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Overhead shot of serving platter with grilled swordfish with olives and herbs; glass of white wine next to it.

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Grilled Swordfish Steaks with Olives and Herbs

These flaky grilled swordfish steaks are slathered in a brightly flavored mix of olives and herbs making them the perfect summer dinner. And it's ready in less than 30 minutes!

Ingredients

  • 2 swordfish steaks
  • Olive oil
  • Kosher salt and cracked black pepper

Olive and herb sauce.

  • 1/4 cup white wine vinegar
  • 1/4 cup roughly chopped castelvetrano olives
  • 1 TBSP drained capers, finely chopped
  • 1 TBSP finely chopped fresh basil
  • 1 TBSP finely chopped fresh dill
  • 1/2 tsp honey
  • Zest of one lemon

For serving.

  • Lemon, halved and charred on the grill, See notes*

Equipment

  • Paper towels
  • Tongs
  • Fish spatula or stainless steel spatula
  • Mixing bowl
  • Small bowl
  • Whisk or large spoon
  • Cutting board
  • sharp knife

Instructions 

  • Remove the swordfish fillets from the fridge. Gently pat them with paper towels, brush them with olive oil, and season with salt and pepper; set aside and let them come to room temperature. This should take about 15 minutes.
  • In a mixing bowl, whisk together the ingredients for the olive and herb sauce; set aside.
  • Thoroughly clean your grill and preheat to high heat.
  • Once the grill is hot, dip a wad of paper towel into oil using tongs. Gently glide the oiled paper towel over the grates to create a slick surface. Do this about five times so the grates are well-greased. This creates a non-stick surface for your fish.
  • Place the fillets of fish onto the grill diagonally and let them cook for about five minutes. Carefully lift them from the grill using a stainless steel spatula—preferably a fish spatula. If the fish doesn't want to release, let it go for another 20 seconds and try again. When the fish sticks, it's not ready to be flipped. Forcing it will tear it. Once the fillet releases itself, carefully flip it over and cook for another 3 minutes or so. The internal temperature should register at 140º F. The fish will continue to cook once removed from the grill, so it will reach the preferred 145º F once you serve it.
  • Once cooked, remove the fillets from the grill.
  • Place the fillets onto a serving platter and spoon the olive and herb sauce over top.
  • Squeeze fresh lemon juice over the fillets and serve.

Notes

While grilling the fish, place each lemon half, open side down, onto the grill for a few moments—basically until the flesh is charred. Warming up the lemon gets the juices flowing and creates a much juicier fruit. It also looks beautiful for presentation!