Grilled Marinated Swordfish Steaks Recipe (2024)

Swordfish can be very chewy when not cooked through. We recommend a temperature closer to well done.

I used two large (6 inch each) rosemary sprigs and broke them in half. I used them as a bed for the fish on a gas grill. The fish tasted of smoked rosemary. Absolutely wonderful.

Swordfish has a more muscular texture than ahi tuna so cooking it in the same manner will not yield the same silky texture that makes seared ahi so appealing. Swordfish is at its best if cooked briefly in oil + butter over MED heat which will yield a soft succulent texture in the M/MR spectrum.
I sear 3/4 thick steaks of ahi for 1 minute per side on high heat for rare. I sauté 3/4 inch thick swordfish for 2 minutes per side on medium heat for MR. Add aromatics, herbs, etc. for a pan sauce.

I made this last weekend and agree with Bob that the cumin and coriander overwhelmed the success of the dish. I'll go back to my standard swordfish marinade - fresh lemon juice, extra virgin olive oil, fresh rosemary, minced garlic and red pepper flakes.

Bad. If you don't like fish, this is the marinade for you. The cumin and coriander completely overpower the swordfish.

This was THE BEST swordfish I have ever had in my entire life! I also cooked the fish on top of the rosemary sprigs on my stovetop grill pan.I let it marinate for about 30 minutes. I cooked them about 4 minutes per side. It came out soft and so tasty, it nearly blew my head off.Thank you thank you thank you for this recipe...

We did research this before publishing and promoting this recipe, and there are sustainable options: https://www.seafoodwatch.org/seafood-recommendations/groups/swordfish We've updated the recipe description above to include that link. Thank you!

Absolutely wonderful. And the timing (4 mins, 3 mins) resulted in perfectly grilled fish with no complaints about it being under or over done!

I’ve made this twice with great results. Lightly toasting the spices added flavor. Cooked to 125 f.

I made this recipe tonight for the first time and thought it was excellent. I marinaded the fish for 30 minutes and think that was too long. 15 minutes next time. The cooking time in the recipe turned out to be too short for my setup. To get to medium-well done in my cast iron grill pan on the cook top took 5 minutes on one side and 4 on the other. My steak was one inch thick and the pan was very hot so I would advise checking and not just using the times provided.

Served this along with a steak and garlic butter, homemade french fries and grilled asparagus for a Labor Day dinner party and it was a huge hit. Went easy on the red pepper flakes, but everything else was as indicated. The fish was moist and flavorful, but the marinade was definitely not overpowering. I let it marinate for about 30 minutes. My new go-to for swordfish!

Marinade is nicely subtle, does not overwhelm the fish. My family appreciated it. Easy prep.

i marinated for less than 10 mins since i saw that the fish had already taken on a good bit of marinade, and found that the flavor didn ot over power the flavor of the fish.

Substituted cumin with Zaatar. Was fantastic

This recipe is fantastic! I didn't know what the temperature of the grill should be so I had it at 450 degrees. I also didn't know how to stop the fish from sticking on the grill so I carefully wiped the grill with a paper towel with olive oil poured on it (not dripping). For three 1-inch thick, @ 6-inch swordfish steaks I cooked them at 4 minutes on both sides. They had nicely done grill marks, came off easily and were very tender. Everyone thought I was a fantastic chef! Thank you, NYTimes.

This was wonderful marinated and cooked on the grill. It is flavor forward, but sword fish is not a fish with a delicut flavor. I would never presume to argue with the master, but I understand, to each their own. However, if you like grilled fish, swordfish is a sturdy choice. I loved the herbs, I’m going to take the suggestion of grilling it over the Rosemary.

This recipe is delicious. I'm going to try it next with Cod and Halibut!

Prepare a finishing sauce with it to serve

I have not made this recipe but it was so nice seeing Pierre Franey's name again. About 1983 I was given his 60 Minute Gourmet book as a gift. The book is now well annotated and falling apart but it still remains a treasured and reliable resource for being a 60 minute Gourmet. Now if only we could get that down to thirty minutes it would make it easier on someone who is now 40 years older and not as energetic. TY Pierre.

I cut the recipe in half to serve two people. Other than that, I wouldn't change a thing. Served it alongside Ali Slagle's Asparagus with browned garlic and my mom's recipe for parleyed red potatoes. YUM!

Ignore marinade recipe but use timings. Heat grill to high and turn it down if it gets too hot. 4 min then 3-5 min. Old bay was the best out of all the seasonings.

Delicious. Made over charcoal on grill, 4 minutes on side 1 then 2 minutes on side 2. We had leftovers that got made into fish tacos a couple days later. Super easy. I did not find the marinade overwhelming. Did marinade for about 30 minutes while charcoal lit.

I loved the 60 minute gourmet cookbook. Great recipe!!

I loved the 60 minute gourmet cookbook. Great recipe.

Marinate for 10-15 mins max. Rosemary sprigs under it on the grill, cook at 350-400 for ~7 mins per side or until ~130

This was amazing! Fresh swordfish helps , don’t over cook! Tuesday night dinner … within 30 min. So Easy. Had fresh rosemary in the fridge luckily. Freshly ground up some coriander seeds and cumin was perfect! I will definitely be making this again.

Great recipe. Found the spice mix perfect with double the garlic. 5 mins/side for each piece of swordfish on the grill was just right.

I love the marinade, but prefer to start in a hot cast iron pan, searing both sides before putting it in a 400 degree oven for about 12-15 minutes. Also, broilers, like ovens, vary. Mine is an infrared broiler, which runs much hotter than a standard one.

I'd rather have it with just salt and pepper. Didn't like the cumin taste

I had thicker portions so I went for 5 minutes per side and it was perfect. The cumin was strong but delicious.