When it comes to how to grill swordfish, the key is using high heat to sear the exterior while keeping the inside tender and juicy. Grilling imparts an irresistible smoky flavor that complements swordfish’s mild, meaty taste.
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You’ve come to the right place to learn how to grill swordfish to smoky, charred perfection. Refer to our guides on how to cook swordfish and how long to bake swordfish for tips on prep and seasoning. Then get ready to master how to grill delicious, foolproof swordfish with the expert techniques provided below.
Table of Contents
- Best Practices for Grilling Swordfish
- Grilling Times and Temperatures
- Skewer and Plank Variations
- Grilled Swordfish Recipes
- FAQ
- What type of grill is best for cooking swordfish?
- How do I prevent swordfish from sticking to the grill?
- Can I grill frozen swordfish?
- What happens if I overcook swordfish on the grill?
- What are the best seasoning for grilled swordfish?
Best Practices for Grilling Swordfish
- Use thicker steaks. Grilling excels at cooking cuts 1-1.5 inches thick. Thinner fillets are likelier to dry out.
- Pick a hot zone. Sear the fish directly over high heat to caramelize the exterior. Avoid cooler areas.
- Coat with oil. Lightly brush steaks with oil so they don’t stick. Oil also encourages browning.
- Go for a two-level fire. Sear first over direct heat, then move to indirect heat on the grill to finish cooking.
- Flip only once. Resist flipping repeatedly. Let the fish develop a crust before gently flipping.
- Check for doneness. Grill until swordfish reaches an internal temperature of 145°F.
Grilling Times and Temperatures
Properly grilling swordfish comes down to managing two key factors – temperature and time. Use these guidelines for perfect results:
Grilling Temperatures
- Use medium-high to high heat, around 400-500°F
- Allow the grill to preheat fully before adding fish
- Quickly sear fish over direct heat to caramelize the exterior
- Move to indirect heat on the grill if needing to finish cooking
Grilling Times- How Long To Grill Swordfish
The table below provides estimated grilling times based on the thickness of swordfish steaks:
| Thickness | Grilling Time Per Side |
|---|---|
| 1 inch | 4 minutes |
| 1.5 inches | 5-6 minutes |
| 2 inches | 6-8 minutes |
- These times are for medium doneness. Increase time by 1-2 minutes if desiring well-done.
- Check internal temperature with a meat thermometer for accuracy.
- Let swordfish rest for 5 minutes before serving.
Tips for Successfully grilling swordfish
- Oil the grill grates and fish to prevent sticking
- Flip the fish gently once with tongs or a spatula
- Resist the urge to flip multiple times
- Close the lid between flipping to maintain heat
- Adjust heat level and times as needed
Monitoring time and temperature closely results in tender, juicy grilled swordfish. Let the fish develop a nice sear before flipping. Use these grilling pointers for the best outcome.
Skewer and Plank Variations
For fun presentation and added flavor, try grilling swordfish on skewers or planks:
- Skewers – Thread swordfish chunks with veggies like onions, bell peppers, or zucchini. Brush with oil and grill, turning frequently.
- Planks – Place swordfish steaks on pre-soaked cedar or oak planks. Imparts a subtle woody taste as the fish cooks.
Grilled Swordfish Recipes
Ready to get grilling? Here are two flavorful swordfish grilling recipes perfect for summer:
BBQ Swordfish with Peach Salsa
| Ingredients | |
|---|---|
| Swordfish steaks | Diced peaches |
| Red onion | Cilantro |
| BBQ rub | Lime juice |
| Olive oil | Salt and pepper |
- Coat swordfish with olive oil and BBQ rub. Grill 4-5 minutes per side.
- In a bowl, mix peaches, onion, cilantro, lime juice and salt.
- Serve grilled swordfish topped with fresh peach salsa.
Miso-Ginger Swordfish
| Ingredients | |
|---|---|
| Swordfish steaks | Miso paste |
| Grated ginger | Soy sauce |
| Brown sugar | Sesame oil |
| Green onions | Lime wedges |
- Mix miso paste, ginger, brown sugar, soy sauce and sesame oil into a marinade.
- Coat swordfish steaks and let marinate 15 minutes.
- Grill fish 4-5 minutes per side, basting with marinade.
- Garnish with sliced green onions and lime wedges.
The miso and ginger marinade gives the swordfish an amazing sweet, salty and umami flavor when grilled. It’s a more creative take on swordfish!
- Thread swordfish and veggies on skewers, brush with oil and seasonings.
- Grill kabobs, turning frequently, for 8-10 minutes.
- Finish with lemon juice and enjoy!
FAQ
-
What type of grill is best for cooking swordfish?
A charcoal grill is ideal as it reaches the highest heat for searing. A gas grill also works well. The grates should be thoroughly cleaned and oiled before grilling.
-
How do I prevent swordfish from sticking to the grill?
Use a non-stick grilling mat, coat the fish with oil, or par-cook it before finishing quickly on the hot grill.
-
Can I grill frozen swordfish?
It’s best to thaw swordfish first in the fridge overnight. Grilling partially frozen fish leads to uneven cooking.
-
What happens if I overcook swordfish on the grill?
Overcooking leads to very firm, dry flesh. Check the thickness and use a meat thermometer to prevent overcooking.
-
What are the best seasoning for grilled swordfish?
Lemon-herb marinades or dry rubs work well. Also consider garlic, paprika, cayenne, chili powder, salt and pepper.
