Swordfish Steaks with Cilantro-Lime Butter on the Grill

Grilling swordfish steaks is a quick and delicious way to enjoy a healthy meal with bold flavors. The zesty cilantro-lime butter adds a fresh, tangy kick that perfectly complements the smoky char from the grill.

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TIME20 min

SERVINGS4

RATING5.0 / 5

Swordfish Steaks with Cilantro-Lime Butter on the Grill

01 / WHAT YOU NEED

Ingredients

4 (6 ounce) swordfish steaks, 1-inch thick 1 tablespoon olive oil, or as needed ¼ cup butter, melted 1 tablespoon chopped fresh cilantro 1 teaspoon chopped jalapeno pepper 1 teaspoon finely shredded lime zest ¼ teaspoon lime juice

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your grill to medium-high and give the grates a light oiling so the fish doesn’t stick. Rub both sides of the swordfish steaks with olive oil. Place the steaks on the grill and cook them for about 8 to 12 minutes, flipping once halfway through. You want to cook them until the fish flakes easily with a fork. While the fish is grilling, mix together the butter, chopped cilantro, diced jalapeño, lime zest, and lime juice in a small bowl. When the swordfish is ready, spoon the cilantro-lime butter over the top and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Make sure the grill is hot before placing the fish to get a nice sear and prevent sticking.
- Let the swordfish come to room temperature before grilling for even cooking.
- Use a fish spatula or tongs to carefully flip the steaks once, avoiding breaking the fish apart.

Why you’ll love it

This dish offers a perfect balance of rich, meaty swordfish and bright, zesty flavors from the cilantro-lime butter. It’s quick to prepare and cooks beautifully on the grill, making it ideal for warm-weather meals or casual gatherings. The combination of smoky char and fresh herbs elevates a simple fish steak to something truly special.

Serving ideas

Serve with grilled vegetables like asparagus or zucchini for a light, healthy meal. A side of cilantro-lime rice or a fresh green salad complements the flavors well. Adding a wedge of lime on the side allows guests to add extra brightness if they like.

Storage & leftovers

Store any leftover fish in an airtight container in the refrigerator for up to two days. Reheat gently to avoid drying out the fish, or enjoy it cold in a salad the next day. The cilantro-lime butter can be kept separately and used within a week if refrigerated.