Dinner

Grilled Swordfish Steaks with Lemon Herb Marinade Recipe

Byluca Carter March 18, 2026March 18, 2026

Introduction

Grilled swordfish steaks are a delicious and healthy option for a quick weeknight dinner or a weekend cookout. This recipe uses a bright lemon herb marinade that enhances the natural flavor of the fish and keeps it tender and juicy.

The image shows three thick pieces of grilled fish placed closely side by side on a white rectangular plate on a white marbled surface. Each fish piece has dark brown grill marks crossing its golden-brown top surface, with visible black pepper and green herb bits sprinkled evenly on top. The fish sits in a light yellow herb sauce that pools slightly around the edges of the plate, with a few scattered green herb leaves in the sauce. At the back of the plate, there is a lemon wedge with a bright yellow peel and visible juicy segments. The lighting highlights the glossy, moist texture of the fish and sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup olive oil
1/4 cup fresh lemon juice

1 teaspoon lemon zest
2 cloves garlic, minced

1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped

1 teaspoon dried oregano
Salt, to taste
Pepper, to taste

2 swordfish steaks
2 lemon wedges, for serving

Instructions

Step 1: In a bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, parsley, basil, oregano, salt, and pepper. Mix well until the marinade is smooth and fragrant.

Step 2: Place the swordfish steaks in a shallow dish or resealable plastic bag. Pour the marinade over the steaks, making sure they are fully coated. Seal and refrigerate for at least 30 minutes.
Step 3: Preheat your grill to medium-high heat. Remove the swordfish from the marinade, allowing any excess to drip off. Discard the leftover marinade.
Step 4: Grill the swordfish steaks for about 4-5 minutes on each side, until the fish turns opaque and flakes easily with a fork. Serve hot, topped with fresh herbs and lemon wedges.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes to the marinade for a subtle kick.
If fresh herbs are not available, substitute with 1 teaspoon each of dried parsley and basil.
Use a grill basket or aluminum foil to prevent the fish from sticking or falling apart on the grill.

Marinate the swordfish for no longer than 1 hour to avoid the acid from the lemon breaking down the fish too much.

Storage

Store any leftover grilled swordfish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or enjoy cold in salads. Avoid reheating in the microwave to maintain texture.

How to Serve

A close-up view of three thick, grilled fish fillets arranged in a row on a white rectangular plate, each fillet showing clear, dark charred grill marks across their light golden-brown textured surface, topped with small pieces of fresh green herbs. The bottom of the fillets rests in a shallow pool of shiny golden sauce with scattered herb bits floating on it. In the background, a wedge of bright yellow lemon with visible segments is placed behind the fillets. The dish is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of swordfish?

Yes, this marinade works well with other firm, meaty fish like tuna, mahi-mahi, or salmon. Adjust grilling time according to the thickness of the fish.

How do I know when the swordfish is cooked?

The swordfish is done when it turns opaque and flakes easily with a fork. It should be cooked through but still moist inside, usually about 4-5 minutes per side on medium-high heat.