The Steak of the Sea, Grilled Like One

Swordfish is the one fish that can go toe-to-toe with a ribeye on the grill. Dense, meaty, and firm enough to handle direct high heat without falling apart, swordfish steaks take on grill marks like a champion and pair beautifully with a bright citrus marinade that cuts through the fish's natural richness. If you have been looking for a way to bring more seafood to your cookouts without sacrificing that satisfying grilled-meat experience, this is your recipe.

Why Swordfish

Most fish fillets are too delicate for direct grilling -- they stick, they flake, they fall through the grates. Swordfish has none of these problems. Its dense, steak-like texture means you can sear it over screaming hot charcoal just like you would a beef steak. The flesh holds together, develops a beautiful crust, and stays moist inside when cooked properly.

The Citrus Marinade

The marinade is a combination of orange juice, lemon juice, lime juice, garlic, olive oil, and fresh herbs. The citrus does double duty -- it adds bright, acidic flavor and gently begins to denature the proteins on the surface, which helps with browning on the grill. But keep the marination time short: 30-60 minutes maximum. Any longer and the acid will start to "cook" the fish like ceviche, giving it a mushy texture.

Thickness Matters

Buy swordfish steaks cut at least 1 inch (2.5 cm) thick. Thinner steaks overcook before they can develop a proper crust. The ideal thickness is 1.25 inches (3 cm) -- enough mass to create a great sear on the outside while keeping the center moist and slightly translucent.

Grill Temperature

Get the grill ripping hot -- 500°F (260°C) at the grate level. Oil the fish, not the grill. Place the steaks down and do not touch them for 3-4 minutes. When the fish releases naturally from the grate, flip once and cook for another 3-4 minutes. The internal temperature should reach 130-135°F (54-57°C) for medium -- swordfish is best with a slightly translucent center.

Pro Tips

• Ask for center-cut steaks from the loin for the most uniform thickness
• Remove the dark bloodline strip before cooking -- it has a stronger, fishier flavor
• Do not marinate for more than 1 hour -- the citrus acid will make the texture mushy
• Let the steaks come to room temperature before grilling for even cooking
• A compound butter with herbs and citrus zest, melted over the hot fish, is the ultimate finishing touch