Swordfish Steak BBQ Cook Time
220°C (430°F) High Heat
3–4 min per side • Internal: 60°C (140°F)
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Medium-Rare | 54°C (130°F) | 2–3 min per side | Slightly translucent centre. Tender and moist. |
| Medium (recommended) | 60°C (140°F) | 3–4 min per side | Opaque throughout, still moist. Ideal for swordfish. |
| Well-Done | 68°C (155°F) | 5+ min per side | Firm and dry. Not recommended. |
How to BBQ Swordfish Steak
1
Bring swordfish steaks to room temperature. Pat dry and brush with olive oil.
2
Season with salt, pepper, and a Mediterranean-style rub if desired (oregano, lemon zest, garlic).
3
Preheat BBQ to high heat — 220°C (430°F).
4
Grill for 3–4 minutes per side. Swordfish is a meaty fish that handles direct heat well.
5
Remove when internal temp reaches 60°C (140°F). Rest for 3–5 minutes before serving.
Pro Tips
- Swordfish is one of the best fish for BBQ — its firm, meaty texture holds up brilliantly on the grill.
- Aim for steaks 2–3cm thick for even cooking.
- A simple lemon-herb marinade for 30 minutes adds great flavour without overpowering the fish.
- Don’t overcook — swordfish dries out quickly past medium.
- Serve with salsa verde or a caper-lemon butter for a restaurant-quality finish.
Resting Time
Rest for 3–5 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
External Resources
- Food Standards Australia New Zealand — Official safe cooking temperature guidelines
- Safe Food Queensland — Queensland Government food safety resources
- Taste.com.au — Australian recipes and BBQ cooking inspiration
- SBS Food — Multicultural Australian BBQ and cooking content
Frequently Asked Questions
How long to BBQ swordfish?
3–4 minutes per side over high heat (220°C/430°F). Swordfish steaks are thick and meaty, so they can handle a good sear.
What temperature for grilled swordfish?
60°C (140°F) internal temperature for medium. This keeps it moist and flavourful.
Is swordfish good on the BBQ?
Excellent. Swordfish is one of the best fish for grilling — firm texture, doesn’t flake apart, and takes on beautiful char.
Should swordfish be pink in the middle?
A slight pink tinge at medium-rare is fine and keeps the fish moist. Most people prefer swordfish cooked to medium.