Meaty swordfish steaks with lemon-caper sauce
Grilled Swordfish Steaks
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4
4 steaks
Difficulty
Easy
Cost
Premium
$$$
Grilled Swordfish Steaks
Meaty swordfish steaks with lemon-caper sauce
★4.2(20)
Thick swordfish steaks grilled until firm and flaky with beautiful grill marks, topped with a bright lemon-caper sauce. Steakhouse-quality seafood at home.
10m
Prep Time
10m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Swordfish is one of the best fish for grilling thanks to its dense, meaty texture that holds up perfectly over high heat. It barely needs more than olive oil and bold seasoning.
Mediterranean cooking celebrates fresh ingredients, healthy fats, and bold flavors. This recipe embodies that philosophy with ingredients you can find at any grocery store.
Ingredients
- 4 swordfish steaks (6 oz each, 1 inch thick)
- 3 tbsp olive oil
- 2 tbsp capers, drained
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- Salt, pepper, and fresh oregano
Instructions
- 1
Pat swordfish dry and brush with 2 tbsp olive oil. Season with salt, pepper, and dried oregano.
- 2
Preheat grill to high heat and oil the grates well.
- 3
Grill steaks 4-5 minutes per side without moving until grill marks form and fish is opaque throughout.
- 4
While fish grills, warm remaining olive oil with garlic and capers in a small pan. Add lemon juice off heat.
- 5
Plate swordfish and spoon the lemon-caper sauce over the top. Garnish with fresh oregano.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
SwordfishMahi mahi or halibut steaks
Slightly more delicate but grill well
CapersChopped green olives
Similar briny, tangy flavor
Tips & Storage
Pro Tips
Swordfish dries out quickly—remove it from the grill when barely opaque in the center.
Let steaks come to room temperature for 15 minutes before grilling for even cooking.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Best served fresh. If needed, warm gently in a skillet with a splash of olive oil.
Nutrition Facts
Per serving (70mg) · 4 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates18g
Fat2g
Fiber420mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is swordfish safe to eat?
- Yes, but limit consumption due to mercury content—one serving per week is fine.
- What fish can I substitute?
- Mahi mahi, tuna steaks, or halibut are excellent alternatives.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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