Grilled Swordfish

Use a grill pan or cast-iron skillet over medium-high heat on the stovetop for 4–5 minutes per side. You will get similar crust and doneness, though it may not have grill marks. Alternatively, bake at 400°F for 10–12 minutes after searing 2 minutes per side in a hot oven-safe skillet.

Yes, but choose firm, meaty fish with similar thickness—mahi-mahi, tuna, or marlin work well. Avoid thin, delicate fish like halibut, which will dry out on a hot grill.

Overcooked swordfish becomes tough and dry. Use an instant-read thermometer and pull it off heat at 145°F internal temperature; carryover cooking will bring it to 150°F as it rests. Do not cook past 150°F.

Use steaks that are 1 to 1.25 inches thick; this gives you time to develop a crust before the interior overcooks. Thinner steaks cook too quickly and dry out before they char.

Serve with grilled or roasted vegetables (zucchini, asparagus, or bell peppers), a fresh salad, or garlic butter pasta. A drizzle of extra-virgin olive oil and fresh herbs (basil or parsley) brighten the dish.

Refrigerate in an airtight container for up to 2 days. Reheat gently in a 325°F oven for 5–8 minutes until warmed through, or serve cold in a salad. Do not microwave, as it will toughen the fish further.