Grilled Swordfish Steaks with Lemon Oregano Marinade

Grilled swordfish steaks that have marinated in olive oil, lemon juice, oregano, thyme and garlic

Grilled Swordfish Steaks
Elise Bauer

What's your favorite way to prepare swordfish? Mine is marinated in an herby vinaigrette, and then grilled.

A quick and easy marinade is just a bottle of your favorite Italian dressing. Or if you, like me, prefer to make your dressings and marinades from scratch, here's a lovely Greek-inspired vinaigrette with which to marinate the swordfish.

Grilled Swordfish Steaks
Elise Bauer

Swordfish is a sturdy fish. It holds up like steak when you cook it, and like beef, takes well to marinating.

It's made with fresh lemon juice, olive oil, garlic, oregano and thyme.

Grilled Swordfish Steaks with Lemon Oregano Marinade Recipe
Elise Bauer

Grilled Swordfish Steaks with Lemon Oregano Marinade

Prep Time 70 mins
Cook Time 15 mins
Total Time 85 mins
Servings 2 servings

If you are buying fresh swordfish, buy the freshest you can. Like any other fresh fish, it should not smell "fishy" at all. Really, at all. Do not buy fresh fish to eat tomorrow. Cook it and eat it the day you buy it. Looking at the swordfish steaks in the market, any coloration should be pink, not brown. Pick out the best looking, most fresh pieces available.

To defrost frozen fish, keep it in its package, defrost slowly in a bowl of cold water.


Marinade ingredients:

  • 1/2 cup extra virgin olive oil

  • 1 1/2 tablespoons lemon juice

  • 2 teaspoons minced fresh oregano

  • 2 teaspoons minced fresh thyme

  • 2 large cloves garlic, crushed

  • 1 teaspoon lemon zest

  • 1 teaspoon dried oregano

  • 1 teaspoon fennel seeds, crushed

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon salt


  • 2 6- to 8-ounce swordfish steaks

  • Olive oil for grill grates

  • Slices of fresh lemon for garnish


  1. Make marinade:

    Place all marinade ingredients in a small bowl, mix to combine.

  2. Marinate the swordfish:

    Rinse the swordfish steaks in cold water and pat dry. (Don't remove the fish skin, it will help keep the steaks from falling apart when grilling. You can always remove after the fish is cooked before serving, if you want.)

    Place the fish in a non-reactive dish and cover with the marinade. Coat on all sides with the marinade. Cover and refrigerate for a half hour to an hour.

  3. Prepare the grill:

    Prepare your grill for high direct heat. You know the grill is hot enough when you place your hand one inch above the grill grates and you can only keep it there for 1 second.

    Wipe the grill grates with a paper towel infused with olive oil to oil the grates so the swordfish steaks don't stick when you turn them over.

  4. Grill the swordfish steaks:

    Brush off excess marinade (not all of it, just most) from the swordfish steaks. Place the swordfish steaks on the hot grill grates. Grill for about 5 to 7 minutes on one side, until you have good grill marks.

    Turn over and cook for a few minutes longer, until the fish is just cooked through. Remove from heat and let rest a few minutes before serving.

    Elise Bauer
    Elise Bauer

    Serve with slices of fresh lemon.


Monterey Bay Aquarium Seafood Watch - the place to check to help choose sustainably harvested seafood

Grilled Swordfish with Avocado Salsa - from My Colombian Recipes

Grilled Fish with Citrus Herb Crust - from Steamy Kitchen

Grilled Tuna Kebabs - here on Simply Recipes

Grilled Swordfish Steaks
Elise Bauer
Nutrition Facts (per serving)
581 Calories
38g Fat
3g Carbs
54g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 581
% Daily Value*
Total Fat 38g 49%
Saturated Fat 7g 36%
Cholesterol 177mg 59%
Sodium 487mg 21%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 5%
Total Sugars 0g
Protein 54g
Vitamin C 7mg 37%
Calcium 47mg 4%
Iron 2mg 10%
Potassium 1188mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.