August 23 2020

Grilled Swordfish with Chimichurri Sauce


Lauren Collins

I find it incredible that giant swordfish swim just off the coast of Cape Cod. These amazing fish are capable of hunting a mile below the surface of the ocean!

I also find it amazing how we are able to enjoy fresh boat-to-table swordfish. Ryan and I consider ourselves very lucky to live in such an abundant place.

The fresh meaty flavors of swordfish should never be hidden, only enhanced, and that's exactly what this recipe does. In my opinion, this recipe is "next level" swordfish, and is a whole new way to use up your fresh herbs from the garden.


 Read on to learn how you can easily grill a perfectly charred and juicy swordfish steak. I'll also give you some great ideas for side dishes

I slapped the table several times in excitement over how good this dish was, and I think you will too!

How to Grill a Perfectly Charred Swordfish Steak

If you've never grilled or cooked swordfish before, then you might have some questions.

Some common FAQ's include:

  • How hot should the grill be?
  • How long should I cook each side?
  • What seasonings are best?

Rest assured My Fishing Cape Codders, because I promise that getting a perfectly charred and juicy swordfish steak can be oh-so-easy.

Most swordfish steaks will be between 2 and 3 inches thick. The swordfish shown below is about 2 inches thick. I recommend choosing a thicker cut if you can.  

Preheat your grill to 475-500 degrees Fahrenheit. While the grill is warming up you can start to prepare the steaks.

Cut the swordfish in half to make two single serving steaks, as shown above, unless you purchased the steaks pre-portioned. This will help cook the fish evenly. Cooking a huge chunk of sword on the grill is difficult, so I definitely recommend portioning it out.

Season each side of the swordfish with a small amount of salt and pepper. Next, spray down the grates of the grill with a non-stick spray, right before placing the swordfish on the grill.

Set a timer if needed, and grill each side for 6-7 minutes. You'll know the swordfish is cooked through when there are black char marks on each side.

Chimichurri Sauce

If you're like me (and you have a massive amount of herbs in your garden) then chimichurri sauce will be your new best friend!

Chimichurri sauce is very easy to make. All you need is a food processor or a blender.  The sauce is made up of herbs, red onion, red wine vinegar, and olive oil. 

Chimichurri is delicious on swordfish, but it can also be used for dipping with bread. The sauce can be tossed with pasta or veggies, and can be drizzled over grilled shrimp, cod or whatever other fish you love. You can also use Chimichurri with chicken or beef.

The sauce will store in the fridge for up to 3 days, but for optimal freshness, it's best to consume the sauce right after making it.

Side Dishes For Swordfish

Grilled swordfish is a healthy, low carb, low fat, and high protein meal. However, you can make your dinner even better by adding one or two simple and delicious side dishes.

Some of my favorite side dishes for swordfish include:

  • Grilled corn on the cob
  • Sliced tomatoes and basil
  • Rice
  • Garden salad

Of course if you're looking for something a little more creative to serve a side dish, then please check out this post about my favorite side dishes.

For those of you who would prefer a paper copy of this recipe, please simply click here (or on the image below) to print.

I hope you enjoy this swordfish recipe as much as we did. 

Please let me know what you think by leaving a comment below. I'm happy to answer questions, so please don't be bashful.

Happy Cooking! ?

What do you think?

Let me know by commenting below.

About the author 

Lauren Collins

Through the eyes of a fishermans' wife, I'm excited to share my cooking and photography with you here on MFCC. You can learn more about cooking, and get more recipes by visiting my website Creatively Delish.

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