When grilling swordfish, how long to cook it depends mostly on what kind of grill you have and whether or not you like your fish more charred or cooked all the way through. The best tip we can give you is to get both white and black portions of the swordfish ready before switching burners.
That way, if there are any leftover burnt parts, you can move them to the other burner and continue cooking the rest!
Overall, our preferred method for most types of grilled swordfish is seared-then-roasted. By doing this, they are able to retain some of their raw flavor while also developing an appealing crusty texture. If you’re looking to add some taste to your swordfish, this is perfect!
Seared then roasted swordfish never tastes quite as good as when done completely differently, but it’s still pretty delicious and worth trying out once.
Find a good cooking temperature
When grilling swordfish, how long you grill it depends mostly on what kind of grill you have and what temperature your grill is. Grilled swordfish will taste better if cooked slightly longer because then it can soak up some flavor of the barbecue sauce.
If the fish is very thick (like for flaking or whole body fillets), it may already be done when pressed lightly with a firm hand. Thin cutlet style swordfish grilled just until opaque and crisp is also great!
Remember that the thickness of the meat matters! A thicker piece of fish will take longer to cook than thinner pieces. The internal temperature of the fish should reach at least 120°F (49°C). Check it every few minutes as needed!
Note: Make sure to always let the cooked fish rest before serving so it has time to cool down and set properly.
Know the difference between grilled and fried fish
Grilling is one of the most popular ways to cook fish, and it’s very easy to get stuck in a rut when it comes to recipes and styles. Some people grill plain white fish like flounder or snapper, but what about more interesting cuts like salmon, tuna, or swordfish?
When cooking thicker fish such as fillets or whole fish, make sure to give them enough time to heat through and taste good before serving so that they don’t become leathery or crunchy. For thinner fish like trout or cod, cooked right away is okay!
For someone who loves seafood but doesn’t necessarily love strong flavors, having reliable recipes and tips for different types of fish can be pretty helpful. Because most people don’t fry much fish, there are few guidelines set on how long to fry your favorite seafood dishes.
Luckily, we have some information here for you! This article will go into detail about the best temperatures and times to bake, broil, and roast various types of fish.
Prepare swordfish for grill cooking
When preparing grilled swordfish, there are two important steps to remember. The first is to make sure your steak is cooked all the way through before you plate it.
Swordfish can be tricky because it is an oily fish. It will continue to cook slightly after being removed from the grill, so try to keep it away from the grill until it is fully cooked.
The second thing to watch out for is when removing the swordfish from the grill. If you pull it off too soon, it may stick back onto the grill. This could potentially burn or even cause choking.
So, how long should you grill your swordfish? That depends on what time frame you want it to taste its best! Generally, anywhere between five and eight minutes per side is enough time to ensure it is completely cooked and tastes delicious.
Know the time and temperature to cook fish
When cooking any kind of meat, there is an ideal window for each stage of cooking. This means that the oven or grill must be used at the right temperature for a specific amount of time before the meat can be safely removed.
The same goes for boiling and broiling foods. There are times and temperatures for every major type of cooked meat. Luckily, we have recipes for grilled swordfish here! So, let’s dive in and learn some tips. 🙂
Grilled Swordfish with Grilled Oranges and Basil
Author: The Mandyammakers
Prep Time: 10 minutes
Cook Time: 6-8 hours (or 30 minutes–1 hour per side)
Total Time: 6-8 hours (or 1 hour–1 hour and 20 minutes per side)
Yield: 4 servings
Category: Recipes
Method: Broil or grill
These delicious grilled swordfish tacos hit all the marks. They are full of flavor, easy to make, and they look pretty too!
This recipe was inspired by one made using Chilean sea bass which also happens to be a very similar fish. Both taste great and work well when given the appropriate timing!
Chilean sea bass is sometimes referred to as bronzero because of its golden color. It can usually be found fresh or frozen and comes packed with flavor.
Know the difference between cooked and raw fish
When cooking swordfish, make sure to get a good look at it. If you see what looks like pink or red fluid seeping out of the skin, that is probably because the meat has not been properly cooked.
You should also check for soft, flaky flesh. It should be very firm and resistant to pressure. If there is no resistance, then the meat may be overcooked. Check the thickest part of the fillet carefully as some people over-cook the thinner edge and forget about the rest of the fish!
If you do find the fish to be too dry, cook it further until it reaches your desired level of moistness.
Keep fish on the grill until it flakes
When cooking swordfish, how long you cook it is very dependent on what kind of grilled meat you want to have under it. If you would like some steak cooked with it, then lower that time!
If your grill has hot and warm zones, then start in the hot zone for three minutes and then move it to the warmer side to continue grilling. Once there is no pink left when prodded with a fork, it is ready to be transferred to the table.
The best way to check if it is done is by using an instant-read digital thermometer to measure its internal temperature. Make sure it reads above 120°F (49°C) to ensure safe eating.
Know when to serve fish
When cooking swordfish, how long you grill it depends on what kind of grilled swordfish you want! There are two main types: raw or cooked-on-the-side (as with most thick steak cuts). The difference in taste is that the cooked-on-the-bottom flavor profile is not as pronounced for raw swordfish, so we recommend sticking to the raw version unless you like this flavor.
With either type of swordfish, make sure to check it every few minutes until done to determine if it is ready! If you get strong grill marks and the knife easily slides through the meat, it’s almost certain that it is cooked enough.
As mentioned before, keep an eye on your knife to see that it does not stick to the meat too much; this could indicate overly dry meat. We also suggest keeping a piece of bread by the plate to apply some moisture onto the pan occasionally.
Know the proper storage method for fish
When cooking swordfish, how long you grill it depends on what kind of grilled cheese you want to make! If you like soft bread with melted cheese, then lower cook times are better.
If you like crispy bread with crunchy cheese, then higher cook time is needed so that the meat can dry out a little bit. The best grill temperature to fry the swordfish at is 500 degrees because this helps keep the protein inside the steak more tender.
Cooking time recommendations vary slightly depending on whether or not the cooked side has dried out. Since most people don’t mind if the swordfish is a little tough, we will assume that this is not the case here.
So, your overall swordfish baking or broiling time should be around one hour. But remember, when buying swordfish, check to see if it says raw (or fresh) on the packaging. This indicates that it hasn’t been frozen yet, which means it could spoil before its baked/broiled time.