Swordfish On The Grill (with Olive Pistachio Salsa)
This simple Grilled Swordfish Recipe is fresh, flavorful and tastes like summer on the Sicilian coast! The fish gets a quick lemon garlic marinade before being grilled to perfection and topped with vibrant castelvetrano olive and pistachio salsa. It looks super impressive, but couldn't be easier to make!
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Swordfish is a big favorite in our family, especially for my husband. If it's on the menu, he's definintely ordering it!
It's not always easy to find fresh swordfish, so we don't eat it often, which makes it feel like a real treat when we do.
We ate tons of grilled swordfish in Sicily, where it's typically fished in the waters just south of Calabria. While this isn't a traditional preparation, the flavors are definitely Sicilian-inspired!
The marinade gives this simple recipe lots of flavor and helps to keep the fish nice and juicy. It's delicious served with a squeeze of grilled lemon juice, a drizzle of good olive oil and a sprinkle of flaky sea salt.
That said, the pistachio olive topping really takes it to the next level. It adds brightness, crunch, and freshness that pair beautifully with the meaty fish!
The Best Way to Cook Swordfish Steak
Swordfish can easily dry out if it's overcooked even slightly. It's also not recommended to eat raw or rare, so nailing the cook-time is crucial.
The time to perfectly cook a swordfish steak will ultimately depend on the thickness of your fillets and how hot your grill is.
For the best accuracy, go by internal temperature. Swordfish should be about 135-140°F when it comes off of the grill. It will continue cooking while it rests, and will be perfectly juicy when serving.
You can also use my method for determining doneness by inserting a skewer into the center of the biggest part of the fillet. If it slides in easily, it's done, but if there's still a lot of resistance, it needs a bit more time.
Want more Italian fish recipes? Try this simple Sicilian fish pasta, refreshing tuna crudo, or classic flounder Francaise.
Why This Recipe Works
- A quick, easy marinade adds flavor without overpowering.
- Proper technique ensures the swordfish stays juicy and tender.
- Sicilian-inspired flavors from lemon, garlic, olives, and pistachios.
- Flexible ingredients that can be adjusted to suit your taste or pantry.
Grilled Swordfish Recipe Ingredients
Swordfish steaks - Always choose sustainably caught fresh fish with a firm texture. Look for steaks about 1½ inches thick so you get nice grill marks on the outside while keeping the inside moist. Swordfish is sometimes called the "prime rib of the sea" because of its meaty, yet delicate fish quality.
Olive oil - Use a high quality extra virgin olive oil for the swordfish marinade and for finishing. A drizzle at the end brings out the flavors even more.
Castelvetrano olives - These mild and buttery Sicilian olives add richness without overwhelming the fish. Other olives can work, but avoid ones that are too briny.
Pistachios - Provide a nutty crunch that balances the tender fish. Substitute pine nuts if you prefer.
Lemons - You'll need two: one for zest and fresh lemon juice, and one for grilling. The caramelized grilled lemon slices make for a gorgeous finish!
Honey - Just a touch balances the salty and acidic ingredients in the compote.
Herbs and spices - A little oregano, parsley, and red pepper flakes (optional) add freshness and flavor. See more Italian herbs and spices.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Outdoor grill or gas grill
- Stovetop grill pan
- Instant-read thermometer
- Zip-top bag
- Shallow dish
- Small bowl
- Measuring cup
- Aluminum foil
How to Cook Swordfish On The Grill
Marinade for Swordfish
- In a small, shallow dish, whisk together olive oil, fresh lemon juice, garlic, lemon zest, oregano, red pepper flakes, kosher salt, and black pepper.
- Place swordfish steaks in the dish or a zip-top bag, then pour the marinade over. Turn to coat, cover with plastic wrap, and refrigerate for 10-20 minutes, but no longer than 30.
Pro Tip: Avoid over-marinating. Acidic marinades can "cook" delicate fish if left too long. Keep it under 30 minutes.
Make the Pistachio Olive Topping
- In a small bowl, whisk together garlic, lemon zest, fresh lemon juice, and honey. Stir in the pistachios, parsley, and olives. Drizzle in extra virgin olive oil and mix until coated. Adjust seasoning with salt and pepper, then set aside to rest at room temperature.
How Long To Grill Swordfish
- Preheat a grill or grill pan over medium-high heat. Clean the grill grates and brush with a bit of oil.
- Remove the swordfish from the marinade, letting excess drip off. Place swordfish steaks on the hot grill and cook 4-5 minutes per side, depending on thickness. The top of the fish should be golden brown with nice grill marks.
Pro Tip: For best results, use an instant-read thermometer. Remove the fish when the thickest part of the fish reaches 135°F. Let rest for 5 minutes so carryover heat finishes cooking.
- You can also check for doneness by inserting a skewer into the center of the thickest part of the fish. If it goes in without resistance, the fish is done. If you struggle to push it through, give it a bit more time.
- While grilling, lightly oil the lemon halves, then place cut-side-down on the grill until charred.
- Transfer fish to plates, spoon pistachio olive topping generously over, and serve with grilled lemon on the side.
Tips For Making Grilled Swordfish
- Choose the right thickness. Aim for swordfish steaks about 1½ inches thick. Thinner pieces cook too quickly and can dry out, while thicker cuts allow for juicy perfection.
- Preheat the grill well and oil the grill grates. Make sure it's a hot grill so the fish sears quickly and releases easily. Medium-high heat is best for swordfish, whether using an outdoor grill, gas grill or stovetop grill pan.
- Watch the cooking times closely. Swordfish cooks fast, usually about 4-5 minutes per side, depending on the thickness of the fish.
- Don't rely only on time. Check the thickest part of the fish with an instant-read thermometer and remove when it reaches 135°F in the center, about medium-well. This ensures the firm texture of swordfish stays moist.
- Let the fish rest. Remove from the grill a few degrees before your target internal temperature, then let it rest for 5 minutes. Carryover heat will finish cooking for the best results.
Variations
- Replace pistachios with toasted pine nuts or almonds.
- Swap the compote for a simple caper sauce with tomatoes and red onions.
- Try an Asian twist by adding soy sauce and to the marinade.
- Add fresh thyme, fresh basil or Italian seasoning for a different herb profile.
- Skip the topping and serve with just grilled lemon slices, olive oil and flaky salt.
What to Serve With Grilled Swordfish
This swordfish makes a great option for both quick weeknight dinners and easy summer entertaining. Pair it with a light salmoriglio sauce or bright salsa verde in lieu of the olive compote.
Round out the meal with warm focaccia, a crisp arugula salad with Parmigiano and pine nuts, or simple pasta aglio e olio. Seasonal side dishes like green bean salad or fresh tomato salad also work beautifully.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, wrap in aluminum foil and warm gently in a preheated grill or oven until heated through.
Avoid microwaving, which can make the fish dry.
FAQs
Yes. A stovetop grill pan or even a heavy skillet works. The key is getting a nice sear and monitoring internal temperature for perfect fish.
Check the thickest part of the fish with an instant-read thermometer. Remove at 135°F and let it rest. The firm texture of swordfish should feel just springy when pressed. This is the best way to obtain flaky fish.
Swordfish takes well to many flavors. Try a swordfish marinade with soy sauce, ginger and sesame oil.
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Grilling Swordfish with Sicilian Pistachio Olive Relish
Ingredients
Swordfish & Marinade
- 2 swordfish steaks about 1-1 ½ inches thick
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 1 tablespoon fresh lemon juice
- 1 clove garlic grated or minced
- ½ teaspoon lemon zest
- ½ teaspoon dried oregano or 1½ teaspoons fresh
- ¼ teaspoon red pepper flakes optional
- Kosher salt and freshly ground black pepper
- 1 lemon halved (optional)
- Flaky sea salt for serving (optional)
Pistachio Olive Topping
- ½ clove garlic small, minced
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 2 tablespoons fresh parsley finely chopped
- ¼ cup Castelvetrano olives pitted and roughly torn or chopped
- ¼ cup unsalted pistachios toasted and finely chopped
- ¼ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
Marinate the swordfish
- In a small, shallow dish, whisk together the olive oil, lemon juice, garlic, lemon zest, oregano, red pepper flakes (if using), salt and pepper.
- Place swordfish in a shallow dish or resealable bag and pour the marinade over top, turning to coat. Cover and refrigerate for 10-20 minutes, but no longer than 30 minutes.
Make the pistachio olive topping
- In another small bowl, whisk together the garlic, lemon zest, lemon juice and honey.
- Add the pistachios, parsley and olives, then mix in the olive oil until everything is well coated. Season with salt and pepper to taste, then set aside to let the flavors meld.
Grill and Serve
- Preheat a grill or grill pan over high heat. Clean the grill grates and brush them lightly with oil.
- Remove the swordfish from the marinade, letting any excess drip off, then place on the hot grill.
- Grill for about 4-5 minutes per side, depending on thickness, or until opaque in the center and just cooked through. Be careful not to over cook, or the swordfish will be dry. Let rest for about 5 minutes.
- While the swordfish is grilling, drizzle a little bit of olive oil on the cut side of each lemon, then place them cut-side-down on the grill. Remove when charred.
- Transfer the fish to plates and spoon the pistachio olive topping generously over each steak. Serve immediately with the grilled lemon on the side.
Notes
- Choose the right thickness. Aim for swordfish steaks about 1½ inches thick. Thinner pieces cook too quickly and can dry out, while thicker cuts allow for juicy perfection.
- Preheat the grill well and oil the grill grates. Make sure it's a hot grill so the fish sears quickly and releases easily. Medium-high heat is best for swordfish, whether using an outdoor grill, gas grill or stovetop grill pan.
- Watch the cooking times closely. Swordfish cooks fast, usually about 4-5 minutes per side, depending on the thickness of the fish.
- Don't rely only on time. Check the thickest part of the fish with an instant-read thermometer and remove when it reaches 135°F in the center, about medium-well. This ensures the firm texture of swordfish stays moist.
- Let the fish rest. Remove from the grill a few degrees before your target internal temperature, then let it rest for 5 minutes. Carryover heat will finish cooking for the best results.
Hi Coley,
Love the pistachio/castelvetrano pesto. Very nice with the swordfish. I don't have a grill, so I simply got some neutral (avocado) oil very hot in my biggest saute pan and cooked the fish on the stovetop, about 5 minutes on each side.
I served your recipe on a bed of riced cauliflower risotto with marinated tomatoes, garlic, shallot, white wine and stock to finish and some quickly done baby broccoli. Garnished the plate with sprigs of fresh basil and the seared lemon slices.
Very nice. I like your Sicillian inspired ideas! I look forward to trying some of your other recipes, as I'm a big fan of what's called "rustic" or "country" cuisine from southern Italy.
Thanks!
David Stowell
Chef and Somme
Thanks David! This is a huge compliment! I'm so glad you enjoyed the recipe, and your cauliflower risotto sounds wonderful!