Flavorful and satisfying, these easy grilled swordfish steaks are a quick and easy weeknight dinner! This swordfish recipe with a simple marinade won’t disappoint.
Summer has officially arrived, and with it, the smell of grilled steaks, burgers, chicken, ribs, and pork kebabs!
Grilled meat is a classic choice, but don’t stop there! Grilled fish is a great option too!
Similar to tuna steaks, swordfish steaks have a firm, meaty texture that won’t fall apart on the grates.
Why you’ll love this recipe:
If you love easy recipes with bold flavors, this swordfish steak recipe is for you!
- Ready in just 30 minutes
- Buttery, flaky white fish that’s perfectly cooked
- A punchy basil, lime marinade for the best flavor
- Perfect for a busy weeknight
Don’t be fooled by its simplicity, grilled swordfish steaks taste anything but simple! Throw some zucchini, sweet peppers, or asparagus on the grill for a flavor-packed side.
Key Ingredient Notes:
This swordfish steak recipe requires five simple ingredients, plus salt and pepper!
- Olive oil – Oil is essential part of a good marinade. It adds a subtle flavor and prevents the swordfish from sticking to the grates!
- Lime juice – Choose a lime that’s heavy for its size and bright green in color. I always recommend freshly squeeze lime juice over bottled ones for better taste.
- Basil – Citrus and basil are a match made in heaven! It adds that something extra to the mild flavor of the swordfish.
- Garlic makes everything better thanks to its nutty and sweet flavor. Buy a jar of pre-minced garlic to save time. It lasts for 3 months in the refrigerator. And add as much as you like!
- Swordfish steaks – Swordfish has a mild, delicate taste with a firm and meaty texture. The flesh should be light pink and shiny with no brown or discolored areas. It’s also a good source of high-quality protein, zinc, B12, and omega-3’s!
- Veggies – I chose zucchini because it’s quick and easy, but any veg will do! Red onions, sweet peppers, asparagus, corn on the cob, and mushrooms are great options.
How to make this recipe:
1. Make the basil lime marinade
In a large ziplock bag, combine olive oil, lime juice, basil, minced garlic, and seasoning. Seal the bag and give it a good shake.
Alternatively, you can make the marinade in a large bowl.
2. Marinade the fish
Place the swordfish steaks inside the bag and seal it. Use your hands to make sure the steaks are coated in the marinade.
Let the swordfish steaks sit in the marinade for 15 minutes. Fifteen minutes is plenty of time, otherwise the acid will start to “cook” the fish.
3. Grill the swordfish
While the fish is marinading, prep the grill for the steaks. A gas or charcoal grill, both work great!
- Preheat the grill. Pour some oil on a paper towel and oil the grates with it using a pair kitchen tongs.
- Grill the swordfish steaks over medium-high heat for 4 to 5 minutes per side.
- Cut the zucchini horizontally, brush it with olive oil and sprinkle with salt, then grill alongside the steaks!
- Top the fish with diced tomatoes, fresh basil, and a squeeze of lime juice and serve!
Be careful not to overcook the swordfish, or you’ll end up with dry, chalky meat, that resembles wet newspaper.
Tips for Success:
- Don’t over-marinate swordfish, 15 minutes is plenty of time. Fish needs less time to marinate than chicken or other meats because of its delicate texture.
- Remember to preheat the grill first. If the grill isn’t hot enough, you may have couple of issues. The inside may overcook before the outside caramelizes and the fish will stick to the grates.
- Don’t overcook swordfish! It takes no more than 4 minutes per side for a 1-inch thick swordfish steak.
- Use a fish spatula for easy flipping. It has a thin and elongated edge made specifically for flipping delicate cuts of fish!
- Look for following signs for perfectly cooked swordfish: mostly opaque flesh, flakes easily and internal temperature had reached 135°F. It’s okay if it’s slightly pink in the center. The steaks will continue to cook once you remove them from the heat.
- Not a swordfish fan? This grilling method works perfectly for salmon fillets as well as tuna steaks!
- Grill the steaks ahead of time and then use for lunch throughout the week! Grilled swordfish will last up to 4 days in the refrigerator.
- Add the cooked swordfish to salad, pasta, tacos, or even use it to make a hearty sandwich!
Be sure to reheat the leftover fish gently to prevent overcooking the fish.
- Store the grilled swordfish in an airtight container for up to 4 days in the refrigerator.
- Freeze any leftover steaks for up to 2 months. Place the fish in a freezer-safe airtight container and freeze until ready to use.
- Gently reheat the swordfish in a 275°F oven in a shallow baking dish covered with aluminum foil.
The most precise way to know if a swordfish steak is done is by temperature. Cook them until an instant-read thermometer reads 130 degrees for medium, 135 degrees for medium-well, or 140 degrees for well done. If the swordfish steak is still a little pink in the center, that’s okay! It will continue to cook once it’s off the heat.
Swordfish has a mild, slightly sweet flavor that’s not overly fishy. It’s not as rich as tuna, but it does have a meaty texture. It’s a great option if you like mild varieties of fish.
Now you can finally stop looking for the perfect recipe for grilled swordfish, because you just found it. 😉
Lime Basil Grilled Swordfish Steaks
- ¼ cup olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon chopped fresh basil
- 1 garlic clove minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 5-6oz swordfish steaks (1-inch thick) Note 1
- 4 medium zucchini for side dish optional, Note 2
- Diced tomato for garnish optional
- In a large ziplock bag, combine olive oil, lime juice, basil, garlic, salt and pepper.
- Add swordfish and coat the fish with marinade. Let it sit for 15 minutes.
- Meanwhile, prepare the grill. Preheat the grill and oil the grates with oil-soaked paper towel.
- Grill swordfish over medium high heat about 4-5 minutes per side, or until the internal temperature reads 135°F.
- Cut zucchini lengthwise and grill alongside with fish, if desired.
Tips & Notes:
– Store the grilled swordfish in an airtight container for up to 4 days in the refrigerator.
– Freeze any leftover steaks for up to 2 months. Place the fish in a freezer-safe airtight container and freeze until ready to use.
– Reheat the swordfish in a 275°F oven in a shallow baking dish covered with aluminum foil.