Grilled Swordfish Steaks With Smoky Paprika-Lime Rub

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 8–10 minutes
• Total Time: 35 minutes (includes 10 minutes resting/marinating time)

Quick Ingredients

• 4 swordfish steaks, 6 oz (170 g) each, 1 to 1 1/4 inches thick
• 2 tbsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper (optional)
• 2 garlic cloves, finely grated
• Zest of 2 limes
• 2 tbsp extra-virgin olive oil (for rub)
• 3 tbsp extra-virgin olive oil (for drizzle)
• 2 tbsp fresh lime juice
• 1 tbsp fresh orange juice
• 1 tsp honey
• 1 small garlic clove, finely grated (for drizzle)
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh cilantro

Do This

• 1. Light charcoal and set up a two-zone fire; preheat grill to 450–500°F (232–260°C).
• 2. Mix smoked paprika, salt, cumin, pepper, cayenne (optional), garlic, lime zest, and 2 tbsp olive oil into a paste.
• 3. Pat swordfish dry; rub all over with the paste. Rest 10 minutes at room temp.
• 4. Stir together drizzle: 3 tbsp olive oil, lime juice, orange juice, honey, garlic, parsley, cilantro, and a pinch of salt.
• 5. Grill over hot coals 2–3 minutes per side for char, then move to cooler side and cook to 130–135°F (54–57°C), 2–4 minutes more.
• 6. Rest 5 minutes; spoon citrus-herb drizzle over and serve.

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Why You’ll Love This Recipe

• Big flavor, simple method: A bold smoky paprika-lime rub plus a fresh herb drizzle makes swordfish taste restaurant-worthy without complicated steps.
• Juicy, not dry: Two-zone grilling and an exact finish temperature keep thick steaks moist with great char.
• Fast weeknight-friendly: From prep to plate in about 35 minutes, with most of the “work” happening on the grill.
• Bright, balanced finish: Citrus and herbs cut through swordfish’s richness for a clean, vibrant bite.

Grocery List

• Produce: 2 limes, 1 orange, fresh parsley, fresh cilantro, garlic
• Dairy: None
• Pantry: Swordfish steaks (from the seafood counter), smoked paprika, ground cumin, kosher salt, black pepper, cayenne pepper (optional), extra-virgin olive oil, honey

Full Ingredients

For the Swordfish

• 4 swordfish steaks, 6 oz (170 g) each, 1 to 1 1/4 inches thick
• 1 tbsp high-heat oil (grapeseed, avocado, or canola), for grill grates (or use a folded paper towel dipped in oil)

Smoky Paprika-Lime Rub

• 2 tbsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper (optional, for gentle heat)
• 2 garlic cloves, finely grated or pressed
• Zest of 2 limes (about 2 tsp)
• 2 tbsp extra-virgin olive oil

Citrus-Herb Drizzle

• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lime juice (from 1–2 limes)
• 1 tbsp fresh orange juice
• 1 tsp honey
• 1 small garlic clove, finely grated
• 2 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped fresh cilantro
• 1/4 tsp kosher salt (plus more to taste)

Optional for Serving

• Lime wedges or grilled lime halves
• Extra chopped herbs (parsley and/or cilantro)
• Flaky sea salt, to finish

Step-by-Step Instructions

Step 1: Set up the grill for hot-and-cool zones

Prepare a charcoal grill for two-zone cooking: bank hot coals on one side (high heat) and leave the other side with fewer/no coals (medium/indirect heat). Cover and preheat until the grill is running about 450–500°F (232–260°C).

If you’re using a gas grill, preheat with all burners on high for 10 minutes, then turn one side down to medium to create a cooler zone.

Step 2: Make the smoky paprika-lime rub paste

In a small bowl, stir together 2 tbsp smoked paprika, 1 tsp kosher salt, 1/2 tsp cumin, 1/2 tsp black pepper, and 1/4 tsp cayenne (if using). Mix in the grated garlic and lime zest, then stir in 2 tbsp olive oil until you have a thick, spreadable paste.

Step 3: Season the swordfish (and give it a short rest)

Pat the swordfish steaks very dry with paper towels (this helps you get better char and prevents sticking). Rub the paprika-lime paste evenly over all sides of each steak.

Let the fish rest at room temperature for 10 minutes while you clean and oil the grill grates and mix the drizzle. (This short rest helps the rub adhere and takes the chill off the fish for more even cooking.)

Step 4: Mix the citrus-herb drizzle

In a bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp orange juice, 1 tsp honey, grated garlic, parsley, cilantro, and 1/4 tsp kosher salt.

Taste and adjust: add a pinch more salt if needed, or an extra squeeze of lime if you want it brighter. Set aside at room temperature.

Step 5: Grill for char first (hot zone)

Right before cooking, oil the hot grates: dip a folded paper towel in 1 tbsp high-heat oil and carefully rub the grates using tongs.

Place the swordfish on the hot side of the grill. Cover and cook for 2–3 minutes (lid closed), until you see dark grill marks and the fish releases more easily when you nudge it with a thin spatula.

Flip and grill the second side for 2–3 minutes, covered, to build char on both sides.

Step 6: Finish gently (cool zone) to the right temperature

Move the swordfish to the cooler side of the grill to finish cooking without drying out. Cover and cook for 2–4 minutes, depending on thickness.

For the juiciest result, pull the swordfish when an instant-read thermometer inserted into the thickest part reads 130–135°F (54–57°C). The temperature will climb slightly as it rests.

If you prefer it more done, you can cook to 140–145°F (60–63°C), but swordfish will be noticeably drier at that point.

Step 7: Rest, drizzle, and serve

Transfer the swordfish to a plate and rest for 5 minutes. Spoon the citrus-herb drizzle over the steaks (or serve it on the side so everyone can add as much as they like).

Finish with extra chopped herbs and a small pinch of flaky sea salt, if desired. Serve right away.

Pro Tips

• Choose thick steaks: Swordfish that’s 1 to 1 1/4 inches thick is much more forgiving on a hot grill and stays moist.
• Pat the fish dry: Moisture is the enemy of char. Dry fish + hot grates = better crust and less sticking.
• Two-zone grilling is the “no stress” method: Sear over high heat for flavor, then finish over lower heat for control.
• Use a thermometer: Pull at 130–135°F (54–57°C) for a juicy, just-cooked texture.
• Don’t drown the rub in liquid: The drizzle goes on at the end; keeping the rub relatively dry helps it toast and stay smoky.

Variations

• More citrus-forward: Replace the orange juice with 1 tbsp lemon juice and add 1/2 tsp extra honey for balance.
• Herb swap: Use 2 tbsp chopped basil instead of cilantro for a different (still fresh) direction.
• Oven finish (handy if flare-ups happen): Sear the steaks on the grill (or in a cast-iron skillet) for 2 minutes per side, then finish in a 400°F (204°C) oven until 130–135°F (54–57°C), usually 4–7 minutes depending on thickness.

Storage & Make-Ahead

Best day-of: Swordfish is at its peak right off the grill.

Refrigerate: Store leftovers in an airtight container for up to 2 days. Store the drizzle separately if possible (it stays brighter).

Reheat gently: Warm in a covered skillet over low heat with a tablespoon of water for 2–4 minutes, just until heated through. Avoid microwaving if you can; it tends to dry the fish.

Make-ahead tips: Mix the rub (dry spices only) up to 3 days ahead. Mix the drizzle up to 24 hours ahead and refrigerate; bring to room temp and whisk before serving.

Nutrition (per serving)

Approximate, based on 1 swordfish steak plus about 1/4 of the rub and drizzle: 430 calories, 34 g protein, 30 g fat, 5 g carbohydrates, 1 g fiber, 2 g sugar, 650 mg sodium.