Grilled Swordfish Recipe

Grilled Swordfish Recipe Over a Hickory and Oak Wood Charcoal Fire

Lemon, Olive Oil and Garlic Grilled Swordfish Recipe

5 out of 5
stars based on 2 ratings.

Grilled Swordfish Recipe from Paggi Pazzo

Grilled Swordfish with Lemon, Olive Oil, and Garlic Recipe

Published: February 1, 2012

Prep time: 1 hour
Cook time: 15 min
Total time: 1 hour 15 min
Yield: 2 servings
Calories per serving: 401
Fat per serving: 23g


  • 1 lbs. fresh swordfish steak(s)
  • pinch of salt
  • pinch of pepper
  • 1 lemon
  • 2 tablespoons olive oil
  • 2 garlic cloves

Cooking Directions

  1. To marinade swordfish steak, clean swordfish thoroughly and then chop 2 garlic cloves finely, and add to a zip-lock bag the swordfish, chopped garlic, 2 teaspoons of olive oil, 1 whole lemon squeezed, pinch of salt and pinch of pepper then store in refrigerator for at least 1 to 3 hours
  2. Start chimney starter full of hardwood lump charcoal and hickory wood chunks and oak wood chips, using a match to paper towel dressed with olive oil under starter. Once the wood charcoal is grey, dump into grill pit.
  3. Add swordfish over medium-to-high heat, grilling 6-7 minutes per side and giving a quarter-inch turn after 1 minute. Be sure to move quickly as not to burn the swordfish and once fish begins to flake, remove from grill.
  4. Once swordfish is tender (just before flaking), remove from grill and onto plate. Squeeze over with a little extra lemon juice
  5. Ready to serve

Let it Rip!

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