Name: Grilled Swordfish with Lemon Oregano Marinade Recipe
Prep time: 1 h 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: Mediterranean
Ingredients: 1/2 cup extra virgin olive oil; 1 1/2 tablespoons lemon juice; 2 teaspoons minced fresh oregano; 2 teaspoons minced fresh thyme; 2 large cloves garlic, crushed; 1 teaspoon lemon zest; 1 teaspoon dried oregano; 1 teaspoon fennel seeds, crushed; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 2 6-8-ounce swordfish steaks; Olive oil for grill grates; Slices of fresh lemon for garnish

If you’re craving a seafood dish that’s bursting with fresh, vibrant flavors and perfect for warm-weather grilling, you’re going to love this Grilled Swordfish with Lemon Oregano Marinade Recipe. I absolutely love how the tangy lemon and fragrant oregano come together to create a marinade that really lets the natural meaty texture of swordfish shine. Whether you’re an experienced griller or trying this at home for the first time, stick with me—the results are totally worth it!

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Why You’ll Love This Recipe

Bold, Bright Flavors: The lemon and oregano marinade adds a fresh zing that complements the swordfish perfectly.
Simple Yet Impressive: It’s easy enough for a weeknight but special enough for guests.
Firm, Meaty Texture: Swordfish grills beautifully without falling apart when marinated right.
Great for Grilling Beginners: I’ll share my favorite tips so you get perfect grill marks every time.

A thick triangular piece of grilled white fish with golden brown grill marks and a slightly charred, crispy outer layer sits diagonally on black metal grill bars. The fish has specks of green herbs and a moist texture visible through the charred surface. The background shows glowing red charcoal embers beneath the grill. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All these ingredients work harmoniously to build a marinade that’s herbaceous, citrusy, and packed with a slight kick from garlic and fennel seeds. Look for fresh oregano and thyme at your local market—they really elevate the flavor.

Extra virgin olive oil: Choose a good-quality oil—it’s the base that helps all those flavors meld together perfectly.
Lemon juice: Freshly squeezed is ideal; bottled just doesn’t have the same brightness.
Minced fresh oregano: Adds a refreshing herbaceous bite that pairs beautifully with lemon.
Minced fresh thyme: A subtle earthy note that balances the herbs nicely.
Garlic (crushed cloves): Releases that lovely pungency and depth without overpowering.
Lemon zest: This boosts the lemon flavor without adding more acidity.
Dried oregano: Complements the fresh by adding concentrated herbal richness.
Fennel seeds (crushed): A little anise-like flavor that makes this marinade stand out.
Black pepper: Freshly cracked for the best aroma and mild heat.
Salt: Enhances all flavors and seasons the fish evenly.
Swordfish steaks: Look for fresh, thick cuts around 6-8 ounces each; they grill up juicy and flaky.
Olive oil for grill grates: Keeps the fish from sticking so you get those gorgeous grill marks.
Fresh lemon slices for garnish: Brightens up the dish at serving and adds a lovely touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this grilled swordfish recipe pretty classic, but you can easily customize it depending on what you have or your flavor preferences. Play around with the marinade to keep things exciting every time you make it.

Add Heat: When I want to spice things up, I toss in a pinch of red pepper flakes to the marinade—my family goes crazy for the extra kick.
Herb Twist: Sometimes, I swap fresh thyme for fresh basil for a sweeter, more aromatic twist that pairs nicely with the lemon.
Use Other Fish: If swordfish isn’t available, thick tuna steaks work well with this marinade and grill method.
Make it Dairy-Free: This recipe is naturally dairy-free, so it’s great for anyone avoiding milk or cheese – no tweaks needed!

How to Make Grilled Swordfish with Lemon Oregano Marinade Recipe

Step 1: Whip Up the Marinade

Start by mixing the olive oil, lemon juice, fresh minced herbs (oregano and thyme), crushed garlic, lemon zest, dried oregano, crushed fennel seeds, black pepper, and salt in a small bowl. I like to give everything a quick taste to balance the acidity and salt before moving on. The marinade smells incredible and it’s what makes this recipe shine.

Step 2: Marinate the Swordfish

Rinse your swordfish steaks gently under cold water and pat them dry with paper towels. Here’s a trick: don’t remove the skin. It’s like a natural “glue” that holds the fish together while grilling, so you won’t end up with crumbly pieces on the grill. Place the swordfish in a shallow non-reactive dish and cover them with the marinade, making sure every side gets a good coating. Cover with plastic wrap and refrigerate for 30 minutes to an hour. If you leave it longer, the lemon might start “cooking” the fish like ceviche, which I learned isn’t always desirable for grilling.

Step 3: Prepare Your Grill

Turn your grill on to high direct heat. You’ll know it’s ready when you can only hold your hand about an inch above the grates for just a second before it gets too hot. Before placing the fish down, use a paper towel soaked in olive oil (grab it with tongs for safety) to oil the grill grates really well. This step has been a game-changer for me—no more sticking or tearing the fish when flipping.

Step 4: Grill the Swordfish

Brush off the excess marinade from the swordfish steaks—just the big drips, not all of it, so the flavor stays put. Place the steaks on the hot grill and let them cook undisturbed for about 5 to 7 minutes. You’re looking for nice, dark grill marks before flipping. Turn the steaks over gently with a spatula and grill for another 3 to 5 minutes, depending on thickness, until the fish is just cooked through. It should flake easily but still be moist inside. Let the steaks rest for a few minutes after grilling—it makes all the difference in texture.

Step 5: Serve and Garnish

Move your grilled swordfish to a warm plate and garnish with fresh lemon slices for squeezing over the top. I find this simple touch adds a burst of brightness that takes the whole dish to the next level.

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Pro Tips for Making Grilled Swordfish with Lemon Oregano Marinade Recipe

Keep the Skin On: When I first tried peeling the skin, the fish fell apart on the grill. Leaving it on keeps things intact and juicy.
Don’t Over-Marinate: More than an hour in acidic marinade can make the texture mushy—trust me, I learned that the hard way!
Oil the Grill Grates Well: A well-oiled grill prevents sticky disasters and makes flipping the steaks a breeze.
Rest Before Serving: Let the fish rest off the heat for 5 minutes so the juices redistribute—this step keeps every bite tender.

How to Serve Grilled Swordfish with Lemon Oregano Marinade Recipe

A white plate with gold patterns holds one grilled, thick, circular piece of meat with charred marks and a slightly rough texture. To the top right of the meat, there is a bright yellow lemon wedge, and next to it, fresh green herb sprigs with small leaves. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always use fresh lemon slices to garnish because squeezing a bit of extra lemon juice right before eating brightens the rich flavors beautifully. A sprinkle of chopped fresh parsley or oregano adds a lovely color and herbal aroma that complements the marinade.

Side Dishes

My go-to sides include grilled asparagus or a light arugula salad with shaved parmesan and pine nuts. Roasted potatoes or a fresh quinoa salad are great if you want something more filling. These sides balance the bold swordfish flavors without overpowering them.

Creative Ways to Present

For dinner parties, I love serving the swordfish on a bed of lemony couscous or alongside grilled vegetable skewers for a colorful, festive plate. You can even place the grilled steaks atop a pool of homemade tzatziki or yogurt sauce for an inviting Mediterranean flair.

Make Ahead and Storage

Storing Leftovers

After cooking, I let leftovers cool completely then store them in an airtight container in the fridge. They usually stay fresh and tasty for up to 2 days—perfect for a quick seafood lunch the next day.

Freezing

I don’t recommend freezing cooked swordfish, as the texture can become a bit dry once thawed. However, you can freeze the raw swordfish steaks and marinade them fresh after thawing for best results.

Reheating

To reheat leftovers, I gently warm the swordfish in a skillet over low heat with a splash of olive oil, just until heated through. Microwaving tends to dry it out, so take your time and keep it low and slow.

FAQs

Can I use frozen swordfish steaks for this grilled recipe?

Yes, you can use frozen swordfish steaks, but make sure to thaw them fully and pat them dry before marinating and grilling. This helps ensure even cooking and prevents excess moisture from causing flare-ups on the grill.
How long should I marinate the swordfish?

I recommend marinating for 30 minutes to 1 hour. More than that can start to “cook” the fish from the lemon juice, which changes the texture and isn’t ideal for grilling.
What if I don’t have a grill—can I cook this another way?

Definitely! You can sear swordfish steaks in a hot cast-iron pan or broil them in the oven. Just watch closely so they don’t overcook, and use a bit of oil to prevent sticking.
Should I remove the skin before or after grilling?

Keep the skin on while grilling—it helps keep the steaks together and prevents them from falling apart. You can remove the skin after cooking if you prefer.

Final Thoughts

Honestly, this Grilled Swordfish with Lemon Oregano Marinade Recipe has become one of my favorite go-to summer dishes. It’s bursting with fresh flavors, easy to prepare, and always feels a little special—like you’re dining out but in your own backyard. I hope you give it a try soon and enjoy it as much as my family and I do. Trust me, once you master these simple steps and that flavorful marinade, it’ll be a recipe you’ll want to come back to again and again.