Grilled Swordfish Steaks

Grilled Swordfish
Grilled Swordfish. Eugenia Uhl /Getty Images
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: Serves 6
Ratings (6)

By Diana Rattray

Updated 12/06/17

Firm swordfish steaks hold up well on the grill or broiler. These swordfish steaks are nicely flavored with a lemon and olive oil sauce. The sauce is brushed over the fish as it cooks.

While swordfish is nutritious and delicious, it does have a high level of mercury.  The US FDA and EPA advise that women who may become pregnant, pregnant women, nursing mothers, and young children avoid eating fish high in mercury. They advise this group to completely avoid swordfish, shark, tilefish, and king mackerel. 

See: EPA-FDA Advisory on Mercury in Fish and Shellfish

What You'll Need

  • 6 swordfish steaks, about 1 inch thick
  • 1/2 cup vegetable oil or extra virgin olive oil
  • 1/4 cup lemon juice
  • 2 teaspoons kosher 
  • salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon ground black pepper
  • dash Tabasco sauce or ground cayenne pepper
  • 1/4 teaspoon sweet paprika

How to Make It

Rinse swordfish steaks well under cold water; pat dry with paper towels. Combine olive oil, lemon juice, salt, pepper, Worcestershire sauce, and Tabasco sauce; stir well.

Brush fish with the mixture then sprinkle with about half of the paprika. Set remaining lemon juice mixture and paprika aside.

Place the swordfish on a well-greased grill over medium coals or in a greased grilling basket. Grill the fish over medium coals for about 8 minutes on each side or until fish flakes easily with a fork.

Or grill at about 350° F on a gas grill.

Baste with the lemon juice mixture several times and sprinkle the finished fish with the remaining paprika before serving.

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Nutritional Guidelines (per serving)
Calories 345
Total Fat 26 g
Saturated Fat 5 g
Unsaturated Fat 17 g
Cholesterol 83 mg
Sodium 884 mg
Carbohydrates 1 g
Dietary Fiber 0 g
Protein 25 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)