Lemony Grilled Swordfish

Author Notes

We love a good swordfish cookout in the summer. We like to grill it, with a swipe of mayonnaise for moisture, and served with a squirt of lemon juice. It's a simple preparation that works perfectly every time. Sometimes we put it on warmed buns to make a sandwich, but we usually just eat it with some roasted summer vegetables and maybe a cold cous-cous salad. —Kelsey Banfield

Test Kitchen Notes

Swordfish is a meaty yet mild tasting fish that develops a beautiful char on the grill. This recipe keeps it simple with a coating of mayonnaise on each side of the fish, which helps the fish to become golden brown when cooked. (Same reason why we are such huge fans of smearing grilled cheese with mayonnaise…you can’t achieve an even golden hue on toasted bread with just butter.) It’s seasoned generously with salt and pepper, then drizzled with lemon juice as soon as it comes off the grill.

Because it’s a thicker cut of fish, swordfish takes a little longer to cook on the grill—but you’ll still have dinner on the table in under 20 minutes. Serve the fish alongside one of our many easygoing summery side salads or crunchy, crispy garlic bread. For a true summer feast, cook both!

When shopping for swordfish, expect fresh fish to cost $20 to $30 per pound (the average serving size of a swordfish steak is ½ pound); frozen will be slightly less expensive. Fortunately, this recipe is easy to scale up or down depending on how many guests you’re serving. If you choose frozen swordfish, just be sure to thoroughly defrost the fillets and let them rest at room temperature for about 30 minutes before cooking, which prevents the fish from becoming overly tough and chewy. —The Editors