Grilled Swordfish with Lemon Butter

Fresh grilled swordfish is a treat! I sometimes like to sauce up my swordfish, I do understand the sentiment that with great fresh grilled swordfish, simple is wonderful.

Our first recipe for swordfish here is simple. Grilled with lemon, garlic, a little spice rub or paprika and then a very simple lemon butter on top.

By the way, this recipe is great with ono - wahoo or albacore too. One important note, check out our other fish pages too! Many of the sauces and preparations work super for swordfish! Especially those tuna, ono/wahoo, or mahi mahi recipes.

4 servings

4 six to eight ounce cuts of fresh Swordfish

3 tablespoons butter melted and cooled

2 tablespoons olive oil

1 tablespoon finely chopped garlic

Juice of half a lemon

1 tablespoon sweet paprika, sweet smoked paprika or your favorite spice rub

Kosher salt

prepare your swordfish, sprinkle the fish with the garlic, sprinkle with the paprika or rub, salt, and the lemon juice. Pour the butter and olive oil over the fish. Let is sit and marinate for a half hour or so.


prepare your swordfish, sprinkle the fish with the garlic, sprinkle with the paprika or rub, salt, and the lemon juice. Pour the butter and olive oil over the fish. Let is sit and marinate for a half hour or so.

Get your grill nice and hot, 500 degrees for this one. Depending on the thickness of the fish, for a 3/4 inch thick piece of swordfish should be ready in seven to eight minutes. Don’t overcook your fish, better to be medium that well done. I like mine medium rare personally.


Once your fish is cooked make your lemon butter sauce and pour on top.

Lemon Butter

3 tablespoons butter

1 tablespoon lemon juice

1 tablespoon fresh herbs, basil, oregano, italian parsley, cilantro or what you have.

1/2 teaspoon salt

Melt the butter over medium high heat, when bubbling add the lemon herbs and salt. Spoon over cooked fish.

I have served this with just about everything I can think of, but it is pictured with a fresh tomato basil risotto. Potatoes au gratin or a nice rice pilaf work well too.

For wine, we had a nice Santa Barbara Chardonnay or a Monterey County Pinot Noir with this.

Enjoy, Randy

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