Swordfish is a firm, meaty fish perfect for grilling—holding up well to high heat and bold flavors. Pair it with chimichurri , the vibrant Argentinean herb sauce made with parsley, garlic, vinegar, and olive oil, and you've got a dish that’s smoky, herby, garlicky, and satisfying. It’s fast, fresh, and ideal for warm-weather dining or a relaxed dinner party.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsCook Time 40 minsTotal Time 55 minsFor the Swordfish
2 swordfish steaks (about 6–8 oz each, 1-inch thick)
1 tbsp olive oil
Salt and black pepper, to taste
½ tsp smoked paprika (optional, for extra depth)
Juice of 1/2 lemon
For the Chimichurri
½ cup fresh flat-leaf parsley, finely chopped
¼ cup fresh cilantro (or more parsley if preferred)
3 cloves garlic, finely minced
2 tbsp red wine vinegar
½ tsp red pepper flakes (or to taste)
½ tsp dried oregano
½ cup olive oil
Salt and pepper, to taste
Juice of 1/2 lemon (optional, for brightness)
Make the Chimichurri
1
In a bowl, combine parsley , cilantro , garlic , oregano , and red pepper flakes .
Stir in vinegar , olive oil , lemon juice , salt , and pepper to taste.
Let sit for at least 10 minutes (or up to a few hours) to let flavors meld.
Prep the Swordfish
2
Pat the swordfish dry and rub with olive oil , salt , pepper , and smoked paprika .
Squeeze over lemon juice , then let marinate for 15 minutes while the grill heats up.
Grill the Fish
3
Preheat a grill or grill pan over medium-high heat. Oil the grates.
Grill swordfish steaks for 4–5 minutes per side , until opaque and nicely charred. Internal temp should be 130–135°F (55–57°C) .
Let rest 2 minutes before serving.
Serve
4
Spoon chimichurri generously over the grilled swordfish.
Serve with extra chimichurri on the side and a wedge of lemon.
Serving Suggestions
5
Pair with grilled vegetables , roasted potatoes , or a quinoa salad
Great with a glass of Sauvignon Blanc or a light-bodied red like Pinot Noir
Tips & Variations
6
For more heat, add chopped fresno chili or jalapeño to the chimichurri.
Chimichurri also works beautifully on shrimp, chicken, or steak .
Leftover sauce can be used as a marinade, sandwich spread, or salad dressing base.
Ingredients For the Swordfish
2 swordfish steaks (about 6–8 oz each, 1-inch thick)
1 tbsp olive oil
Salt and black pepper, to taste
½ tsp smoked paprika (optional, for extra depth)
Juice of 1/2 lemon
For the Chimichurri
½ cup fresh flat-leaf parsley, finely chopped
¼ cup fresh cilantro (or more parsley if preferred)
3 cloves garlic, finely minced
2 tbsp red wine vinegar
½ tsp red pepper flakes (or to taste)
½ tsp dried oregano
½ cup olive oil
Salt and pepper, to taste
Juice of 1/2 lemon (optional, for brightness)
Directions Make the Chimichurri
1
In a bowl, combine parsley , cilantro , garlic , oregano , and red pepper flakes .
Stir in vinegar , olive oil , lemon juice , salt , and pepper to taste.
Let sit for at least 10 minutes (or up to a few hours) to let flavors meld.
Prep the Swordfish
2
Pat the swordfish dry and rub with olive oil , salt , pepper , and smoked paprika .
Squeeze over lemon juice , then let marinate for 15 minutes while the grill heats up.
Grill the Fish
3
Preheat a grill or grill pan over medium-high heat. Oil the grates.
Grill swordfish steaks for 4–5 minutes per side , until opaque and nicely charred. Internal temp should be 130–135°F (55–57°C) .
Let rest 2 minutes before serving.
Serve
4
Spoon chimichurri generously over the grilled swordfish.
Serve with extra chimichurri on the side and a wedge of lemon.
Serving Suggestions
5
Pair with grilled vegetables , roasted potatoes , or a quinoa salad
Great with a glass of Sauvignon Blanc or a light-bodied red like Pinot Noir
Tips & Variations
6
For more heat, add chopped fresno chili or jalapeño to the chimichurri.
Chimichurri also works beautifully on shrimp, chicken, or steak .
Leftover sauce can be used as a marinade, sandwich spread, or salad dressing base.
Chimichurri Grilled Swordfish
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