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Grilled Swordfish in a Foil Packet

There are certain scents that instantly transport me back to childhood summers. The aroma of sunscreen, freshly cut grass, and, most distinctly, the smoky fragrance of grilling fish. My grandfather, a true master of the flame, would often prepare swordfish on his ancient charcoal grill. The anticipation, watching the foil packets puff up with steam, and the reveal – the tender, flavorful fish, perfectly cooked – are memories I cherish. Now, I’m excited to share a method that brings that same delightful experience to your own table.

Recipe Overview

Prep Time: 5 minutes
Cook Time: 22-25 minutes
Total Time: Approximately 30 minutes
Servings: Varies, based on the amount of swordfish
Yield: Varies, based on the amount of swordfish
Dietary Type: Gluten-Free, Dairy-Free

Ingredients

2 lbs swordfish
2 teaspoons unsalted butter
McCormick’s salt-free all-purpose seasoning (containing Onion, Garlic, Dill Weed, Lemon Peel, Dill Seed, & Jalapeno Pepper)

Equipment Needed

Heavy-duty aluminum foil
Grill
Spatula

Instructions

Begin by preparing your workspace. Tear off a sheet of heavy-duty aluminum foil that is approximately twice the size of the swordfish steak you are planning to cook. Place the foil on a flat surface, like your kitchen table or countertop.
Carefully place the swordfish steak onto the center of the aluminum foil sheet.
Evenly distribute the 2 teaspoons of unsalted butter by dotting it across the top of the swordfish steak. Small pats of butter will melt beautifully and infuse the fish with rich flavor.
Generously season the swordfish with McCormick’s salt-free all-purpose seasoning. Ensure that the entire surface of the fish is well coated with the seasoning blend. The blend of onion, garlic, dill weed, lemon peel, dill seed, and jalapeno pepper will create a flavorful crust on the fish.
Now it’s time to create the foil packet. Fold the foil in half over the swordfish. Crimp the top edge over a few times to create a secure seal along the top of the packet.
Next, tightly roll up the sides of the foil packet to create sealed edges. This step is crucial because it traps the steam and butter inside, effectively turning the foil packet into a miniature oven. Make sure that one end is well sealed to prevent the butter from leaking out.
Preheat your grill. Aim for a very low flame. The key to perfectly cooked swordfish is gentle heat. A grill that is too hot will cause the fish to dry out and become tough.
Carefully place the prepared foil packet onto the preheated grill.
Cook for 22-25 minutes per pound of swordfish. It is important to monitor the cooking time carefully. Opening the foil packet prematurely will release the steam and affect the cooking process.
After the allotted cooking time, carefully remove the foil packet from the grill using heat-resistant gloves or tongs. Place the cooked, wrapped fish on a serving platter.
Gently open the foil packet, being careful of the escaping steam. Use a spatula to carefully lift the cooked swordfish from the foil packet and transfer it to a serving plate.
Discard the used foil packet. Serve immediately and enjoy the flavorful, grilled swordfish.

Expert Tips & Tricks

Don’t overcook! Swordfish is best when cooked to medium. Overcooked swordfish becomes dry and loses its delicate flavor. Use a meat thermometer to check for doneness. The internal temperature should reach 145°F (63°C).
Quality Matters: Use high-quality swordfish steaks for the best results. Fresh, firm swordfish will yield a more tender and flavorful dish. Look for steaks that are brightly colored and free of any strong odors.
Foil is Your Friend: The foil packet method is incredibly forgiving and helps keep the swordfish moist. If you’re nervous about grilling fish, this is a great way to start.
Add Aromatics: For an extra layer of flavor, consider adding some sliced lemon, fresh herbs (like thyme or rosemary), or a splash of white wine to the foil packet along with the butter and seasoning.
Grill Temperature is Key: Maintaining a low grill temperature is essential to prevent the swordfish from drying out. If your grill tends to run hot, consider using indirect heat by placing the foil packet on a part of the grill that is not directly over the flames.
Don’t peak! Resisting the urge to open the foil packet before the recommended cooking time is crucial. This allows the steam to build up and cook the fish evenly.

Serving & Storage Suggestions

Serve the grilled swordfish immediately after cooking for the best flavor and texture. It pairs well with a variety of sides, such as grilled vegetables (asparagus, zucchini, bell peppers), rice pilaf, quinoa salad, or a simple green salad. A squeeze of fresh lemon juice or a drizzle of olive oil can further enhance the flavor.

Leftover cooked swordfish should be stored in an airtight container in the refrigerator. It will keep for up to 2-3 days. To reheat, gently warm the swordfish in a skillet over low heat or in a microwave until heated through. Be careful not to overcook it during reheating, as it can become dry. Swordfish can also be flaked and used in salads, sandwiches, or fish cakes. While freezing is possible, it can affect the texture of the fish, making it slightly drier.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	582.5 kcal	N/A
Calories from Fat	198 g	34%
Total Fat	22 g	33%
Saturated Fat	7.4 g	37%
Cholesterol	187 mg	62%
Sodium	408.5 mg	17%
Total Carbohydrate	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	89.8 g	179%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spice it up: Add a pinch of red pepper flakes to the seasoning blend for a little heat.
Citrus Burst: Use a citrus-infused butter (lemon, lime, or orange) for added brightness.
Herb Garden: Experiment with different fresh herbs, such as rosemary, thyme, or oregano.
Mediterranean Twist: Add chopped olives, sun-dried tomatoes, and feta cheese to the foil packet.
Asian-Inspired: Use soy sauce, ginger, garlic, and sesame oil for an Asian-inspired flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use frozen swordfish for this recipe?
A: Yes, you can use frozen swordfish, but be sure to thaw it completely before cooking. Place the frozen swordfish in the refrigerator overnight or use the cold-water thawing method for quicker results.

Q: What if I don’t have McCormick’s salt-free all-purpose seasoning?
A: You can create your own seasoning blend by combining equal parts onion powder, garlic powder, dried dill weed, lemon zest, dried dill seed, and a pinch of jalapeno pepper (optional).

Q: How do I know when the swordfish is done?
A: The swordfish is done when it is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Q: Can I cook this in the oven if I don’t have a grill?
A: Yes, you can cook this in the oven. Preheat your oven to 375°F (190°C) and bake the foil packet for approximately 20-25 minutes, or until the swordfish is cooked through.

Q: Can I add vegetables to the foil packet?
A: Absolutely! Adding vegetables like sliced bell peppers, onions, zucchini, or asparagus to the foil packet is a great way to create a complete meal. Just be sure to adjust the cooking time accordingly.

Final Thoughts

There’s something truly special about grilling swordfish, especially when it’s done with care and attention to detail. The simple act of creating a flavorful foil packet transforms a humble cut of fish into a restaurant-worthy dish. I encourage you to try this recipe and experience the joy of perfectly grilled swordfish for yourself. Don’t be afraid to experiment with different flavor combinations to create a dish that is uniquely your own. Share your creations with friends and family, and let the delicious aroma of grilled swordfish fill your home with warmth and happiness.

Swordfish on the grill Recipe