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Grilled swordfish skewers
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5 from 3 votes

Grilled Swordfish Skewers with Italian Salsa Verde

These grilled swordfish skewers are so easy to make! Alternate swordfish and lemon slices on skewers, then grill quickly for 2-3 minutes on each side. Serve with a flavorful, homemade Italian salsa verde made from parsley, capers, anchovies, garlic, lemon, and red pepper flakes. A great, healthy swordfish recipe the whole family will love! GF, DF, Whole30
Prep Time20 mins
Cook Time6 mins
Preheating Grill10 mins
Total Time36 mins
Course: Dinner
Cuisine: American, Italian
Keyword: grilled swordfish recipe, how to cook sowrdfish on the grill
Servings: 5 servings
Calories: 270kcal
Author: Ari Laing


  • Grill
  • Chef's knife or food processor fitted with blade attachment
  • Metal or bamboo skewers


For the swordfish

  • 3 swordfish steaks about ~1 ¾-2 lb total
  • 2 large lemons thinly sliced, plus more for serving

For the Italian salsa verde

  • 2 cups finely chopped parsley
  • 2 anchovies
  • 1 large garlic clove
  • 1 Tbsp capers drained
  • ½ lemon zested and juiced
  • pinch of red pepper flakes
  • ½ tsp Kosher salt
  • ¼ cup extra virgin olive oil


  • Make the sauce. Using a sharp knife, finely chop all Italian salsa verde ingredients, then place in a medium mixing bowl.
  • Whisk with olive oil. Next, stream in the olive oil and whisk until thoroughly combined. Taste and adjust seasoning as needed.
  • Preheat the grill. Preheat a grill with the lid down until an temperature of 450-475F is reached.
  • Prepare the swordfish. Carefully slice off swordfish skin, then discard. Cut remaining swordfish steaks into large, roughly equal sized pieces about 2" wide. Season generously on all sides with Kosher salt and freshly ground black pepper.
  • Assemble the skewers. If using metal skewers, simply alternate pieces of seasoned swordfish cubes with folded over slices of lemon. We recommend 3-4 pieces of swordfish per skewer. If using wooden or bamboo skewers, soak in water for 1 hour first, then assemble the skewers.
  • Grill swordfish. When the grill is hot, lightly grease the grates with olive oil or grill spray. Carefully place the skewers down, then cook 2-3 minutes on the first side, or until the swordfish easily pulls away from the grates. Flip the skewers over (wearing grill gloves helps tremendously!) and cook an additional 2-3 minutes, or until swordfish registers with an internal temperature of 130-135F is reached. Remove from the grill and serve immediately with salsa verde!


  • Make sure the grill is extremely clean. The easiest way to clean a grill is when it's hot. That means when you finish grilling, always go back over the grates with a grill brush while it's still warm -- you'll more easily remove any excess food that stuck to the grates.
  • Make sure the grill is very hot. If you don't want the swordfish steaks or skewers to stick to the grill, it has to be hot. Remember, the grill will go down in temperature when you open the top, so let it heat up a little warmer than the temperature you'd like to cook at.
  • Don't turn the seafood until it easily releases from the grill grates. If you try to lift and turn the grilled swordfish and it doesn't pull away easily from the grill grates, let it continue to cook. When it's ready, and assuming you followed the above rules, it will release easily so you can flip it over.


Sodium: 376mg | Calcium: 57mg | Vitamin C: 61mg | Vitamin A: 2159IU | Sugar: 2g | Fiber: 2g | Potassium: 643mg | Cholesterol: 68mg | Calories: 270kcal | Trans Fat: 1g | Saturated Fat: 3g | Fat: 18g | Protein: 22g | Carbohydrates: 7g | Iron: 2mg
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