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Grilled Swordfish Steaks
Chef Michael Lomonaco's steak and swordfish
Nathan Congleton / TODAY
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(6 rated)

Fresh swordfish and crisp grilled vegetables are a healthy addition to any cookout. This tasty dish proves you can eat lightly at a cookout without sacrificing flavor.


    • Four 8-ounce swordfish steaks, about 1-inch thick
    • 1/2 cup extra-virgin olive oil
    • 1 pinch Spanish smoked hot paprika
    • 6 plum tomatoes, halved lengthwise
    • 2 large zucchini, cut diagonally into 1/2-inch thick slices
    • 2 fennel bulbs, sliced top to bottom into 1/2-inch thick slices
    • 1 cup basil leaves, torn
    • 2 lemons, zested
    • Fine sea salt and freshly ground black pepper


1. Preheat grill to medium-high heat.

2. Brush the swordfish steaks lightly with olive oil, season with smoked paprika and marinate 1 hour or less. Keep refrigerated.

3. Brush the cut tomatoes, zucchini, and fennel with olive oil, then season with salt and pepper. Place them on the grill and cook until they begin to brown, approximately 5-8 minutes, turning to cook on both sides. Transfer to a plate and set aside.

4. Season the swordfish steaks with salt and pepper and grill, charring the outside well. Cooking the fish steaks to medium doneness, approximately 3-4 minutes per side. Remove the steaks from the grill and place on a serving platter with the vegetables.

5. Sprinkle the basil and lemon zest over the fish and vegetables and drizzle any remaining olive oil over the top.

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