Grilled swordfish steaks are a hearty and delicious seafood option perfect for outdoor cooking.
Paired with a fresh Mediterranean salsa featuring tomatoes, olives, and herbs, this dish is bursting with flavors and textures.
It's an easy, healthy meal that's ideal for a summer dinner or a simple weeknight cookout.
Why You’ll Love This Recipe
- Swordfish has a firm texture that holds up well on the grill without falling apart.
- The Mediterranean salsa adds a bright, fresh contrast to the smoky grilled fish.
- Minimal ingredients keep the preparation quick and highlight the natural flavors of the fish.
Grilled Swordfish Steaks with Mediterranean Salsa
This healthy grilled swordfish recipe features firm, meaty steaks paired with a fresh Mediterranean salsa of tomatoes, olives, and herbs. A flavorful and easy seafood dish perfect for summer.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 grilled swordfish steaks with Mediterranean salsa
Ingredients
- 4 swordfish steaks, about 6 ounces each (170 g each)
- 2 tablespoons olive oil, divided
- 1 cup cherry tomatoes, quartered (150 g)
- 1/2 cup Kalamata olives, pitted and sliced (75 g)
- 1 small cucumber, diced (about 1 cup / 120 g)
- 1/4 cup red onion, finely chopped (40 g)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Mediterranean salsa In a medium bowl, combine the cherry tomatoes, Kalamata olives, cucumber, red onion, parsley, oregano, and lemon juice. Drizzle with 1 tablespoon olive oil, then season with salt and pepper. Stir gently to combine and set aside to allow flavors to meld.
- Prepare the swordfish steaks Pat the swordfish steaks dry with paper towels. Brush both sides of each steak with the remaining 1 tablespoon olive oil and season generously with salt and freshly ground black pepper.
- Grill the swordfish Preheat a grill or grill pan to medium-high heat (about 400°F/204°C). Place the swordfish steaks on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C) when measured with a food thermometer. The fish should be opaque and flake easily.
- Serve Transfer the grilled swordfish steaks to plates and spoon the Mediterranean salsa over the top. Serve immediately with your choice of side dishes.
Helpful Tips
- Use a food thermometer to check that swordfish reaches a safe internal temperature of 145°F (63°C) before serving.
- If you don’t have fresh oregano, dried oregano works well but add it sparingly to avoid overpowering the salsa.
- Allow the salsa to sit for at least 10 minutes before serving to let the flavors meld.
- Avoid overcooking swordfish as it can become dry; firm but moist is ideal.
Storage and Make-Ahead
Store leftover grilled swordfish and salsa separately in airtight containers in the refrigerator for up to 2 days.
Reheat swordfish gently in a low oven or enjoy cold in salads or sandwiches.
Discard any leftovers left out at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use frozen swordfish steaks for this recipe?
Yes, you can use frozen swordfish steaks. Thaw them completely in the refrigerator before cooking to ensure even grilling and food safety.
What can I substitute for Kalamata olives if I don’t have any?
You can substitute black olives or green olives for Kalamata olives, though Kalamata adds a distinctive briny flavor typical to Mediterranean dishes.
Is swordfish safe to eat rare or medium rare?
Swordfish should be cooked to an internal temperature of 145°F (63°C) to ensure food safety, as recommended by the USDA.
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