If you are looking for a dinner that feels like a mini vacation on a plate, this grilled swordfish with herb butter is exactly it. Picture golden grill marks, tender flaky fish, and a swirl of fresh, garlicky herb butter melting over the top. It is elegant but genuinely easy, and you do not need to be a grill master or spend hours prepping to pull it off beautifully.
A few summers ago, we had friends over for a backyard dinner and I threw these swordfish steaks on the grill with a quick, last-minute herb butter. It completely stole the show, and it has been my go-to ever since whenever I need something impressive, fast, and foolproof. Swordfish is the kind of fish that even confirmed seafood skeptics tend to love.
Why You’ll Love This Recipe
Swordfish is a dream on the grill because it is meaty and firm, almost like a steak, so it holds together over the flames instead of falling apart the way flakier fish can. That sturdy texture makes it perfect for beginners and gives you those gorgeous grill marks with very little fuss.
The herb butter is where this recipe goes from good to unforgettable. As it melts over the hot fish, it forms a glossy, savory sauce flecked with parsley and dill and brightened with fresh garlic. Best of all, you can make it ahead so the flavors have time to mingle, which also means dinner comes together even faster.
On the practical side, this meal is ready in about twenty minutes, naturally low-carb, and packed with protein. It scales effortlessly from an intimate dinner for two to a full dinner party, and it looks and tastes like something you would happily pay for at a nice seaside restaurant.
Ingredients
For the fish, you will need four swordfish steaks, about six ounces each and roughly one inch thick. Look for steaks that are firm and moist with no strong fishy smell, since freshness truly matters here. You will also need one tablespoon of olive oil, half a teaspoon of garlic powder, kosher salt and freshly cracked black pepper, and one lemon cut into wedges for serving.
The herb butter comes together from four tablespoons of unsalted butter, one tablespoon of chopped fresh parsley, one teaspoon of chopped fresh dill, one grated garlic clove, and a pinch of salt. Simply mash everything together until evenly combined. It is a small component, but it delivers an enormous amount of flavor.
A couple of pointers make a real difference. Bring the fish to room temperature before grilling so it cooks evenly, and consider making the herb butter ahead of time to let the flavors develop. If you like a little smoky depth, a pinch of smoked paprika stirred into the butter is a lovely addition.
Step-by-Step Instructions
Start by preheating your grill to medium-high heat, around 400 degrees Fahrenheit, and giving it a few minutes to come fully up to temperature. A properly preheated grill is what gives you a clean sear and those attractive grill marks instead of fish that sticks and tears.
While the grill heats, pat the swordfish steaks dry with paper towels. Rub each one with olive oil, then season both sides evenly with garlic powder, kosher salt, and freshly cracked black pepper. Drying the fish first helps the seasoning adhere and encourages better browning.
Place the steaks on the hot grill and cook for four to five minutes on the first side without moving them at all. Resisting the urge to fiddle is the secret to those beautiful, restaurant-style grill marks and a crust that releases cleanly when it is ready.
Flip the steaks once and cook for another three to four minutes, until the center is just opaque and the internal temperature reaches 135 to 140 degrees Fahrenheit. Swordfish dries out quickly if overcooked, so pull it the moment it flakes gently with a fork.
Transfer the steaks to plates and immediately top each one with a pat of the herb butter so it melts into a glossy sauce. Let the fish rest for two to three minutes to finish cooking through and reabsorb its juices, then serve with fresh lemon wedges and any extra herb butter on the side.
Tips for the Best Grilled Swordfish
The golden rule is simple: do not overcook it. Swordfish should just barely flake with a fork and still look moist in the center, so keep a close eye on it and use an instant-read thermometer if you have one. A wide fish spatula or a good pair of tongs makes flipping the steaks easy without breaking them.
Think about the whole plate, too. Swordfish is wonderful over a summery orzo salad, alongside grilled vegetable skewers, or with a chilled bowl of my classic gazpacho with heirloom tomatoes for a light, elegant meal. Any leftovers make excellent fish tacos, especially with the same bright slaw and chipotle mayo I use in my Baja fish tacos.
Finally, treat the herb butter as a canvas. Swap the parsley and dill for tarragon or basil, or stir in capers and chopped olives for a Mediterranean spin. Grilling indoors is easy too; just use a cast iron grill pan and crank up the heat.
Kitchen Gear for This Recipe
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Frequently Asked Questions
Can I use frozen swordfish steaks?
Absolutely. Thaw them overnight in the refrigerator or, sealed, under cold running water, then pat them very dry before grilling for the best sear.
How do I know when the swordfish is done?
Look for flesh that has turned opaque and gently flakes with a fork, with an internal temperature of 135 to 140 degrees Fahrenheit. Avoid overcooking, as it dries out fast.
Is herb butter spicy?
Not at all. It is creamy, buttery, and full of flavor but completely family-friendly. You can always add a dash of chili or crushed red pepper if you want some heat.
Can I make the herb butter ahead?
Yes, and it is even better that way. Make it up to a few days in advance, keep it chilled, and let the flavors meld until you are ready to grill.
What sides go best with grilled swordfish?
Orzo salad, grilled vegetables, sticky rice, or a simple green salad all pair beautifully with the meaty fish and rich herb butter.
If you try this grilled swordfish, I would love to know how it went in the comments below. For more wholesome inspiration, browse our sister site’s collection of healthy eating ideas, and be sure to tag @thekitchensaid on Instagram, because seeing your creations truly makes my day!
Grilled Swordfish with Herb Butter
Mediterranean · Main Dish
Meaty grilled swordfish steaks topped with a melting garlic herb butter, ready in about 20 minutes and naturally low-carb.
Ingredients
- 4 swordfish steaks (about 6 oz each, 1-inch thick)
- 1 tablespoon olive oil
- Kosher salt and freshly cracked black pepper
- 1/2 teaspoon garlic powder
- 1 lemon, cut into wedges
- 4 tablespoons unsalted butter
- 1 tablespoon chopped parsley
- 1 teaspoon chopped dill
- 1 garlic clove, grated
- Pinch of salt
Instructions
- Preheat a grill to medium-high heat, around 400F.
- Pat the swordfish dry, rub with olive oil, and season both sides with garlic powder, salt, and pepper.
- Grill 4 to 5 minutes on the first side without moving, then flip and cook 3 to 4 minutes until the center is just opaque and reaches 135 to 140F.
- Mash butter with parsley, dill, grated garlic, and a pinch of salt to make the herb butter.
- Top each steak with a pat of herb butter, rest 2 to 3 minutes, and serve with lemon wedges.
Nutrition: 320 calories
