Grilled Swordfish with Summer Gremolata

Grilled Swordfish with Summer Gremolata
Grilled Swordfish with Summer Gremolata
Please Note: This post has been sponsored by Calphalon. All opinions are our own.

If you are looking for a nice steak-like fish, Swordfish is for you, and this one is topped with a vibrant herb mixture to delight the palate! We love this recipe for Grilled Swordfish with Summer Gremolata and we are going to switch things up a bit with a little indoor grilling.

If you don’t have a grill, we have you covered! We achieved those fabulous grill marks on the Swordfish with the Calphalon Premier™ Hard-Anodized Nonstick 11-Inch Square Grill Pan. This grill pan has been a lifesaver every time we want to stay inside, but also, with even heating, you get the most perfect grill every time.

How to Choose and Prepare Swordfish for Grilling?

Choosing fresh fish can feel like a challenge sometimes, but not to worry! Head over to the fish counter and take a look at what is available. You want to look for Swordfish steaks that are about 1-2 inches thick. These will be best for grilling.

Swordfish prepped and in the pan
The Grilled Swordfish doesn’t need much seasoning with the flavorful Summer Gremolata!

The flesh of the Swordfish should look like a pinkish/ivory color, as shown in the photos here, and should not look gray or discolored in any way. You may see a darker red spot on the Swordfish steak, though. This is the bloodline and is completely normal. We always opt to trim the bloodline if it is on the edges of the steak as it has a bit stronger taste than the rest of the flesh, but this is up to you. Don’t be afraid to ask the fishmonger, or person working at the fish counter, when the fish came in, how fresh it is, and to trim some of the bloodline. You want to make sure the fish arrived within 1-2 days for optimal freshness.

Fish Prep

To prep your fish, trim off any edges that look discolored then rinse and pat it dry. We will place the Swordfish steak back into the fridge, uncovered and on a rack, for about 15 minutes to dry the outside out slightly more in order to get a nice sear. Any excess moisture will impact the amount of sear you will achieve in the pan. And don’t worry, doing this has no effect on how juicy and delicious the inside of the fish will be once cooked!

We keep the skin on until the fish is fully grilled then remove it to serve. The skin has a very tough texture and an unpleasant taste, and is essentially trash. Once the Swordfish is cooked, the skin will easily peel off.

We simply season the Swordfish with salt and pepper and brush with olive oil before grilling. Although Swordfish is great with a variety of seasonings and marinades, in this recipe, the gremolata will provide all the flavor you need!

What is Gremolata?

Summer Gremolata on Swordfish adds a ton of flavor
Summer Gremolata on Swordfish adds a ton of flavor

Gremolata is an Italian condiment that classically has just three ingredients. Finely chopped garlic, parsley and lemon zest are traditional, but that doesn’t mean you can’t have variations. In fact, gremolata is most often associated with brightening up heavy, rich dishes, such as osso buco or some sort of hearty stew. But if you further enhance a gremolata, you can find some very interesting flavor combinations that not only work, but do wonders for dishes.

Our Summer Gremolata

We chose to enhance gremolata with a few additional ingredients and added it to this Grilled Swordfish steak. Think of a summertime herb mixture that makes a nice grilled, but rich, piece of fish sing in the sun with a perfect balance of flavors. The individual components that make up a traditional gremolata are not replaced at all, but their new teammates are perfect for swordfish or other, meaty grilled fish such as tuna, salmon, or even shark.

Adding mint, shallot, lemon juice, Fresno pepper, red pepper flakes and cilantro to the gremolata base will have a profound effect on the final dish. The lemon juice helps to bring a bit more acidity and helps to enhance the sweet and savory herbs of mint and cilantro. The shallot brings a bit more sweetness as well, especially as its sharpness is dulled by the lemon juice. Finally, the Fresno pepper and red pepper flakes add just enough heat so as not to be distracting or “spicy,” but to provide even more exotic flavor that a nice thick swordfish steak can certainly handle.

A note about Grilling the Fish

As mentioned before, the Calphalon Premier™ Hard-Anodized Nonstick 11-Inch Square Grill Pan was perfect for this Grilled Swordfish recipe! Especially with its nonstick performance and metal utensil-safe surface, it is the best option for a worry-free and perfectly even grill, especially with the most delicate foods like fish.

Check out other recipes with our favorite Calphalon cookware, bakeware and cutlery products below:

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Grilled Swordfish with Summer Gremolata
Grilled Swordfish with Summer Gremolata is perfect for your Summer get-togethers, rain or shine!


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Grilled Swordfish with Summer Gremolata

Recipe by Angela and Mark Course: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time



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  • For the swordfish
  • 2 Swordfish steaks – at least an inch thick

  • Pinch of salt and black pepper

  • Olive oil for brushing the fish

  • 1 lemon, sliced in half to squeeze onto the fish at the end (optional)

  • For the Gremolata
  • Zest of 2 lemons

  • Juice of 2 lemons (5 Tbsp or 75g)

  • 1 Tbsp 1 (2g) minced garlic

  • 1 Tbsp 1 (2g) minced shallot

  • 1 Fresno pepper, finely chopped

  • 1/4 tsp 1/4 crushed red pepper flakes

  • 3 Tbsp 3 (11g) finely chopped parsley

  • 2 Tbsp 2 (5g) finely chopped cilantro

  • 1 Tbsp 1 (3g) finely chopped mint


  • Rinse and dry your swordfish thoroughly. Place it back in the refrigerator uncovered and on a wire rack for 15 minutes or so while you prepare the gremolata.
  • Add all your gremolata ingredients to a small bowl, mix well and set aside. You want your gremolata to meld flavors for at least 15-25 minutes before serving.
  • Remove your fish and season lightly with kosher salt and pepper, then thinly coat it with olive oil. Heat your grill pan over high heat 3 minutes. Once hot reduce heat to medium-high and grill the swordfish for approximately 5 minutes per side. Remove from the heat, let rest for a few minutes, top with your gremolata and serve with half a lemon for additional juice if desired.

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