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    Recipes » Main Course Recipes » Fish And Seafood Recipes

    Grilled Swordfish

    Published: Aug 12, 2021 · Modified: May 20, 2022 by Marissa Stevens · 14 Comments

    Gluten FreeLow CarbPaleoWhole30Quick MealsPescatarian

    This post may contain affiliate links.

    Jump to Recipe
    Grilled Swordfish steaks arranged on a platter.

    For a beautiful, restaurant-worthy dish look no further than Grilled Swordfish. Tender swordfish steaks crowned with a vibrant green olive tapenade are a dinner party worthy dish that's weeknight easy.

    Grilled Swordfish served on a platter and topped with green olive tapenade, lemon slices and parsley.

    Meaty, mildly sweet swordfish is richer than your average white fish and that makes it perfect for grilling. No sticking to grill grates or falling apart, it's a delicious fish you can grill with confidence.

    Jump to:
    • Ingredients You Need to Make Grilled Swordfish
    • FAQ
    • How to Grill Swordfish
    • Serve With
    • More Grilled Fish and Seafood Recipes
    • Grilled Swordfish with Green Olive Tapenade
    • 💬 Comments

    Ingredients You Need to Make Grilled Swordfish

    Grilled Swordfish Ingredients on a white marble board.
    • Swordfish Steaks: ideally 1 ½-inches thick
    • Pitted Green Olives: such as Castelvetrano (Nocellara del Belice)
    • Capers: Ideally non-pareil, pronounced \nahn-puh-REL\), meaning "has no equal" in French, these are the smallest capers with a bright, briny flavor and pop of texture.
    • Olive Oil: good, extra-virgin olive oil
    • Lemon: fresh lemon juice and zest, plus optional wedges for serving
    • Fresh Parsley: flat leaf (Italian) parsley 
    • Garlic: fresh garlic
    • Anchovy Fillet: ideally good quality anchovies packed in oil
    • Kosher Salt and Freshly Ground Black Pepper

    Cooking swordfish on the grill takes just 10 minutes, it's a sure method to retain the moisture and delectable flavor. In fact, this entire grilled swordfish recipe takes just 30 minutes, including time to whirl buttery Castelvetrano olives, lemon zest and capers into a lively green olive tapenade to spoon over the top. Arranged on a platter along with lemon wedges and a few sprigs of parsley makes for a simple and impressive presentation.

    Grilled Swordfish served on a platter and topped with green olive tapenade, lemon slices and parsley.

    FAQ

    How do you know when swordfish is done on the grill?

    Measure the internal temperature of grilled swordfish to know when it's done - it should reach 145˚F on an instant read thermometer. You want the steaks to be seared on the outside and just cooked through on the inside so they're still juicy.

    What temperature should you grill swordfish?

    I recommend grilling swordfish over medium-high heat, ~400˚F.

    How to Grill Swordfish

    You have endless options for grilled swordfish toppings and marinades, the key is to get the grilling right. It really is as easy as 1,2,3.

    1. Preheat your outdoor grill (gas grill or charcoal grill) to medium-high (400˚F).
    2. Pat swordfish steaks dry and rub them generously with oil, then season both sides with kosher salt and pepper.
    3. Arrange steaks in a single layer on clean grill grates freshly brushed with a little oil. Grill with the lid down (undisturbed for easy flipping and beautiful grill marks) for 4-5 minutes per side depending on thickness. Carefully flip steaks with tongs or a thin, metal spatula and grill 4-5 minutes more (to a 145˚F internal temperature). Serve. 
    Swordfish steaks on the grill.
    Swordfish steaks on the grill ready to serve.

    Serve With

    • Grilled Cauliflower Steaks
    • Grilled Fennel
    • Creamy Cucumber Salad
    • Watermelon and Arugula Salad

    More Grilled Fish and Seafood Recipes

    • Grilled Tuna Steaks
    • Spicy Grilled Shrimp
    • Grilled Bacon Wrapped Scallops
    • Grilled Bacon Wrapped Shrimp
    Grilled Swordfish served on a platter and topped with green olive tapenade, lemon slices and parsley.

    Grilled Swordfish with Green Olive Tapenade

    Marissa Stevens
    Tender, buttery grilled swordfish topped with a bright and briny green olive tapenade.
    5 from 4 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Mediterranean
    Servings 4 people
    Calories 328 kcal

    Ingredients
      

    For the Green Olive Tapenade

    • 1 cup pitted green olives such as castelvetrano
    • 1 tablespoon capers drained
    • 1 tablespoon extra-virgin olive oil
    • 2 teaspoons fresh lemon juice
    • 1 teaspoon lemon zest
    • 1 tablespoon finely chopped fresh parsley
    • ¼ teaspoon minced garlic
    • 1 anchovy fillet finely chopped
    • freshly ground black pepper to taste

    For the Swordfish

    • 4 6-ounce swordfish steaks 1 ½-inches thick
    • extra-virgin olive oil
    • kosher salt and freshly ground black pepper to taste
    • lemon wedges for serving, optional

    Instructions
     

    • To make the green olive tapenade, combine olives, capers, olive oil, fresh lemon juice and zest, parsley, garlic and anchovy fillet in the bowl of a food processor; pulse just until the olives are finely chopped. Season to taste with pepper. Transfer to bowl; cover and refrigerate until ready to serve.
    • Preheat your grill to medium-high (400˚F).
    • Pat swordfish steaks dry and place on a plate. Rub generously with olive oil and season with kosher salt and pepper.
    • Brush grill grates with oil just before adding swordfish steaks in a single layer, leaving a little space between each. Grill steaks with the lid down 4-5 minutes, depending on thickness. Using tongs or a thin, metal spatula, gently flip each steak. Grill 4-5 minutes more (again with the lid down) until just opaque or until the fish reaches an internal temperature of 145˚F.
    • Transfer swordfish to platter and spoon tapenade over. Serve with lemon wedges if desired.

    Nutrition

    Calories: 328kcalCarbohydrates: 2gProtein: 34gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 113mgSodium: 720mgPotassium: 740mgFiber: 1gSugar: 1gVitamin A: 425IUVitamin C: 3mgCalcium: 31mgIron: 1mg
    Keyword 4th of July, easy, father's day, grilled, keto, low carb, quick
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
    « Green Olive Tapenade
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      Recipe Rating




    1. Valentina says

      August 14, 2021 at 10:46 pm

      Marissa, your olive tapenade is such a great topping for the swordfish. I don't think I've had a combination like this. They are a great match, and it's really a pretty dish. Restaurant worthy, indeed. 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        August 16, 2021 at 10:57 am

        Thank you, Valentina! I just love how the tapenade flavors really enhance the flavor of swordfish - one of my favorite fishes to grill.

        Reply
    2. Cheyanne @ No Spoon Necessary says

      August 13, 2021 at 1:08 pm

      5 stars
      Gosh, I'm sitting here swooning over your beautiful photos and trying to think of the last time I had swordfish! Obviously it's been to long if I have to think about it, huh!? Clearly I need to make this delicious recipe PRONTO to make up for lost time! Your swordfish looks just perfect - so drool-worthy!

      Reply
      • Marissa Stevens says

        August 16, 2021 at 10:57 am

        Thank you so much, Cheyanne! I hope you'll love it.

        Reply
    3. David @ Spiced says

      August 13, 2021 at 5:11 am

      5 stars
      I haven't grilled swordfish in ages! It used to be in the rotation of grilling options here, but somewhere along the line I just forgot about it. Thanks for the reminder! And I love serving it with that olive tapenade - what a great way to channel the Mediterranean vibe!

      Reply
      • Marissa Stevens says

        August 16, 2021 at 10:57 am

        My pleasure, David! Thank you.

        Reply
    4. Mary Ann | The Beach House Kitchen says

      August 12, 2021 at 1:09 pm

      5 stars
      Tom loves swordfish Marissa! I bet that tapenade is just perfect on top! Such a flavorful, yet easy summer meal!

      Reply
      • Marissa Stevens says

        August 16, 2021 at 10:58 am

        Perfect! I hope you two will give this one a try, Mary Ann!

        Reply
    5. Ben | Havocinthekitchen says

      August 12, 2021 at 12:21 pm

      5 stars
      I haven't had swordfish for so long time, and this recipe reminds me I'll need to get my hands on it soon. It looks absolutely terrific, and with this olive tapenade, that's a restaurant-quality dish!

      Reply
      • Marissa Stevens says

        August 16, 2021 at 10:58 am

        Thanks, Ben!

        Reply
    6. angiesrecipes says

      August 12, 2021 at 7:15 am

      I always enjoy this meaty fish...haven't had them in a while. This looks so good with beautiful grill marks and fresh homemade olive tapenade.

      Reply
      • Marissa Stevens says

        August 16, 2021 at 10:58 am

        Thank you, Angie!

        Reply
    7. Chef Mimi says

      August 12, 2021 at 6:13 am

      No kidding this is beautiful! I’ve certainly put a Mediterranean style topping on fish, but not a tapenade. I can’t wait to do this. It would be so pretty on salmon, too!

      Reply
      • Marissa Stevens says

        August 16, 2021 at 10:59 am

        Thanks so much, Chef Mimi! And I agree 100% - the tapenade would be excellent on salmon.

        Reply

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