Swordfish — meaty, dense, and one of the most satisfying fish you can put on a grill.

Swordfish is the steak of the sea — a firm, dense fish that responds to high heat the way a good piece of beef does. It holds up to bold marinades, takes a char beautifully, and doesn’t fall apart on the grill. One of the most forgiving fish to cook: it tells you when it’s done, and it’s hard to ruin if you have reasonable heat control.

Mild and firm with a steak-like texture and a meaty, satisfying bite. A slight natural sweetness balances beautifully with charred, smoky notes from the grill.

Marinate for 30 minutes in olive oil, garlic, lemon zest, and fresh herbs. Grill over high heat for 4–5 minutes per side until just cooked through — the center should be just opaque. Or broil 4 inches from the heat source for 6–8 minutes. Do not overcook; swordfish dries out quickly past 145°F.

Pairs Well With: Lemon & Herb Marinade · Caponata · Gremolata · Chimichurri · Olive Tapenade