Grilling swordfish perfectly takes some finesse, but the rich, meaty flavor makes it worth the effort. When grilling a 2 inch thick swordfish steak, the goal is to char the outside while keeping the inside moist. With the right technique, you can achieve swordfish that is caramelized on the outside and tender and flaky on the inside in under 10 minutes.
Prep the Swordfish
Start by purchasing high-quality, sustainably-caught swordfish steaks that are about 2 inches thick. Rinse the fish under cold water and pat dry with paper towels. Brush both sides with a thin coating of olive oil and season generously with salt and pepper. Allow the steaks to come up to room temperature while you prep the grill, about 15-20 minutes.
Heat the Grill
Swordfish needs high, direct heat to get a good char and cook through in a short amount of time. Preheat your gas or charcoal grill to high heat, about 500°F-650°F. Scrape the grates clean. For gas grills, turn off burners except for one or two in the center or on one side. The goal is to create a hot zone for searing and a cooler zone for indirect cooking if needed.
Grill the Swordfish
Place the swordfish over direct high heat. Grill for 3-4 minutes until deep grill marks form. Flip and grill the other side for another 3-4 minutes. At this point, the swordfish should have a nice char on the outside but may still be translucent on the inside. If needed, move the fish to indirect heat, close the grill lid, and continue cooking to desired doneness, about 2-5 more minutes for medium rare.
Check for Doneness
Use an instant read thermometer to check for doneness. Insert into the thickest part of the fish, being careful not to touch any bones. Swordfish is best enjoyed at 120-125°F for medium rare. At this temp, the interior should still have a bit of translucency in the center. For medium doneness, cook to 130-135°F and for well done, cook to 145°F.
Let It Rest
Transfer the grilled swordfish to a cutting board or plate and let rest for 5 minutes before serving. This allows the juices to redistribute through the meat. Slice across the grain into portions. Swordfish has a dense, meaty texture similar to steak.
Serving Suggestions
Grilled swordfish pairs beautifully with summer flavors like lemon, herbs, and olive oil. Top with a salsa, chimichurri, or gremolata. Or serve with grilled summer veggies and roasted potatoes. The rich flavor also stands up well to heartier ingredients like mushrooms and bacon.
Grilling Times for 2 Inch Swordfish Steaks
| Doneness | Target Internal Temp | Approximate Grill Time |
|---|---|---|
| Rare | 115°F | 6-8 minutes |
| Medium Rare | 120-125°F | 8-10 minutes |
| Medium | 130-135°F | 10-12 minutes |
| Well Done | 145°F | 12-15 minutes |
Tips for Grilling Swordfish
- Let the swordfish come up to room temp before grilling for more even cooking.
- Make sure the grill is very hot, around 600°F.
- Use a grill basket if the steak is falling apart.
- Grill over direct heat for the first half, then move to indirect heat to finish.
- Brush with oil or butter during grilling to keep moist.
- Don’t flip more than once or the fish may stick.
Conclusion
Grilling a 2 inch swordfish steak takes finesse, but the full, robust flavor makes it worth the effort. Allow thick steaks to come up to room temp before grilling over high, direct heat for 3-4 minutes per side. Finish over indirect heat if needed until it reaches the desired internal temperature, about 10 minutes total for medium rare doneness. Rest before serving for tender, juicy grilled swordfish.