Grilled Swordfish Steaks with Charred Lemon and Herb Oil
Swordfish is built for the grill. Its dense, meaty texture holds together over an open flame the way most fish can't, which is exactly why it shows up on our Swordfish BLT at the lunch counter. This recipe strips that idea down to the essentials — a hot grill, charred lemon, and a bright herb oil — so the swordfish itself stays the star.
Why Northeast Swordfish
Our swordfish comes in wild from the Northeast Atlantic, prized for its firm, steak-like texture and mild, slightly sweet flavor. Because it's dense and low in connective tissue, it grills more like a piece of meat than a delicate fillet — no fish basket required. Ask our team for steaks cut about 1 inch thick; anything thinner tends to dry out too quickly over direct heat.
Ingredients
4 swordfish steaks (about 1 inch thick, 6–7 oz. each)
3 tbsp olive oil, divided, plus more for the grill
Kosher salt and black pepper
2 lemons, halved
¼ cup fresh herbs (basil, parsley, or oregano), finely chopped
1 small clove garlic, grated
Pinch of crushed red pepper flakes
Instructions
Bring to room temperature. Remove the swordfish from the fridge about 20 minutes before cooking. Pat dry and rub both sides with 1 tablespoon of olive oil, then season generously with salt and pepper.
Heat the grill. Preheat a grill or grill pan to medium-high heat and oil the grates well to prevent sticking.
Grill the steaks. Place the swordfish on the grill and cook undisturbed for 4–5 minutes per side, until nicely charred with clear grill marks and just opaque through the center. Swordfish firms up as it cooks, so use that as your visual cue for doneness rather than timing alone.
Char the lemons. During the last few minutes, place the lemon halves cut-side down on the grill until deeply charred, about 2–3 minutes.
Make the herb oil. While the fish grills, whisk together the remaining olive oil, chopped herbs, garlic, and red pepper flakes in a small bowl. Season with a pinch of salt.
Rest and finish. Let the swordfish rest for 2–3 minutes off the heat. Squeeze the charred lemon over the top and spoon the herb oil generously over each steak.
Serving Suggestions
Swordfish likes company on the plate — try it alongside grilled patatas bravas, a local tomato salad, or our baby greens salad from the lunch counter for a meal that feels like summer no matter the season. A dry rosé or a light-bodied red like Pinot Noir both work well here.