Grilled Swordfish Recipe

Grilled Swordfish with Spinach Pesto,

For an exotic twist on a favorite backyard pastime, try the Grilled Swordfish Recipe. Thick swordfish steaks combine with Spinach Pesto and that great "grilled" flavor for a barbecue your guests won't soon forget.

Swordfish is very mild, not "fishy" tasting, so many who don't care for fish very much like it. 

Pictured: Grilled swordfish steak with spinach pesto, lemon and sauteed, julienne vegetables. Suggestion: Ricotta Stuffed Cherry Tomatoes

Grilled Swordfish with Spinach Pesto

8 1-inch or thicker swordfish steaks (@3 lbs.)
Olive oil
Salt and pepper

Spinach Pesto Recipe
2 cups fresh spinach leaves, packed
1/3 cup olive oil
1/4 cup parmesan cheese
2 tablespoons pine nuts
2 cloves garlic

Rub the swordfish steaks with a little olive oil and salt and pepper them to taste. (The skin is tough and strong flavored. It may be removed before or after grilling; "after" is easier but "before" keeps the flavor from transferring to the fish.)

Grill the fish over medium-high heat for 6-8 minutes, turning once.

  1. Note: Swordfish is a firm-fleshed fish, like salmon, halibut and tuna. So it will not flake when done but maintains is firmness throughout cooking. It is best when opaque, just cooked through or with a bit of pink left to it.

In the meantime, (or ahead of time) prepare the Spinach Pesto Sauce by placing all the sauce ingredients in a food processor or blender. Process until smooth.

Transfer the swordfish steaks to a platter and garnish with the Spinach Pesto.

Serves 8.

Buying Swordfish
Swordfish is only available fresh for a few weeks in the summer. Fresh or frozen, it is generally a pale pink color or ivory, with dark red striations. If the flesh is firm, the skin bright, and the darker areas have not turned brown, it should be good.


  • Substitute mango salsa for the spinach pesto. 
  • Swordfish Kabobs: Cut the swordfish steaks into 1-inch cubes. Thread the cubes onto long skewers alternating with pieces of fruits and/or vegetables. Onions, bell peppers, cherry tomatoes, zucchini and 1-inch pieces of corn on the cob are all good. Brush the kabobs with olive oil and season them with salt and pepper. Grill as above and serve with spinach pesto or mango salsa on the side for dipping.

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