Grilling swordfish steaks brings out their firm texture and mild flavor, perfect for a hearty seafood dinner.
This recipe pairs grilled swordfish with a fresh, tangy tomato and pepper relish that enhances its smoky charred notes.
Ideal for summer grilling, it’s a straightforward recipe that yields delicious results with simple ingredients.
Why You’ll Love This Recipe
- Swordfish steaks hold up well on the grill due to their firm texture, allowing a perfect char without falling apart.
- The fresh relish adds bright acidity and sweetness, balancing the rich, meaty fish flavor.
- Minimal seasoning on the fish ensures the natural swordfish flavor shines through while complementing the relish.
Charred Grilled Swordfish with Tomato and Pepper Relish
A vibrant grilled swordfish recipe featuring perfectly charred swordfish steaks topped with a fresh tomato and pepper relish for a flavorful seafood meal.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 swordfish steaks with relish
Ingredients
- 4 swordfish steaks, about 6 ounces each (170 g each)
- 2 tablespoons olive oil, plus more for brushing
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup cherry tomatoes, halved (150 g)
- 1 red bell pepper, diced (about 1 cup/150 g)
- 1 small red onion, finely chopped (about 1/3 cup/50 g)
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1/4 cup fresh basil leaves, chopped (10 g)
- 1 clove garlic, minced
Instructions
- Prepare the Relish In a medium bowl, combine the cherry tomatoes, diced red bell pepper, chopped red onion, minced garlic, red wine vinegar, honey, and chopped basil. Stir to combine and set aside to let the flavors meld at room temperature while you prepare the fish.
- Prepare the Swordfish Preheat your grill to medium-high heat. Pat the swordfish steaks dry with paper towels. Brush both sides lightly with olive oil and season with kosher salt and black pepper.
- Grill the Swordfish Place the swordfish steaks on the grill. Cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach at least 145°F (63°C) for safety.
- Serve Remove the swordfish from the grill and let rest for 2 minutes. Spoon the tomato and pepper relish generously over each steak. Serve immediately.
Helpful Tips
- Use fresh swordfish steaks that are firm and smell fresh; avoid any with a strong fishy odor.
- Let the relish sit while grilling to develop flavor but keep it refrigerated if preparing more than 30 minutes ahead to maintain freshness.
- For perfectly grilled fish, avoid moving the steaks too much once placed on the grill to achieve a good sear.
- Ensure the grill is clean and well-oiled to prevent sticking.
Storage and Make-Ahead
Store leftover grilled swordfish in an airtight container in the refrigerator for up to 2 days.
Keep the tomato and pepper relish separately refrigerated in an airtight container for up to 2 days.
Reheat the swordfish gently in a pan over low heat or enjoy cold on salads or sandwiches.
Frequently Asked Questions
What is the best way to tell when swordfish is cooked?
Swordfish is cooked when it becomes opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C). Avoid overcooking to keep it moist.
Can I use other types of fish for this recipe?
Yes, other firm-fleshed fish like tuna, mahi mahi, or halibut can work well with this grilled preparation and relish.
Is swordfish safe to grill with the skin on?
Swordfish steaks usually have the skin removed for grilling, but if yours have skin, make sure the grill is well-oiled and cook skin-side down first for a crisp texture.
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