Grilled Swordfish Recipes Lemon

There is no marinade here (which means no waiting around), because the fish doesn’t need it; instead, the tender swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano, making for a summery entrée that’s exciting from the first bite to when you’re scraping the plate clean. The best swordfish fillets for grilling are those that are firm and white, with a firm texture.

The lemon juice and fragrant oils from the peel pair exceptionally with fresh oregano leaves (if you happen to have thyme or marjoram growing in your garden, they make great swaps! ), grated garlic, zippy ground coriander (or substitute smoky cumin! ), briny ground cumin, and the pith, peel, and flesh of a single lemon all go into the highly textured vinaigrette.

A green salad and a side of buttery couscous or orzo complete the meal. When you’re ready to cook, turn your grill to medium-high direct heat. Grill the swordfish for 3 to 5 minutes per side, or until it reaches 130°F (for medium-rare) to 145°F (for well-done).

1 large lemon5 sprigs of oregano, thyme, or marjoram, leaves picked, finely chopped2 garlic cloves, finely grated1 Tbsp. capers (not drained)2 tsp. ground coriander1 tsp. sugar12 tsp. crushed red pepper flakes (optional)Freshly ground black pepper4 servings4 (4-6-oz.) swordfish steaks (1″

  1. Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. …
  2. Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks).

Grilled Swordfish with Lemon Wine Butter Sauce on the Slow N’ Sear

Grilled Swordfish Steaks With Whole-Lemon Dressing 🔗

Tender grilled swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano.

Total: 30 minutes


  • 4 (4–6-oz.) swordfish steaks (1″–1½” thick)
  • 7 Tbsp. plus 1½ tsp. extra-virgin olive oil, divided; plus more for grill
  • Kosher salt
  • 1 large lemon
  • 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped
  • 2 garlic cloves, finely grated
  • 1 Tbsp. capers (not drained)
  • 2 tsp. ground coriander
  • 1 tsp. sugar
  • ½ tsp. crushed red pepper flakes (optional)
  • Freshly ground black pepper


  1. Pat four 4–6-oz. swordfish steaks (1″–1½” thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
  2. Using a sharp chef’s knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
  3. Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3–5 minutes per side. Transfer to a platter.
  4. Spoon some dressing over swordfish and serve with remaining dressing alongside.
    Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.


What flavors go well with swordfish?

Some culinary herbs to try include:Thyme, a subtle herb with citrus undertones; Basil, with its slightly licorice-like flavor; Oregano, a flavorful herb that’s frequently used in Greek or Italian dishes; Parsley, a staple in many kitchens; and rosemary, which pairs naturally with swordfish.

What goes well with grilled swordfish?

The internal temperature of the swordfish should be at least 145° to kill any harmful bacteria. Perfectly grilled swordfish, ready for salsa. Grill swordfish for about 5 minutes on each side. To be extra certain the swordfish is safe to eat.

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