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The Best Grilled Swordfish

I remember summers spent at my aunt’s cottage on Cape Cod. The air smelled of salt and sunscreen, and the evenings were filled with the laughter of family and the sizzle of the grill. While lobster and clams were frequent stars, there was something truly special about the nights Aunt Carol grilled swordfish. The meaty steaks, kissed with smoky char and imbued with a tangy marinade, were always a highlight. The memory of that first bite – the firm texture, the bright flavor – is something I’ve chased ever since, inspiring me to perfect my own grilled swordfish recipe.

Recipe Overview

Prep Time: 4 hours 15 minutes (includes marinating)
Cook Time: 20-30 minutes
Total Time: 4 hours 35-45 minutes
Servings: 4-6
Dietary Type: Pescatarian

Ingredients

2 lbs swordfish steaks, sliced thick
1 (8 ounce) bottle Italian dressing (any variety)

Equipment Needed

Large Bowl or Resealable Bag
Grill

Instructions

In a large bowl or resealable bag, combine the swordfish steaks and the entire bottle of Italian dressing. Ensure the fish is fully submerged in the marinade.
Cover the bowl or seal the bag tightly, removing any excess air. Refrigerate for at least 3-4 hours. For a deeper flavor, you can marinate the fish overnight, but don’t exceed 24 hours as the acidity of the dressing can start to break down the fish’s texture.
When ready to cook, fire up your grill. Preheat to medium heat. This ensures a good sear without burning the outside before the inside is cooked through.
Once the grill is heated, reduce the temperature to medium-low. This is crucial to prevent the swordfish from drying out. Swordfish is a lean fish and can become tough if overcooked.
Remove the swordfish steaks from the marinade, letting any excess drip off. Discard the marinade; do not reuse it.
Place the marinated swordfish steaks directly onto the preheated grill grates.
Grill for approximately 20-30 minutes total, flipping halfway through. The exact cooking time will depend on the thickness of your steaks. It’s best to carefully monitor the fish and adjust cooking time accordingly. Aim for an internal temperature of 145°F (63°C).
To check for doneness, insert a fork into the thickest part of the steak and gently twist. The fish should be opaque and flake easily. Avoid overcooking, as swordfish can become dry and tough.
Once cooked through, carefully remove the swordfish steaks from the grill.
Allow the swordfish steaks to rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Serve immediately and enjoy!

Expert Tips & Tricks

Choosing the Right Swordfish: Look for swordfish steaks that are firm, moist, and have a vibrant pink or slightly off-white color. Avoid any that look dull, dry, or have a brownish tinge, as this indicates the fish is not fresh.
Marinating Like a Pro: While Italian dressing is convenient, feel free to customize your marinade. Add a splash of lemon juice for extra brightness, a clove of minced garlic for depth, or a pinch of red pepper flakes for a hint of heat.
Grill Marks Matter: For beautiful grill marks, don’t move the swordfish steaks for the first few minutes of cooking on each side. This allows the grates to sear the fish properly.
Preventing Sticking: Lightly oil the grill grates before placing the fish on them to prevent sticking. You can use a grill brush dipped in oil or a spray-on cooking oil.
Avoid Overcooking: The biggest mistake people make with swordfish is overcooking it. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C). The fish will continue to cook slightly as it rests.
Flavor Boost: After grilling, try topping the swordfish with a squeeze of fresh lemon juice, a sprinkle of fresh herbs (like parsley or dill), or a dollop of pesto for an extra layer of flavor.
Make Ahead Prep: You can marinate the swordfish a day ahead of time. Just be sure to keep it refrigerated and avoid marinating it for more than 24 hours.

Serving & Storage Suggestions

Serve your grilled swordfish hot off the grill, accompanied by your favorite sides. Grilled vegetables like asparagus, bell peppers, and zucchini are excellent choices, as are a fresh salad or a side of rice. A wedge of lemon adds a bright touch.

Leftover grilled swordfish can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm in a skillet over low heat, in a microwave, or wrapped in foil in a low oven (275°F/135°C) to prevent drying out. It’s best to consume it cold in a salad. Due to the risk of freezer burn and compromised texture, freezing is not recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	440 kcal	N/A
Calories from Fat	226 kcal	N/A
Total Fat	25.2 g	38%
Saturated Fat	5 g	25%
Cholesterol	88.5 mg	29%
Sodium	1142.2 mg	47%
Total Carbohydrate	5.9 g	1%
Dietary Fiber	0 g	0%
Sugars	4.7 g	N/A
Protein	45.2 g	90%

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

Variations & Substitutions

Kabobs: As the recipe suggests, cut the swordfish into bite-sized chunks and thread them onto skewers with vegetables like bell peppers, onions, and cherry tomatoes for delicious swordfish kabobs. Marinate and grill as directed.
Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the Italian dressing for a spicy kick.
Citrus Burst: Use a citrus-based marinade instead of Italian dressing. A mixture of lemon juice, orange juice, olive oil, garlic, and herbs works beautifully.
Herb-Infused: Add fresh herbs like rosemary, thyme, or oregano to the Italian dressing for a more aromatic marinade.
Asian-Inspired: Marinate the swordfish in a mixture of soy sauce, ginger, garlic, sesame oil, and rice vinegar for an Asian-inspired twist.
Chicken Marinade: This marinade is also excellent for chicken breasts. Follow the same marinating and grilling instructions, adjusting cooking time as needed.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of fish?
A: While this recipe is designed for swordfish, other firm-fleshed fish like tuna, mahi-mahi, or shark can be substituted. Keep in mind that cooking times may vary.

Q: How long should I marinate the swordfish?
A: Marinate for at least 3-4 hours, or overnight for a more intense flavor. Avoid marinating for longer than 24 hours, as the acidity of the dressing can break down the fish.

Q: Can I broil the swordfish instead of grilling it?
A: Yes, you can broil the swordfish. Preheat your broiler and place the marinated steaks on a baking sheet lined with foil. Broil for approximately 5-7 minutes per side, or until cooked through.

Q: How do I know when the swordfish is done?
A: The best way to check for doneness is to insert a fork into the thickest part of the steak and gently twist. The fish should be opaque and flake easily. You can also use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).

Q: What if I don’t have Italian dressing?
A: You can make your own Italian-style marinade by combining olive oil, vinegar (red wine or balsamic), lemon juice, garlic, herbs (oregano, basil, thyme), salt, and pepper. Adjust the proportions to your taste.

Final Thoughts

I hope you enjoy this recipe for grilled swordfish as much as my family and I do. It’s a simple yet elegant dish that’s perfect for summer cookouts, weeknight dinners, or any occasion where you want to impress. Don’t be afraid to experiment with the marinade and add your own personal touch. If you try it, please share your feedback – and consider pairing it with a crisp white wine like Sauvignon Blanc for a truly unforgettable meal. Happy grilling!

The Best Grilled Swordfish Recipe