Grilled Swordfish Steaks with Herb Marinade is a timeless dish that combines the meaty, juicy texture of swordfish with the freshness of Mediterranean herbs, olive oil, lemon, and garlic. Swordfish is prized for its firm, steak-like texture, which makes it ideal for grilling — it holds its shape beautifully while soaking up the smoky char of the grill and the brightness of a zesty herb marinade.
This dish is elegant yet simple — perfect for a summer cookout, a romantic dinner, or a healthy weeknight meal. The marinade enhances the fish’s natural sweetness without overpowering it, creating a harmonious blend of lemony freshness, herbal aroma, and subtle smokiness.
Why I Love This Recipe
I love this recipe because it’s simple, clean, and incredibly satisfying. The herb marinade elevates the natural flavor of the swordfish — bright, aromatic, and perfectly balanced. It feels luxurious but requires minimal ingredients and effort.
Grilling swordfish is a joy: it develops beautiful grill marks, remains moist inside, and delivers a flavor that rivals the best seafood restaurants. Plus, it’s protein-rich, low in carbs, and full of omega-3 fatty acids, making it as nutritious as it is delicious.
Why It’s a Must-Try Dish
- Grill Perfection: Swordfish’s meaty texture grills like a dream.
- Bright & Fresh: The herb marinade adds vibrant Mediterranean flavor.
- Healthy & Lean: High in protein, low in fat, and full of heart-healthy nutrients.
- Quick & Elegant: Perfect for both casual grilling and fancy dinners.
- Customizable: Works beautifully with different herbs and citrus combinations.
Preparation and Cooking Time
- Prep Time: 15 minutes
- Marination Time: 30 minutes
- Cooking Time: 10 minutes
- Total Time: 55 minutes
- Servings: 4
- Calories: ~290 kcal per serving
Cuisine
Mediterranean / American Grill
Course
Main Course / Dinner
Ingredients
For the Herb Marinade
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 3 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes (optional for mild heat)
For the Swordfish
- 4 swordfish steaks (about 6 oz each, 1-inch thick)
- Lemon wedges, for serving
- Fresh herbs, for garnish
Simple Cooking Directions
- Whisk together the herb marinade.
- Coat swordfish steaks evenly and marinate for 30 minutes.
- Preheat the grill and cook for 4–5 minutes per side.
- Serve with lemon wedges and fresh herbs.
Step-by-Step Recipe Preparation Method
Step 1: Prepare the Herb Marinade
- In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, parsley, basil, thyme, salt, pepper, and chili flakes (if using).
- Mix well until the ingredients are fully combined and fragrant.
Step 2: Marinate the Swordfish
- Pat the swordfish steaks dry with paper towels.
- Place them in a shallow dish or resealable plastic bag.
- Pour the marinade over the fish, coating all sides.
- Cover and refrigerate for at least 30 minutes (up to 1 hour for deeper flavor).
Step 3: Preheat the Grill
- Heat your grill or grill pan to medium-high heat (about 400°F / 200°C).
- Lightly oil the grates to prevent sticking.
Step 4: Grill the Swordfish Steaks
- Remove swordfish from the marinade and let excess drip off.
- Place the steaks on the grill and cook for 4–5 minutes per side, depending on thickness.
- The fish should have nice grill marks, be opaque in the center, and flake easily with a fork.
- Avoid overcooking — swordfish dries out quickly.
Step 5: Serve
- Transfer grilled swordfish to a serving platter.
- Drizzle lightly with any remaining marinade (or a squeeze of fresh lemon juice).
- Garnish with fresh herbs and lemon wedges.
How to Serve
- Serve immediately with sides like:
- Grilled vegetables (zucchini, bell peppers, or asparagus)
- Roasted potatoes or rice pilaf
- Fresh green salad or Mediterranean quinoa salad
- For a restaurant-style touch, drizzle extra virgin olive oil and a sprinkle of flaky sea salt just before serving.
Additional Recipe Tips
- Don’t over-marinate: Swordfish can toughen if left too long in acidic marinades (over 1 hour).
- Oil the grill well: To prevent the fish from sticking and breaking apart.
- Check doneness: Swordfish should reach an internal temperature of 145°F (63°C).
- Let it rest: Rest grilled fish for 5 minutes before serving to retain juices.
- Add flavor boost: A touch of butter melted over hot fish gives a rich finish.
Variations
- Citrus Twist: Replace lemon with orange or lime for a different citrus profile.
- Spicy Kick: Add a teaspoon of harissa or chili oil to the marinade.
- Mediterranean Style: Add chopped olives and sun-dried tomatoes to the marinade.
- Butter-Basted Version: Grill the fish, then brush with herb butter for extra richness.
- White Wine Marinade: Replace half the lemon juice with dry white wine for complexity.
Freezing and Storage
- Refrigeration:
Store leftover cooked swordfish in an airtight container for up to 2 days in the refrigerator.
Reheat gently in a skillet or oven — do not microwave, as it can dry out. - Freezing:
- Uncooked swordfish steaks: Wrap tightly and freeze for up to 2 months.
- Cooked swordfish: Best enjoyed fresh, but can be frozen for 1 month if needed.
- Thaw overnight in the fridge before reheating or cooking.
Special Equipment Needed
- Outdoor grill or grill pan
- Tongs or fish spatula
- Mixing bowl for marinade
- Basting brush (optional)
- Meat thermometer (optional for checking doneness)
Conclusion
Grilled Swordfish Steaks with Herb Marinade is a culinary masterpiece that combines simplicity with sophistication. The fresh lemon-herb marinade complements the hearty, meaty texture of the swordfish beautifully, while grilling adds irresistible smoky flavor.
This recipe proves that you don’t need fancy ingredients to create a restaurant-quality seafood dish — just good olive oil, fresh herbs, and perfectly grilled fish.
Serve it with grilled vegetables, a glass of chilled white wine, and a sunset view — and you’ll have a meal that feels like a Mediterranean getaway on a plate.
Grilled Swordfish Steaks with Herb Marinade
Description
Grilled Swordfish Steaks with Herb Marinade is a timeless dish that combines the meaty, juicy texture of swordfish with the freshness of Mediterranean herbs, olive oil, lemon, and garlic. Swordfish is prized for its firm, steak-like texture, which makes it ideal for grilling — it holds its shape beautifully while soaking up the smoky char of the grill and the brightness of a zesty herb marinade.
Ingredients
For the Herb Marinade
For the Swordfish
Instructions
-
Step 1: Prepare the Herb Marinade : In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, parsley, basil, thyme, salt, pepper, and chili flakes (if using). Mix well until the ingredients are fully combined and fragrant.
-
Step 2: Marinate the Swordfish : Pat the swordfish steaks dry with paper towels. Place them in a shallow dish or resealable plastic bag. Pour the marinade over the fish, coating all sides. Cover and refrigerate for at least 30 minutes (up to 1 hour for deeper flavor).
-
Step 3: Preheat the Grill : Heat your grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates to prevent sticking.
-
Step 4: Grill the Swordfish Steaks : Remove swordfish from the marinade and let excess drip off. Place the steaks on the grill and cook for 4–5 minutes per side, depending on thickness. The fish should have nice grill marks, be opaque in the center, and flake easily with a fork. Avoid overcooking — swordfish dries out quickly.
-
Step 5: Serve : Transfer grilled swordfish to a serving platter. Drizzle lightly with any remaining marinade (or a squeeze of fresh lemon juice). Garnish with fresh herbs and lemon wedges.
