Grilled Swordfish Steaks are a hearty, satisfying way to enjoy seafood. This simple Traeger-style recipe highlights the firm, meaty texture of swordfish with a clean seasoning of salt, black pepper, onion and garlic powders, and thyme, finished with a bright squeeze of lemon. Easy to prepare, quick to cook, and ideal for a nutritious weeknight dinner or relaxed weekend meal.
Grilled Swordfish Steaks
Swordfish steaks are prized for their dense, steak-like flesh and mild, slightly sweet flavor, which makes them an excellent canvas for simple seasonings and smoky grilling. Cooking over a hot grill sears the exterior, locks in juices, and adds just enough char and smoke to complement the fish’s natural taste. This recipe is intentionally straightforward so the swordfish can take center stage while still delivering layered flavor from aromatic thyme and the savory notes of garlic and onion powder.
Why grill swordfish?
Grilling is one of the best methods for swordfish because the fish holds together well and takes on a pleasing texture when seared. A hot grill caramelizes the surface while preserving a tender interior, creating a contrast few other cooking methods replicate. Using a wood-pellet grill such as a Traeger adds a subtle smoky background that pairs beautifully with lemon and herbs.
For best results, preheat the grill to 425°F so the grates are hot enough to create a quick sear. Season the steaks evenly on both sides, then grill roughly 5–6 minutes per side for typical center-cut steaks. Because thickness varies, rely on an instant-read thermometer and target an internal temperature of 130°F for a moist, slightly opaque center.
Variations
There are several easy ways to adapt this recipe. Marinate the steaks for up to an hour in olive oil, lemon juice, and fresh herbs for more pronounced citrus and herb flavors. If you prefer heat, add cayenne or smoked paprika to the dry rub. For a Mediterranean twist, top the grilled steaks with a quick tomato and olive relish or a caper-lemon vinaigrette just before serving.
Buy fresh fish
Ingredient quality matters. Choose center-cut swordfish steaks that look moist and firm with a neutral sea aroma—avoid any strong “fishy” smells. If using frozen steaks, thaw them fully in the refrigerator and cook immediately after thawing for the best texture and flavor.
Serve the steaks with a squeeze of fresh lemon to brighten the dish and balance the savory, smoky elements.
Why You’ll Love This Recipe
- Simple and Quick to Prepare: Minimal prep and a short cook time make this ideal for busy evenings.
- Healthy and Nutritious: Swordfish offers high-quality protein and beneficial omega-3 fatty acids.
- Versatile: Pairs well with salads, rice, potatoes, or grilled vegetables for a complete meal.
Recipe Shopping List
Here’s what you’ll need to make this grilled swordfish recipe. Quantities are provided in the recipe card below.
- Swordfish steaks — thick, center-cut steaks are best for even cooking.
- Salt — enhances natural fish flavors.
- Black pepper — balances the citrus finish.
- Onion powder — mild, sweet background note.
- Garlic powder — adds savory depth.
- Thyme — earthy, aromatic herb that complements seafood.
- Lemon — for fresh acidity at the end.
How To Make This Recipe
Overview of the grilling process. Use the full recipe card below for exact measurements and cooking times.
- Preheat the Grill: Heat your grill to 425°F so it’s hot enough to sear the steaks.
- Season the Fish: Combine salt, pepper, onion powder, garlic powder, and thyme. Rub evenly over both sides of the steaks.
- Grill the Steaks: Place steaks directly on the grates and cook 5–6 minutes per side, depending on thickness.
- Check Doneness: Cook to an internal temperature of 130°F. Time is a guideline—always confirm with a thermometer.
- Finish and Serve: Remove from the grill and squeeze fresh lemon over each steak before serving.
Recipe FAQ
Serve This With
- Wild rice pilaf — nutty rice pairs well with the meaty fish.
- Grilled asparagus — bright and slightly charred for contrast.
- Smoked baked potato — hearty side to round out the plate.
More Seafood Recipes
- Grilled lobster tail
- Grilled crab legs
- Traeger grilled salmon
- Lemon pepper lingcod
- Traeger grilled shrimp kabobs
Traeger Grilled Swordfish
Meaty swordfish steaks seasoned simply and grilled for a satisfying, flavorful seafood main course.
Ingredients
- 2 pounds swordfish steaks
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 lemon, for serving
Instructions
- Preheat your grill to 425°F and clean the grates so the fish won’t stick.
- Combine salt, pepper, onion powder, garlic powder, and thyme. Pat the swordfish steaks dry and season both sides evenly.
- Place the steaks on the hot grill. Cook for approximately 5–6 minutes per side, depending on thickness.
- Use an instant-read thermometer and remove the steaks at 130°F for a moist, slightly opaque center. Times are estimates—always cook to temperature.
- Transfer to a plate, squeeze fresh lemon over each steak, and serve immediately.
Nutrition Information (per serving)
Calories: 399 • Total Fat: 18g • Saturated Fat: 4g • Trans Fat: 0g • Unsaturated Fat: 11g • Cholesterol: 177mg • Sodium: 485mg • Carbohydrates: 3g • Fiber: 1g • Sugar: 1g • Protein: 54g
Nutrition data is an estimate. Consult a trusted source if you require precise nutritional information.