Need a recipe for grilled swordfish?
I'm guessing that grilled swordfish may have been the first fish I ever ate.
Growing up in the Midwest limited the amount of seafood I had as a child.
We probably ate walleye and maybe some salmon, and fish sticks, but that was about it until the Jewel came to town and practically shut down my grandfather's grocery.
Primarily we were a meat eating family and that worked well for us, well that is until my father had his first heart attack at the age of 42.
It was blamed on high cholesterol levels which translated back then to eating a lot of beef.
Luckily he was in pretty good shape, but that wake up call helped change our diet.
And that was also about the time that Jewel moved to town so we were able to buy greater varieties of fish.
Swordfish steaks were very popular then I'm guessing, because they are a very meaty fish.
It is thick, rich and steak like, so I am guessing that helped coerce meat lovers into trying it.
Overfishing of swordfish quickly reduced the catch and fisherman were banned from harvesting them in the 1990's.
The poor, gorgeous Atlantic swordfish needed help.
Well, guess what? Swordfish are back and now being sustainably caught, says the NOAA.
Whole Foods swordfish is harpoon fished and individually caught off the coast of Nova Scotia.
Whole Foods works with the Marine Stewardship Council, a non profit organization, to make sure the fish we eat conforms to its practices.
Swordfish isn't inexpensive, but there is very little waste when eating a massive swordfish steak.
Manservant and I each had a half pound steak and it was enough. More than enough.
Swordfish is perfect grilling material in the summer months.
We ate ours on top of a superb salad, but you could easily just grill this and serve it with pasta, rice or potatoes.
You could even put it on a bun and have a super swordfish burger!
The Mayonnaise Trick for Recipe for Grilled Swordfish with Mayonnaise
Following a friend's practice, I like to coat my fish with a mayonnaise mixture which helps prevent the fish from sticking to the grill.
There is no taste of the mayonnaise in the finished product and it's much easier to use than oiling the fish or grill.
The "mayonnaise method" can be applied to any fish that tends to dry out when being roasted or grilled.
This swordfish marinade combines mayonnaise, ½ teaspoon black pepper, lemon zest and oregano.
No added olive oil but remember that mayonnaise is just eggs and olive oil and lemon juice.
It doesn't get much easier than that and that's why this has become one of my favorite recipes.
Be sure to coat the bottom and top and the sides of the swordfish and let the coated swordfish steaks sit in the refrigerator for a minimum of two hours.
Make sure to look for 1-inch-thick steaks and keep in mind that if you don't want to grill you can always make roasted swordfish.
Heat grill to medium high heat and be sure to clean and oil the grill grates.
Cook this recipe for grilled swordfish with mayonnaise for 6 minutes on the first side and then flip and grill the second side for 4 minutes.
Don't overcook or swordfish can become dry.
Other Ways to Use This Mayonnaise Marinade for Swordfish:
I made a simple lemon balsamic oregano dressing or a dollop of my lemon oregano pesto would taste great, too.
Using some of my favorite ingredients from the olive bar I made a simple kale salad to serve this mild tasting fish on but your favorite greens would work also.
This simple mayonnaise mixture can also be used with tuna steaks, salmon steaks or codfish steaks.
Truthfully it is wonderful for grilling shrimp, too!
If you want to make more of the mayonnaise marinade, throw in a few capers and you have a delicious caper mayonnaise sauce.
Dpn't feel like prepping the vinaigrette or making some extra mayonnaise? A little olive oil drizzled on top of the cooked fish is just perfect.
But if you did make extra mayonnaise, the remaining sauce is great mixed in with leftover cooked swordfish.
Think swordfish salad, not tunafish salad!
Serve the hot grilled swordfish steaks with extra lemon wedges.
Yes it gives the cooked fish flavor and also helps keep the fish moist.
Don't like lemon? Lime juice can also be used, but it does change the flavor profile.
Bet you love these examples for grilled swordfish recipes with mayonnaise.
If you do anything though I encourage you to try the mayonnaise method.
Mayonnaise on fish is good and it can also be used on skinless chicken breasts to keep them moist, too.
Works every time!
Other recipes to try:
Swordfish recipes from Whole Foods
This is an updated post from 2015.
Recipe
Perfect Grilled Swordfish
- Prep Time: 10 Minutes*
- Cook Time: 10 Minutes
- Total Time: 0 hours
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Grill
- Cuisine: American
Description
This grilled swordfish with a lemon pepper oregano marinade is easy to fix and a family pleaser!
Ingredients
3 T mayonnaise
½ a lemon, zested
1 t dried oregano
½ t freshly ground black pepper
1 lb swordfish steaks
½ a pint of your favorite olive mixture from the olive bar
For the salad:
Lemon Balsamic Oregano Dressing
⅛ c Sicilian lemon white balsamic vinegar or just use plain balsamic
1 t honey
½ t oregano
¼ t salt
½ t pepper
Pinch of red pepper flakes and the goop from the olive mixture above
¼ c of olive oil
Salad:
1 bag of chopped baby kale
Several slices of thin sliced red onions,
⅓ c salted Marcona almonds
3 chopped dates
6 slices of paper thin Spanish style chorizo from Boars Head,
⅔ c goats cheese, though I think a few slices of Manchego would have worked better
4 chopped cippolini onions, also found on the olive bar
4 caper berries for garnish
Instructions
Combine mayonnaise, zest from half a lemon, oregano and pepper in a small bowl. Whisk well and coat swordfish steaks with mixture. Set aside, refrigerated for a minimum of two hours.
When ready to grill, heat grill to medium high heat and bring steaks to room temperature. Place steaks on grill and grill for 6 minutes on one side. Flip and grill for about 4 minutes on the other.
Cooking time will depend on the thickness of the fish. Ours were about one inch thick. If you think they are close to being cooked, feel free to remove from grill and cover with foil. The retained heat will finish cooking them and then you won't have to worry about overdone fish. There is nothing worse than overcooking fish. It becomes dry and tasteless.
Remove from grill and top with your favorite sliced olive mixture. Our Whole Foods had a savory sweet combo that contained olives and cranberries, raisins and almonds. Perfect for showing off this fish!
NOW: If you want to serve this over a salad, please continue:
Combine all ingredients for the dressing in a jar and shake to emulsify before using.
Combine Salad ingredients in a large bowl or divide between two plates.
Place grilled swordfish on greens and drizzle with vinaigrette.
Notes
*Does not include marinade time.
Rose-Marie says
My favorite seafood is scallops. I love the scallops at Whole Foods, not treated with sodium tripolyphosphates
La Table De Nana says
Not entering..no WF here..and I AM a subscriber..your posts never get to me..
THis LOOKS AMAZING..
Lover of olives here.And dates..and cheese..etc♥
SavoringTime in the Kitchen says
I'm so happy that there are sustainably caught swordfish on the market! I don't often think of swordfish when we have fish on the grill but this preparation we would love and something to add the the fish rotation. I'll have to keep if off the menu when we have our daughter, who is pregnant, for dinner as it does container higher mercury levels like albacore tuna. But I love the texture and taste.
Sandra K321 says
I just started following via facebook, but I also follow via Bloglovin but I don't know if that counts for being a subscriber or following.
Sandra K321 says
My favorite is salmon broiled with a glaze of orange marmalade, butter, and macademia liquor.
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Thanks Anna and you are doing great!
AnnaZed says
I'm from New Orleans so I have many, many favorite seafoods; top of the list - Trout Almondine like they made at the now vanished Pontchartrain Hotel. Here's the recipe: http://www.nola.com/food/index.ssf/2013/11/in_judys_kitchen_chris_debarrs.html When I was a kid this was a very popular Lenten meal. Though it is a sainted New Orleans classic I now I make it with substantially less butter than Chris DeBarr calls for!
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Amy says
Following on pinterest (michaelsamy)
Amy says
I love all seafood - shrimp, crab, lobster, oysters, mussels, squid... mmmmmmm!
Sippity Sup says
I love swordfish and agree it was a staple before fish was even a staple! I'll be in Denver (airport) for a couple hours later this afternoon. Save me a bite. GREG
Cheri Savory Spoon says
Hi Abbe, salmon is my favorite fish, your dish looks so flavorful. Take care!
Tracy R says
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Tracy R says
I am not much of a seafood fan but I do want to try swordfish! I've never had it before but just a couple of months ago someone was telling me that swordfish has a texture similar to chicken and doesn't have much of a "fishy taste". Fish is so nutritious, that it would be great to have some that seems "similar to chicken".
dedy oktavianus says
SImply damn delicious!!!
Dedy@Dentist Chef
Tricia @ Saving room for dessert says
Abbe this is a wonderful recipe and the colors are gorgeous! I love that you added olives - that is simply brilliant!
Lea Ann (Cooking On The Ranch) says
Looks like I need to get over to Whole Foods and get some swordfish. It's one that I have good luck with. Great looking meal and thanks for the tip on that wine.
Elle says
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Elle says
I like salmon the best.
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Stephanie says
I really like tuna, especially in sushi.
Bam's Kitchen says
Abbe beautiful photography of your delicious fish dish. I love swordfish but that fish is not sold here in HK unless it is shipped internationally. However, I love the steak like feel of swordfish and my boys love it too they don't even think its fish because of its awesome texture. Wishing you a super weekend!
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Ali says
My favorite seafood is scallops...seared!
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I love Salmon!
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Rose-Marie says
I'm already subscribed to your yummy blog!!!
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I'm already following you on Pinterest!!!
Rose-Marie says
I love scallops!!! I love whole food's because they don't use tripolyphosphates or other chemicals and they are real scallops!! delish!
traveler says
What a delectable meal. bencanada1(at)yahoo(dot)com
traveler says
I made a berry tart for July 4th.
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I love salmon.
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Denise Morse says
I like shrimp best of all but am starting to eat more fish like salmon
AnnaZed says
That is so beautiful!
Abbe Odenwalder says
Thanks Anna!
Adam J. Holland says
I'm not here for the contest, but I do subscribe (not only to your website but to your way of eating). Also, this is a beautifully executed dish, Abbe! Wow!
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Follow on Pinterest.
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I love shrimp.
Anna and Liz Recipes says
Oh Abbe this looks delicious! Love the lemon and olives with the sword fish- I can practically taste it!
I already an subscribed!
Unknown says
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I love salmon!
- Judith
Holly @ abakershouse.com says
This looks like the perfect summer meal. I don't often buy swordfish but am going to give it a try this summer and along with the Fog Theory wine I'll have a wonderful meal.
latanya t says
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latanya t says
I like pan seared tilapia
Liz Berg says
Look like a fabulous recipe. I've finally gotten Bill to enjoy halibut. Swordfish is next on my list 🙂 My favorite seafood is salmon.
P.S. Heading for Denver with the family a week from Saturday, but we're splitting our time between there and Aspen. I hope we can get together on my next solo visit!
DeniseL says
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I'm a subscriber!
DeniseL says
Fish is one of my favorite things to buy at Whole Foods. I love everything except catfish and raw oysters. My favorite is probably a toss up between crappie and lobster. How's that for a dichotomy?
Abbe Odenwalder says
Now that is a new one for me. I must admit to never having eaten crappie though many of my friends used to catch it in the Kankakee River!
Kitchen Riffs says
I think you're right that so many people who don't otherwise like swordfish like (or at least tolerate it) because of its meaty texture. It's a fish I certainly love, although don't buy it that often. You're right about it being good at Whole Foods -- one of my favorite places to buy it (and my regular fish monger is someone who also wholesales to most of the better restaurants in town). Anyway, good post -- thanks.
jacquie astemborski says
already a subscriber
jacquie astemborski says
i'm a vegetarian so no favorite fish/seafood dish
Angie Schneider says
It looks almost just like pork chop, but only BETTER! Love that awesome salad too, Abbe.
VP22 says
My favorite 4th of July dessert is Oreo Ice Cream Pie.
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Karen Harris says
Swordfish is one of the few types of fish that I actually enjoy. Yours looks amazing.
Katie Fought says
I followed you on Pinterest. GLuten Free Katie
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Katie Fought says
I made a Blackberry Cheesecake for the 4th this year! It was delicious!