Ina Garten Grilled Swordfish

I didn’t expect to love swordfish. It always felt… serious. Thick, meaty, sometimes dry. But then I tried Ina’s take—lemony, herb-flecked, finished with arugula and a whisper of zest. Light, balanced, and quietly impressive.

Now? It’s my summer fallback when I want something fast that still feels composed.

Why This Works So Well

Swordfish takes well to bold flavors—but it doesn’t need much. Ina skips the heavy marinades and leans on lemon, oregano, and good olive oil to do the work. That’s the trick.

She also finishes the fish after grilling with a warm vinaigrette-style drizzle, which soaks into the flaky center without softening the edges. It’s clean, not soggy. Just right.

Tiny Details, Big Impact

• Swordfish steaks (½” thick) – Any thicker, and the fish takes too long to cook; thinner, and it dries out. These are just right for a quick char.
• Fresh lemon juice + zest – Juice for brightness, zest for aromatic oils. Bottled lemon juice won’t cut it.
• Olive oil – Use the good one—the kind you’d dip bread in.
• Oregano (fresh or dried) – I prefer fresh, but dried works in a pinch. Ina uses both.
• Red pepper flakes – Just a pinch. It perks everything up.
• Arugula – Adds a peppery bite and a touch of elegance. Not just a garnish—it’s part of the dish.

Swaps That Actually Worked

• Halibut steaks instead of swordfish – Still firm enough to grill, but a little sweeter and softer. Just reduce cook time slightly.
• Mixed herbs – Tried with a combo of thyme and parsley when I ran out of oregano. It worked, but oregano was missed.
• Baby spinach – Fine in place of arugula, though less punchy.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Fish stuck to the grill	Didn’t oil the grates properly	Brush the grill and the fish
Overcooked swordfish	Too much time on second side	Grill just 2–3 min per side, max
Flavor felt flat	Used bottled lemon juice	Always zest the lemon before juicing it

How to Make Ina Garten’s Grilled Swordfish

1. Heat a grill (gas or charcoal) until hot.
2. In a bowl, whisk together:
   • ¼ cup olive oil
   • 2 Tbsp lemon juice
   • 2 tsp fresh oregano (or 1 tsp dried)
   • Pinch red pepper flakes
   • 1 Tbsp kosher salt
   • 1 tsp black pepper
3. Season swordfish steaks with salt and pepper.
4. Grill over medium-high heat for 2 minutes per side, or until just cooked through.
5. Transfer to a platter. Poke gently with a fork and pour lemon-oil mixture over the hot fish.
6. Cover loosely with foil and rest 5 minutes.
7. To serve: Plate the fish, top with baby arugula, drizzle with extra sauce, and sprinkle with lemon zest.

Notes From My Kitchen

• If the grill’s not ready, the fish will stick. I let it heat for 15 minutes and brush the grates with oil before I start.
• The lemon sauce doesn’t need to simmer—just whisk and pour.
• Resting the fish under foil helps it soak in the flavors without drying out. Don’t skip that step.

Leftover Notes

• Fridge: Keeps 2 days, tightly wrapped.
• Freezer: Slice, wrap, and freeze up to 3 months. Thaw overnight in the fridge.
• Reheat: Best in a 325°F oven, covered, 10–12 minutes. Microwave works but can toughen edges.

Reader Qs Answered

Q: How do I keep swordfish from drying out?
A: Don’t overcook it. Grill just until it flakes gently with a fork and let it rest under foil with the lemon sauce.

Q: Can I cook this without a grill?
A: Yes. Use a stovetop grill pan or heavy cast iron skillet over medium-high heat. Same timing.

Q: Is marinating necessary?
A: Not for this. The lemon-oil mix is added after grilling, which brightens the fish without making it mushy.

Q: What wine goes best with this?
A: I like a crisp white—something citrusy like Albariño or a clean Sauvignon Blanc.

Try More Ina Garten Recipe:

• Ina Garten Guacamole Recipe
• Ina Garten Hummus Recipe
• Ina Garten Lobster Salad In Endive