Spicy Swordfish

This Spicy Swordfish on the Grill is made with swordfish steaks, olive oil, salt, pepper, lemon, hot sauce and grilled to perfection.

As the days get warmer, we spend more time cooking out on the grill. We picked up some swordfish at the local fish market, as it was the special of the day. We kept it as simple as possible by making a Spicy Lemon Swordfish on the grill.

Swordfish is an amazing source of omega 3 and extremely beneficial for you. I try to make this at least once a week because of it. They are usually sold in 1 inch thick pieces, although some may vary. Due to the varying sizes, cooking time can be more or less than the suggest time, so make sure to eyeball it. The reason why I like grilling it is that it won’t flake into the grates the way most fish would. If you like to be super cautious, you can use these grilling mats as well!

If you like this spicy swordfish, feel free to try my GAMBAS AL AJILLO (SPANISH GARLIC SHRIMP) and my ONE-POT SHRIMP ORZO WITH HARISSA AND TAHINI!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Food safety
• Spicy Swordfish

Ingredients

• Swordfish
• Olive oil
• Salt
• Black pepper
• Lemon
• Hot Sauce

See recipe card for quantities.

Instructions

1. Preheat the grill to medium high heat.
2. Brush each swordfish with olive oil. Sprinkle salt and pepper (as much or as little as you like). Flip the swordfish and repeat on the other side.
3. Place the swordfish on the grill. Cook for 5 minutes on one side then flip the sword fish. Apply the hot sauce on the cooked side with a brush. Cook for an extra 4 minutes, flip and apply hot sauce on the other side. The fish should flake easily while maintaining firmness.
4. Remove the swordfish from the grill and add on a plate. Finish with a splash of fresh lemon juice.

Hint: Once you flip the swordfish, you can add the hot sauce while cooking the other side. Finish with a quick flip to add the hot sauce on the other side. Do not overcook!

Substitutions

• Swordfish Steaks- This can be fresh or previously frozen. For best results, the fresher the fish the better. You can call your local fish market and see if they carry swordfish.
• Olive oil- I like to use good quality extra virgin olive oil.
• Salt - You can use fine kosher salt or thick sea salt. I prefer the latter as this type of salt adds a new dimension to your cooking, adding both taste and texture. I love using crunchy sea salt crystals in their salt grinders!
• Black pepper- Salt and pepper are a great duo, usually mentioned in the same sentence. Black pepper is more than just combining it with salt—it carries a complex savor. You can use any type for this.
• Lemon - You can modify however much or little of lemon juice.
• Hot Sauce - feel free to use Valentina, Franks or Cholula hot sauce. These go very well with this dish. You could use sriracha but I prefer a more vinegar based hot sauce for this dish.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - You can choose a spicier hot sauce or a wing sauce for less spice.
• Deluxe - add crispy onions on top of the swordfish for a nice flavor.
• Kid friendly - add swordfish into a tortilla to make swordfish tacos!

Check out this Panko Crusted Snapper on a Tostada if you love this recipe.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Choose your hot sauce wisely, some may be spicier than others!

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

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