Chargrilled Swordfish Perfection

Summer has officially arrived, bringing with it the irresistible aroma of outdoor grilling! While classics like grilled steaks, burgers, chicken, and ribs often take center stage, it’s time to expand your grilling repertoire. Don’t overlook the fantastic potential of grilled fish, especially a robust option like swordfish.

Similar to seared tuna steaks, swordfish boasts a firm, meaty texture that holds up beautifully on the grill, eliminating worries about it falling apart through the grates. Its mild flavor makes it an excellent canvas for bold marinades, and this lime and basil combination is a true game-changer, promising a dish that’s both elegant and approachable.

Why These Zesty Grilled Swordfish Steaks Will Be Your New Favorite

If you’re searching for an effortless recipe that doesn’t compromise on big, vibrant flavors, this swordfish steak creation is absolutely for you. Here’s why you’ll be adding it to your regular rotation:

• Lightning Fast Dinner: From start to finish, this meal is ready in just 30 minutes, making it ideal for the busiest weeknights.
• Perfectly Cooked Fish: Experience buttery, flaky white fish that’s grilled to absolute perfection every time, avoiding the common pitfall of dry seafood.
• Punchy & Aromatic Marinade: Our signature basil and lime marinade delivers an explosion of fresh, tangy, and herbaceous flavors that perfectly complement the mildness of swordfish.
• Effortlessly Healthy: Swordfish is packed with lean protein and beneficial omega-3s, offering a nutritious alternative to heavier meats without sacrificing satisfaction.
• Impressively Simple: Despite its gourmet taste, the preparation is incredibly straightforward, allowing you to impress guests with minimal fuss.

Don’t let its simplicity fool you – these grilled swordfish steaks taste anything but ordinary! For a complete and flavor-packed meal, toss some fresh zucchini, sweet bell peppers, or tender asparagus onto the grill alongside your fish. The smoky char from the grill adds another layer of depth to the entire dish.

Essential Ingredients for Your Perfect Grilled Swordfish

Crafting this exceptional swordfish recipe requires just a handful of simple ingredients, plus your trusted salt and pepper. The magic truly happens when these fresh components combine to create our irresistible marinade:

• Olive Oil: More than just a lubricant, good quality extra virgin olive oil is a foundational element of any great marinade. It not only adds a subtle, fruity flavor but also helps to tenderize the fish and, crucially, prevents it from sticking to the grill grates. Choose a robust oil that you enjoy the taste of.
• Lime Juice: The star of our zesty marinade! Freshly squeezed lime juice provides a bright, acidic tang that awakens the senses and cuts through the richness of the fish. Always opt for fresh limes over bottled juice for superior flavor. Select limes that feel heavy for their size and have a vibrant, glossy green skin – these are typically the juiciest.
• Fresh Basil: The aromatic backbone of our marinade. The sweet, peppery notes of fresh basil are a match made in culinary heaven with the citrusy lime. It elevates the mild flavor of the swordfish, imparting a fragrant warmth that distinguishes this dish. Finely chop it to release its essential oils.
• Garlic: Everything tastes better with garlic! Its pungent, slightly sweet, and nutty flavor adds an essential layer of complexity to the marinade. Feel free to mince fresh garlic cloves for the most intense flavor, or for a time-saving hack, a jar of pre-minced garlic works wonderfully and lasts for months in the refrigerator. Adjust the quantity to your preference – a little extra never hurts!
• Swordfish Steaks: The hero ingredient. Swordfish is celebrated for its mild, delicate taste and distinctly firm, meaty texture, often compared to lean beef or pork. When selecting swordfish, look for steaks with light pink and shiny flesh, ensuring there are no brown or discolored areas, which can indicate older fish. Beyond its delicious taste, swordfish is a nutritional powerhouse, offering a rich source of high-quality protein, essential zinc, vital B12, and beneficial omega-3 fatty acids. Aim for steaks about 1-inch thick for even cooking.
• Complementary Vegetables (Optional): While our recipe highlights zucchini for its quick cooking and ease, the beauty of grilling is its versatility. Any seasonal vegetable will do! Excellent choices for grilling alongside your swordfish include vibrant red onions, colorful sweet bell peppers, slender asparagus spears, sweet corn on the cob, or earthy mushrooms. These not only add nutrients and color but also absorb some of those delicious smoky grill flavors.

Mastering the Grill: How to Prepare Your Swordfish Steaks

Achieving perfectly grilled swordfish is simpler than you might think. Follow these straightforward steps to create a show-stopping meal:

1. Craft the Aromatic Basil-Lime Marinade

Begin by preparing your vibrant marinade. In a large, sealable ziplock bag (or a spacious mixing bowl if you prefer), combine the olive oil, freshly squeezed lime juice, finely chopped fresh basil, minced garlic, a pinch of salt, and a dash of black pepper. Seal the bag securely (or cover the bowl) and give it a good shake or stir to ensure all the ingredients are thoroughly mixed and emulsified. This creates the flavorful foundation for your swordfish.

2. Marinate for Maximum Flavor (But Don’t Overdo It!)

Carefully place your swordfish steaks into the bag with the marinade. Ensure each steak is fully coated by gently massaging the bag with your hands. Once coated, let the swordfish steaks rest in the marinade for exactly 15 minutes at room temperature. This timeframe is crucial: 15 minutes is ample time for the flavors to penetrate the delicate fish, but it’s short enough to prevent the acid in the lime juice from beginning to “cook” or denature the fish proteins, which could lead to a tougher texture. Unlike chicken or red meat, fish requires a much shorter marinating period.

3. Grill to Succulent Perfection

While your swordfish marinates, it’s time to prepare your grill. Whether you’re using a gas grill or a charcoal grill, both will yield fantastic results. Proper grill preparation is key to preventing sticking and ensuring even cooking:

1. Preheat the Grill: Fire up your grill to medium-high heat. Allow it to preheat for at least 10-15 minutes to reach the desired temperature and create those coveted grill marks.
2. Oil the Grates: Once hot, dampen a paper towel with a little olive oil. Using a pair of long kitchen tongs, carefully rub the oiled paper towel over the hot grates. This essential step creates a non-stick surface and prevents your delicate fish from adhering.
3. Grill the Swordfish: Place the marinated swordfish steaks directly onto the well-oiled, preheated grates. Grill for approximately 4 to 5 minutes per side. The exact timing may vary slightly based on the thickness of your steaks and your grill’s heat, but for a 1-inch thick steak, this range is a good guide. The fish is done when it’s mostly opaque throughout and flakes easily with a fork, or when an instant-read thermometer inserted into the thickest part registers 135-140°F (57-60°C).
4. Grill Companion Vegetables: If adding zucchini, slice it horizontally into planks, brush lightly with olive oil, and sprinkle with salt and pepper. Grill alongside the swordfish for 2-3 minutes per side, or until tender-crisp with beautiful char marks.
5. Garnish and Serve: Once cooked, carefully remove the swordfish from the grill. Top generously with freshly diced tomatoes, a sprinkle of fresh basil, and an optional extra squeeze of lime juice for an added burst of freshness. Serve immediately with your grilled vegetables or preferred side dishes.

Expert Tips for Grilling Swordfish Like a Pro

To ensure your grilled swordfish steaks are consistently perfect, keep these expert tips in mind:

• Mind the Marinating Time: As mentioned, fish has a delicate texture and absorbs flavors quickly. Resist the urge to over-marinate swordfish; 15 minutes is truly sufficient. Longer marinating, especially with acidic ingredients, can begin to “cook” the fish, making it tough and dry.
• Always Preheat Your Grill: This step is non-negotiable. A properly preheated grill ensures even cooking, creates those desirable sear marks, and, crucially, prevents the fish from sticking to the grates. If the grill isn’t hot enough, the outside won’t caramelize, and the inside might overcook before you achieve a good crust.
• Do Not Overcook Swordfish: This is arguably the most critical tip. Swordfish cooks relatively fast. For a standard 1-inch thick steak, typically no more than 4-5 minutes per side is needed. Overcooking will render your fish dry and unappetizing.
• Invest in a Fish Spatula: This specialized tool is a game-changer for grilling delicate fish. A fish spatula has a thin, flexible, and elongated edge designed specifically to slide effortlessly under fish fillets and steaks, allowing for easy, intact flipping without breakage.
• Monitor Internal Temperature: The most accurate way to check for doneness is with an instant-read thermometer. Aim for an internal temperature of 135°F (57°C) for medium-well swordfish, or up to 140°F (60°C) for well-done. It’s perfectly fine if the very center is slightly pink; the fish will continue to cook slightly from residual heat after it’s removed from the grill.
• Look for Visual Cues: Beyond temperature, watch for visual signs. Cooked swordfish will have mostly opaque flesh and should flake easily with a fork.
• Rest Your Fish: While not as critical as with larger cuts of meat, allowing your swordfish to rest for 1-2 minutes off the grill before serving can help the juices redistribute, resulting in a more succulent bite.
• Not a Swordfish Fan? No Problem!: This versatile grilling method and marinade work wonderfully for other types of fish as well. Try it with thick salmon fillets, mahi-mahi, or even other hearty tuna steaks for equally delicious results.
• Don’t Crowd the Grill: Cook in batches if necessary. Overcrowding the grill lowers the temperature and can steam the fish instead of searing it, leading to less desirable results.

Make-Ahead & Storage Solutions for Your Grilled Swordfish

This recipe is not only fantastic fresh off the grill but also offers great versatility for meal prepping and enjoying leftovers throughout the week.

Make-Ahead Tips:

• Prepare in Advance: You can grill the swordfish steaks ahead of time and incorporate them into various meals throughout the week. Cooked swordfish stores beautifully in the refrigerator for up to 4 days.
• Versatile Leftovers: Leftover grilled swordfish is incredibly adaptable! Flake it into a fresh salad for a healthy lunch, toss it with pasta for a quick and satisfying dinner, shred it for flavorful fish tacos, or layer it into a hearty sandwich for a gourmet twist.

Storing Leftovers:

• Refrigeration: Store any uneaten grilled swordfish in an airtight container in the refrigerator for up to 4 days.
• Freezing: For longer storage, freeze leftover steaks for up to 2 months. Place the fish in a freezer-safe airtight container or wrap individual portions tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before reheating.
• Reheating Method: To reheat, place the swordfish in a shallow baking dish, cover it tightly with aluminum foil, and warm gently in a 275°F (135°C) oven until just heated through. Avoid microwaving if possible, as it can quickly dry out fish.

Frequently Asked Questions About Grilled Swordfish

How do you know swordfish is done on the grill?

The most accurate way to determine if swordfish is cooked through is by checking its internal temperature with an instant-read thermometer. Aim for 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140°F (60°C) for well done. Visually, the flesh should be mostly opaque throughout and flake easily with a fork. Don’t worry if it’s still slightly pink in the center; it will continue to cook a bit after being removed from the heat.

What does swordfish taste like?

Swordfish has a distinctively mild, slightly sweet flavor that isn’t overly “fishy.” It’s less rich than tuna but possesses a wonderfully firm, meaty texture, which makes it a popular choice even among those who are sometimes hesitant about fish. It’s an excellent option if you prefer milder varieties of seafood.

What goes well with swordfish steaks?

Grilled swordfish steaks are incredibly versatile and pair beautifully with a wide array of side dishes! Consider serving them with grilled vegetables (like zucchini, asparagus, bell peppers), a light and fluffy rice pilaf, a refreshing citrus-based salad, vibrant mango salsa, a crisp cucumber mango salad, creamy coleslaw, sweet roasted tomatoes, or savory roasted potatoes. For a complete Mediterranean-inspired meal, add a side of quinoa or couscous.

Is swordfish healthy?

Absolutely! Swordfish is a highly nutritious fish. It’s an excellent source of lean protein, essential for muscle growth and repair. It also provides important vitamins and minerals, including Vitamin D, selenium, and B vitamins, along with beneficial omega-3 fatty acids, which are known for their heart-healthy properties.

What should I look for when buying swordfish?

When purchasing swordfish, always look for steaks that are firm to the touch, with a bright, light pink, and shiny flesh. Avoid any pieces that appear dull, discolored (especially brownish spots), or have a strong, overtly “fishy” odor. Fresh fish should smell mild and ocean-like. If possible, ask your fishmonger about the source and choose sustainably caught options.

Lime Basil Grilled Swordfish Steaks Recipe

Rating: 5 out of 5 stars (Based on 8 reviews)

A quick, easy, and incredibly flavorful recipe for grilled swordfish steaks marinated in zesty lime and fresh basil. Perfect for a healthy weeknight meal or a special summer gathering, guaranteeing tender, juicy fish every time.

Author: Shinee Davaakhuu

Ingredients

For the Marinade:

• ¼ cup olive oil
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon chopped fresh basil
• 1 garlic clove, minced (or 1 teaspoon pre-minced garlic)
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Grilling:

• 4 (5-6 oz) swordfish steaks, 1-inch thick (Note 1: Look for light pink and shiny flesh, no brown spots.)
• 4 medium zucchinis, sliced for side dish (optional, Note 2: Other great grilled veggies include red onions, sweet peppers, asparagus, and corn on the cob.)
• Diced tomato and fresh basil for garnish (optional)

Instructions

1. Prepare the Marinade: In a large sealable ziplock bag or a shallow bowl, combine olive oil, fresh lime juice, chopped basil, minced garlic, salt, and pepper. Mix thoroughly until well combined.
2. Marinate the Swordfish: Add the swordfish steaks to the bag or bowl, ensuring they are fully coated with the marinade. Seal the bag (or cover the bowl) and let the fish marinate at room temperature for exactly 15 minutes. Avoid over-marinating, as the acid can start to “cook” the fish.
3. Preheat the Grill: While the fish marinates, prepare your grill for medium-high heat. Once hot, carefully oil the grates using a paper towel dipped in olive oil and held with tongs, to prevent sticking.
4. Grill the Swordfish: Place the marinated swordfish steaks on the preheated, oiled grates. Grill for 4-5 minutes per side, or until the internal temperature reaches 135-140°F (57-60°C). The flesh should be mostly opaque and flake easily.
5. Grill Side Vegetables (Optional): If grilling zucchini, slice it lengthwise, brush with olive oil, season with salt and pepper, and grill alongside the swordfish for 2-3 minutes per side, or until tender-crisp with nice grill marks.
6. Serve Immediately: Carefully remove the swordfish steaks from the grill. Garnish with fresh diced tomatoes, extra chopped basil, and an optional squeeze of fresh lime juice. Serve hot with your grilled vegetables or preferred sides.

Tips & Notes

• Swordfish Selection: Always choose swordfish steaks with firm, light pink, and shiny flesh. Avoid any pieces with brown or discolored areas, indicating older fish.
• Vegetable Pairings: While zucchini is excellent, feel free to grill other vegetables like red onions, bell peppers, asparagus, summer squash, or corn on the cob for a complete meal.
• Don’t Overcook: Swordfish cooks quickly. Overcooking will result in dry, tough fish. Use a meat thermometer for accuracy.
• Resting: Allow fish to rest for 1-2 minutes off the grill before serving to help juices redistribute.
• Storing Leftovers: Store cooked swordfish in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2 months.
• Reheating Leftovers: Gently reheat swordfish in a 275°F (135°C) oven, covered with foil, to prevent it from drying out.

Nutrition Information (per serving)

• Calories: 401 kcal
• Carbohydrates: 7g
• Protein: 36g
• Fat: 25g
• Sugar: 5g
• Sodium: 445mg

Recipe Details

• Course: Main Course
• Cuisine: American, Seafood