The Best Swordfish Recipe: Grilled Citrus Infusion With Buttery Finish

This grilled swordfish recipe delivers restaurant-quality results with a bright citrus infusion and rich buttery finish. The secret lies in a precise cooking method that preserves its natural moisture and delicate texture.

With just 20 minutes of cooking time, you’ll achieve perfectly flaky swordfish with caramelized edges and complex flavors that make this dish truly exceptional.

Ingredients for The Best Swordfish

Restaurant-quality ingredients for a dish that shines with citrus and butter harmoniously united.

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The swordfish must be sushi-grade fresh—look for glossy, firm flesh with no fishy odor. Whole Foods or a reputable fishmonger is ideal, but Costco carries excellent frozen options (thaw overnight in the fridge). Thickness matters: aim for 1-inch steaks to prevent drying. The citrus zest provides concentrated flavor, so organic fruit is worth the splurge to avoid pesticides.

No fresh dill? Dried dill at one-third the amount works, but fresh brings the brightness this dish needs. Lime or grapefruit can substitute for the lemon and orange if that’s what you have. Honey can be swapped for maple syrup or agave—just avoid artificial sweeteners. For a dairy-free finish, olive oil replaces the butter beautifully, though the flavor profile shifts slightly.

Marinate the swordfish for no more than 30 minutes—the acid in citrus can start to cook the fish. Leftovers keep for 2-3 days in the fridge, but swordfish is best served immediately. For freezing, vacuum-seal the raw steaks and use within 2 months for optimal texture.

Step-by-Step Instructions for Grilled Swordfish With Citrus Butter

Master the technique that transforms swordfish from good to extraordinary with precise timing and layers of flavor.

Step 1: Create the Citrus-Garlic Marinade

In a medium bowl, whisk together 2 tablespoons of the 3 tablespoons extra-virgin olive oil with the zest and juice from the 2 whole lemon and 1 whole orange. The fresh citrus juice should measure about ½ cup combined.

Add the 4 cloves minced garlic cloves, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1.5 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and 0.25 teaspoon red pepper flakes. Whisk vigorously until fully emulsified. The marinade should appear glossy and slightly thickened from the mustard.

Place the 1.5 lb swordfish steaks in a shallow dish and pour the marinade over them, turning to coat evenly. Let marinate at room temperature for 15-20 minutes—any longer and the acid will begin to “cook” the fish.

Step 2: Preheat and Prepare the Grill

While the swordfish marinates, preheat your grill to medium-high heat (about 400°F). Clean the grates thoroughly with a grill brush, then oil them lightly using the remaining 1 tablespoon extra-virgin olive oil on a folded paper towel.

Check the heat by holding your hand 5 inches above the grates. You should only be able to hold it there for 3-4 seconds before needing to pull away. This high, direct heat is crucial for achieving a proper sear without overcooking the fish.

Step 3: Grill the Swordfish to Perfection

Remove the swordfish from the marinade, allowing excess to drip off. Place the steaks skin-side down on the hottest part of the grill. Close the lid and cook undisturbed for 4-5 minutes until the skin releases easily and develops a deep golden-brown crust.

Carefully flip the steaks using a thin spatula—swordfish can be delicate. Cook for an additional 3-4 minutes on the second side until the fish reaches an internal temperature of 130-135°F and the flesh flakes easily when tested with a fork. The center should still appear slightly translucent; it will finish cooking during the resting period.

Step 4: Finish with Herb Butter and Rest

Transfer the grilled swordfish to a serving platter. Immediately drizzle with the 3 tablespoons melted unsalted butter, then sprinkle evenly with the 0.25 cup chopped fresh dill and 0.25 cup chopped fresh parsley. The residual heat will melt the butter and soften the herbs.

Tent loosely with foil and let rest for 5-10 minutes. This allows the juices to redistribute and the flavors to meld. The fish will continue to cook internally, reaching the ideal 145°F serving temperature. Serve immediately, spooning any accumulated butter and herbs from the platter over each portion.

Health Benefits of This Recipe

Rich Omega-3 Source

Swordfish is packed with omega-3 fatty acids, offering about 1,200mg per 6-ounce serving. These healthy fats support heart health and reduce inflammation, making this dish a nutritional powerhouse for your cardiovascular system. 💪

High-Quality Protein

Each serving delivers approximately 36 grams of protein, providing all essential amino acids your body needs. This lean protein source helps with muscle repair and satiety without the saturated fats found in red meats.

Vitamin D Boost

A single serving provides about 70% of your daily vitamin D needs. This fat-soluble vitamin is crucial for bone health and immune function, and swordfish is one of the best natural food sources available.

B Vitamin Complex

This fish is rich in B vitamins, particularly B12 and niacin, which support energy metabolism and nervous system health. The combination helps convert food into fuel your body can use efficiently.

Selenium Powerhouse

Swordfish contains high levels of selenium, a powerful antioxidant that protects cells from damage. Just 3 ounces provides over 100% of your daily requirement, making it an excellent choice for immune support.

Low Calorie Option

With only about 200 calories per 6-ounce serving (before adding oils), this dish offers impressive nutritional benefits without excessive calories. The citrus marinade adds flavor without significant additional calories. 🥗

Frequently Asked Questions