Recipes: Swordfish

I realized recently that the vast majority of the recipes I’ve shared have pertained to species such as walleye, bluegill, and trout. What about fish with more substance, however? A friend of mine loves to go offshore fishing for swordfish. This same friend also happens to love to cook. See where I’m going with this? Now you don’t have to be a deep sea fisherman to get your hands on swordfish fillets; they can be found at most grocery stores. I’ve had the privilege of partaking in a few of my friend’s recipes and today I want to share two of my favorites.


Kicked Up Marinated Swordfish

3 tbsp lime juice

2 tbsp white wine vinegar

¼ tsp ground ginger

¼ tsp dried basil

1/8 tsp dried thyme

1/8 tsp dried parsley

1 tsp hot sauce (your choice of brand)

¼ tsp cayenne pepper

3 tbsp vegetable oil

Salt and pepper, to taste

2 swordfish fillets


1.   In a medium bowl, stir together the lime juice, white wine vinegar, salt and pepper (if added), ginger, basil, thyme, parsley, hot pepper sauce, cayenne pepper, and oil.

2.   Place the fish fillets into the bowl, cover, and marinate for at least 20 minutes (or several hours, if possible).

3.   Preheat broiler or an outdoor grill for high heat.

4.   Place fish onto the grill or a broiling pan and cook for about five minutes each side, or until the fish flakes easily with a fork.


Speared Swordfish


3 tbsp olive oil

1 clove garlic, minced

2 tbsp chopped cilantro

2 tbsp lime juice

Salt and pepper, to taste

¾ pound swordfish, cut into 1 ½ inch cubes

8 cherry tomatoes

8 canned pineapple chunks

¼ cup pineapple juice

1 green bell pepper, seeded and cut into 1 inch squares

1 red onion, cut into 1 inch chunks

*Feel free to use whatever kabob ingredients you like.


1.    Combine marinade ingredients and pineapple juice in a large bowl and add swordfish chunks.

2.    Let sit for 15 minutes while soaking skewers in water for 15 minutes.

3.    Alternate swordfish and remaining ingredients on skewers and grill for 8-10 minutes, rotating as needed and basting with remaining marinade.