How Long to Broil Swordfish

Cooking time for swordfish varies depending on its thickness and your desired level of doneness; generally speaking though, it should reach opaque coloration and flake easily with a fork. A meat thermometer can help determine its readiness.

Set this easy, weeknight dinner apart by adding some roasted vegetables for extra texture. For an extra flavor boost, drizzle on some lemon garlic herb butter when serving the fish.


Swordfish is an opportune fish to prepare in various ways, though broiling remains the go-to technique for delicious swordfish meals. Broiling provides the most flavorful experience when prepared either as fillets or steaks, yielding tender, succulent steaks that take on any combination of spices and herbs used as seasoning. When using broiling methods to cook swordfish it is key that appropriate methods and timeframes be implemented so the fish doesn’t overcook.

Sword fish is available fresh year-round and can be purchased as fillets or steaks. Frozen swordfish is also sold, though it should be thawed properly to avoid spoilage; one way of doing this is leaving it at room temperature for several hours after defrosting it in a plastic container at room temperature; for leftovers it should be refrigerated or frozen up to two months for storage purposes.

To broil swordfish, start by preheating your oven and brushing a baking sheet or broiler pan with neutral oil. Place the fish onto the pan and season as desired with salt, pepper or herbs before roasting or broiling it. For added flavor dredge it first with olive or canola oil before cooking!

Oil adds an irresistibly flavorful and aromatic element to fish dishes, and helps prevent their flesh from adhering to broiler grates during broiling. It is best practice to rub oil onto both sides of each fish to maximize flavor; alternatively, for grills you may want to use cooking spray or something similar as an anti-stick measure.

Once the fish is cooked to your satisfaction, it should flake easily when pinched with a fork and be opaque throughout. For optimal results, aim to cook it to an internal temperature of 155 degrees Fahrenheit; overcooked swordfish is often tough and dry.

Swordfish steaks and fillets are highly versatile, easily pairing with any number of side dishes. From light meals like salad or vegetables to heartier pasta sauce dishes like Bolognese. Swordfish also makes an easy weeknight dinner on the grill by being threaded onto metal skewers with pineapple chunks and tomatoes before being placed onto the flame for 5 to 8 minutes to finish cooking.


Swordfish is an exquisite species and should be cooked to medium rare or even slightly rare for optimal results. Cooking time varies based on method and thickness of fillet; once done, opaque flesh with flaky layers should appear when poked with a fork. A meat thermometer may help determine its readiness, though you should use your senses and look at texture/appearance when checking if done.

Swordfish is an extremely versatile protein, pairing well with many flavors and dishes. With its firm and meaty texture, swordfish is perfect for broiling, grilling, or pan frying. Martha marinates hers with an aromatic citrusy herby dressing that complements tomatoes on the vine before serving over an easy white bean stew featuring sweet onions and asparagus spears.

Before broiling swordfish, preheat the oven and line a baking sheet or broiler pan with foil to avoid sticking. Pat the fish dry before seasoning it with salt, pepper, herbs or other seasonings of choice before rubbing both sides with olive oil – this helps the other ingredients adhere better while giving a hint of richness!

Choose a fresh fillet of swordfish at least 1 inch thick for optimal cooking results, and preferably thicker to avoid overcooking. Fillets that are smaller or grayish colored may indicate age and may need more cooking time; frozen swordfish steaks make an acceptable alternative option if fresh ones cannot be found.

When choosing your fillet, look for one with bright red coloring and firm texture. As fish skin is inedible, it is preferable to remove it prior to preparation and cooking. Skinless steaks will be easier for handling while creating less greasy final dishes; however, leaving it on is perfectly acceptable as its crispy golden exterior under a broiler adds another tasty element!


Swordfish fillets work beautifully when marinated before broiling. To ensure tender and juicy results, dry brine your swordfish (using Kosher salt at 1/2 tsp per pound) for one to two days prior to broiling; this allows the salt to penetrate the flesh, retain moisture, and enhance flavor development. After brining is complete, rinse the meat, pat dry it carefully, brush both sides generously with olive oil before seasoning generously with salt and black pepper; for even cooking place the fillets onto a broiler pan but grill may also work great.

Add herbs and citrus zest to the marinade for swordfish to further enliven its flavors and complement their natural ones. Lemon juice, zest and rind can all help elevate its natural flavors and add acidity, while garlic and oregano add subtle herby notes. If you’re worried about overcooking, set a timer or use a meat thermometer to check when your swordfish is nearly done; when cooked through it should appear opaque and flaky; however the meat near its bones may cook faster so err on undercoooing to avoid overcooked, dry meat!

Once the meat is tender and flaking easily, remove from the oven. Serve your swordfish alongside fresh vegetable salad for an appetizing and nutritious meal. Quinoa or a green leafy salad containing protein-rich beans also pair nicely with swordfish as accompanying courses.

Broiled swordfish with olives is an easy weeknight dinner that uses the broiler to achieve fast results without sacrificing flavor. After being coated with oil and seasoning, it is placed onto an ovenproof rack before being drizzled with caper sauce containing lemon, capers, and garlic for flavorful results that can be served alone or alongside other dishes such as roasted cherry tomato salad or light vinaigrette-based pasta salad as accompaniments.


Broiling fish requires taking necessary safety precautions. The first step should be preheat the oven, which should take no less than 10 minutes before placing swordfish steaks under its heat source. Furthermore, it’s advisable that the oven rack be set two rungs lower from the top so as to evenly heat all sides of each steak as it cooks evenly.

Once your oven and pan are both preheated, use some olive oil to drizzle onto both. Season your fish fillets with salt and pepper before placing them into the preheated pan for broiling as directed on your recipe card – remembering that meat near bones tends to cook quicker so it is best to undercook if possible!

Once the swordfish is cooked to perfection, it should be opaque and flaky on all sides. If in doubt as to its readiness, use a digital thermometer with detachable probe to check its internal temperature – it should read at 155 degrees Fahrenheit.

If you have leftovers, they should last three days in the refrigerator when properly wrapped and stored in an airtight container, or four months if frozen. When reheating them it is best to use gentle methods such as microwaving or warming in an oven at low settings – overcooking can result in dry and tough fish!

Add fresh vegetables to make this meal even heartier and delicious; pair fish with roasted vegetables or green salad; add a chilled white wine as the finishing touch if possible!

As soon as it’s time to serve the dish, drizzle any leftover herb oil over the fish and garnish it with some freshly cut basil leaves. For crowd feedings, double the ingredients; leftover swordfish can also be stored in an airtight container in the freezer if tightly wrapped in plastic bag or tightly packaged plastic. However, for optimal results it should be cooked within two or three days of purchase.

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