Swordfish Steak: grill on medium-high heat for 4–5 min/side. Internal temp: 130–140°F / 54–60°C.
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Safe Internal Temp
130–140°F / 54–60°C
Cooking Methods
↕ Slide the temperature to see how cook times change
Medium-High4–5 min/side
Burner Guide: Medium-high — swordfish is firm and meaty, one of the easiest fish to grill. Oil the fish, not the grates. It won't fall apart like delicate fish. Don't overcook past medium or it dries out.
✎ Oil the fish, not the grates. Firm enough to grill easily.
Doneness Chart
Doneness
Target
Pull Temp
What to Expect
Medium-Rare
130°F
125°F
Translucent center, very moist
Medium
140°F
135°F
Just opaque, still juicy
FDA Safe
145°F
140°F
Fully opaque, firmer
Pull temp = when to remove from heat. Carryover cooking raises the temp 5–10°F as it rests.
Food Safety
FDA recommends fish reach 145°F. Swordfish is best at 130–140°F where it stays moist and meaty. Like steak, it dries out when overcooked. Swordfish is a deep-ocean fish with low parasite risk. Most chefs serve it at medium (140°F). Use a thermometer — swordfish goes from perfect to chalky fast.
Frequently Asked Questions
What are the best tips for cooking swordfish steak?
Meaty and firm — treats more like steak than fish. Don't overcook or it dries out. Pairs well with citrus, capers, and olive oil.
What internal temperature should swordfish steak reach?
FDA recommends fish reach 145°F. Swordfish is best at 130–140°F where it stays moist and meaty. Like steak, it dries out when overcooked. Swordfish is a deep-ocean fish with low parasite risk. Most chefs serve it at medium (140°F). Use a thermometer — swordfish goes from perfect to chalky fast.
What are the doneness temperatures for swordfish steak?
Medium-Rare: 130°F (pull at 125°F). Medium: 140°F (pull at 135°F). FDA Safe: 145°F (pull at 140°F). Pull temp is when to remove from heat — carryover cooking raises the temp 5–10°F during rest.
How do you grill swordfish steak?
Grill at 4–5 min/side. Oil the fish, not the grates. Firm enough to grill easily.
How do you sear swordfish steak?
Sear at 3–4 min/side. Cast iron. Butter baste last minute.
