This delicious and incredibly simple grilled swordfish steak dish will wow your friends and family alike. Ready in less than 30 minutes, everything is made from fresh and maximum flavour too. What's not to love??
One of the meatiest fish out there. Often described as "steak of the sea". It has similar nutritional values to beef. With a milder and sweeter flavour yet meaty texture swordfish lends itself perfectly to being grilled. The flesh is pinkish in colour but once cooked turns more of a beige. That's why for my simple grilled swordfish steak I added bright, acidic and flavorful salsa to company it.
For me, the best way to cook swordfish is to grill it but if you wanted to pan-fry this also works beautifully. The most important thing when cooking swordfish is NOT to overcook it. It can be a little tricky at first to know how long to cook it for and I recommend a thermometer to help until you know your way around the fish. The internal temperature I look for is 52c and then rest it for 2-3 minutes before serving. Depending upon the thickness of the swordfish steaks, it can take anywhere from 2-4 minutes per side to cook correctly.
My grilled swordfish steaks were 1" thick and they cook just under 3 minutes per side to cook.
Alternatively, you can poach swordfish in olive oil, wrap it in foil with butter and herbs to roast in the oven OR even slice it thinly and toss it in citrus & chilli and have some carpaccio or ceviche! It's super versatile but don't forget overcooked swordfish is like eating cardboard
INVEST IN A THERMOMETER
Charred Spring Onion & Chilli Salsa
This little number is a winner! It's super quick and simple to make and not only does it taste great with the grilled swordfish steak but you can use it drizzled over any white fish, vegetables, grilled chicken or even a nice bit of skirt or hangar steak too!
Simply, grill your spring onions in a grill pan or on the BBQ until charred, chop up the chilli and mint leaves and mix them with the orange juice and olive oil.
The salsa is best used immediately or within a couple hours of making it when the herbs are at their brightest and freshest.
Another cracker from the little sister of The Pawn Wine Co - El Desperado! Created in 2011 during what was probably one of the worst vintages in a while the El Desperado range was a "desperate move" to create the best out of nothing. Luckily for Tom, he, unknown to himself was a bit of a genius and the El Desperado range took off more than he could have imagined. Fruit was saved, bills were paid and punters were happy!
The wines are made in a every day, meant to be enjoyed with friends and family, non-pretentious way. I can 100% agree that cracking into one of these on a Sunday arvo with my delicious grilled swordfish steak will certainly add lots of enjoyment to your day 😉
The El Desperado Pinot Grigio is youthful, fresh with great natural acidity. Notes of tropical fruits, melon, citrus and a touch of salinity. It's a well-made pinot grigio that is refreshing on a hot day and makes you want for more!
Alternative Swordfish Recipes
Inspired by my delicious grilled swordfish steak recipe and need more grilled fish in your life? Check out these recipes below for some serious inspiration!
Grilled Red Snapper by Jessica Fasano Formicola of 'Savoury Experiments'
Spicy Grilled Fish Tacos by Yours Truly
Grilled Mackerel Fillets, Green Goddess Dressing by Mabintu Mustapha of 'Recipes From A Pantry'
Grilled Squid Salad by Yours Truly
Chilli Seasoned Grilled Mahi Mahi w/ Lime Butter by Dana Sandonato of 'Killing Thyme'
Grilled Salmon & Beetroot Hummus by Yours Truly
- 800 g swordfish steaks 4 x 200g
- olive oil
- 1 orange zested
- 1 orange juiced
- 20 leaves mint
- 100 ml olive oil
- 4 spring onions
- 1 red chilli
- Chef Knives
- Chopping board
- measuring/weighing utensils
- BBQ or grill pan
- mixing bowl
- Oil and char the spring onions over BBQ or grill pan until lightly blackened – approx. 5 mins
- Dice spring onions, chilli and mint leaves
- Mix everything together and set aside until ready to use
- Oil and season the swordfish
- Using your BBQ or grill pan cook the swordfish for 2-3 minutes per side (see tips)
- Allow to rest for 2-3 minutes before serving
- the salsa is best eaten on the day it’s made – store in the fridge if making ahead of time
- cook the swordfish to 54-58c internal temp and allow to rest
- swordfish can be difficult to tell when it’s cooked by touch so for a 1” piece aim for close to 3 minutes per side when cooked in a smoking hot pan
- if cooking on the BBQ (with lid closed) aim to cook it for 2 minutes per side