🔥 Grilled Swordfish (For a smoky, charred flavor)
Preheat your grill to medium-high heat (400-425°F) and oil the grates to prevent sticking.
Place the swordfish on the grill and cook for 3-4 minutes per side, flipping once. The fish should have distinct grill marks and feel firm but slightly springy.
Remove from heat, drizzle with melted butter (if using), and let it rest for a few minutes before serving.
🍳 Pan-Seared Swordfish (For a crispy, golden crust)
Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
Add the swordfish and cook for 3-4 minutes without moving it—this creates a beautiful crust.
Flip, lower the heat to medium, and cook for another 3-4 minutes. If using, add a splash of white wine in the last minute for extra flavor.
Remove from the pan, spoon any remaining juices over the fish, and serve warm.
🔥 Baked Swordfish (For a hands-off, juicy option)
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the marinated swordfish on the sheet and bake for 12-15 minutes, depending on thickness.
The fish is done when it flakes easily with a fork and reaches an internal temperature of 130-135°F (it will rise slightly as it rests).