Herbed Grilled Swordfish with Lemon Caper Drizzle

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes

Quick Ingredients

• Swordfish: 4 swordfish steaks, 6 ounces each, about 1 to 1 1/4 inches thick
• Herb rub: 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 grated garlic clove, 1 tablespoon chopped fresh parsley, 2 teaspoons chopped fresh oregano, 1 teaspoon chopped fresh thyme, 3/4 teaspoon fine sea salt, 1/2 teaspoon black pepper
• Lemon caper drizzle: 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons drained capers, 2 tablespoons chopped fresh parsley, 1 teaspoon caper brine, 1 small grated garlic clove, 1/8 teaspoon red pepper flakes
• For grilling and serving: 1 tablespoon neutral oil for the grates, lemon wedges

Do This

• 1. Pat the swordfish dry and coat with the olive oil, lemon, garlic, herb, salt, and pepper rub.
• 2. Let the fish sit at room temperature for 10 minutes while the grill heats to 450°F to 500°F.
• 3. Stir together the lemon caper drizzle ingredients in a small bowl.
• 4. Clean and oil the hot grill grates well.
• 5. Grill swordfish for 4 minutes on the first side, then 3 to 4 minutes on the second side, until the center reaches 140°F.
• 6. Rest for 5 minutes so the fish finishes at about 145°F, then spoon the lemon caper drizzle over the top and serve.

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Why You’ll Love This Recipe

• Bright and coastal: Lemon, capers, parsley, and olive oil make a clean, briny drizzle that tastes fresh without being heavy.
• Fast enough for a weeknight: The whole dinner comes together in under 30 minutes, including resting time.
• Great for grilling: Swordfish is firm and meaty, so it holds up beautifully on the grill without falling apart.
• Simple but impressive: Grill marks, glossy sauce, and fresh herbs make this feel restaurant-worthy with very little fuss.

Grocery List

• Seafood: 4 swordfish steaks, 6 ounces each, about 1 to 1 1/4 inches thick
• Produce: 3 lemons, fresh parsley, fresh oregano, fresh thyme, garlic
• Dairy: None needed
• Pantry: Extra-virgin olive oil, neutral high-heat oil, capers, fine sea salt, black pepper, red pepper flakes

Full Ingredients

For the Herbed Swordfish

• 4 swordfish steaks, 6 ounces each, about 1 to 1 1/4 inches thick
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 large garlic clove, finely grated or minced
• 1 tablespoon finely chopped fresh parsley
• 2 teaspoons finely chopped fresh oregano
• 1 teaspoon finely chopped fresh thyme
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper

For the Lemon Caper Drizzle

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 2 tablespoons capers, drained and roughly chopped if large
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon caper brine from the jar
• 1 small garlic clove, finely grated
• 1/8 teaspoon red pepper flakes
• Freshly ground black pepper, to taste

For the Grill and Serving

• 1 tablespoon neutral high-heat oil, such as avocado, canola, or grapeseed oil, for the grill grates
• 4 lemon wedges, for serving
• Extra chopped parsley, for garnish if desired

Step-by-Step Instructions

Step 1: Dry the swordfish and make the herb rub

Pat the swordfish steaks very dry on both sides with paper towels. This helps the fish sear instead of steam and gives you better grill marks. In a shallow dish, stir together 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 grated garlic clove, 1 tablespoon chopped parsley, 2 teaspoons chopped oregano, 1 teaspoon chopped thyme, 3/4 teaspoon fine sea salt, and 1/2 teaspoon black pepper.

Add the swordfish steaks to the dish and turn them gently to coat both sides. Let them sit at room temperature for 10 minutes while you heat the grill. Avoid marinating swordfish much longer than 20 minutes in lemon juice, because the acid can start to firm the outside of the fish too much.

Step 2: Heat the grill

Preheat a gas or charcoal grill to medium-high to high heat, about 450°F to 500°F. If using a gas grill, heat it with the lid closed for at least 10 minutes. If using charcoal, arrange the coals for direct heat and let the grates get fully hot.

Once hot, scrub the grates clean with a grill brush. Fold a paper towel, dip it lightly in 1 tablespoon neutral high-heat oil, and use long tongs to rub the oil over the grates. Well-oiled, hot grates are the best insurance against sticking.

Step 3: Make the lemon caper drizzle

In a small bowl, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons drained capers, 2 tablespoons chopped parsley, 1 teaspoon caper brine, 1 small grated garlic clove, and 1/8 teaspoon red pepper flakes. Stir well and taste.

The capers and caper brine are salty, so you usually will not need extra salt. Add a few grinds of black pepper. Set the drizzle aside at room temperature while the fish cooks so the flavors can mingle.

Step 4: Grill the first side

Place the swordfish steaks on the hot grill grates over direct heat. Close the lid and grill for 4 minutes without moving the fish. Leaving it alone allows the surface to sear properly and helps the steaks release naturally from the grates.

You are looking for clear grill marks, lightly charred edges, and a fish surface that looks opaque about halfway up the sides.

Step 5: Flip and finish grilling

Use a thin fish spatula or sturdy grill spatula to flip the steaks carefully. Grill the second side for 3 to 4 minutes more, with the lid closed, until the thickest part of each steak registers 140°F on an instant-read thermometer.

Swordfish is best when it is just cooked through: opaque, firm, and still juicy in the center. The temperature will rise as it rests, bringing it to about 145°F. If your steaks are thicker than 1 1/4 inches, add 1 to 2 minutes of cooking time, checking the temperature rather than guessing.

Step 6: Rest the fish

Transfer the grilled swordfish to a platter or individual plates. Let it rest for 5 minutes. This short rest allows the juices to settle and gives the residual heat time to finish cooking the center gently.

If you see a little moisture pooling on the platter, leave it there rather than blotting it away; it will mix beautifully with the lemon caper drizzle.

Step 7: Drizzle, garnish, and serve

Spoon the lemon caper drizzle generously over the warm swordfish steaks, making sure each piece gets some capers, parsley, and glossy olive oil. Finish with extra chopped parsley if you like and serve with lemon wedges on the side.

This dish is especially good with grilled asparagus, roasted potatoes, couscous, rice pilaf, a simple green salad, or crusty bread for catching the lemony sauce.

Pro Tips

• Use thick steaks: Swordfish steaks that are 1 to 1 1/4 inches thick are easier to keep juicy on the grill than thin pieces.
• Do not over-marinate: Lemon juice is bright and delicious, but too much time in acid can make the surface of the fish tough. Ten minutes is plenty.
• Oil the grates, not just the fish: Oiling clean, hot grates helps prevent sticking and encourages clean grill marks.
• Cook by temperature: Pull the fish from the grill at 140°F and let it rest for 5 minutes to reach about 145°F. This keeps it moist while ensuring it is cooked through.
• Serve right away: Swordfish has the best texture when served warm soon after grilling.

Variations

• Mediterranean style: Add 1 tablespoon finely chopped kalamata olives and 1 tablespoon diced roasted red pepper to the lemon caper drizzle.
• Spicy coastal version: Increase the red pepper flakes to 1/4 teaspoon and add 1 teaspoon finely chopped fresh chili to the sauce.
• Herb swap: Replace the oregano and thyme with fresh dill, basil, or chives for a softer, garden-fresh flavor.

Storage & Make-Ahead

Storage: Store leftover grilled swordfish in an airtight container in the refrigerator for up to 2 days. Keep any extra lemon caper drizzle in a separate covered container so the fish does not sit in too much acid.

Reheating: For the best texture, reheat gently in a covered skillet over low heat with 1 teaspoon olive oil or a splash of water for 2 to 3 minutes, just until warmed through. Avoid microwaving for too long, as swordfish can become dry and firm.

Make-ahead: The lemon caper drizzle can be made up to 24 hours ahead and refrigerated. Bring it to room temperature and stir well before serving. The swordfish is best seasoned shortly before grilling; prepare the herb rub ingredients ahead, but do not add the lemon juice to the fish until 10 to 20 minutes before cooking.

Nutrition (per serving)

Calories: 402 kcal | Carbs: 3g | Protein: 34g | Fat: 29g | Saturated Fat: 5g | Fiber: 1g | Sugar: 1g | Sodium: 670mg | Cholesterol: 113mg