grilled swordfish recipe

Easy grilled swordfish recipe that utilizes a delicious Mediterranean marinade with cumin, fresh garlic cloves and more. But you don't even need to leave it in the marinade too long! Just a few minutes while your grill is heating!

Grilled Swordfish Recipe with a Mediterranean Twist

garlic cloves, peeled

extra virgin olive oil

lemon

coriander

tsp cumin

to 1 tsp sweet Spanish paprika

salt

tsp black pepper

swordfish

red pepper, optional

In a food processor, blend the garlic, lemon juice, olive oil, spices, salt and pepper for about three minutes or until well-combined forming a thick and smooth marinade.

Pat the swordfish steaks dry and place them in a pan (or a dish with sides to it) and apply the marinade generously on both sides and set aside for 15 minutes or so while you heat the grill.

Preheat a gas grill on high (be sure to oil the grates before using). When ready, grill the fish steaks on high heat for 5 to 6 minutes on one side, turn over once and grill on the other side for 3 minutes or so (the fish should flake easily, while maintain firmness. You will likely see a bit of pink on the inside, but it should cook through by the time it gets to the table).

Finish with a splash of fresh lemon juice and a sprinkle of crushed red pepper flakes if you like heat. Enjoy!

Wow!  I’ve made a lot of swordfish over the decades, including a variety of grilling approaches, but this was by far the best recipe we’ve found.  My wife and were both knocked out by the flavors and the moistness.  I can’t imagine I’ll make it a different way in the future - unless you’ve got another swordfish recipe to try. ;-)  To accompany the swordfish I made your EVOO/mustard based potato salad which also knocked it out of the park (I’ll leave a review on that recipe) plus I grilled some EVOO-coated asparagus.  Heaven!  Thank you for providing these recipes for us.

This was so tasty and quick to make, thanks, my family loved it!

I finally got around to making this marinade for grilling  a couple of swordfish steaks on the barbecue, and it was exceptionally good! So very flavorful and easy to make. I'm glad I found this and I thank you so much for sharing it with the world (and me). 
A couple of notes. I pierced the fish with a fork before using the marinade, and for those using a probe thermometer (and you should be),  the ideal internal temperature for finishing the fish 130°-135°. Thanks again, Suzy.

Just made this for the first time. I have always wanted to find a great swordfish recipe and THIS IS IT! So flavorful and juicy. I only wish I had bought more swordfish to eat! I will definitely be making this for company.

Made it for my wife’s birthday.   It was a big success!    I was not brave enough to do 6-12 garlic cloves.  I used 3 big cloves and it was great.

It would be much better if you used a weight based system rather than volumetic measurements (cups etc) as it makes it really difficult to scale the recipe up and down.  I made this for two and didn't find it made the same thick sauce so I added some fresh parsley to the liquidiser and that seemed to do the job.  It tasted really fine but it did make a mess on my griddle pan.

Wonderful. I consider myself to be a good cook but this made me a 5 star chef

I don't use coriander much (not a huge fan)  and was nervous about cumin on fish, but this was delicious. Wouldn't change a thing, cooking was spot on.

I made it and I was disappointed, the spices in the marinade overpowered the fish. I will not make it again.

Yum! I used the marinade on shrimp, which I then skewered and grilled. Liked it even better than the swordfish.

I cooked swordfish for the first time tonight using this recipe. My whole family loved it, including my 7 and 9 year olds. I loved the mediterranean flavors and served it with boxed cous cous and frozen spinach (sauteed with garlic and butter) for some quick and simple sides. We get Costco sized minced garlic so I used 4 heaping spoonfuls. I used a grill pan on the stove and it worked great on med-high heat for the time as directed.
Will definitely make again!

The swordfish turned out great and cool times were spot on. I could not find sweet paprika and used Hungarian paprika. It was still great. I did not blend in the food processor. Only threw it all in a gallon freezer bag and marinate the fish in there for a half hour.

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The most viewed grilled swordfish recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Grilled Swordfish Recipe with a Med...

The most viewed grilled swordfish recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine