How Long to Cook Swordfish Steaks on Grill: A Complete Guide

Grilling swordfish steaks is one of the simplest yet most elegant ways to bring the flavors of the ocean to your backyard cookout. With its meaty texture and rich taste, swordfish is an excellent choice for grilling but timing is everything. Overcook it, and you risk ending up with a dry, rubbery bite; undercook it, and you miss the chance to unlock its full flavor potential.

In this comprehensive guide, we’ll break down exactly how long to cook swordfish steaks on the grill, what factors influence cook time, tips for perfect doneness, and how to elevate your grilled swordfish game to restaurant quality.

Why Swordfish Is Perfect for Grilling

Unlike many flaky fish that tend to fall apart on the grill, swordfish boasts a dense, firm texture making it ideal for direct grilling. Its meaty composition is often compared to a beef steak, allowing it to hold up well to high heat and develop beautiful sear marks without disintegrating.

Besides its grill-friendly texture, swordfish has a mildly sweet and savory flavor that pairs well with bold marinades, citrusy glazes, herbaceous rubs, or simply a sprinkle of salt and pepper.

Factors That Affect Swordfish Grilling Time

Before jumping into specific cook times, it’s important to understand the variables that can influence how long swordfish steaks take to cook.

Thickness of Swordfish Steaks

The single biggest factor affecting grill time is thickness. A ¾-inch steak cooks much quicker than a 1½-inch cut. Most standard swordfish steaks are between 1 and 1½ inches thick.

Grill Temperature

The ideal grill temperature for swordfish is medium-high heat — roughly 400–450°F. At this temperature, you get that perfect sear while cooking the inside evenly without drying it out.

Bone-in vs. Boneless Steaks

Bone-in swordfish steaks may take slightly longer to cook than boneless due to slower heat penetration around the bone. The difference isn’t drastic but worth noting.

Fresh vs. Previously Frozen

Thawed swordfish can sometimes release more moisture while grilling, potentially affecting the sear and texture. Be sure it’s thoroughly defrosted and patted dry before grilling.

Recommended Grilling Time for Swordfish Steaks

General Rule of Thumb

For swordfish steaks that are about 1 inch thick, grill for approximately 4–5 minutes per side at 400–450°F. This yields a fully cooked interior while retaining moisture and texture.

Time Guide Based on Thickness

Thickness	Grill Time (Per Side)	Total Cook Time
¾ inch	3–4 minutes	6–8 minutes
1 inch	4–5 minutes	8–10 minutes
1½ inch	6–7 minutes	12–14 minutes

Note: Always use internal temperature as your final indicator for doneness.

Internal Temperature Guidelines

According to the FDA, swordfish (like other fish) should be cooked to an internal temperature of 145°F. At this temperature, the flesh becomes opaque and flakes easily with a fork.

Use a Meat Thermometer

Insert a digital meat thermometer into the thickest part of the steak, away from the bone or grill surface. If it reads 145°F, your fish is safely cooked and ready to enjoy.

How to Tell When Swordfish is Done (Without a Thermometer)

No thermometer? No problem. Here are a few visual and tactile clues to help you judge doneness:

• Color: Cooked swordfish turns from translucent to opaque beige-white.
• Texture: The flesh should feel firm but springy when pressed.
• Flaking: Gently separate the fish with a fork it should flake but still hold structure.
• Grill Marks: Defined sear marks on each side are a great indicator that it’s cooked evenly.

Step-by-Step Guide: Grilling Swordfish Steaks

Here’s how to grill swordfish steaks like a pro from prep to plate:

1. Preheat the Grill

Preheat your gas grill to medium-high heat (400–450°F). If you’re using charcoal, let the coals ash over and form a consistent heat base. Oil the grates to prevent sticking.

2. Prepare the Swordfish

Pat steaks dry with paper towels. Lightly brush both sides with olive oil and season with salt, pepper, garlic powder, lemon zest, or your favorite rub. Alternatively, marinate them for 15–30 minutes before grilling.

3. Grill the Steaks

Place swordfish steaks directly on the hot grill. Close the lid and cook for the recommended time per side depending on thickness (refer to chart above). Flip only once for optimal sear.

4. Rest the Fish

Remove from the grill and let it rest for 2–3 minutes. This helps redistribute juices and enhances the overall flavor and texture.

Grilling Tips for Perfect Swordfish Steaks

• Oil the Grates Well: Fish tends to stick. Use tongs and a paper towel dipped in oil to coat the grill.
• Avoid Over-flipping: Flip just once during cooking to maintain structure.
• Lid Closed = Even Heat: Keeping the lid down traps heat and promotes even cooking.
• Use a Grill Basket (Optional): Especially helpful if cooking thinner cuts or marinated steaks.
• Add Flavor Mid-Cook: Baste with garlic butter, lemon juice, or herbed oil during grilling for added richness.

Common Mistakes to Avoid

Even a simple dish like grilled swordfish can go south with a few missteps. Here are the most common pitfalls:

• Overcooking: Swordfish dries out quickly. Monitor closely and use a thermometer.
• Skipping the Preheat: Cold grates result in sticking and uneven cooking.
• Flipping Too Soon: Let it sear properly before attempting to flip.
• High Heat Burns the Exterior: Stick to medium-high, not blazing hot temps.
• Not Drying the Fish First: Excess moisture prevents proper browning.

Serving Suggestions

Grilled swordfish is a versatile protein that pairs beautifully with a wide array of sides and sauces.

Perfect Side Dishes

• Grilled asparagus or zucchini
• Lemon herb couscous
• Garlic roasted potatoes
• Tropical fruit salad
• Rice pilaf or wild rice

Sauce Pairings

• Lemon Butter Sauce: Classic and simple
• Chimichurri: Bright, herbaceous kick
• Mango Salsa: Sweet and tangy contrast
• Tzatziki: Cool, creamy Greek pairing

Frequently Asked Questions

Can I Grill Swordfish from Frozen?

Technically yes, but it’s not ideal. Thaw swordfish in the fridge overnight for the best texture and flavor. Grilling frozen steaks increases the risk of uneven cooking and excess moisture.

How Do I Keep Swordfish Moist?

Don’t overcook it. Additionally, marinating briefly or basting during grilling helps lock in moisture and enhance flavor.

Is Swordfish Safe to Eat Medium-Rare?

Unlike tuna, swordfish should be cooked through to at least 145°F for safety. Eating undercooked swordfish may pose a risk of parasites or bacterial contamination.

Conclusion

Grilling swordfish steaks is a delicious way to enjoy this hearty, flavorful fish. The key to success lies in understanding the right grill time, using the correct temperature, and keeping an eye on doneness without drying it out. Whether you’re preparing a weeknight seafood dinner or hosting a backyard cookout, swordfish offers a gourmet experience with minimal effort.

So next time you’re at the grill, remember: 4–5 minutes per side for a 1-inch steak at medium-high heat is your golden rule. Pair it with your favorite sauce and side, and you’ve got a meal that’s sure to impress.