Swordfish is swimming steak! This simple yet elegant Asian-inspired grilled Indonesian swordfish has a rich, bold flavor cooked on your grill.
This simple yet elegant Asian-inspired swordfish is full of rich, bold flavor when cooked right at home on your grill. Swordfish has a rich, firm, meaty flesh with lots of flavor and texture, making it perfect for grilling. Like Mahi Mahi and Rockfish, Swordfish is one of the fish I call a “swimming steak.”
This grilled Indonesian Swordfish is an Ina Garten recipe from her “Back to Basics” cookbook. I discovered it while watching her show “Barefoot Contessa,” which aired on FoodNetwork several years ago. At that time, swordfish was not readily available, so I decided to use the marinade for this recipe on chicken instead.
What is Indonesian Food?
Indonesia is a patch of islands off the coast of Southeast Asia between the Indian Ocean and the Pacific Ocean. It’s kind of like a string of pearls stretching from north of Australia up to just west of the Philippines. You’ve probably heard of Bali—those are the biggies.
So, what does Indonesian food taste like? Well, it has a whole lot of flavors all jumbled together—sweet, salty, sour, and a little bit bitter. There are many spices that make your taste buds do a happy dance about all your meats and veggies!
The versatile soy marinade in this recipe works wonderfully on salmon, halibut, or any other firm flesh-grilling fish. But the fun doesn’t stop there—it’s good on chicken, too! No matter what you put this marinade on, it will be good!
Ingredients You’ll Need to Make Grilled Indonesian Swordfish
The fish’s flavor comes from the Asian-inspired marinade. The recipe card at the end of this post lists the complete ingredient list with measurements.
Indonesian Marinade
Soy Sauce: I always use low-sodium soy sauce to control the salt in my dishes. Use whatever you have on hand.
Oil: extra-virgin olive oil is my oil of choice. Use whatever oil you prefer. You’ll need some for the fish and some to grease the cooking grate.
Lemon: both zest and juice of a fresh lemon.
Ginger: minced or finely chopped ginger root.
Garlic: Use fresh minced garlic. If you do not like the pungent taste of garlic, soak it in lemon juice for 5 minutes before mixing the rest of the marinade ingredients.
Mustard: Dijon mustard provides a nice acidic zippiness to the marinade.
The Fish: 8-ounce swordfish steaks 1-inch thick. We’ve noticed that steaks cut thicker are more challenging to cook and do not allow the marinade to come through. Substitutions for swordfish are Halibut, Tuna, Salmon Mahi Mahi, and Rockfish.
How To Make Grilled Indonesian Swordfish
This recipe is easy to follow. The longest part is waiting for the fish to marinate. The recipe card at the end of this post provides detailed instructions with times and temperatures.
Marinating the Fish
- Rinse and pat Dry – Rinse the swordfish and pat dry with paper towels.
- Mix up the marinade – Whisk all of the marinade ingredients together.
- Pour over the fish – place it inside a zip-top bag and pour the marinade over it. Alternatively, you can place the fish inside a small dish and cover it with aluminum foil or plastic wrap.
- Marinate – Refrigerate the fish in the refrigerator for at least 4 hours or overnight.
Grilling the Fish
David grills the fish on a charcoal fire, but you can also use a gas grill if you have one. Just follow the same principles.
- Set up a charcoal grill for direct heat and preheat the grill to 350-400 degrees F.
- Remove the fish from the marinade, trying to ensure some ginger and garlic cling to the fish. Discard the remaining sauce. Season the fish with Kosher salt and fresh cracked black pepper.
- Place on the grill; cook for 5 minutes on each side until no longer pink in the center and the internal temperature is 130-140 degrees F when read with an instant-read thermometer.
- Rest the swordfish for 10 minutes before serving, and enjoy!
Tips For Making This Recipe
This recipe for Indonesian swordfish is delicious. The following tips will help you prepare the fish correctly.
- Look for firm, moist, and translucent fillets. Fresh swordfish should have a mild, clean smell, not fishy.
- Oil the grill grate to keep the fish from sticking. David sometimes uses an oily paper towel or some grill spray.
- Swordfish has a mild flavor, so be generous with your seasonings after they come out of the marinade; season well with salt and pepper.
- Cook it for about 4-5 minutes per side. You’re looking for a nice, golden-brown sear and an internal temperature of at least 130 degrees F.
- The swordfish should be opaque but still moist and tender. Do not overcook it, or it will dry out!
- Let it rest after grilling so that the juices redistribute.
- To add flavor, squeeze some fresh lemon and/or sprinkle fresh herbs like parsley or basil when serving.
I served the swordfish with some roasted baby Yukon gold potatoes and steamed broccoli. This simple meal came together in just minutes but tasted like we had slaved for hours.
I hope this delicious recipe will bring smoke rings of love from your grill and a smile to your face when enjoying this simple weeknight meal!
Grilled Indonesian Swordfish
Useful Equipment:
Ingredients
- 2 8 ounce swordfish steaks 1-inch thick
The Marinade
- ½ cup soy sauce
- 2 tablespoons extra-virgin olive oil + some for oiling grill grate
- 1 teaspoons lemon zest
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons ginger root minced or finely chopped
- 1 tablespoon garlic minced
- 1 tablespoon Dijon mustard
Optional Garnishes
- lemon wedges
- fresh herbs (parsley or basil)
Instructions
- Rinse the swordfish fillets under cold water, pat dry with a paper towel. Place into a zip top bag; set aside.
- Whisk together the soy sauce, oil, lemon zest, juice, ginger, garlic, and Dijon in a small bowl. Pour the sauce over the fillets; seal the bag pressing out as much of the air as possible. Refrigerate for at least 4 hours or overnight.
- Set up a charcoal grill for direct heat and preheat the grill to 350-400 degrees F. Brush the grate with oil; remove the fish from the marinade, trying to ensure some of the ginger and garlic cling to the fish. Discard the remaining sauce. Season the fish with Kosher salt and fresh cracked black pepper.
- Place on the grill; cook for 5 minutes on each side until no longer pink in the center and the internal temperature is between 130 and 140 degrees F, when read with an instant-read thermometer.
- Remove from the grill; place on a platter. Allow the swordfish to rest about 10 minutes before serving. Serve warm.
Notes
- Look for firm, moist, and translucent fillets. Fresh swordfish should have a mild, clean smell, not fishy.
- Oil the grill grate to keep the fish from sticking. David sometimes uses an oily paper towel or some grill spray.
- Swordfish has a mild flavor, so be generous with your seasonings after they come out of the marinade; season well with salt and pepper.
- Cook it for about 4-5 minutes per side. You’re looking for a nice, golden-brown sear and an internal temperature of at least 130 degrees F.
- The swordfish should be opaque but still moist and tender. Do not overcook it, or it will dry out!
- Let it rest after grilling so that the juices redistribute.
- To add flavor, squeeze some fresh lemon and/or sprinkle fresh herbs like parsley or basil when serving.
Liz says
Looks like a piece of steak. It must have tasted really nice by the look of it!
The Mountain Kitchen says
It was delicious! Thanks, Liz! 🙂
cookingwithauntjuju.com says
I haven’t eaten swordfish in a long time – I use to serve it with a sweet red pepper sauce! This looks delicious and my grill is working and ready to try something new 🙂
The Mountain Kitchen says
Thanks. I hope you will give this a go! ?
Julie is Hostess At Heart says
Those swordfish steaks look absolutely delicious! That’s probably one of my very favorite fish. I get creeped out by the texture of some fishv but this one is firm enough and yummy enough to make it a fav.
The Mountain Kitchen says
You should definitely try this Julie. It’s delicious!