Variation
Substitute pine nuts with toasted slivered almonds for extra crunch.
Dinner · Seafood · Mediterranean
Grilled Swordfish With Meyer Lemon Gremolata
Our grilled swordfish is a meaty, steak-like fish paired with a vibrant Meyer lemon gremolata for a fresh summer dinner ready in under 30 minutes.
Prep
15 min
Cook
10 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Fish Prep
- 1
Dry the Steaks
Pat the swordfish steaks dry with paper towels to ensure a good sear.
Tip: Removing surface moisture prevents steaming and helps create grill marks.
- 2
Seasoning
Rub both sides with olive oil, salt, pepper, and oregano.
Tip: Drizzle the oil first to help the spices stick evenly.
Gremolata Assembly
- 1
Mix
Combine parsley, lemon zest, juice, garlic, pine nuts, olive oil, and pepper flakes in a small bowl.
Tip: Prepare this fresh while the grill heats for maximum flavor impact.
How to Make Grilled Swordfish With Meyer Lemon Gremolata
Total time: 25 min · Yields 4 servings
- 1
Preheat the Grill
Clean and oil your grill grates. Preheat to medium-high heat (about 400 degrees Fahrenheit or 200 degrees Celsius).
- 2
Sear the First Side
Place the seasoned swordfish steaks on the grill. Cook undisturbed for 4 to 5 minutes until distinct grill marks appear and the fish releases easily.
- 3
Flip and Finish
Carefully flip the steaks using a wide spatula. Cook for another 3 to 5 minutes or until the internal temperature reaches 130 degrees Fahrenheit for a juicy medium finish.
- 4
Rest the Fish
Remove the fish from the heat and transfer to a warm plate. Let the steaks rest for 3 minutes to allow juices to redistribute.
- 5
Garnish and Serve
Spoon a generous amount of the Meyer lemon gremolata over each steak just before serving.
Chef's Tips
- Choose steaks that are at least 1 inch thick to prevent them from drying out on the grill.
- If Meyer lemons are unavailable, use a mix of regular lemon and tangerine juice.
- Do not overcook swordfish as it becomes chalky; aim for an opaque center that is still moist.
What to Serve with Grilled Swordfish With Meyer Lemon Gremolata
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Over a bed of citrus-infused couscous
- With a side of grilled asparagus
- Alongside a crisp arugula salad
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Add a tablespoon of drained capers to the gremolata for a salty pop.
Variation
Swap oregano for fresh thyme for a woodier herbal note.
Storage & Reheating
Store leftover swordfish in an airtight container for up to 2 days. Reheat gently in a pan with a splash of water or oil to maintain moisture.
Further reading
Frequently asked questions
How do I know when grilled swordfish is cooked through?
The fish is done when it reaches an internal temperature of 130 to 135 degrees Fahrenheit. Visually, the flesh should be opaque and flake slightly when tested with a fork.
Can I make the Meyer lemon gremolata in advance?
You can chop the ingredients a few hours ahead, but combine the oil and lemon juice just before serving to keep the parsley bright green and the pine nuts crunchy.
Is swordfish a healthy choice for grilling?
Yes, grilled swordfish is high in protein, vitamin B12, and selenium. It is a lean source of energy that fits well into a heart-healthy diet.
Should I keep the skin on while grilling swordfish?
It is best to leave the skin on during grilling to help the steak hold its shape. You can easily remove it with a knife after cooking before serving.
Why is my swordfish sticking to the grill?
Ensure your grates are very clean and well-oiled. Additionally, don't try to flip the fish too early. It will naturally release from the grates once a crust has formed.
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