The Best Swordfish Recipe: Grilled With Lemon-Herb Butter

Grilled swordfish deserves a perfectly balanced finish, and this lemon-herb butter delivers every time. The key is high heat and precise timing.

I developed this method after years of fine-tuning—simple ingredients, professional results. The butter melts into the fish, creating a restaurant-quality dish.

Ingredients for The Best Swordfish

High-quality swordfish and a handful of fresh herbs create a restaurant-caliber dish with minimal effort.

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The swordfish quality is paramount. Seek out sushi-grade from reputable seafood markets like Whole Foods or local fishmongers—look for firm, translucent flesh with no fishy odor. The steaks should be cut to uniform thickness for even cooking. For the butter, European-style unsalted provides superior richness and lower water content, ensuring a velvety finish.

Substitutions must respect the dish’s integrity. Halibut or mahi-mahi can replace swordfish if absolutely necessary, though texture will differ slightly. Fresh herbs are non-negotiable—dried at one-third the quantity lacks vibrancy. No shallots? Finely minced red onion works, but reduce by half to avoid overpowering. The Dijon mustard adds essential tang—whole grain mustard changes the texture but not the flavor.

Prepare the lemon-herb butter up to 2 days ahead—store covered in the refrigerator. Swordfish is best cooked immediately upon purchase or within 24 hours if refrigerated properly. Leftovers, while uncommon with this dish, keep for 1-2 days only—reheat gently to avoid drying out the fish.

Step-by-Step Instructions for Grilled Swordfish With Lemon-Herb Butter

Master these professional techniques to achieve perfectly cooked swordfish with vibrant herb butter every time.

Step 1: Prepare the Lemon-Herb Butter Compound

In a medium bowl, combine the 0.5 cup unsalted butter (softened to room temperature) with 3 tbsp fresh lemon juice, 1 tbsp lemon zest, 0.25 cup fresh parsley, 2 tbsp fresh dill, and 1 tsp Dijon mustard. The butter should be soft enough to mix easily but not melted.

Use a silicone spatula to fold everything together until uniformly incorporated. The mixture will have a vibrant green speckled appearance with citrus aroma. Set this compound butter aside at room temperature—it will be used both for basting during cooking and as a finishing touch.

Step 2: Season and Sear the Swordfish Steaks

Pat the 1.5 lb swordfish steaks completely dry with paper towels. This critical step ensures proper searing. Season both sides evenly with 1.5 tsp Diamond Crystal kosher salt and 0.5 tsp freshly ground black pepper, pressing the seasoning gently into the flesh.

Heat 2 tbsp extra-virgin olive oil in a grill pan or heavy skillet over medium-high heat until shimmering. Add the swordfish steaks and cook undisturbed for 4-5 minutes until the bottom develops a deep golden crust and releases easily from the pan.

Step 3: Add Aromatics and Finish Cooking

While the first side cooks, finely mince the 1 whole shallot and the 3 cloves garlic cloves. After flipping the swordfish, add the minced shallot and garlic to the pan around the steaks. Cook for 1-2 minutes until fragrant, being careful not to let the garlic burn.

Begin basting the swordfish with the prepared lemon-herb butter during the final 2-3 minutes of cooking. The fish is done when it reaches an internal temperature of 145°F and flakes easily with a fork. The total cooking time should be 8-10 minutes depending on thickness.

Step 4: Rest and Serve with Remaining Herb Butter

Transfer the swordfish to a serving platter and let it rest for 3-4 minutes. This allows the juices to redistribute throughout the thick steaks. Spoon the remaining lemon-herb butter over the top, letting it melt slightly from the residual heat.

Garnish with any remaining fresh herbs from your prep. The butter will create a luxurious sauce as it melts over the hot fish. Serve immediately while the swordfish is at its peak temperature and the herb butter is still glossy and fragrant.

Wine and Beer Pairings for This Recipe

White Wine Pairings

A crisp Sauvignon Blanc from New Zealand pairs beautifully, with its citrus notes complementing the lemon in your dish. The Kim Crawford or Oyster Bay labels are reliable choices I often reach for. Serve chilled at 45-50°F for optimal flavor. 🍷

Rich White Options

For a fuller-bodied white, try a buttery Chardonnay from California. The Kendall-Jackson Vintner’s Reserve has enough body to stand up to the swordfish’s richness while balancing the herb butter’s acidity.

Rosé Selection

A dry Provence rosé offers a refreshing contrast with its subtle berry notes. I love Whispering Angel for its consistent quality and pale, crisp profile. Serve at 50°F to let the flavors shine.

Beer Pairings

A light pilsner like Samuel Adams Noble Pils cuts through the buttery richness with its crisp, clean finish. The subtle hop bitterness complements the lemon and herbs perfectly. 🍺

Wheat Beer Option

For something different, a Belgian witbier such as Blue Moon adds a citrusy, slightly spiced note that works well with the dish. The orange peel and coriander in the beer echo the lemon flavors.

Light Red Alternative

If you prefer red, go for a light Pinot Noir from Oregon. Meiomi offers a fruit-forward option that won’t overpower the fish. Serve slightly chilled at 55°F for best results.

Frequently Asked Questions