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From Our Chef: Swordfish on the BBQ - Why Not!

Last updated 7 years ago

While Salmon seems to get a lot of attention during the Summer months.  Swordfish is one of the best for grilling.   Swordfish had great texture with a firm flesh, it holds up well to heat and will not fall apart.  Try this recipe from our Chef Arvin Dhansew and give us your feedback!

Serves 4

4- 8oz sword fish steaks

2 cups of olive oil

Zest of 3 lemons

6 cloves of garlic sliced

4 sprigs of thyme

2 Tbl cracked black pepper

2 tbl kosher salt


  • Place fish in a deep dish
  • Combine rest of ingredients and mix well
  • Pour marinade over fish and cover with plastic wrap, let marinade for a minimum of 4 hours or over night. 
  • Pre heat grill to 400 degrees
  • Remove fish from marinade and blot dry using paper towel to remove excess marinade, this will eliminate any flare ups
  • Place fish oh hot grill, let cook for 3 mins before turning 45 degrees to achieve the cross mark.
  • Flip fish over and repeat process, some grill may require longer cooking time since they all differ in temperatures.
  • Remove fish and let sit for 3 mins

Served  with citrus relish


1 orange peeled and diced, remove all whites for this will make it bitter

1 grapefruit peeled and diced

2 lemons peeled and diced

1 large tomato diced

½ red onion diced

½ cup of olive oil

2 tbl chopped cilantro

1 clove of minced garlic

1 jalapeno minced (seeds remove if you don’t like it spicy, leave seeds if you want some heat)

1 tbl kosher salt

1 tbl freshly ground black pepper


Combine all ingredients and let sit for at least half hour.



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