How to Barbeque Swordfish (4 Steps)

Swordfish are similar to beef steaks in several ways. They both have a bold flavor and dense consistency, and respond well to grilling and barbecuing. Unlike other fish, swordfish does not flake when cooked. A properly cooked swordfish steak will spring back readily when pressed and have a light-pink center. Although swordfish has a taste that can stand on its own, and pairs well with simple olive oil and freshly squeezed lemon juice, its flavor is very receptive to both mild and piquant seasonings.

Things You'll Need

Paper towels
Olive oil

Kosher salt
Freshly ground black pepper

Instructions

Set the barbecue grill to medium-high heat and cover for 20 minutes. If using a charcoal grill, add 40 coals to the charcoal tray, ignite them and cover until the coals ashen.
Remove the swordfish steaks from the refrigerator and allow them to reach room temperature.
Pat the swordfish dry with paper towels. Brush with olive oil and season to taste with kosher salt and freshly ground black pepper.
Barbecue the swordfish until cooked through, which will take approximately three minutes on each side.

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