Grill Swordfish Steak Recipe: Bold Char and Buttery Depth

Swordfish takes to the grill like no other fish, developing a bold char that locks in its natural buttery richness. This method transforms a simple steak into a restaurant-worthy centerpiece with minimal effort.

The secret lies in high heat and precise timing. A hot grill creates that coveted crust while keeping the interior moist and flaky. The result is a dish that’s impressive yet approachable for any home cook.

Ingredients for Grill Swordfish Steak

A handful of fresh ingredients elevate this fish to restaurant-worthy perfection.

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Swordfish quality is non-negotiable here. Wild-caught from a trusted fishmonger ensures optimal texture and flavor—avoid any with a fishy odor or dull flesh. The steaks should be uniform in thickness (aim for 1 to 1.5 inches) so they cook evenly. Whole Foods or local seafood markets are reliable sources, but even well-stocked supermarkets often carry excellent frozen swordfish (thaw overnight in the fridge).

No fresh parsley? Fresh dill or cilantro work as bright alternatives. Out of capers? Chopped green olives add a similar briny punch. The white wine vinegar can be swapped for lemon juice or apple cider vinegar in a pinch. For a milder heat, reduce the red pepper flakes or omit entirely. The shallot can be replaced with red onion if needed.

Swordfish is best cooked the day of purchase, but if storing, keep it wrapped tightly in the coldest part of your fridge for up to 1 day. Leftovers (if any!) will keep for 2 days—reheat gently to avoid drying out. Prep the garnish ingredients ahead: chop parsley, zest the lemon, and mince the garlic up to 4 hours in advance.

Step-by-Step Instructions for Grilled Swordfish Steak

Master these techniques for perfectly charred steaks with bright, Mediterranean-inspired flavors.

Step 1: Season the Swordfish Steaks

Pat the 4 pieces Swordfish Steaks completely dry with paper towels. This crucial step ensures a good sear. Season both sides evenly with 1 tsp Kosher Salt, ½ tsp Kosher Salt (from the 1.5 tsp Kosher Salt), 1 tsp Freshly Ground Black Pepper, and ½ tsp Red Pepper Flakes.

Rub the seasoning into the flesh to help it adhere. I crush the 1 tsp Dried Oregano between my fingers as I sprinkle it over the steaks—this releases the aromatic oils. Let the seasoned steaks sit at room temperature for 15-20 minutes before grilling.

Step 2: Prep the Flavor Base

While the swordfish rests, finely mince the 1 whole Shallot and 3 cloves Garlic Cloves. In a small bowl, combine the minced shallot, garlic, 2 tbsp Capers (drained and rinsed), and the zest of the 1 whole Lemon.

Drizzle 1 tbsp Extra-Virgin Olive Oil (from the 3 tbsp Extra-Virgin Olive Oil) over this mixture and stir to combine. This creates a bright, briny paste that will transform into a quick pan sauce after grilling. Set this aside until ready to use.

Step 3: Grill to Charred Perfection

Preheat your grill to high heat (about 450-500°F). Clean the grates thoroughly and oil them lightly with some of the remaining Extra-Virgin Olive Oil. Place the swordfish steaks on the grill and cook undisturbed for 4-5 minutes until you see deep grill marks and the edges appear opaque.

Flip the steaks carefully using a fish spatula—they should release easily when properly seared. Cook for another 3-4 minutes until the internal temperature reaches 130-135°F for medium-rare to medium doneness. The flesh should flake slightly when tested with a fork.

Step 4: Create the Finishing Sauce

Transfer the grilled swordfish to a serving platter and tent loosely with foil. Return the grill to medium heat and place a cast-iron skillet directly on the grates. Add the reserved shallot-garlic-caper mixture to the skillet with the remaining 1 tbsp Extra-Virgin Olive Oil.

Sauté for 1-2 minutes until fragrant, then deglaze with the juice of the 1 whole Lemon and 1 tbsp White Wine Vinegar. Spoon this warm sauce over the resting swordfish. Garnish with the 0.25 cup Fresh Parsley for a pop of color and freshness.

Storing and Reheating This Dish

Refrigerator Storage

Let your swordfish cool for no more than 30 minutes before transferring to an airtight container. I use glass containers to avoid absorbing any odors. Store in the coldest part of your fridge at 32-40°F for up to 2 days for best quality. ❄️

Freezer Storage

For longer storage, wrap each steak individually in plastic wrap, then place in a freezer-safe bag. Squeeze out excess air to prevent freezer burn. Swordfish maintains quality in the freezer for up to 3 months at 0°F or below.

Stovetop Reheating

My preferred method: warm in a skillet over low heat with 1 tbsp Extra-Virgin Olive Oil for 3-4 minutes per side. Add a splash of water, cover, and let steam for 1 minute to restore moisture. This keeps the texture flaky and tender. 🔥

Microwave Reheating

For quick meals, place swordfish on a microwave-safe plate with 1 tbsp water. Cover with a damp paper towel and heat on 50% power for 1-2 minutes. Check and repeat in 30-second intervals until reaching 130°F.

Oven Reheating

Preheat oven to 300°F. Place swordfish in a baking dish with 2 tbsp water or broth, cover with foil, and heat for 10-12 minutes. This gentle method prevents drying while warming through evenly.