BBQ Glazed Grilled Swordfish
✨ Pro Tip
Reserve half the BBQ glaze before it touches the raw fish — use the clean half for basting at the end. The honey in the glaze caramelizes fast so watch it closely after you flip. One flip only.
🍝 Best Sides
- Grilled corn on the cob
- Classic coleslaw
- Potato salad
- Garlic bread
- Grilled asparagus
Ingredients
- 3 lb City Fish Market Fresh Wild-Caught Swordfish Steaks, 1-inch thick
- ½ cup your favorite BBQ sauce
- 3 tbsp honey
- 2 tbsp soy sauce
- 3 garlic cloves, minced
- 1 fresh lime, juiced
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 scallions, sliced for garnish
- 1 lime, cut into wedges for serving
Instructions
Step 1 — Make the BBQ glaze & coat the fish
Whisk BBQ sauce, honey, soy sauce, garlic, lime juice, smoked paprika, and cayenne together. Reserve half in a separate bowl for basting later. Brush swordfish with olive oil, season with salt and pepper, then coat both sides with half the BBQ glaze. Let sit 20 minutes.
Step 2 — Heat the grill
Heat grill to medium-high — about 400°F. Oil the grates well. Too hot and the honey burns before the fish cooks through.
Step 3 — Grill first side
Place swordfish on grill. Do not move. Grill 4–5 minutes until the glaze sets and caramelizes with grill marks. Flip once.
Step 4 — Glaze & finish
Brush reserved clean BBQ glaze generously over the top of each steak. Grill 3–4 more minutes until fish reaches 135–140°F internal. Pull immediately.
Step 5 — Rest & serve
Rest 2 minutes. Scatter scallions over the top. Serve with lime wedges. Best alongside grilled corn, coleslaw, or potato salad.
