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How to Broil Swordfish

How to Broil Swordfish A Detailed Guide

Broiling is a quick and healthy way to cook swordfish, allowing you to achieve a browned, flavorful exterior while keeping the inside moist and tender. This guide will walk you through everything you need in order to know how to broil swordfish like a pro.

See Also: Learn how to cook swordfish properly.

Overview of Broiling Swordfish

Broiling uses direct, intense heat from above to cook food. For swordfish, the benefits of broiling include:

  • Quick cooking time keeps fish moist and tender
  • High heat browns the exterior for added flavor and texture
  • Requires little added fat or oil
  • Allows the mild, sweet flavor of swordfish to shine
  • It gives a nutritious meal with protein and omega-3 fatty acids

Step-by-Step Guide

Follow these steps for perfect broiled swordfish every time:

1. Choose Appropriately Sized Fillets

  • Swordfish steaks should be at least 1-inch thick to prevent drying out.

2. Prepare the Broiler

  • Preheat the broiler for 10 minutes at 500°F.
  • Place the oven rack 4-5 inches from the heating element.
  • Line a broiler pan or baking sheet with foil.

3. Prepare the Fish

  • Pat fish dry and brush lightly with oil on both sides.
  • Season as desired with salt, pepper, herbs, etc.

4. Broil the Fish

  • Place fish on the prepared pan and broil for the time listed below.
  • Flip the fish halfway through broiling time.
  • Check frequently to prevent overcooking.
ThicknessBroiling Time
1 inch4-5 minutes per side
1.5 inches5-6 minutes per side
2 inches6-8 minutes per side

5. Check for Doneness

  • Fish should flake easily and be opaque throughout when done.
  • Meat near bones may cook faster, so check it.
  • Err on the side of undercooked if unsure.

6. Serve and Enjoy!

  • Allow to rest briefly before serving.
  • Pair with desired sauces, salsas or garnishes.

You might also be interested in reading: What to Serve with Swordfish

Tips for the Best Results

  • Use swordfish steaks with skin removed for easy cooking and cleanup.
  • Brush a thin layer of oil to prevent sticking; too much will cause drips.
  • Watch fish closely to prevent overcooking.
  • Let rest 5 minutes before serving so juices redistribute.
  • Add fresh lemon, herbs, or fruit salsa as desired.

What sides go well with broiled swordfish?

  • Rice pilaf – Herb-seasoned rice provides a complementary base for the fish.
  • Roasted potatoes – Crispy roasted potato wedges or cubes; add starch.
  • Sautéed vegetables – Zucchini, squash, peppers, and mushrooms lend color.
  • Caesar salad – Romaine lettuce, parmesan cheese, and croutons give crunch.
  • Dinner rolls – Warm rolls are perfect for soaking up any sauce.
  • Citrus salad – Oranges, grapefruit, and fennel with a vinaigrette brighten up the plate.
  • Fruit salsa – Mango, pineapple, or peach salsa adds tropical flair.
  • Coleslaw – Vinegary crunch balances the richness.
  • Steamed asparagus – Quick-cooking and nutritious.
  • Quinoa salad – Protein-packed quinoa mixed with veggies.
  • Ceviche – “Cooked” seafood salad echoes the fish.

Recipes to Try

broiled swordfish recipes to try
broiled swordfish recipes to try

Lemon-Dill Swordfish


  • 1 lb swordfish steaks
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp lemon zest
  • 2 tbsp fresh dill, chopped
  • Salt and pepper to taste
  • Lemon wedges for serving


  • Coat swordfish with olive oil and season with salt and pepper
  • Broil 4-5 minutes per side
  • Mix garlic, lemon zest, and dill in a small bowl
  • Remove fish from broiler and rub herb mixture onto steaks
  • Serve with lemon wedges

Swordfish with Chimichurri


  • 1 lb swordfish steaks
  • 2 tbsp olive oil
  • 1 cup packed fresh parsley
  • 1/4 cup oregano
  • 3 cloves garlic
  • 1 shallot
  • 2 tbsp red wine vinegar
  • 1 tsp red pepper flakes
  • Salt and pepper to taste


  • Process parsley, oregano, garlic, shallot, vinegar, red pepper flakes, salt and pepper into a paste
  • Coat swordfish with olive oil and broil 4-5 minutes per side
  • Remove from broiler and top fish with chimichurri sauce

Blackened Swordfish


  • 1 lb swordfish steaks
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp cayenne pepper
  • 1 tbsp olive oil
  • Lemon wedges for serving


  • Mix spices together in a small bowl
  • Brush swordfish lightly with olive oil then coat thoroughly with spice mix
  • Broil fish 5-6 minutes per side until blackened
  • Remove from broiler and serve with lemon wedges

Broiling swordfish takes just minutes but gives you a healthy, restaurant-quality meal. Follow this guide for tender, flaky results every time.


Can I broil frozen swordfish, or does it need to be thawed first?

Only broil fully thawed swordfish. Attempting to broil frozen swordfish will result in uneven cooking. Thaw swordfish in the refrigerator overnight before broiling.

What are the signs that broiled swordfish is overcooked or dried out?

Overcooked swordfish will be tough and dry. Check fish early and watch for opaque, flaky flesh. Translucent sections mean underdone.

Is it necessary to flip the swordfish halfway through broiling?

Yes, flipping halfway through ensures even cooking on both sides.

Can I broil swordfish on a grill, or is a broiler pan better?

A broiler pan is best for catching drippings. A grill can work but use a basket or foil to keep the fish from sticking.

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Steve Momot

Steve is an accomplished professional photographer and marketer who specializes in the Fishing, Yacht, and Boating industry. With a strong presence as an influencer and marketing expert in the Marine Industry, he has made a significant impact in the field. Additionally, Steve is the original creator and co-founder of Sportfishtrader. Prior to his career as a marine photographer, he gained extensive experience as a licensed boat and car dealer in South Florida.

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