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How to Cook Swordfish on the Grill


Are you a fan of a nice, succulent swordfish steak? If so, then you'll be happy to know that swordfish is packed with important nutrients.

For one, it's a rich source of selenium, thereby offering cancer-fighting properties. It's also high in protein, low in calories, and contains high levels of niacin, vitamin B12, zinc, and Omega-3.

If you want to prepare swordfish at home, one of the best ways to cook this delicious fish is over an open flame. However, before you get your tongs out you need to read this guide on how to cook swordfish on the grill. 

Cooking swordfish isn't hard, however, there are a few must-know guidelines you should follow to get mouth-watering results. Read on to find out how to grill your swordfish to perfection.

To Marinate or Not to Marinate

The first thing you'll need to think about when cooking swordfish is whether or not you want to marinate it. Marinating isn't necessary, and is just an optional step you can take if you want to add in additional layers of flavor. 

Swordfish has a mildly sweet, deep flavor profile and can taste delectable on its own with just basic seasonings. 

However, if you want to get creative you can try out any number of marinades. Soya sauce marinades can be especially tasty as they add an umami element. You can also try out flavorings such as ginger, citrus, herbs, or garlic. 

If you do decide to marinate your swordfish, keep in mind that you won't need to have it in the marinade for very long. If you following a swordfish recipe that calls for a marinade, this is just to add additional flavors, not to tenderize the fish.

Deciding When to Remove the Skin

After you have decided whether or not to marinate your swordfish, the next step in how to cook swordfish on the grill is determining when to remove the skin. 

Removing the outer ring of the skin can be done before or after cooking swordfish steaks. However, we feel that it is almost always a good idea to leave it on until after grilling. Leaving the skin in place will lock in flavor, moisture, and juices. 

Swordfish isn't a lean fish like North Atlantic cod, which means it is doesn't cook dry as quickly. However, the best swordfish is that which retains as much moisture and flavor as possible, and leaving the skin on is an easy way to do this when grilling. 

Preparing Your Swordfish

To prepare your swordfish for grilling start by washing the steaks under cold water. This removes some of the congealing fluids that may have seeped out of the meat and takes away any "fishy" tastes. 

Once your swordfish steaks are rinsed, brush them generously with olive oil. You can also add some simple seasonings, such as salt, freshly cracked pepper, and herbs. 

Preparing Your Grill 

The next step is to fire up your grill and preheat it to medium-high. At this temperature, you should be able to hold your hand about 2 inches over the grill for roughly 5 seconds. 

If you are using a charcoal grill you will need to prepare and light your coals, and then wait for them to fully take. 

While your grill is preheating (or your coals are getting hot) you should prepare your grid. Make sure it is clean, then brush it with a light coating of olive oil to prevent the swordfish steaks from sticking. 

How to Cook Swordfish on the Grill

When your swordfish and grill are ready to go, the next step is to pack your steaks onto the grid. Make sure to space them evenly, clustering them more towards the center of the grid than the outer edges. This ensures even cooking. 

The ideal cooking time will depend on the heat of your grill and the thickness of your steaks. A good rule of thumb is to grill your steaks for 8-14 minutes per inch of thickness. 

Therefore, if your grill is at the ideal temperature, and your steaks are 1-inch thick, then your can aim to grill them for 5-6 minutes per side for a medium cook.

How to Know When Your Grilled Swordfish Is Ready

Besides timing your grilling, you also need to be able to gauge visually when your swordfish steaks are done. If your fish is well-browned on one side and pale pink in the center, then it is ready to serve. 

You can also use a thermometer to double-check that your fish is cooked through. If your fish is showing an internal temperature of more than 145°, then it is adequately cooked. 

What to Pair With Your Grilled Swordfish

Swordfish is one of those proteins that go well with just about any side dish. However, there are few particularly tasty options you can try if you are looking for inspiration for your sides. 

For a start, veggie kebabs can make for a great grilled side dish to pair with swordfish. You can also whip up some salsa verde, get creative with a mustard greens salad, try a tangy vinegar-based slaw, or saute your choice of greens. 

These side options not floating your boat? You can also go the classic route and whip up a simple green salad and some baby potatoes. Grilled swordfish is an instant star on the plate, which means you can keep things simple when it comes to the sides and still create a mouth-watering meal. 

Now You Know How to Cook Swordfish on the Grill!

As you can see, cooking swordfish on the grill is a simple way to whip up a delectable main. Whether you choose to marinate or simply baste in olive oil and salt and pepper—swordfish on the grill is an easy, tasty, nutritional powerhouse of a meal. 

Now that you know how to cook swordfish on the grill, as well as the benefits of swordfish—are you looking for the best place to buy premium swordfish steaks? 

Order Maine Lobster is a leader in premium quality, fresh, seafood. We ship across the US, and stock only the best quality seafood products. Order your North Atlantic swordfish now, and enjoy overnight delivery. 

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