I’m Kayla, and yeah—I ate a lot of swordfish this year. I cooked it three ways. I made a mess. I also fed my neighbors. Here’s what worked, and what flopped, straight from my tiny kitchen and a smoky backyard grill.
The first time I tried it
It was a warm Saturday. I grabbed two thick swordfish steaks from my local fish spot. The price hurt a little—$18.99 per pound—but the fish looked fresh and firm. No strong smell. I took them home like they were gold.
I was nervous. Swordfish is meaty, like steak, but it’s still fish. I didn’t want dry, chalky bites. You know what? I overcooked the first one. It went from juicy to stiff so fast. I still ate it, but I learned my lesson. If you want the blow-by-blow of that first experiment, my complete swordfish meat review spills every detail.
Taste and texture (like a sea steak)
Swordfish tastes mild. Clean. A touch sweet. The texture is dense, not flaky like cod. You can cut it with a knife like a pork chop. If you hit it just right, it’s juicy and silky. If you miss, it dries out. That swing is real.
How I cooked it at home
I tried three ways that felt easy on a weeknight.
- Grill (Weber gas grill): I brushed the steaks with olive oil. I used salt, pepper, lemon zest, and a bit of garlic. I grilled 1-inch steaks for about 4 minutes per side on medium-high. I pulled them at 130–135°F in the center (I used my Thermapen). I let them rest for 5 minutes. This tasted the best—smoky, bright, and tender.
- Pan-sear (cast iron): I heated the pan till it was hot. I added a thin coat of oil, then the fish. Two minutes per side gave a deep crust. I dropped in a little butter and a squeeze of lemon at the end. Fast and rich. I served it with green beans and rice. Simple works.
- Broil (winter test): I spread on a light miso-honey mix (1 tablespoon white miso, 1 teaspoon honey, 1 teaspoon soy, and a splash of water). I broiled 5–6 minutes, no flip. It browned well, but I had to watch close. One minute too long, and it went dry around the edges.
Bonus test: I made swordfish tacos. I sliced leftover grilled fish, warmed it in a skillet with a tiny pat of butter, and tucked it into corn tortillas with slaw and lime. Shockingly good.
What went wrong (so you don’t cry over dry fish)
- I salted too early once. The surface wept moisture and the crust got weak. Now I salt right before it hits the heat.
- I used low heat one time. Big mistake. It steamed instead of seared.
- I microwaved leftovers. Rubbery. I don’t do that anymore. A quick reheat in a pan works better.
Buying notes from my cart
- Fresh vs. frozen: Fresh gave me the best texture. Frozen from Costco was fine, but a tad softer after thawing. Still good for tacos or bowls.
- Color and smell: I pick steaks that look firm and slightly pink or ivory, not brown. I sniff. It should smell like the sea, not strong.
- Price I paid: $18.99/lb at my local market. Frozen bags at Costco were cheaper (around $12–$14/lb). It swings by season. I’ve learned to stash extra portions in the freezer the right way—vacuum-sealing saves flavor and, as I found out, can seriously stretch shelf life (here’s exactly how long sealed meat lasts).
If you're hungry for more tips on choosing sustainable, top-quality cuts of seafood (and other proteins), take a peek at Hats of Meat where I pick up half my tricks.
Health and safety stuff I actually think about
Swordfish is high in protein and low in fat. It fills you up. But—big fish can have more mercury. I treat it like a sometimes food. I have it maybe once a month. I skip it for kids and pregnant friends. We do salmon or shrimp instead when they come over. If you want the science-backed rundown on the health benefits of swordfish, this resource is worth a skim.
Little tricks that made it better
- Slice thickness: I ask for 1-inch steaks. Thicker is easier to cook right.
- Oil the fish, not the grill. Less smoke, better crust.
- Acid at the end: Lemon or a splash of vinegar wakes it up.
- Rest time: Five minutes. It stays juicy.
- Leftovers: Flake into pasta with cherry tomatoes, olive oil, and chili flakes. Or make a quick sandwich with mayo, pickles, and arugula.
How it stacks up
- Versus salmon: Swordfish is firmer and less rich. It feels lighter but also drier if you miss the timing.
- Versus tuna: Similar heft, but swordfish is milder. Easier to season. Less “meaty” taste.
- Versus halibut: Halibut is flakier and more delicate. Swordfish wins on the grill. On weeks when I’m craving shellfish instead, my test run with jumbo lump crab meat gave me some surprisingly easy wins.
Quick pros and cons
Pros:
- Meaty, mild, and crowd-friendly
- Grills like a champ
- Takes on simple flavors well
Cons:
- Can dry out fast
- Price can be high
- Mercury concerns for some folks
After you’ve nailed the cook and want to keep the evening rolling with a little more excitement than just dessert, swing by Fuckpal—it’s a straightforward, adults-only platform where you can connect with like-minded people and add a fun social twist to your night. If you ever find yourself in Tennessee and want something equally lively yet more local after your seafood feast, the classifieds scene up in Hendersonville is worth a peek—check out Backpage Hendersonville for quick listings, discreet connections, and insider info on what’s happening after dark.
A small note on the planet
I ask where it’s from. U.S. swordfish has solid rules. Staff at my shop will tell me if it’s from the North Atlantic and how it was caught. I stick with that when I can. For a wider perspective on whether swordfish is sustainable, this guide breaks down current certifications and fishing methods. It’s a small step, but it counts.
Final take
Swordfish meat feels like a treat. Not every week. But when I want a “sea steak” that chars well and makes me feel like a grill boss, I buy it. I keep the seasoning simple. I cook it hot and pull it early. Then I squeeze lemon and smile like I meant to do that all along.
Would I buy it again? Yep—especially for a summer cookout or a quick pan dinner when I want something special without fuss. And if a guest says they “don’t like fish,” this is the one I serve.
—Kayla Sox