opaque and an instant-read thermometer reads 135-140 F (carryover will rise). For USDA doneness, cook to 145 F.
If flare-ups occur, move fish to a cooler zone. Total cook time is typically 6-8 minutes for 1-inch steaks and 8-10 minutes for 1.5-inch steaks.
Transfer to a plate and rest 5 minutes. Spoon any remaining reserved clean marinade over the top, if desired.
Serve with lemon wedges and a pinch of salt to finish.