Grilled Swordfish Steaks: Common Mistakes to Avoid

Most disappointments with grilled swordfish steaks come from a few common slips. Seafood cooks quickly, so a little preparation goes a long way. Below, we walk through grilled swordfish steaks step by step.

Overcooking

The fish is done when it is opaque through the center and feels firm but still slightly springy. Swordfish turns dry if overcooked, so it is better to remove it slightly early and let it rest a few minutes, during which the internal temperature continues to rise.

The practical takeaway is to pull seafood from the heat a moment early, since it keeps cooking on the plate.

A pan that is not hot enough

Serve grilled swordfish with a bright sauce to balance its richness. A simple salsa verde, lemon and caper butter, tomato and olive relish, or mango salsa all work well. Grilled vegetables, rice, or a green salad make easy accompaniments. Leftover swordfish can be flaked into salads or sandwiches.

If you remember one thing, let it be that dry fish sears and wet fish steams.

Skipping the drying step

Swordfish has firm, dense flesh that holds up beautifully on the grill. Its mild, slightly sweet flavor and meaty texture make it a good introduction to grilled fish for those who typically prefer chicken or steak.

Fresh, well-stored seafood does most of the work for you.

Moving it too soon

Worth keeping in mind: choose swordfish steaks about one inch thick, with pale ivory to pinkish flesh and a clean smell. The dark red area, called the bloodline, is natural but has a stronger flavor, so some cooks trim it before cooking. Avoid steaks with dull, brownish flesh or dry edges.

None of this needs to be exact; thickness and stove heat vary, so trust the visual cues.

How to rescue it

On a day-to-day level, a brief marinade adds flavor and moisture. Combine olive oil, lemon juice, garlic, and herbs such as oregano, rosemary, or thyme. Marinate for no more than thirty minutes, since acid begins to firm the surface of the fish. Pat the steaks dry before grilling so they brown properly.

A better approach

In practice, heat the grill to medium-high and clean and oil the grates well. Place the swordfish on the grill and cook without moving it for several minutes, until grill marks form and the steak releases easily. Turn once and cook the second side. Total cooking time is usually around eight to ten minutes for a one-inch steak.

Practical tips

A few simple things tend to help:

• Swap fish of similar texture when your first choice is not available.
• Keep a lemon and fresh herbs on hand to finish dishes.
• Cook seafood within a day or two of buying it.
• Keep seafood in the coldest part of the fridge, ideally on ice.

The bottom line

Keep it simple, watch the cues, and do not rush the prep. The best seafood dish is the one you feel confident making again. Start simple and build from there.