Grilled swordfish recipe with lemon garlic butter
The first time I made grilled swordfish with lemon garlic butter, I was so confident I didn’t even check the grill temperature. Big mistake. The butter dripped, flames shot up, and my beautiful fish turned into a charred mess. My family still teases me about “fire swordfish night.” But after a dozen tries (and a few more fails), I finally nailed it—and now it’s our go-to summer dinner. There’s something magical about that crispy outside, tender inside, and the tangy butter sauce that makes even my picky kid ask for seconds.
Recipe Card
| Recipe Title | Grilled swordfish recipe with lemon garlic butter |
|---|---|
| Servings | 4 |
| Prep Time | 15 mins |
| Cooking Time | 10 mins |
| Calories | 320 per serving |
Ingredients
- 4 swordfish steaks (1-inch thick)
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 lemon (zested + juiced)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- Fresh parsley (optional, for garnish)
That butter? Yeah, I once used margarine to “be healthier,” and it just pooled weirdly on the fish. Real butter makes all the difference. And the lemon zest—don’t skip it like I did once. The flavor is way brighter with it. As for the swordfish, thickness matters. Too thin, and it dries out; too thick, and the middle stays raw. One-inch is the sweet spot.
Directions
- Pat the swordfish dry with paper towels—this helps it sear, not steam.
- Mix salt and pepper, then rub it all over the fish.
- Heat the grill to medium-high (about 400°F). Brush the grates with oil.
- Grill the swordfish for 4–5 minutes per side, flipping once.
- While it cooks, melt butter in a small pan. Add garlic, lemon zest, and juice. Cook for 1 minute.
- Drizzle the lemon garlic butter over the fish right before serving.
That “pat dry” step? I ignored it once, and the fish stuck to the grill like glue. Now I’m obsessive about drying it. And flipping too early? Another classic fail. Wait for it to release easily—if it fights you, it’s not ready. The butter sauce can burn fast, so keep an eye on it. I’ve ruined two pans learning that.
This dish is deceptively simple, but the first few times I made it, I either undercooked it (hello, rubbery middle) or overcooked it (goodbye, moisture). Now I use a timer religiously. Leftovers are rare, but if you have any, they make a killer fish taco filling the next day. And yeah, it’s not a one-pot meal, but the cleanup’s easy—just don’t let the butter pan sit like I did last week. Burnt garlic is not a vibe.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 2g | 18g | 35g |
I was shocked how protein-packed swordfish is—it’s like the chicken breast of the sea. For a lighter version, I’ve used half butter, half olive oil, but my husband complained it “wasn’t the same.” If you’re watching sodium, go easy on the salt. And for gluten-free folks, you’re golden—this is naturally safe.
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Swordfish | Mahi-mahi or tuna |
| Butter | Ghee (works great) |
| Fresh lemon | Bottled juice (but zest is harder to replace) |
Mahi-mahi works in a pinch, but it’s not as meaty. Tuna’s good if you like it rare, but my kids think it’s “too pink.” Ghee is a solid swap—higher smoke point, so fewer flare-ups. Bottled lemon juice? Fine in emergencies, but fresh makes it sing. I once used lime instead of lemon, and it was… interesting. Not bad, just unexpected.
Tips
- Let the fish sit at room temp for 10 mins before grilling—no more cold centers.
- Use a fish spatula. Regular ones tear the steaks (RIP, my first attempt).
- If the butter starts browning too fast, pull it off the heat and add a splash of water.
That room-temp tip? Learned it after serving swordfish with a “refrigerator core” like some weird sushi experiment. And the fish spatula—game changer. I fought it for years, thinking it was a unitasker, but it’s worth the drawer space. As for the butter, my smoke alarm is now my timer. If it beeps, I’ve waited too long.
FAQ
Can I bake this instead of grilling?
Yep! 400°F for 10–12 mins. But you’ll miss those grill marks. I tried broiling once and set off every smoke detector in the house. Oops.
Why’s my swordfish dry?
Probably overcooked. Swordfish goes from perfect to sawdust fast. Use a timer, and remember—it keeps cooking after it’s off the heat. I’ve cried over enough dry fish to know.
Can I make the butter sauce ahead?
Technically yes, but it’s best fresh. Reheated garlic butter tastes… off. Ask me how I know. If you must prep ahead, do everything but the garlic, then add it last-minute.
That’s everything I know about grilled swordfish with lemon garlic butter! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes. Just don’t blame me if your smoke detector joins the party.
Grilled swordfish recipe with lemon garlic butter
A perfectly grilled swordfish with a tangy lemon garlic butter sauce, crispy on the outside and tender inside—ideal for a summer dinner.
Ingredients
- 4 swordfish steaks (1-inch thick)
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 lemon (zested + juiced)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- Fresh parsley (optional, for garnish)
Instructions
-
Pat the swordfish dry with paper towels to ensure a good sear.
-
Rub the swordfish with salt and pepper on all sides.
-
Preheat the grill to medium-high (about 400°F) and brush the grates with olive oil.
-
Grill the swordfish for 4–5 minutes per side, flipping only once.
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While the fish cooks, melt butter in a small pan, then add minced garlic, lemon zest, and juice. Cook for 1 minute.
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Drizzle the lemon garlic butter over the grilled swordfish before serving.
Nutrition (Per Serving)
