Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 swordfish steaks, about 6 oz (170 g) each, 1–1¼ in (2.5–3 cm) thick
- 3 tbsp extra-virgin olive oil, divided
- 2 tbsp fresh lemon juice, divided
- 1 tsp lemon zest
- 1 small garlic clove, finely minced
- 1/3 cup finely chopped fresh flat-leaf parsley
- 2 tbsp capers, drained and chopped
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- Pinch red pepper flakes (optional)
- 1 tbsp neutral high-heat oil (for grill grates)
- Lemon wedges, for serving (optional)
Do This
- 1. Preheat grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates.
- 2. Pat swordfish dry, then rub with 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Let stand while grill heats.
- 3. Make gremolata: combine parsley, capers, garlic, lemon zest, remaining 1 tbsp olive oil and 1 tbsp lemon juice, plus red pepper flakes if using. Season to taste.
- 4. Grill swordfish 3–5 minutes per side (depending on thickness), until just opaque and internal temp reaches 130–135°F (54–57°C) for medium.
- 5. Transfer to a plate, tent loosely with foil, and rest 5 minutes.
- 6. Spoon caper-herb gremolata generously over the warm steaks.
- 7. Serve immediately with extra lemon wedges and your favorite sides.
Why You’ll Love This Recipe
- Meaty, steak-like swordfish gets a gorgeous smoky char while staying juicy and tender.
- A bright caper-parsley-lemon gremolata cuts through the richness and wakes up every bite.
- Fast enough for a weeknight, yet special enough to serve to guests.
- Simple ingredients, minimal prep, and the grill does most of the work.
Grocery List
- Produce: Fresh flat-leaf parsley, garlic, lemons, optional fresh herbs for garnish (extra parsley, chives, or basil).
- Dairy: Optional unsalted butter for finishing (or to melt over hot swordfish).
- Pantry: Swordfish steaks (fresh or well-thawed), extra-virgin olive oil, neutral high-heat oil (canola, grapeseed, or avocado), capers, kosher salt, black pepper, red pepper flakes.
Full Ingredients
For the grilled swordfish
- 4 swordfish steaks, about 6 oz (170 g) each, 1–1¼ in (2.5–3 cm) thick
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp neutral high-heat oil (for oiling grill grates)
- 1–2 tbsp unsalted butter, for finishing (optional, for extra richness)
For the caper-herb gremolata
- 1/3 cup finely chopped fresh flat-leaf parsley (packed)
- 2 tbsp capers, drained and roughly chopped
- 1 small garlic clove, very finely minced or grated
- 1 tsp finely grated lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- Pinch red pepper flakes (optional, for gentle heat)
- Kosher salt and freshly ground black pepper, to taste
To serve (optional)
- Lemon wedges
- Extra chopped fresh parsley or other soft herbs, for garnish
Step-by-Step Instructions
Step 1: Preheat and prepare the grill
Start by preheating your grill to medium-high heat, about 400–450°F (200–230°C). If you are using a gas grill, set the burners to medium-high, close the lid, and let it heat for 10–15 minutes. For a charcoal grill, light the coals and let them burn until they are mostly covered with gray ash, then spread them out in an even layer for direct heat.
While the grill heats, clean the grates with a grill brush. Once hot, dip a folded paper towel in the neutral high-heat oil and, using tongs, carefully wipe the grates to oil them. This helps prevent the swordfish from sticking and encourages those attractive grill marks.
Step 2: Season the swordfish steaks
Pat the swordfish steaks very dry on both sides with paper towels; removing surface moisture helps them sear instead of steam. Place the steaks on a plate or shallow tray.
Drizzle the steaks with 2 tablespoons olive oil and 1 tablespoon lemon juice. Sprinkle evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Rub the seasoning into both sides so the fish is lightly coated. Let the swordfish stand at room temperature for about 10–15 minutes while you prepare the gremolata; this takes off the chill and helps it cook more evenly.
Step 3: Make the caper-herb gremolata
In a small bowl, combine the finely chopped parsley, chopped capers, minced garlic, lemon zest, lemon juice, and 1 tablespoon olive oil. Stir until everything is well mixed and coated in the oil and juice.
Season with a pinch of red pepper flakes if you like a little heat, then add a small pinch of salt and a few grinds of black pepper. Taste and adjust: add more lemon juice for brightness, more capers for brininess, or a touch more olive oil if it feels too dry. Set aside at room temperature; the flavors will meld while the fish grills.
Step 4: Grill the swordfish
Place the seasoned swordfish steaks on the hot, oiled grill grates. Lay them down at a slight diagonal to the grates for nice crosshatch marks. Close the lid and cook for 3–5 minutes on the first side, depending on thickness. Avoid moving the steaks too much so a good crust can form.
Carefully flip the steaks using a spatula and tongs. If you want crosshatch marks, rotate them 90 degrees halfway through cooking on each side. Grill the second side another 3–4 minutes, until the fish is just opaque in the center and flakes easily, or registers 130–135°F (54–57°C) in the thickest part with an instant-read thermometer for a medium doneness that stays juicy.
Step 5: Rest and finish the fish
Transfer the grilled swordfish to a clean platter or individual plates. If you are using butter, add a small pat (about 1/2 tablespoon) to the top of each hot steak and let it melt over the surface. Tent loosely with foil and let the fish rest for about 5 minutes. This short rest allows the juices to redistribute so the steaks stay moist when you cut into them.
While the fish rests, give the gremolata a quick stir and taste once more, adjusting seasoning if needed.
Step 6: Top with gremolata and serve
Spoon the caper-herb gremolata generously over the rested swordfish steaks, letting some drizzle down the sides. The heat of the fish will gently bloom the garlic and intensify the lemon and herb aroma.
Garnish with extra parsley or other fresh herbs if you like, and serve with lemon wedges on the side for squeezing at the table. Pair with simple sides like grilled vegetables, a green salad, roasted potatoes, or couscous, and enjoy immediately while the fish is hot and the gremolata is bright and fresh.
Pro Tips
- Choose good swordfish: Look for steaks that are moist, with a fresh, clean ocean smell and firm texture. Avoid fish that looks dried out or has a strong, fishy odor.
- Do not overcook: Swordfish is meaty like a steak and can dry out quickly. Pull it from the grill at 130–135°F (54–57°C); it will finish cooking slightly as it rests.
- Finely chop the gremolata ingredients: The finer you chop the parsley, capers, and garlic, the more evenly they distribute over the fish, giving you a little burst of flavor in every bite.
- Oil the grill, not the fire: Always oil the grates just before cooking to minimize sticking. Use tongs and an oil-soaked paper towel, not a spray can near open flame.
- Serve immediately: Gremolata is at its best freshly made, and grilled swordfish is most tender right off the grill, so try to time your sides around the fish.
Variations
- Herb swap: Replace half the parsley with fresh basil, chives, or cilantro for a different herbal twist while keeping the same basic technique.
- Citrus twist: Add a little orange or lime zest to the gremolata along with the lemon zest for a more complex citrus aroma.
- Chili-lovers version: Add extra red pepper flakes or a finely minced fresh chili (like Fresno or serrano) to the gremolata for a spicier finish.
Storage & Make-Ahead
This dish is best enjoyed fresh, but you can do a bit of prep ahead. The gremolata can be made up to 4 hours in advance and kept covered in the refrigerator; bring it to room temperature and stir before serving. Leftover grilled swordfish can be cooled, then stored in an airtight container in the refrigerator for up to 2 days. Reheat gently (covered) in a low oven at 275°F (135°C) or enjoy cold, flaked over salads or tossed into pasta. Avoid freezing cooked swordfish with gremolata, as the texture and fresh flavors suffer.
Nutrition (per serving)
Approximate values per serving (1 swordfish steak with gremolata, without optional butter): about 400 calories; 38 g protein; 22 g fat; 3 g carbohydrates; 1 g fiber; 1 g sugar; 480 mg sodium. Values will vary based on the exact size of the steaks and how much salt and oil you use.
