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Fire up the grill—this grilled swordfish recipe is all about bold flavor and super easy to make. It has a tangy, savory swordfish marinade made from soy sauce, fresh ginger, and lime juice.

As soon as the weather starts to warm up, I am all about the grill. Cooking dinner on the grill is just easy and it always tastes delicious! You get more flavor from the actual grill, plus everything is just so bright and fresh.

 

This grilled swordfish recipe is super easy to make, with just about 5 minutes worth of work the fish is ready to sit in the swordfish marinade for a little bit, and then the grill does all the work. The marinade is simple, but super bright and full of flavor.

Bonus is you can use the marinade on just about any protein! So if you have a household with some people who like seafood and some don’t, you can use the same marinade and do some with chicken and some with the swordfish.

What You’ll Need

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• Soy Sauce – I use low sodium for this recipe
• Sesame Oil
• Lime – Fresh lime juice is the best option for the marinade
• Fresh Ginger – You can use fresh ginger or the ginger paste in a tube, but skip the ground ginger for this
• Garlic
• Black Pepper
• Swordfish Steaks

How To Make Grilled Swordfish

• Make Marinade. In a small bowl combine the soy sauce, sesame oil, lime juice, ginger, garlic and black pepper. Mix until it is well combined.
• Marinade Fish. Add the swordfish and marinade with a resealable plastic bag. Seal the bag and gently massage and ensure that the fish is coated. Let it sit in the fridge for 30-45 minutes.
• Grill. Preheat the grill to medium-high heat. Add the fish, and cook for 5-7 minutes per side. It will depend on how thick your swordfish steaks are, as to how long it will take. You want the internal temperature to be 145º F.
• Serve. Once the fish is cooked, remove from the grill and serve immediately.

Recipe Tips & Tricks

• You don’t want to let the fish sit in the marinade longer than about 45 minutes. There is enough lime juice that it will start to affect the texture of the fish if it sits too much longer.
• Use swordfish marinade for other proteins! It works great with other fish like cod, haddock or even salmon. But you can also use with chicken or pork for a flavorful dinner.
• Use a thermometer to check for doneness. The cooking time can vary a lot for a recipe like this, it really depends on how thick the meat is sliced. You want the internal temperature to be 145º F when you remove it from the heat.
• Fresh Ingredients. I highly recommend that you use fresh lime juice and fresh ginger in this recipe. It really gives the fish more flavor and makes for a better marinade.

Storage

If you have leftovers you can store in an airtight container for up to 3 days. To reheat you can microwave at 50% power to slowly heat it thru and not have it completely dry out.

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