Simple Grilled Swordfish Steak

July 12, 2010
1 Rating
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

  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 4-6
  • 2 pounds Swordfish
  • 6 teaspoons Mayonnaise
  • 2 lemons, halved
  • 1 pinch Kosher salt
  • 1 pinch Fresh cracked pepper
In This Recipe
  1. Plan on 6-8oz. of swordfish per person. Heat the grill to medium-high heat.
  2. Rinse and pat dry the swordfish. On one side of the steak spread 3 teaspoon of the mayonnaise and sprinkle 1-2 pinches of Kosher salt and 1-2 pinches of freshly cracked black pepper. Repeat this on the other side.
  3. Place the swordfish on the grill and grill it for 7 minutes per side. At the very end you can grill it for an additional 30 seconds per side to create a crosshatch pattern if desired. Remove from heat, divide swordfish amongst plates for serving. Give everyone half a lemon to squeeze over their fish. Feast!
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  • Rick Geo
    Rick Geo
  • lastnightsdinner
  • dymnyno
  • Kelsey Banfield
    Kelsey Banfield
Home cook, food blogger, cookbook author, wine lover, avid traveler, and mother of two young children. Check out my books: The Naptime Chef: Fitting Great Food into Family Life (2012), and The Family Calendar Cookbook: From Birthdays to Bake Sales, Good Food to Carry You Through the Year (2015), Running Press.

5 Reviews

Rick G. May 24, 2019
Grill it 7min/side and will be totally dry (mayo or not), I will suggest no more than 5 min/side on a 1" thick steak!
Da F. February 28, 2012
Wish I would have read the comments before trying this recipe, used the suggested amount of mayo and had flare ups which made me move the fish to another part of the grill and as a consequence didn't get good marking, alas. Also, what exactly is 'medium high'? My gas Weber registered 500 (max temp is around 650) degrees when I put the fish on and it seemed a little over cooked and mushy at the table. I've always gotten good results cooking swordfish in a sauté pan before, but this was my first experience grilling - next time I'll use less mayo, and probably cook at a lower temp, too.
lastnightsdinner July 14, 2010
Simple but elegant - perfect summer fare :)
dymnyno July 13, 2010
Wow!! That sounds like a lot of mayonnaise. Did you mean tablespoon or teaspoon? I usually slather the fish with mayonnaise with my hands....uses a lot less. I am going to try grilling the fish. I usually use this method when baking in the oven. I agree with you ...I like a simple approach to grilling fish.
Author Comment
Kelsey B. July 13, 2010
Thanks for catching the error - the drop down menu selected Tablespoon for me! 6 t. is my best guestimate, about 3 t. per side for a large steak. :) It makes such a difference when grilling the fish - keeps it moist.