Broiled Swordfish Steaks

Broiled Swordfish with cucumber salad and parsley
Jason Loucas/Photodisc
Prep: 10 mins
Cook: 8 mins
Total: 18 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
400 Calories
24g Fat
9g Carbs
36g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 400
% Daily Value*
Total Fat 24g 31%
Saturated Fat 8g 41%
Cholesterol 116mg 39%
Sodium 573mg 25%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Protein 36g
Calcium 77mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These broiled swordfish steaks are nicely seasoned with butter and paprika along with salt, pepper and some lemon. The recipe is simple yet flavorful, and it's the perfect way to enjoy swordfish. The garlic and parsley sauce is optional.

Swordfish is a firm fish, making the steaks perfect for grilling or broiling. It's excellent cut into chunks for kabobs as well. Halibut or tuna steaks may be substituted.

One thing you should keep in mind is that swordfish contains a higher level of mercury than most other types of edible fish. Advice from the FDA recommends pregnant and breastfeeding women, women of childbearing age and small children avoid eating swordfish, king mackerel, shark and tilefish (from the Gulf of Mexico). You can still make this recipe with another kind of fish, such as salmon, halibut, or tuna.

There are many nutritional advantages, including healthy fats and nutrient density. It's also a good natural source of vitamin D. But because of the high level of methyl mercury, swordfish consumption by all others–along with mackerel, shark, and tilefish–should be limited to rare occasions.

This swordfish is broiled to perfection with a simple butter and spice combination. 


  • 2 pounds swordfish steaks (about 1 inch thick; may substitute tuna, salmon or Pacific halibut steaks)
  • 1 teaspoon salt (kosher)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon paprika (sweet Hungarian)
  • 5 tablespoons butter (melted)
  • Optional: chopped fresh parsley
  • Garnish: lemon wedges
  • For the Garlic Parsley Sauce:
  • 1/2 cup parsley (fresh minced)
  • 1 tablespoons lemon zest (from 1 lemon)
  • 3 cloves garlic (minced)
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice (fresh)
  • Salt to taste (kosher)
  • Black pepper to taste

Steps to Make It

  1. Sprinkle the swordfish steaks with salt, pepper, and paprika and gently rub into the fish.

  2. Preheat a greased broiler rack.

  3. Place the swordfish steaks on the greased broiler rack and brush with the melted butter. Put them under the broiler, about 2 to 3 inches from the heat source. Broil the steaks for about 4 minutes.

  4.  Turn the swordfish steaks, brush with more melted butter and broil for 4 to 5 minutes longer.

  5. The fish should be lightly browned and will flake easily with a fork when done. 

  6. Transfer the swordfish to a platter or individual plates and sprinkle with chopped fresh parsley, if desired. Serve with lemon wedges and drizzle servings with a tablespoon or two of garlic parsley sauce (below), if desired.

  7. Serve with rice or potatoes. 

Garlic Parsley Sauce

  1. In a bowl, combine the 1/2 cup of chopped parsley with the grated lemon zest, minced garlic, olive oil, and 3 tablespoons of fresh lemon juice.

  2. Season with salt and freshly ground black pepper, to taste.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.


  • Grill the swordfish steaks on an oiled grill grate over hot coals for about the same amount of time. Or use a greased fish grilling basket.

Recipe Variations

  • Replace the swordfish steaks with salmon steaks, tuna, or Pacific halibut.