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Grilled Swordfish steaks with char marks, garnished with fresh herbs and lemon wedges on a white plate.
Reda

Grilled Swordfish

Thick, meaty swordfish steaks marinated in lemon, garlic, and herbs, then grilled to caramelized perfection with a bright olive topping.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Swordfish
  • 1.5 lb swordfish steaks about 1-inch thick, skin removed if present
  • 3 tbsp extra-virgin olive oil divided
  • 2 tbsp lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 1 tbsp fresh oregano chopped, or 1 tsp dried
  • 1 tsp kosher salt plus more for seasoning
  • 0.5 tsp black pepper freshly ground
For the Olive Topping
  • 0.5 cup Castelvetrano olives pitted, roughly chopped
  • 0.25 cup fresh parsley chopped
  • 1 tsp lemon zest from 1 lemon
  • 0.25 tsp crushed red pepper flakes optional

Equipment

  • Gas or Charcoal Grill
  • Instant-Read Thermometer
  • Small bowl for marinade

Method
 

Marinate the Fish
  1. In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, garlic, oregano, salt, and pepper. Pat swordfish completely dry with paper towels, then place in a shallow dish and pour marinade over, turning to coat. Let sit at room temperature for 15 minutes while you heat the grill.
Grill the Swordfish
  1. Heat grill to medium-high (400-450 degrees F). Clean grates thoroughly, then oil generously with remaining 1 tablespoon olive oil using tongs and a folded paper towel.
  2. Remove fish from marinade, letting excess drip off. Place on grill and cook without moving for 4-5 minutes until release is easy and grill marks are dark. Flip and grill 3-4 minutes more until center is just opaque and registers 130 degrees F on an instant-read thermometer. The fish will continue cooking off heat; do not overcook or it will dry out.
Make the Topping and Serve
  1. While fish rests, combine olives, parsley, lemon zest, remaining 1 tablespoon olive oil, and red pepper flakes if using. Spoon over warm swordfish steaks and serve immediately.

Notes

Swordfish is forgiving but dries out fast - pull it at 130 degrees F and let it rest 3 minutes. If you cannot find Castelvetrano olives, use any mild green olive or capers instead. The marinade works beautifully with tuna or halibut too.