Name: Swordfish Steak Recipe: Juicy, Sicilian-Style Grilled Perfection
Prep time: 10 min
Cook time: 8 min
Total time: 38 min
Ingredients: 4 swordfish steaks (1-inch thick); 3 tbsp olive oil; Lemon zest + juice; 3 cloves garlic; 2 tsp dried oregano; Salt & pepper; Salmoriglio: olive oil (lemon, parsley, oregano, garlic)

Introduction

Table of Contents

Swordfish is the “steak of the sea”—meaty, mild, and forgives overcooking better than any other fish. This Sicilian-inspired version is seared or grilled with a bright lemon-oregano-garlic marinade, then finished with a glossy salmoriglio sauce that makes it restaurant-level good in 15 minutes. Presented on a white ceramic platter over a bed of arugula, drizzled with extra sauce and garnished with lemon wedges, this swordfish steak offers gorgeous grill marks and pure Mediterranean sunshine.

Ingredients

For the Swordfish Steaks (serves 4): • 4 swordfish steaks (6–8 oz each, about 1-inch thick)
• 3 tbsp extra-virgin olive oil
• Zest + juice of 1 large lemon
• 3 cloves garlic, minced
• 2 tsp dried oregano (or 2 tbsp fresh)
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional)

For the Salmoriglio Finishing Sauce: • ¼ cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh oregano
• 1 clove garlic, minced
• Pinch of salt

Step-by-Step Process

Make the marinade
Whisk olive oil, lemon zest + juice, garlic, oregano, salt, pepper, and red pepper flakes. Reserve 2 tbsp for basting.
Marinate the fish
Pat the swordfish very dry. Place in a dish or zip bag, pour marinade over, turn to coat. Marinate 15–30 minutes at room temp (no longer—acid cooks the fish).
Preheat grill or pan
Heat grill to high (450–500°F) or heavy skillet to medium-high. Oil grates or pans well.
Cook the swordfish
Remove the fish from the marinade, letting the excess drip off. Grill or sear 3–4 minutes per side until golden with clear grill marks. The internal temperature should reach 145°F (it will rise to 150°F during resting). Do not overcook—swordfish dries out fast past medium.
Make salmoriglio
While the fish rests, whisk all sauce ingredients. Warm gently if desired.
Rest
Let swordfish rest 5 minutes—keeps it juicy.
Serve
Plate steaks, spoon warm salmoriglio generously over the top. Serve extra sauce on the side.

Tips for Perfect Swordfish Steak

• Buy center-cut steaks—at least 1-inch thick for juiciness
• Pat completely dry before cooking—crispy crust guaranteed
• Don’t marinate longer than 30 min—lemon “cooks” the fish
• Cook to 140–145°F internal—carry-over finishes it perfectly
• Grill marks = flavor—high heat is your friend
• Fresh salmoriglio is non-negotiable—it makes the dish

Variations and Customization

• Blackened Swordfish: coat with Cajun seasoning instead of herbs
• Teriyaki: swap marinade for soy, ginger, brown sugar
• Puttanesca-Style: top with quick tomato-caper-olive sauce
• Mediterranean Kebabs: cube and skewer with cherry tomatoes + red onion
• Pan-Roasted: sear in cast iron, finish in 400°F oven 5 minutes
• Lemon-Caper Butter: finish with browned butter + capers

Storage and Serving Tips

• Best eaten immediately—texture is perfect hot off the grill
• Fridge up to 2 days—gently reheat in 275°F oven
• Freezer up to 3 months (vacuum-sealed raw steaks best)
• Reheat gently—30 seconds per side in a hot skillet
• Quick refresh: brush with olive oil and flash under the broiler
• Serve with crusty bread, grilled vegetables, or couscous

Nutritional Information

Based on 4 servings (no sauce):

Calories: 320 kcal
Protein: 38g
Total Fat: 18g (Saturated 4g)
Omega-3: excellent source

Conclusion

This swordfish steak is summer dinner at its absolute best—juicy, lemony, and so flavorful you’ll forget it’s fish. One bite and you’re on a terrace in Sicily with a glass of cold white wine. Keep swordfish in the freezer and this recipe on speed dial, and you’ve got a 15-minute dinner that always impresses.