Grilled swordfish is a great-tasting dish that goes with a variety of side items. Swordfish seems as if it was made for the grill. The main part of getting the dish right is picking a marinade that works with your side items and your taste buds. There are plenty of recipes out there for the marinade for grilled swordfish. No matter what you decide to use with the grilled swordfish, you can still have a highly enjoyable meal option that cooks in less than an hour.

Things You'll Need

Prepare the fish. Make sure that the fish is fully thawed out before attempting to grill. Putting frozen swordfish on a grill will lock in too much moisture in the fish.

Put your marinade in a plastic bag. If using the salad dressing, place in the refrigerator for about an hour before marinating the fish.

Light the grill. If you are using a grill that uses charcoal, light the coals and wait until the fire dies down and the coals are smoking. Once the fire has died down, place aluminum foil on the rack. You do not have to do this if you are using an electric or gas grill; instead brush the grill with oil to prevent sticking.

Place the fish in the marinade bag and shake. Make sure that the swordfish is fully coated on both sides.

Remove the swordfish from the marinade bag and place on the grill. Allow the fish to cook fully without overcooking; it should take around 20 minutes to be completely done. You can turn the fish over half-way through. Be sure to check it regularly.


  • Serve the grilled swordfish with grilled vegetables for side options. You can also chop the swordfish into chunks and add to skewers with tomatoes, zucchini, onions and bell pepper for kabobs.
    Other marinade ideas are red wine, orange juice, lemon juice or olive oil.

    Try chopping up tomato and adding basil to olive oil for another great grilled swordfish marinade.

    Try brushing the marinade over the fish while it is on the grill. After turning the swordfish midway through, brush the already cooked side with the marinade.

    You can also add mayonnaise to one side of the swordfish for a crunchy coating.