Swordfish Recipes
Swordfish is dense and meaty enough to grill like a steak, which is why most of the best recipes for it lean on high, direct heat and bold, acidic sauces that cut through the richness.
Grilled Swordfish Steaks
Thick-cut steaks marinated in olive oil, lemon, and garlic, then grilled hot and fast over direct heat.
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Swordfish Piccata
Pan-seared swordfish in a bright caper, lemon, and white wine butter sauce, adapted from the classic chicken version.
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Sicilian Swordfish (Pesce Spada alla Ghiotta)
Swordfish braised with tomatoes, olives, capers, and celery, a coastal Sicilian dish built around the fish's meatiness.
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Blackened Swordfish
Steaks coated in a smoky Cajun spice rub and seared in a hot cast iron pan until the crust darkens.
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Broiled Swordfish with Lemon Butter
Steaks broiled just until opaque and basted with a simple garlic lemon butter, ready in under 15 minutes.
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Swordfish Kebabs
Cubed swordfish skewered with peppers and onion, marinated in olive oil and oregano, then grilled.
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Swordfish Puttanesca
Seared swordfish served over a punchy sauce of tomatoes, anchovies, olives, and chili flakes.
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FAQ
How do I know when swordfish is done?
Swordfish is fully cooked at an internal temperature of 145°F and should look opaque with faint grill or pan marks; pull it a few degrees early since it keeps cooking off the heat and dries out quickly if overdone.
Why does swordfish sometimes taste dry or tough?
Because it's naturally low in fat compared to salmon or tuna, swordfish overcooks fast, going from moist to rubbery within a couple of minutes, so high heat and short cook times matter more than with other fish.
Should swordfish be marinated before cooking?
A short marinade of 20 to 30 minutes with acid (lemon or vinegar) and oil helps season the steak without breaking down the texture; longer than an hour can start to turn the surface mushy.
What can I substitute for swordfish in a recipe?
Mahi-mahi or halibut steaks work in most grilled or seared swordfish recipes since they share a similarly firm, meaty texture, though both cook a bit faster due to lower fat content.
Is it safe to eat swordfish often?
Swordfish is on the FDA's high-mercury list, so health guidelines recommend limiting it to about one serving a month for most adults and avoiding it entirely during pregnancy.