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.
Pat swordfish steaks dry.
Brush lightly with olive oil.
Season both sides with salt and pepper.
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.
Brush swordfish lightly with glaze.
Let rest 15–30 minutes at room temperature (do not over-marinate).
Heat grill to medium-high heat (400–425°F / 205–220°C).
Clean and oil grates well to prevent sticking.
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.
Remove swordfish when internal temp reaches 135–140°F.
Brush with reserved glaze.
Rest 2–3 minutes before serving.
Grilled asparagus or broccolini
Cilantro-lime rice or coconut rice
Grilled corn with BBQ butter
Simple arugula or citrus salad
Roasted or grilled potatoes
Beer: Pilsner, wheat beer, or light lager
Wine: Sauvignon Blanc, Vermentino, or Chardonnay
Non-alcoholic: Sparkling citrus water, iced green tea, or lemonade
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.
4 servings