Ultimate Grilled Swordfish Steaks: A Mouthwatering Summer Delight

Elevate your grilling game with this foolproof recipe for perfectly grilled swordfish steaks. Tender, juicy, and bursting with flavor, these steaks will transport your taste buds straight to a seaside paradise.

Swordfish is the ocean’s answer to a hearty steak. With its buttery texture and robust flavor, it stands up beautifully to the smoky char of the grill. This recipe will guide you through selecting the best cuts, prepping your grill for success, and achieving that perfect doneness every time.

Choosing the Perfect Swordfish for Grilling

The key to mouthwatering grilled swordfish starts at the market. Here’s how to select the cream of the crop:

• Look for steaks with a light color ranging from cream to pale pink or ivory.
• Avoid pieces with a dull brown tint, which indicates age.
• The fish should have a clean, oceanic aroma – not fishy or unpleasant.
• Opt for steaks about 1 to 1.5 inches thick for optimal grilling.
• Choose portions that fit comfortably on your spatula to prevent breaking during flipping.

Mastering the Grill Setup

Prepare your grill for swordfish success with these pro tips:

1. Preheat your grill thoroughly for maximum heat.
2. Clean the grates meticulously with a grill brush.
3. Oil the grates to create a non-stick surface.
4. Create a two-zone fire: hot direct heat on one side, cooler indirect heat on the other.

Prepping Your Swordfish Steaks

Set your swordfish up for grilling greatness:

1. Pat the steaks dry with paper towels to promote a beautiful sear.
2. Lightly brush with neutral oil for extra insurance against sticking.
3. Season generously with salt just before grilling.

The Art of Grilling Swordfish to Perfection

Follow these steps for swordfish that’s grilled to perfection:

1. Place steaks on the hot side of the grill for an initial sear.
2. Resist the urge to move the fish prematurely – it will release when ready.
3. Flip once the first side is beautifully browned, about 4-5 minutes.
4. Sear the second side, aiming for that coveted crosshatch pattern if desired.
5. For thicker steaks, finish cooking over indirect heat until desired doneness is reached.

The Secrets of Swordfish Doneness

Achieve your ideal level of doneness with these temperature targets:

• 130°F (54°C) for medium: warm center with a touch of translucence
• 135°F (57°C) for medium-well: mostly opaque throughout
• 140-145°F (60-63°C) for well-done: fully opaque and firm

Remember, swordfish continues to cook slightly after removal from the grill. Trust your instincts and use a combination of touch, visual cues, and temperature readings for best results.

Grilled Swordfish Steaks Recipe

Ingredients

• 4 swordfish steaks, about 6 to 8 ounces (170 to 225g) each and 1 to 1 1/2 inches thick
• Vegetable, canola, or other neutral oil, for oiling the steaks
• Kosher salt
• Freshly ground black pepper (optional; see note)

Directions

1. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
2. Dry swordfish steaks well with paper towels and lightly brush them all over with oil.
3. Season swordfish steaks all over with salt and, if desired, pepper, then set over hot side of grill. Cook swordfish until first side is well seared and the fish releases from the grill grate, about 5 minutes. If the fish sticks, try to gently lift it from below using a thin metal spatula or the tines of a carving fork inserted down between the grill grates. Turn fish and repeat on second side.
4. Cook swordfish steaks until an instant-read thermometer registers 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140 to 145°F (60 to 63°C) for well-done. If the exterior is well seared before the interior of the fish reaches its final doneness, move steaks to cooler side of grill to finish cooking, flipping and rotating every minute or so for even cooking. Serve.

Notes

Black pepper is a spice and adds a specific flavor to the food you cook; salt, on the other hand, is an essential seasoning, necessary for food to taste its best. While we always use salt, we use black pepper only when we desire its specific flavor and aroma.