• 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

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.