Keys Easy Grilled Swordfish (Large Group Version)

This Keys-inspired grilled swordfish recipe is quick, simple, and perfect for highlighting the fresh, meaty flavor of this prized fish. Lightly seasoned and grilled to perfection, it’s a foolproof main course for any coastal gathering. Serve with a lemon wedge or a drizzle of herbed butter. 

Prep Time: 10 minutes Cook Time: 15 minutes Additional Time: 3 minutes Total Time: 28 minutes Servings: 12–14 

Ingredients 

- 12 to 14 (6-ounce) swordfish steaks - 3/4 cup lemon juice (freshly squeezed recommended) - 1/3 cup lemon pepper seasoning (adjust to taste) - 1/3 cup dried dill weed - Optional: olive oil or macadamia nut oil for brushing - Optional: lemon wedges for serving 

Directions 

1. Preheat an outdoor grill to high heat and lightly oil the grates. 2. Pat swordfish steaks dry. Brush both sides with lemon juice. Lightly coat with lemon pepper and dill on both sides. Optionally, brush with olive oil or nut oil for added moisture. 3. Grill the steaks for 5–7 minutes per side, depending on thickness, or until the fish flakes easily with a fork. Internal temp should reach 130–135°F for a tender, moist result. 4. Let rest for 2–3 minutes before serving. Garnish with lemon wedges or a drizzle of garlic butter if desired. 

Flavor Tips & Creative Ideas 

- For a milder seasoning, reduce the lemon pepper and balance with cracked black pepper. - Rub seasoning onto fish first, then brush with lemon juice and oil for a layered flavor. - For added richness, top with lemon-basil butter: mix 1/2 cup softened butter, 2 tbsp fresh basil, 1 tbsp lemon juice, and a pinch of garlic. - Pan-searing or cast-iron grilling indoors also works great with this recipe. - Soak stronger-smelling swordfish in lemon juice for 1–2 hours before cooking to reduce any “gamey” taste. 

Serving Ideas from the Keys 

- Plate with roasted vegetables and seasoned rice. - Pair with grilled pineapple, mango salsa, or citrus couscous. - Top with a dollop of tropical herb compound butter. - Slice thinly for grilled swordfish tacos with slaw and avocado. - Serve chilled swordfish over arugula and grapefruit salad for a beach brunch.