If you’re looking for a dinner that feels like a mini vacation on a plate—this grilled swordfish with herb butter is it. Think golden grill marks, tender flaky fish, and a swirl of fresh, garlicky herbed butter melting over the top. It’s elegant but easy, and you don’t need to be a grill master (or have hours of prep time) to pull it off. Trust me, this one’s a keeper.
Why You’ll Love This Recipe
A few summers ago, we had friends over for a backyard dinner, and I threw these swordfish steaks on the grill with last-minute herb butter—it stole the show. Now it’s a go-to when I need something impressive, fast, and foolproof.
- Restaurant-worthy flavor in under 30 minutes
- Juicy, meaty fish that holds up perfectly on the grill
- Fresh herb butter you can prep ahead
- Packed with protein and naturally low-carb
- Easy to scale for a dinner party or an intimate meal
Ingredients Breakdown
Essentials
- 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
Pro Tips
- Choose swordfish that’s firm and moist with no fishy smell—freshness is key here.
- Bring the fish to room temp before grilling for more even cooking.
- Make the herb butter ahead to let those flavors mingle (and save time!).
Step-by-Step Instructions
- Preheat your grill to medium-high heat (around 400°F).
- Pat swordfish steaks dry with paper towels. Rub with olive oil, sprinkle with garlic powder, salt, and pepper.
- Place swordfish on the hot grill. Cook for 4–5 minutes on the first side without moving it so you get those gorgeous grill marks.
- Flip and cook another 3–4 minutes, or until center is opaque and internal temp hits 135–140°F.
- Remove from grill, top immediately with a pat of herb butter, and let rest for 2–3 minutes. Serve with fresh lemon wedges and extra butter on the side.
Chef’s Tips and Tricks
- Don’t overcook the swordfish—it should just barely flake with a fork.
- Use a fish spatula or tongs to flip without breaking the steaks.
- Add a little smoked paprika to the butter for extra depth.
- Want to grill indoors? Use a cast iron grill pan and crank up the heat!
Recipe Variations and Serving Suggestions
- Swap parsley and dill in the herb butter with tarragon or basil for a different twist.
- Serve over a summery orzo salad or grilled veggie skewers.
- Top with capers or chopped olives for a Mediterranean vibe.
- Turn leftovers into fish tacos with a squeeze of citrus and slaw.
FAQs
Can I use frozen swordfish steaks?
Absolutely! Just thaw them overnight in the fridge or under cold water (sealed, of course). Pat very dry before grilling.
How do I know when the swordfish is done?
Look for opaque flesh that gently flakes with a fork. The internal temp should be 135–140°F. Avoid overcooking—it’ll dry out quickly.
Is herb butter spicy?
Not at all! It’s creamy, buttery, and full of flavor, but totally family-friendly. You can always add a dash of chili if you like some heat.
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 4 swordfish steaks (about 6 oz each)
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
- 1/2 teaspoon garlic powder
- 1 lemon, cut into wedges
- Herb Butter: 4 tablespoons unsalted butter, 1 tablespoon chopped parsley, 1 teaspoon chopped dill, 1 garlic clove (grated), pinch of salt
Instructions:
- Preheat grill to medium-high heat (around 400°F).
- Rub swordfish with olive oil, garlic powder, salt, and pepper on both sides.
- Grill for 4–5 minutes per side until center is just opaque and internal temp is 135–140°F.
- Top each steak with a slice of herb butter, let rest 2–3 minutes, and serve with lemon wedges.
Nutrition: 320 calories per serving
If you try this grilled swordfish, I’d love to know how it went! Leave a comment below, give it a rating, or tag me on Instagram @thekitchensaid—seeing your creations makes my day!
