BBQ Swordfish Steak Recipe: Grill-Marked Succulence With Citrus Zing

Swordfish on the grill is a revelation—firm, meaty, and perfectly suited to high heat. This method delivers grill-marked steaks with a citrus-kissed finish that elevates the natural sweetness of the fish.

I’ve refined this technique through years of coastal cookouts, ensuring each bite has that smoky char and tender interior. Simple prep, bold results.

Ingredients for Bbq Swordfish Steak

Firm swordfish plus bright citrus and smoky spices make this dish unforgettable.

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The swordfish is the star—look for steaks with vibrant, moist flesh and a mild ocean scent (not fishy). Whole Foods and Trader Joe’s often have excellent wild-caught options. Ask the fishmonger to cut 1-inch thick steaks if they’re not pre-cut. The citrus should be freshly zested—bottled juice and pre-grated zest lack the bright, aromatic oils that elevate this dish.

No swordfish? Tuna or halibut steaks work beautifully with the same method. Out of honey? Agave nectar or maple syrup at a 1:1 ratio. Fresh herbs can be swapped—cilantro or dill both complement the citrus. The Dijon mustard adds tang but can be replaced with whole-grain mustard for texture. For extra heat, add a pinch of cayenne.

Marinate swordfish for up to 30 minutes—longer and the acid starts to cook the fish. Leftover cooked steaks keep in the fridge for 2 days (reheat gently in a pan). The citrus marinade doubles as a dressing for greens—use within 3 days.

Step-by-Step Instructions for BBQ Swordfish Steak

Master the grill with this precise method for perfectly charred, citrus-kissed swordfish every time.

Step 1: Prepare the Citrus Marinade

In a medium bowl, whisk together the zest and juice from the 1 whole Lemon and 1 whole Lime, 1 tbsp Dijon Mustard, 1 tbsp Honey, 3 cloves Fresh Garlic Cloves (minced), 0.5 tsp Smoked Paprika, and 0.25 tsp Ground Cumin. Slowly drizzle in 2 tbsp Extra-Virgin Olive Oil while whisking to emulsify.

This marinade balances bright acidity with smoky depth. The citrus tenderizes the 1.5 lb Swordfish Steaks while the paprika adds a subtle heat. Let the mixture sit for 5 minutes to allow the flavors to meld before using.

Step 2: Season and Marinate the Swordfish

Pat the 1.5 lb Swordfish Steaks dry with paper towels to ensure a good sear. Season both sides evenly with 1.5 tsp Kosher Salt and 1 tsp Freshly Ground Black Pepper. Place the steaks in a shallow dish and pour the marinade over them, turning to coat evenly.

Let the swordfish marinate at room temperature for 15-20 minutes. This short marinating time enhances flavor without breaking down the delicate texture of the fish. Avoid exceeding 30 minutes, as the acidity can start to “cook” the fish, leading to a mushy consistency.

Step 3: Grill the Swordfish to Perfection

Preheat your grill to medium-high heat (about 400°F). Clean the grates thoroughly and oil them lightly with the remaining 1 tbsp Extra-Virgin Olive Oil to prevent sticking. Remove the swordfish steaks from the marinade, shaking off any excess, and discard the marinade.

Place the steaks on the grill and cook for 4-5 minutes per side, or until the fish develops distinct grill marks and the internal temperature reaches 145°F. Swordfish is done when it flakes easily with a fork but still remains moist. Resist the urge to move the steaks too soon—let them sear undisturbed to achieve those coveted char lines.

Step 4: Rest and Serve with Garnish

Transfer the grilled swordfish steaks to a serving platter and let them rest for 5 minutes. This allows the juices to redistribute throughout the fish, ensuring every bite is flavorful and moist.

Garnish with the 0.25 cup Fresh Flat-Leaf Parsley (chopped) and serve immediately. The parsley adds a fresh, vibrant contrast to the smoky, citrusy flavors of the dish. Pair with grilled vegetables or a light salad for a complete meal.

Storing and Reheating This Recipe

Refrigerator Storage

Let your swordfish cool for no more than 2 hours before transferring to airtight containers. I use glass containers to preserve the citrus aromas. Store at 40°F or below for up to 2 days—the flavors deepen overnight. ❄️

Freezer Method

For longer storage, wrap cooled steaks tightly in plastic wrap, then place in freezer-safe bags. Squeeze out excess air to prevent freezer burn. Your swordfish will keep for up to 1 month without losing texture or flavor.

Stovetop Reheating

This is my preferred method for maintaining moisture. Heat a skillet over medium-low heat, add 1 tbsp Extra-Virgin Olive Oil, and warm the swordfish for 2-3 minutes per side. The citrus marinade keeps it from drying out. 🔥

Microwave Option

Place swordfish on a microwave-safe plate, cover with a damp paper towel, and heat on 50% power for 1-2 minutes. Check and flip, then continue in 30-second intervals until reaching 145°F.

Serving Leftovers

Reheated swordfish works great in tacos or over mixed greens. Drizzle with extra citrus marinade for freshness. I often flake it into a grain bowl for a quick, protein-packed lunch.