Grilled Swordfish with Zesty Gremolata
Elevate your backyard seafood game with this vibrant, easy-to-grill swordfish, crowned with a fresh herb and citrus burst.
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Ingredients
- 4 (6-8 oz) swordfish steaks, 1-inch thick
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice
Instructions
- 1
Pat swordfish steaks dry with paper towels; brush both sides with olive oil and season generously with salt and pepper.
- 2
Preheat your grill to medium-high heat (400-450°F). Clean and oil the grill grates thoroughly to prevent sticking.
- 3
For the gremolata, combine chopped parsley, minced garlic, and lemon zest in a small bowl. Stir well to combine.
- 4
Place the swordfish steaks on the hot grill grates. Grill for 4-5 minutes per side, or until internal temperature reaches 130-135°F and the fish flakes easily.
- 5
Remove swordfish from the grill and let rest for 2-3 minutes. This allows the juices to redistribute for a more tender bite.
- 6
Spoon the fresh gremolata generously over each grilled swordfish steak before serving. A drizzle of fresh lemon juice can be added for extra brightness.
Why this recipe works best on a clean grill
A clean grill makes this recipe easier because the grates release food evenly, the heat moves predictably, and old grease does not smoke over the fresh ingredients. When carbon buildup sits on the grate, it can leave bitter flavors, create flare-ups, and make delicate foods stick right when they should sear.
Before cooking, preheat the grill fully, scrape the grate with a bristle-free tool, and lightly oil the surface. If your grill has yellow flames, heavy smoke, stubborn hot spots, or a greasy smell before the food goes on, it may need a deeper cleaning before your next cookout. For more context, read our clean grill benefits guide or request a professional quote from The Grill Guyz.
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