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These flaky grilled swordfish steaks are slathered in a brightly flavored mix of olives and herbs making them the perfect summer dinner. And it’s ready in less than 30 minutes!
Table of Contents
- Lemony, herbaceous, briny goodness.
- How to cook swordfish on the grill.
- Good news: swordfish is sustainable!
- Here’s how to make these fantastic Grilled Swordfish Steaks with Olives and Herbs.
- Equipment you’ll need:
- Sides that go well with Grilled Swordfish Steaks with Olives and Herbs:
- Hope you enjoy!
- Grilled Swordfish Steaks with Olives and Herbs Recipe
Lemony, herbaceous, briny goodness.
Swordfish steaks are like no other fillet of fish you’ve had before; these cuts are dense and meaty. They’re also incredibly mild in flavor, which makes them super flexible as far as pairings go. The bright and briny flavors in this dressing are perfect for grilled swordfish—and it’s so easy to make! Whether you’re new at preparing fish dishes or you’re a seasoned pro, you’ll feel really good about putting this one on the table.
How to cook swordfish on the grill.
Grilling fish can be tricky. If not done with care, you run the risk of breaking fillets or overcooking them. Swordfish is pretty sturdy compared to most other fish, but you still want to be cautious. Here are some quick tips:
- Make sure your grill is clean and well-greased
- Place the fillets on to the grill diagonally
- Don’t flip the fillets until they release themselves from the grill (if they won’t budge, give them some extra time and try again)
- Cook until the fish has an internal temperature of 140-145º F
For a thorough look at how to grill fish, head on over to my tutorial.
Good news: swordfish is sustainable!
The best options are caught by hand lines, harpoons, or buoys from the North Atlantic, South Atlantic, and U.S. North Atlantic. You might also find good alternatives at your market caught by large mesh drift gillnets, pelagic longline, or shallow-set longline from California, U.S. Atlantic, U.S. Gulf of Mexico, Hawaii, and the East Pacific. If the fish your eyeing isn’t labelled, ask your fishmonger about it.
Check out the Fish + Seafood Guide for more information on how to shop for sustainable seafood.
Here’s how to make these fantastic Grilled Swordfish Steaks with Olives and Herbs.
- Remove the swordfish fillets from the fridge. Gently pat them with paper towels, brush them with olive oil, and season with salt and pepper; set aside and let them come to room temperature. This should take about 15 minutes.
- In a mixing bowl, whisk together the ingredients for the olive and herb sauce; set aside.
- Thoroughly clean your grill and preheat to high heat.
- Once the grill is hot, dip a wad of paper towel into oil using tongs. Gently glide the oiled paper towel over the grates to create a slick surface. Do this about five times so the grates are well-greased. This creates a non-stick surface for your fish.
- Place the fillets onto the grill diagonally and let them cook for about five minutes. Carefully lift them from the grill using a stainless steel spatula—preferably a fish spatula. If the fish doesn’t want to release, let it go for another 20 seconds and try again. When the fish sticks, it’s not ready to be flipped. Forcing it will tear it. Once the fillet releases itself, carefully flip it over and cook for another 3 minutes or so. The internal temperature should register at 140º F. The fish will continue to cook once removed from the grill, so it will reach the preferred 145º F once you serve it.
- Once cooked, remove the fillets from the grill.
- Place the fillets onto a serving platter and spoon the olive and herb sauce over top.
- Squeeze fresh lemon juice over the fillets and serve.
Equipment you’ll need:
- Paper towels
- Tongs
- Fish spatula or stainless steel spatula
- Mixing bowl
- Small bowl
- Whisk or large spoon
- Cutting board
- Sharp knife
Sides that go well with Grilled Swordfish Steaks with Olives and Herbs:
- Easy Dinner Side Salad with Lemon Juice
- Baked Crispy Smashed Potatoes with Garlic and Rosemary
- Refreshing Bruschetta Lentils with Feta
- Beer Butter Mushrooms
Hope you enjoy!
If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.
Grilled Swordfish Steaks with Olives and Herbs
Equipment
- Paper towels
- Tongs
- Fish spatula or stainless steel spatula
- Small bowl
- Whisk or large spoon
- Cutting board
- sharp knife
Ingredients
- 2 swordfish steaks
- Olive oil
- Kosher salt and cracked black pepper
Olive and herb sauce.
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup roughly chopped castelvetrano olives
- 1 TBSP drained capers, finely chopped
- 1 TBSP finely chopped fresh basil
- 1 TBSP finely chopped fresh dill
- 1/2 tsp honey
- Zest of one lemon
For serving.
- Lemon, halved and charred on the grill, See notes*
Instructions
- Remove the swordfish fillets from the fridge. Gently pat them with paper towels, brush them with olive oil, and season with salt and pepper; set aside and let them come to room temperature. This should take about 15 minutes.
- In a mixing bowl, whisk together the ingredients for the olive and herb sauce; set aside.
- Thoroughly clean your grill and preheat to high heat.
- Once the grill is hot, dip a wad of paper towel into oil using tongs. Gently glide the oiled paper towel over the grates to create a slick surface. Do this about five times so the grates are well-greased. This creates a non-stick surface for your fish.
- Place the fillets of fish onto the grill diagonally and let them cook for about five minutes. Carefully lift them from the grill using a stainless steel spatula—preferably a fish spatula. If the fish doesn't want to release, let it go for another 20 seconds and try again. When the fish sticks, it's not ready to be flipped. Forcing it will tear it. Once the fillet releases itself, carefully flip it over and cook for another 3 minutes or so. The internal temperature should register at 140º F. The fish will continue to cook once removed from the grill, so it will reach the preferred 145º F once you serve it.
- Once cooked, remove the fillets from the grill.
- Place the fillets onto a serving platter and spoon the olive and herb sauce over top.
- Squeeze fresh lemon juice over the fillets and serve.
Hi there! Your recipe looked amazing and I worked hard before a dinner party to prepare. I don’t think you tested it thoroughly because the olive and herb sauce called for 1/4 CUP of Vinegar with no olive oil. The sauce was very vinegar driven and tasted just terrible. I had to fuel it with more olive oil and thankfully saved all those other savory ingredients, but wanted you to know that something is absolutely OFF with this recipe, specifically the addition of so much vinegar that unbalanced all the flavors.
Hi Robert! Thank you for bringing this to my attention. The recipe has been tested, unfortunately 1/4 cup of olive oil was indeed missing from the ingredient list for the dressing. I recently updated recipe card templates and as a result, some of the code from how I used to format my recipe steps have gone sideways. I’ve just added it, so thank you again! Without your review I may not have noticed.