Grilled Swordfish with Lemon-Butter Sauce
Cooking time20 Portions4
Juicy swordfish steaks grilled over hot coals and finished with a bright lemon-butter glaze have a steak-like texture and a pleasant smoky char—perfect for cool evenings outdoors. This quick, simple method produces a tender fillet with a slightly pink center.Caloric content: 300kcal
Ingredients
Optional marinade
If you like, marinate the steaks 10–15 minutes with a little lemon juice, a few sprigs of thyme, and freshly ground pepper. Marinating is optional—don’t leave the fish too long or the acid can start to 'cook' it.
Prep the grill
Set up the barbecue for direct high heat: light roughly 50 briquettes in a chimney starter, or arrange coals to create a strong, even heat. Preheat the grate and scrape away any residue so the fish won’t stick.
Oil and season
Lightly brush the steaks with olive oil so seasonings adhere and the fish releases from the grate. Generously season both sides with coarse salt and freshly ground black pepper just before grilling.
Sear the first side
Place the steaks on the hot grate and cook the first side 3–8 minutes (for 2.5–3.8 cm / 1–1½ in thickness) until clear grill marks form. Time will vary with heat intensity; the outside should be nicely browned.
Flip and baste
Turn the steaks when they release easily from the grate. After flipping, begin basting the fish several times with the lemon-butter sauce while it finishes cooking.
Make the lemon-butter sauce
In a small metal or cast-iron pan on the grill, melt the butter 3–4 minutes until it takes on a light golden color. Remove from the heat and carefully stir in the lemon juice, then use this sauce for basting.
Check doneness and serve
Cook to an internal temperature of about 60°C (140°F) without drying the fish—the center should remain slightly pink. Let the steaks rest 2–3 minutes, spoon over any remaining sauce, and serve with your chosen sides.
Serve the swordfish with grilled fennel, roasted potatoes, or a light citrus salad. Leftovers will keep in the refrigerator for up to 2 days and are great in salads, tacos, or pasta. For variations, try serving with chimichurri or a spicy tomato sauce.
