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Grilled swordfish on a white plate with a side of greens and a silver fork.

Grilled Swordfish Recipe

When the weekend arrives and I feel like celebrating, grilled swordfish topped with a salty black olive, basil, and tomato salsa pushes all the right buttons. It grills up in a flash; all I have to do is choose a wine and dinner is ready.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 172kcal


  • olive oil for coating
  • 4 swordfish steaks about 1/2 lb (250g) each

For the Spice Rub:

  • 1 tablespoon garlic powder
  • 1 tablespoon dried basil
  • 1 teaspoon fennel seeds ground in a mortar and or spice grinder
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 teaspoon Salt
  • 1 teaspoon lemon pepper or freshly ground black pepper

For the Salsa:

  • 1/4 cup black olives
  • 1 cup chopped tomatoes
  • 1/4 cup chopped basil
  • 1/4 teaspoon cayenne pepper
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1-2 tablespoons fresh lemon juice from 1 lemon
  • Salt


  • Prepare a charcoal or gas grill or direct grilling over high heat and oil the grate. Coat the fish with oil.
  • To make the spice rub, mix together the garlic powder, basil, fennel, seeds, red pepper flakes, salt, and lemon pepper in a small bowl. Sprinkle both sides of each swordfish steak generously with that spice rub. Set aside while preparing the salsa.
  • To make the salsa, mix together the olives, tomatoes, basil, garlic, cayenne, oil, and lemon juice together in a bowl. Taste and season with salt. Set aside.
  • Grill the swordfish directly over high heat, turning once, until grill-marked, firm to the touch, and opaque throughout, 3-4 minutes on each side. To serve, arrange the fish steaks on individual plates and top with the salsa or serve with the salsa.


Variation Tip: Serve with the salsa tossed with your favorite pasta. 


Calories: 172kcal