Recipe

Grilled Swordfish with Lemon Caper Butter

Crisp-edged, juicy swordfish steaks finished with a bright, briny lemon caper butter you will want to spoon on everything.

By Matt Campbell

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4.8

A plated grilled swordfish steak with golden grill marks, topped with melting lemon caper butter, served with charred lemon halves on a simple white plate on a warm kitchen table

Jump to Recipe

Swordfish is the seafood equivalent of that friend who shows up in boots, jeans, and a confidence level you cannot teach. It is meaty, forgiving, and made for the grill. The only catch is it can go from juicy to dry if you blink at the wrong moment.

So here is my move: a quick oil-and-lemon-garlic situation for flavor, then a hot grill for crisp edges, then a lemon caper butter that melts into every little crevice like it owns the place. It tastes bright, a little briny, and absolutely like you meant to do this on purpose.

Raw swordfish steaks on a cutting board with lemon, garlic, parsley, capers, and a small bowl of olive oil on a tidy kitchen counter

Why It Works

High heat plus a short cook time gives you grill marks and crisp edges without drying out the center.
Swordfish is naturally firm, which makes it easier to handle on the grill than flaky fish. Great for beginners, still impressive for everyone else.
Lemon caper butter adds moisture and instant flavor, even if your grill ran a little hot.
Clear doneness cues so you do not have to guess: opaque edges, just-barely translucent center, and a gentle flake.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store swordfish in an airtight container for up to 2 days. Keep any extra lemon caper butter separate if you can, so you can refresh it when reheating.

Reheat gently: Swordfish dries out when reheated aggressively. My favorite method is a covered skillet over low heat with a teaspoon of water or extra butter. Warm just until heated through. You can also microwave at 50% power in short bursts.

Best leftover move: Flake cold swordfish into a salad with arugula, cucumbers, and a lemony vinaigrette, or tuck it into a warm pita with yogurt sauce.

Cooked swordfish pieces stored in a glass airtight container on a kitchen counter next to a small jar of lemon caper butter

Common Questions

How do I keep swordfish from drying out on the grill?

Two things: do not overcook it and start with a hot, well-oiled grill. Pull the fish when it is opaque around the edges and still slightly translucent in the very center. It will finish as it rests.

What internal temperature should swordfish be?

USDA guidance for finfish is 145°F. That said, many cooks prefer swordfish pulled earlier for moisture, around 130 to 140°F, then rested for a few minutes. Choose the temperature that matches your comfort level and keep in mind it will rise a bit as it rests.

Should I marinate swordfish?

You can, but keep it short. Swordfish does well with a quick 10 to 20 minute marinade. Longer, very acidic marinades can start to affect the texture.

Can I use frozen swordfish?

Yes. Thaw overnight in the fridge, then pat it very dry before seasoning. Dry surface equals better sear and less sticking.

How do I prevent sticking?

Clean grates, preheat thoroughly, and oil the grates. Also, oil the fish. And do not try to flip too early. When it is ready, it releases.

How do I pick good swordfish?

Look for steaks that are moist but not wet, with a clean ocean smell (not fishy), and flesh that looks creamy white to pale pink. Avoid anything dull, overly brown, or drying around the edges. If there is skin or a dark bloodline strip, you can trim it for a milder flavor.

A swordfish steak being flipped on a hot grill with tongs, showing clean grill marks and lightly charred edges

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Outdoor grill or grill pan
Grill brush and paper towels
Long tongs and a fish spatula (helpful, not required)
Instant-read thermometer (highly recommended)
Small saucepan or microwave-safe bowl for the butter
Cutting board and sharp knife

The first time I grilled swordfish, I treated it like a chicken breast and cooked it until I felt “safe.” It was safe, all right. Safe to use as a doorstop. Now I cook it like it wants to be cooked: hot grill, quick timing, and a buttery finish that forgives minor human mistakes. This is the version I make when I want seafood that eats like a steak and tastes like a vacation.