Introduction

Swordfish is one of the most flavorful and meaty fish available, making it perfect for grilling. Grilled Swordfish Steaks with Herb Butter is a dish that combines the smoky, charred flavor of grilled fish with a luscious, aromatic herb butter that melts over the warm steaks. Each bite is succulent, savory, and bursting with flavor, making it a perfect centerpiece for a summer dinner, special occasion, or weekend treat.

This recipe highlights the natural taste of swordfish, enhanced with simple seasonings and fresh herbs. The herb butter adds richness without overpowering the fish, creating a balanced and elegant meal that feels restaurant-quality but is easy to prepare at home.

Why I Love This Recipe

I love this recipe because it’s simple, quick, and deeply satisfying. Swordfish has a firm texture that holds up beautifully on the grill, while the herb butter infuses every bite with a burst of flavor. It’s the perfect combination of healthy, protein-rich fish and decadent finishing butter that elevates the dish.

Additionally, this recipe is versatile and approachable. It doesn’t require complicated ingredients or techniques, yet it delivers bold, impressive flavors. It’s one of those meals that looks and tastes like a gourmet dish but can be prepared in under 30 minutes.

Why This is a Must-Try Dish

• Impressively flavorful: Grilled to perfection with buttery herbs.
• Healthy and high-protein: Swordfish is lean, heart-healthy, and satisfying.
• Quick and easy: Minimal prep and cooking time.
• Elegant yet simple: Perfect for weeknight dinners or entertaining guests.
• Versatile: Pairs well with salads, vegetables, rice, or potatoes.

Recipe Overview

• Preparation Time: 10 minutes
• Cooking Time: 10–12 minutes
• Total Time: 20–22 minutes
• Servings: 4
• Calories: ~380 calories per serving
• Course: Main Course
• Cuisine: Seafood / American

Ingredients

For the Swordfish Steaks:

• 4 swordfish steaks, 6–8 oz each
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 teaspoon smoked paprika (optional)
• 1 lemon, sliced for grilling

For the Herb Butter:

• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh dill, chopped
• 1 clove garlic, minced
• Zest of 1 lemon
• Salt and pepper, to taste

Cooking Directions

Preparing the Herb Butter:

1. In a small bowl, combine softened butter, parsley, thyme, dill, garlic, lemon zest, salt, and pepper.
2. Mix until fully incorporated and smooth.
3. Optionally, roll into a log using plastic wrap and refrigerate until ready to use.

Grilling the Swordfish:

1. Preheat grill or grill pan to medium-high heat.
2. Brush swordfish steaks with olive oil and season with salt, pepper, and smoked paprika.
3. Place swordfish on the grill along with lemon slices.
4. Grill 4–5 minutes per side, until opaque and easily flakes with a fork. Do not overcook—swordfish should remain moist and tender.
5. Remove from grill and top each steak with a generous dollop of herb butter.
6. Let rest 2 minutes for butter to melt and infuse flavor.

Step-by-Step Preparation Method

1. Make the herb butter by combining butter, herbs, garlic, and lemon zest.
2. Preheat grill or grill pan.
3. Brush swordfish with olive oil and season with salt, pepper, and paprika.
4. Grill swordfish 4–5 minutes per side until just cooked.
5. Remove from grill and top with herb butter.
6. Allow to rest 2 minutes before serving.
7. Serve immediately with grilled lemon slices for extra brightness.

How to Serve

• Serve grilled swordfish with a side of roasted vegetables, grilled asparagus, or a fresh green salad.
• Drizzle extra melted herb butter over the vegetables or rice.
• Garnish with fresh parsley and lemon wedges for a professional presentation.

Recipe Tips

• Do not overcook swordfish; it can become dry. Aim for an internal temperature of 130–135°F (54–57°C).
• Pat fish dry before seasoning to achieve a nice sear.
• Use fresh herbs for the herb butter for the brightest flavor.
• You can make herb butter ahead of time and refrigerate until needed.

Variations

1. Citrus Herb Butter: Add lime zest or orange zest for a citrus twist.
2. Spicy Kick: Mix a pinch of cayenne or smoked chili powder into the herb butter.
3. Garlic-Parmesan Butter: Add grated Parmesan cheese for a cheesy richness.
4. Pan-Seared Option: Cook swordfish in a hot skillet with olive oil if you don’t have a grill.
5. Mediterranean Style: Serve with olives, cherry tomatoes, and a drizzle of balsamic reduction.

Freezing and Storage

• Raw Swordfish: Can be frozen for up to 3 months. Thaw overnight in the fridge before cooking.
• Cooked Swordfish: Best eaten immediately. Can store leftovers in the fridge for 1–2 days, but reheat gently to avoid dryness.
• Herb Butter: Can be stored in the refrigerator for up to 1 week or frozen for 2–3 months.

Special Equipment Needed

• Grill or grill pan
• Small bowl for mixing herb butter
• Spatula or tongs for flipping fish
• Knife and cutting board

FAQ

Q1: Can I bake swordfish instead of grilling?
A: Yes, bake at 400°F (200°C) for 10–12 minutes, then top with herb butter.

Q2: How do I prevent swordfish from sticking to the grill?
A: Brush grill grates with oil and ensure the fish is dry before placing on the grill.

Q3: Can I use frozen swordfish steaks?
A: Yes, thaw completely in the refrigerator overnight before cooking.

Q4: Can I use other types of fish?
A: Firm, meaty fish like tuna, mahi mahi, or halibut work well with this recipe.

Q5: Can I prepare the herb butter in advance?
A: Yes, you can make it up to 2–3 days ahead and refrigerate.

Conclusion

Grilled Swordfish Steaks with Herb Butter is a quick, elegant, and flavorful dish perfect for seafood lovers. The smoky grill marks, tender meat, and rich herb butter create a luxurious yet approachable meal. With simple ingredients and minimal prep, it’s a recipe that elevates weeknight dinners or shines at special occasions. This is a must-try for anyone seeking a healthy, delicious, and visually stunning seafood entrée.