Swordfish is my absolute favorite fish! It’s the steak of the sea. It has a mild flavor that should never be fishy. It’s so simple to make taste great! The grill gives it a good char, which adds flavor, and the cilantro and lime give it a fresh citrusy tang.
For more grilled fish, try our Simple Grilled Salmon or our Grilled Halibut.
Why My Recipe
- Quick and simple—ready in 20 minutes for a restaurant-quality seafood dinner at home!
- Citrusy marinade gives the swordfish a bold lime and cilantro flavor.
- Cook it on the grill or use the broiling or pan-searing methods provided.
If you’re looking for something quick and easy for a weeknight dinner or want to impress guests with something a little different, this one’s a winner. It’s ready in about 20 minutes and gives you that restaurant-quality meal you’d usually only find dining out at your local fish house. Pair it with a simple salad, some roasted veggies, or even a scoop of rice for a meal that’s anything but boring.
Ingredient Notes
- Swordfish: Look for fresh, center-cut steaks that are at least 1 inch thick. Frozen will also work. Just thaw completely and pat dry.
- Limes: You’ll need about 2 to 3 medium limes to get ¼ cup of juice, depending on their size. Bottled lime juice can work, but fresh gives the best flavor. You’ll need a 4th lime to cut into wedges for serving.
- Olive Oil: Any neutral oil will work like canola, vegetable, avocado, or olive oil.
- Cilantro: Use both the leaves and tender stems for the best flavor. Wash well and chop just before using.
Purchasing Swordfish
When you’re buying swordfish, freshness isn’t just important, it’s the name of the game. You want steaks that are firm to the touch and moist, not slimy. Always give it a sniff! it should smell like clean ocean air, not fishy.
Color matters, too! Look for creamy ivory or pale pink flesh with a reddish-brown bloodline. If the meat looks gray or brown, or the smell makes you flinch, walk away. That fish has seen better days.
At the seafood counter, don’t be shy, ask questions! “When did this come in?” and “Has it been previously frozen?” are fair game. Most swordfish at grocery stores has been frozen and thawed, and that’s totally fine.
If you’re buying frozen, thaw it overnight in the fridge. Slow and steady wins the texture race.
Go for steaks that are at least an inch thick. That extra heft keeps them from drying out. Thinner cuts are better suited for broiling or pan-searing.
How to Tell When It’s Done
Swordfish is done when it’s opaque and flakes easily with a fork. The USDA recommends an internal temperature of 145°F. Because it’s a dense fish, be sure to check the thickest part of the steak. Overcooked swordfish becomes dry, so keep an eye on it!
No Grill? No Problem
If you don’t have an outdoor grill, fear not! You can also prepare this dish using a grill pan on the stovetop or by broiling it in an oven. Both methods will provide a nice char and flavor to the swordfish. Instructions are included with the recipe below.
Serving Suggestions
Rice: Make it a meal with a side of rice. Keep it simple with steamed brown rice, or try some coconut rice, which gives a subtle sweetness that pairs well with the cilantro-lime flavor.
Veggies: Zucchini, squash, and bell peppers pair well with swordfish. If you’re using a grill, our Lemon Garlic Grilled Zucchini is the perfect addition. Or make some Grilled Veggie Kabobs.
Salad: Pair with a simple side salad with cucumbers and tomatoes. Or try our arugula salad, which has a light lemon vinaigrette.
Dessert: Don’t forget dessert! Quickly throw together our Strawberry Pineapple Salsa, or while you’re at the grill, make some juicy Grilled Pineapple!
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 2 days.
Freeze leftover portions in plastic wrap and place in a freezer-safe bag. Store for up to a month. Thaw in the refrigerator overnight.
Reheat portions in a preheated oven at 275°F until heated through
*Avoid microwaving as it can make the fish rubbery.
