One of the best tasting fish from the Atlantic Ocean is the swordfish. Swordfish are billfish that spend the majority of their time well offshore in deep waters. I have had the opportunity to catch and eat swordfish and can tell you that the taste is phenomenal in comparison to other saltwater fish varieties. Importantly, one of the best methods for cooking swordfish is on the grill. Here is what you need to know about grilling swordfish at home. No need to visit a seafood restaurant to indulge in this type of fish. 

The Challenge Of Fishing For Swordfish

I’ll be honest: a very small population of people in the United States have the vessel and necessary fishing gear to catch swordfish. For this reason, the local grocery store or fish market is your best resource to obtain delicious cuts of fish. 

A Large Boat Is Required

To be clear, you won’t have the opportunity to stand on the shore or pier along the Atlantic Ocean and catch swordfish. 

Instead, anglers are required to travel long distances to reach deep waters between 650 and 1,800 feet. Depending on location, that can range from 10 miles to well over 100 miles. With that being said, you won’t have the option to take a Jon boat. Comparatively, you’ll need, at a minimum, a center console with twin engines for safety. 

Without question, the boat in itself is a significant investment in sourcing swordfish recreationally. 

Expensive Fishing Equipment

As if investing in the boat wasn’t enough tack on fishing gear. The rod and reel combinations alone will exceed a minimum of $1,200. However, that is hand cranking for swordfish compared to dropping down baits on electric reels. Factor in an electric combo, and you’re more than doubling the cost. 

Beyond rods and reels is tackle, including weights, leader line, hooks, bait, and not to mention a specialized gaff. The ordinary gaff won’t do the trick instead, you will be required to use a flying gaff. The flying gaff is similar to a harpoon and is a necessity to successfully land the fish when it comes alongside. Don’t expect to hold a swordfish by the lip and sling it in the boat like you would a bass. Instead, a fishing gaff and proper gaffing technique are required. 

In the end, expect to fork out an additional 5,000 to 7,000 dollars in equipment when chasing swordfish offshore. 

Time

Time is another major factor when it comes to catching swordfish. Consider not only the time to reach the fishing destination but also playing the waiting game for a strike. 

No, we are not talking about panfish that bite feverishly; instead, swordfish anglers wait hours on end for a strike. 

So, when combining running out, waiting for a bite, reeling in the fish, and returning back to the dock, it is time consuming, to say the least. 

Buy Swordfish For Grilling Locally

Take it from me, you won’t need to go far to find fresh swordfish local to you. I buy swordfish fresh on a consistent basis because it is one of my favorite types of fish to eat. 

Without question, swordfish cuts are available at super markets and seafood markets. I prefer to buy my fish at the Publix Supermarket. The swordfish is always fresh and delicious. 

I recommend calling your local stores to determine who has fresh swordfish in stock. Typically, one 6-ounce cut is plenty as a single serving. 

Best Method For Grilling Swordfish

As a former captain, I have had the opportunity to eat a vast variety of fish, but swordfish is the most simple to prepare. 

Season The Fish

Swordfish is notorious for its sweet and mild taste that lacks fishiness. For this reason, the seasoning applied must be minimal. There is no sense is masking the delicious natural flavoring. 

I prefer to add black pepper, salt, and a pinch of garlic powder to both sides before placing a preheated grill. 

However, slicing up a lemon for squeezing after the fish is cooked and served is not a bad idea. The freshness of the lemon adds an extra element of flavor. 

Heat The Grill

Importantly, you’ll want to make sure the grill is preheated before grilling swordfish. A preheated grill will yield the best results. 

The ideal temperature for grilling swordfish is 400 degrees. However, you’ll want to avoid flames from reaching the rack, or else it will burn the outside of the swordfish, leading to an unpleasant taste. 

Grill The Swordfish

Again, make sure that the flames are not directly reaching the swordfish, or else you won’t like the results. 

Place the swordfish seasoning side down on the preheated grill. The general rule of thumb is cooking swordfish for 4 minutes per one inch of thickness.  

Remember, you want grill markings on both sides; therefore, you will need to flip the fish at 2 minutes when cooking a 1 inch thick cut. 

I’ll be honest, cooking times will vary; therefore, always check to ensure the fish flakes apart before removing it from the heat. The key is avoiding overcooking swordfish as it will become dry. 

Serve Grilled Swordfish Hot

Ensure that everyone is seated and sides are ready to be served before pulling the swordfish from the grill. 

Without question, you’ll want to serve swordfish hot right off the grill. I recommend adding a side of tartar sauce for dipping. 

Grilling Swordfish Is Easy And Can Be Done At Home

Fortunately, my local grocery store puts swordfish on sale regularly. The cost is reduced from 12 dollars per 6 ounce cut to 8 dollars per 6 ounce cut. For this reason, I eat fresh swordfish grilled regularly. Save yourself the money and grill at home versus ordering from a restaurant. The results are equally as good and at a fraction of the cost.