Jump to Recipe This quick and easy grilled swordfish has a naturally mild and sweet flavor with some simple seasoning and a perfect sear! This meaty, firm fish is the perfect protein to make on the grill. Pair it with a salad and a glass of wine and you’ll have yourself a healthy and delicious dinner! Easy Grilled Swordfish Some fish can be difficult to make on the grill as they can fall apart easily. However, swordfish is a great fish for grilling because of its steak-like firmness. Not to mention, it is super easy to grill! This meal lets the natural flavors of the fish shine, so there’s no need for a long grocery list! Talk about easy! This meaty, mild, but deliciously hearty swordfish is seared to perfection!

Jump to:Easy Grilled Swordfish 🥘 Ingredients 🔪 How To Make Grilled Swordfish 💭 Angela’s Tips & Recipe Notes 🥡 Storing & Reheating ❓ How Can I Tell When Grilled Swordfish Is Done? ❓ Is Grilled Swordfish Healthy? ❓ Which Wine Pairs Best With Grilled Swordfish? 🦞 More Tasty Seafood Recipes! 📋 Recipe

🥘 Ingredients This recipe only uses 3 ingredients! You can find swordfish fillets at your local grocery store or fish market!

Swordfish Fillets – 1 pound of swordfish fillets (4 4-ounce portions).Olive Oil – ½ tablespoon of extra virgin olive oil (EVOO).Salt & Pepper – ½ teaspoon of both salt and pepper. Be sure to see the recipe card below for ingredients, amounts, & instructions! 🔪 How To Make Grilled Swordfish If you love to grill, this recipe is as easy as it gets! All you will need is your grill, a meat thermometer, and your grilling utensils! This recipe makes 4 servings that are 4 ounces each.

Preheat. To begin, preheat your grill to 400°F (205°C) with space to place the fish over direct heat as well as indirect heat. (Make sure your grill grates are clean and oiled to prevent sticking).Prepare the fish. First, pat the 1 pound of swordfish fillets dry with paper towels. Then, brush ½ tablespoon of olive oil on each side of the fish and season with ½ teaspoon of both salt and pepper.Grill. Place your fish on the grill over direct heat to get a good sear. When the first side is seared well, about 4 minutes, it should release from the grate and you can flip it over. Flip & Finish. Sear the opposite side for an additional 2-3 minutes. Grill the fish until the internal temperature reads 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140-145°F (60-63°C) for well-done. (If the outside is seared but the inside is not cooked enough, move the fillets to indirect heat until they reach the desired internal temperature, and the inside easily flakes with a fork.)Rest. Finally, remove the grilled swordfish to a plate or platter and loosely cover it with aluminum foil. Set aside to rest for about 5 minutes before serving. For a hearty and filling meal, serve some roasted red potatoes and some garlic bread with your grilled swordfish! If you’re wanting something lighter try out this cucumber vinegar salad! Enjoy! 💭 Angela’s Tips & Recipe Notes Opt for a 2-zone grilling station if your fillets are thicker than 1-inch, that way you can get your fish beautifully seared, then set them aside to finish over indirect heat.Salt draws moisture out of fish so wait until right before you are ready to place it on the grill to season. Otherwise, the excess moisture can keep you from getting the perfect sear!Do not force your fish off the grill grates to flip it, once it is ready it should release on its own.If your fish does get adhered to the grates, use a thin metal utensil or the edge of a metal spatula to go beneath the grill grates, under the fillet, and gently push up until it releases.If you are aiming for a beautiful presentation, you may grill a crosshatch pattern (or a diamond pattern) by turning the filet 45° halfway through the grilling time on each side. This is purely for looks and you run the risk of the fish sticking when you move it before it is ready to be flipped. 🥡 Storing & Reheating Place leftover grilled swordfish in a shallow airtight container and refrigerate for 3-4 days. Once cooled, leftovers can be wrapped tightly with foil or freezer paper and placed in a heavy-duty freezer bag and frozen. Thaw in the fridge before reheating and enjoy within 4 months. Reheating Grilled Swordfish Set your oven to 275°F (135°C). Place the fillets in a baking dish and cover them with foil. Pop them in the oven for 15 minutes or until it is warmed to your satisfaction. ❓ How Can I Tell When Grilled Swordfish Is Done? A meat thermometer is the best way to tell when your swordfish is done cooking. It should read 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140-145°F (60-63°C) for well-done. Additionally, it should flake easily with a fork. ❓ Is Grilled Swordfish Healthy? Grilling swordfish is an exceptionally easy (and tasty) way to cook your fish. The grill method uses a very limited amount of cooking oil, making it a healthier option. Swordfish itself is protein-rich and full of Omega-3, zinc, B12, niacin, and selenium. It is low fat and low calorie, too. However, swordfish is high in mercury, meaning you should not eat it more than once a week. Additionally, it is advised that pregnant women and young children should avoid eating fish with high levels of mercury. ❓ Which Wine Pairs Best With Grilled Swordfish? Grilled swordfish pairs well with both red and white wines! Chardonnay and Sauvignon Blanc are two white wines that go great with swordfish. For some red wine options, you can choose Pinot Noir or Light Nebbiolo!

🦞 More Tasty Seafood Recipes! Seafood Chowder With Smoked SalmonPan Seared Mahi MahiBroiled Lobster TailCrab RisottoGarlic Shrimp PastaCrab Stuffed Salmon

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 4 reviews

Grilled Swordfish

This quick and easy grilled swordfish has a naturally mild and sweet flavor with some simple seasoning and a perfect sear! This meaty, firm fish is the perfect protein to make on the grill. Pair it with a salad and a glass of wine and you’ll have yourself a healthy and delicious dinner!

Author | Angela

Servings: 4 servings Calories: 179kcal Prep 5 minutes Cooking 7 minutes Resting Time 5 minutes Total Time 17 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 lb swordfish fillets (4 4-ounce portions)▢ ½ tablespoon olive oil (extra virgin)▢ ½ teaspoon each, salt & pepper

InstructionsTo begin, preheat your grill to 400°F (205°C) with space to put the fish over direct heat as well as a place to cook it over indirect heat. *Make sure your grill grates are clean and oiled to prevent sticking. First, pat the fish dry with paper towels. Then, brush olive oil on each side of the fish and season with salt & pepper all over.1 lb swordfish fillets, ½ tablespoon olive oil, ½ teaspoon each, salt & pepperPlace your fish on the grill over direct heat to get a good sear. When the first side is seared well, about 4 minutes, it should release from the grate and you can flip it over. Sear the opposite side for an additional 2-3 minutes.Grill until the internal temperature reads 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140-145°F (60-63°C) for well-done. *If the outside is seared well but the inside is not cooked enough, move the fillets to indirect heat until they reach the desired internal temperature, and the inside flakes easily with a fork. Remove the grilled swordfish to a plate or platter and loosely tent with a square of aluminum foil. Set aside to rest for about 5 minutes before serving. Equipment You May NeedBBQ grill (gas, charcoal, pellet, wood)Grilling Utensilsmeat thermometer Notes Opt for a 2-zone grilling station if your fillets are thicker than 1-inch that way you can get your fish beautifully seared, then set them aside to finish over indirect heat. Salt draws moisture out of fish so wait until right before you are ready to place it on the grill to season. Otherwise, the excess moisture can keep you from getting the perfect sear! Do not force your fish off the grill grates to flip it, once it is ready it should release on its own.  If your fish does get adhered to the grates, use a thin metal utensil or the edge of a metal spatula to go beneath the grill grates, under the fillet, and gently push up until it releases. If you are aiming for presentation, you may grill a crosshatch pattern (or a diamond pattern) by turning the filet 45° halfway through the grilling time on each side. This is purely for looks and you run the risk of the fish sticking when you move it before it is ready to be flipped. To store: Place leftover grilled swordfish in a shallow airtight container and refrigerate for 3-4 days. Once cooled, leftovers can be wrapped tightly with foil or freezer paper and placed in a heavy-duty freezer bag and frozen. Thaw in the fridge before reheating and enjoy within 4 months. To reheat: Set your oven to 275°F (135°C). Place the fillets in a baking dish and cover them with foil. Pop them in the oven for 15 minutes or until warmed to your satisfaction.

NutritionCalories: 179kcal (9%) | Protein: 22g (44%) | Fat: 9g (14%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 75mg (25%) | Sodium: 383mg (17%) | Potassium: 474mg (14%) | Vitamin A: 136IU (3%) | Calcium: 6mg (1%) | Iron: 0.4mg (2%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! fish, Grilled Swordfish, seafood dinner ideas Course Dinner Recipes, Main Course, SeafoodCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

This quick and easy grilled swordfish has a naturally mild and sweet flavor with some simple seasoning and a perfect sear! This meaty, firm fish is the perfect protein to make on the grill. Pair it with a salad and a glass of wine and you’ll have yourself a healthy and delicious dinner!

Easy Grilled Swordfish

Some fish can be difficult to make on the grill as they can fall apart easily. However, swordfish is a great fish for grilling because of its steak-like firmness. Not to mention, it is super easy to grill!

This meal lets the natural flavors of the fish shine, so there’s no need for a long grocery list! Talk about easy!

🥘 Ingredients

This recipe only uses 3 ingredients! You can find swordfish fillets at your local grocery store or fish market!

  • Swordfish Fillets – 1 pound of swordfish fillets (4 4-ounce portions).Olive Oil – ½ tablespoon of extra virgin olive oil (EVOO).Salt & Pepper – ½ teaspoon of both salt and pepper.

Be sure to see the recipe card below for ingredients, amounts, & instructions!

🔪 How To Make Grilled Swordfish

If you love to grill, this recipe is as easy as it gets! All you will need is your grill, a meat thermometer, and your grilling utensils!

This recipe makes 4 servings that are 4 ounces each.

  • Preheat. To begin, preheat your grill to 400°F (205°C) with space to place the fish over direct heat as well as indirect heat. (Make sure your grill grates are clean and oiled to prevent sticking).Prepare the fish. First, pat the 1 pound of swordfish fillets dry with paper towels. Then, brush ½ tablespoon of olive oil on each side of the fish and season with ½ teaspoon of both salt and pepper.Grill. Place your fish on the grill over direct heat to get a good sear. When the first side is seared well, about 4 minutes, it should release from the grate and you can flip it over. Flip & Finish. Sear the opposite side for an additional 2-3 minutes. Grill the fish until the internal temperature reads 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140-145°F (60-63°C) for well-done. (If the outside is seared but the inside is not cooked enough, move the fillets to indirect heat until they reach the desired internal temperature, and the inside easily flakes with a fork.)Rest. Finally, remove the grilled swordfish to a plate or platter and loosely cover it with aluminum foil. Set aside to rest for about 5 minutes before serving.

For a hearty and filling meal, serve some roasted red potatoes and some garlic bread with your grilled swordfish! If you’re wanting something lighter try out this cucumber vinegar salad! Enjoy!

💭 Angela’s Tips & Recipe Notes

  • Opt for a 2-zone grilling station if your fillets are thicker than 1-inch, that way you can get your fish beautifully seared, then set them aside to finish over indirect heat.Salt draws moisture out of fish so wait until right before you are ready to place it on the grill to season. Otherwise, the excess moisture can keep you from getting the perfect sear!Do not force your fish off the grill grates to flip it, once it is ready it should release on its own.If your fish does get adhered to the grates, use a thin metal utensil or the edge of a metal spatula to go beneath the grill grates, under the fillet, and gently push up until it releases.If you are aiming for a beautiful presentation, you may grill a crosshatch pattern (or a diamond pattern) by turning the filet 45° halfway through the grilling time on each side. This is purely for looks and you run the risk of the fish sticking when you move it before it is ready to be flipped.

🥡 Storing & Reheating

Place leftover grilled swordfish in a shallow airtight container and refrigerate for 3-4 days.

Once cooled, leftovers can be wrapped tightly with foil or freezer paper and placed in a heavy-duty freezer bag and frozen. Thaw in the fridge before reheating and enjoy within 4 months.

Reheating Grilled Swordfish

Set your oven to 275°F (135°C). Place the fillets in a baking dish and cover them with foil. Pop them in the oven for 15 minutes or until it is warmed to your satisfaction.

❓ How Can I Tell When Grilled Swordfish Is Done?

A meat thermometer is the best way to tell when your swordfish is done cooking. It should read 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140-145°F (60-63°C) for well-done. Additionally, it should flake easily with a fork.

❓ Is Grilled Swordfish Healthy?

Grilling swordfish is an exceptionally easy (and tasty) way to cook your fish. The grill method uses a very limited amount of cooking oil, making it a healthier option.

Swordfish itself is protein-rich and full of Omega-3, zinc, B12, niacin, and selenium. It is low fat and low calorie, too. However, swordfish is high in mercury, meaning you should not eat it more than once a week.

Additionally, it is advised that pregnant women and young children should avoid eating fish with high levels of mercury.

❓ Which Wine Pairs Best With Grilled Swordfish?

Grilled swordfish pairs well with both red and white wines! Chardonnay and Sauvignon Blanc are two white wines that go great with swordfish. For some red wine options, you can choose Pinot Noir or Light Nebbiolo!

🦞 More Tasty Seafood Recipes!

  • Seafood Chowder With Smoked SalmonPan Seared Mahi MahiBroiled Lobster TailCrab RisottoGarlic Shrimp PastaCrab Stuffed Salmon

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 4 reviews

Grilled Swordfish

This quick and easy grilled swordfish has a naturally mild and sweet flavor with some simple seasoning and a perfect sear! This meaty, firm fish is the perfect protein to make on the grill. Pair it with a salad and a glass of wine and you’ll have yourself a healthy and delicious dinner!

Author | Angela

Servings: 4 servings Calories: 179kcal Prep 5 minutes Cooking 7 minutes Resting Time 5 minutes Total Time 17 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 lb swordfish fillets (4 4-ounce portions)▢ ½ tablespoon olive oil (extra virgin)▢ ½ teaspoon each, salt & pepper

InstructionsTo begin, preheat your grill to 400°F (205°C) with space to put the fish over direct heat as well as a place to cook it over indirect heat. *Make sure your grill grates are clean and oiled to prevent sticking. First, pat the fish dry with paper towels. Then, brush olive oil on each side of the fish and season with salt & pepper all over.1 lb swordfish fillets, ½ tablespoon olive oil, ½ teaspoon each, salt & pepperPlace your fish on the grill over direct heat to get a good sear. When the first side is seared well, about 4 minutes, it should release from the grate and you can flip it over. Sear the opposite side for an additional 2-3 minutes.Grill until the internal temperature reads 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140-145°F (60-63°C) for well-done. *If the outside is seared well but the inside is not cooked enough, move the fillets to indirect heat until they reach the desired internal temperature, and the inside flakes easily with a fork. Remove the grilled swordfish to a plate or platter and loosely tent with a square of aluminum foil. Set aside to rest for about 5 minutes before serving. Equipment You May NeedBBQ grill (gas, charcoal, pellet, wood)Grilling Utensilsmeat thermometer Notes Opt for a 2-zone grilling station if your fillets are thicker than 1-inch that way you can get your fish beautifully seared, then set them aside to finish over indirect heat. Salt draws moisture out of fish so wait until right before you are ready to place it on the grill to season. Otherwise, the excess moisture can keep you from getting the perfect sear! Do not force your fish off the grill grates to flip it, once it is ready it should release on its own.  If your fish does get adhered to the grates, use a thin metal utensil or the edge of a metal spatula to go beneath the grill grates, under the fillet, and gently push up until it releases. If you are aiming for presentation, you may grill a crosshatch pattern (or a diamond pattern) by turning the filet 45° halfway through the grilling time on each side. This is purely for looks and you run the risk of the fish sticking when you move it before it is ready to be flipped. To store: Place leftover grilled swordfish in a shallow airtight container and refrigerate for 3-4 days. Once cooled, leftovers can be wrapped tightly with foil or freezer paper and placed in a heavy-duty freezer bag and frozen. Thaw in the fridge before reheating and enjoy within 4 months. To reheat: Set your oven to 275°F (135°C). Place the fillets in a baking dish and cover them with foil. Pop them in the oven for 15 minutes or until warmed to your satisfaction.

NutritionCalories: 179kcal (9%) | Protein: 22g (44%) | Fat: 9g (14%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 75mg (25%) | Sodium: 383mg (17%) | Potassium: 474mg (14%) | Vitamin A: 136IU (3%) | Calcium: 6mg (1%) | Iron: 0.4mg (2%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! fish, Grilled Swordfish, seafood dinner ideas Course Dinner Recipes, Main Course, SeafoodCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 4 reviews

Grilled Swordfish

Author | Angela

Servings: 4 servings

Calories: 179kcal

Prep 5 minutes

Cooking 7 minutes

Resting Time 5 minutes

Total Time 17 minutes

Ingredients US CustomaryMetric1x2x3x▢ 1 lb swordfish fillets (4 4-ounce portions)▢ ½ tablespoon olive oil (extra virgin)▢ ½ teaspoon each, salt & pepper

InstructionsTo begin, preheat your grill to 400°F (205°C) with space to put the fish over direct heat as well as a place to cook it over indirect heat. *Make sure your grill grates are clean and oiled to prevent sticking. First, pat the fish dry with paper towels. Then, brush olive oil on each side of the fish and season with salt & pepper all over.1 lb swordfish fillets, ½ tablespoon olive oil, ½ teaspoon each, salt & pepperPlace your fish on the grill over direct heat to get a good sear. When the first side is seared well, about 4 minutes, it should release from the grate and you can flip it over. Sear the opposite side for an additional 2-3 minutes.Grill until the internal temperature reads 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140-145°F (60-63°C) for well-done. *If the outside is seared well but the inside is not cooked enough, move the fillets to indirect heat until they reach the desired internal temperature, and the inside flakes easily with a fork. Remove the grilled swordfish to a plate or platter and loosely tent with a square of aluminum foil. Set aside to rest for about 5 minutes before serving.

Equipment You May NeedBBQ grill (gas, charcoal, pellet, wood)Grilling Utensilsmeat thermometer

Notes Opt for a 2-zone grilling station if your fillets are thicker than 1-inch that way you can get your fish beautifully seared, then set them aside to finish over indirect heat. Salt draws moisture out of fish so wait until right before you are ready to place it on the grill to season. Otherwise, the excess moisture can keep you from getting the perfect sear! Do not force your fish off the grill grates to flip it, once it is ready it should release on its own.  If your fish does get adhered to the grates, use a thin metal utensil or the edge of a metal spatula to go beneath the grill grates, under the fillet, and gently push up until it releases. If you are aiming for presentation, you may grill a crosshatch pattern (or a diamond pattern) by turning the filet 45° halfway through the grilling time on each side. This is purely for looks and you run the risk of the fish sticking when you move it before it is ready to be flipped. To store: Place leftover grilled swordfish in a shallow airtight container and refrigerate for 3-4 days. Once cooled, leftovers can be wrapped tightly with foil or freezer paper and placed in a heavy-duty freezer bag and frozen. Thaw in the fridge before reheating and enjoy within 4 months. To reheat: Set your oven to 275°F (135°C). Place the fillets in a baking dish and cover them with foil. Pop them in the oven for 15 minutes or until warmed to your satisfaction.

Nutrition

Calories: 179kcal (9%) | Protein: 22g (44%) | Fat: 9g (14%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 75mg (25%) | Sodium: 383mg (17%) | Potassium: 474mg (14%) | Vitamin A: 136IU (3%) | Calcium: 6mg (1%) | Iron: 0.4mg (2%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Dinner Recipes, Main Course, SeafoodCuisine American

US CustomaryMetric