Grilled Swordfish with BBQ Citrus Glaze is a bold seafood recipe featuring thick, meaty swordfish steaks brushed with a sweet-tangy citrus barbecue glaze and grilled to juicy perfection. This easy grilled swordfish recipe is ideal for summer BBQs, healthy dinners, and anyone who loves big flavor without heavy sauces.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Swordfish
4 swordfish steaks (1–1½ inches thick)
1 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
BBQ Citrus Glaze
½ cup BBQ sauce (smoky or honey-style)
Zest of 1 orange
¼ cup fresh orange juice
1 tbsp fresh lemon juice
1 tbsp honey or brown sugar
½ tsp smoked paprika
½ tsp garlic powder
Pinch of chili flakes (optional)
For Serving (Optional)
Fresh parsley or cilantro, chopped
Citrus wedges (orange or lemon)
Prep the swordfish
1
Pat swordfish steaks dry.
Brush lightly with olive oil.
Season both sides with salt and pepper.
Make the BBQ citrus glaze
2
In a small bowl, whisk together BBQ sauce, orange zest, orange juice, lemon juice, honey, smoked paprika, garlic powder, and chili flakes.
Reserve ¼ cup for brushing after grilling.
Optional quick marinade
Preheat the grill
Grill the swordfish
5
Place swordfish directly over heat.
Grill 4–5 minutes per side , flipping once.
Brush with BBQ citrus glaze during the last 2 minutes on each side.
Finish & rest
6
Remove swordfish when internal temp reaches 135–140°F .
Brush with reserved glaze.
Rest 2–3 minutes before serving.
Side Information (Perfect Pairings)
7
Grilled asparagus or broccolini
Cilantro-lime rice or coconut rice
Grilled corn with BBQ butter
Simple arugula or citrus salad
Roasted or grilled potatoes
Pairing Suggestions
8
Beer: Pilsner, wheat beer, or light lager
Wine: Sauvignon Blanc, Vermentino, or Chardonnay
Non-alcoholic: Sparkling citrus water, iced green tea, or lemonade
Tips & Notes
9
Swordfish is dense—treat it like steak, not flaky fish.
Don’t overcook; swordfish dries out quickly past 145°F.
Sauce late to prevent burning sugars.
If fish sticks, give it another 30 seconds—it will release naturally.
Leftovers are excellent sliced into tacos, salads, or grain bowls.
Ingredients For the Swordfish
4 swordfish steaks (1–1½ inches thick)
1 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
BBQ Citrus Glaze
½ cup BBQ sauce (smoky or honey-style)
Zest of 1 orange
¼ cup fresh orange juice
1 tbsp fresh lemon juice
1 tbsp honey or brown sugar
½ tsp smoked paprika
½ tsp garlic powder
Pinch of chili flakes (optional)
For Serving (Optional)
Fresh parsley or cilantro, chopped
Citrus wedges (orange or lemon)
Directions Prep the swordfish
1
Pat swordfish steaks dry.
Brush lightly with olive oil.
Season both sides with salt and pepper.
Make the BBQ citrus glaze
2
In a small bowl, whisk together BBQ sauce, orange zest, orange juice, lemon juice, honey, smoked paprika, garlic powder, and chili flakes.
Reserve ¼ cup for brushing after grilling.
Optional quick marinade
Preheat the grill
Grill the swordfish
5
Place swordfish directly over heat.
Grill 4–5 minutes per side , flipping once.
Brush with BBQ citrus glaze during the last 2 minutes on each side.
Finish & rest
6
Remove swordfish when internal temp reaches 135–140°F .
Brush with reserved glaze.
Rest 2–3 minutes before serving.
Side Information (Perfect Pairings)
7
Grilled asparagus or broccolini
Cilantro-lime rice or coconut rice
Grilled corn with BBQ butter
Simple arugula or citrus salad
Roasted or grilled potatoes
Pairing Suggestions
8
Beer: Pilsner, wheat beer, or light lager
Wine: Sauvignon Blanc, Vermentino, or Chardonnay
Non-alcoholic: Sparkling citrus water, iced green tea, or lemonade
Tips & Notes
9
Swordfish is dense—treat it like steak, not flaky fish.
Don’t overcook; swordfish dries out quickly past 145°F.
Sauce late to prevent burning sugars.
If fish sticks, give it another 30 seconds—it will release naturally.
Leftovers are excellent sliced into tacos, salads, or grain bowls.
Grilled Swordfish with BBQ Citrus Glaze
