Swordfish steaks hold up well under high heat, but their density means broiling times differ from flakier fish. If you want to know exactly how long to broil swordfish steak in the oven, the short answer is 6 to 9 minutes total, depending on thickness. This guide breaks down times by steak size, plus how to tell when it’s done.
You will also get a simple step-by-step method, seasoning ideas, and common mistakes to avoid. Let’s get into it.
How Long To Broil Swordfish Steak In The Oven
Most swordfish steaks are sold at 1 inch thick. At that size, broil them for 4 to 5 minutes per side, about 8 to 10 minutes total. Thinner steaks cook faster. Thicker cuts need a bit more time.
Use this quick chart as your starting point. Times are for a standard oven broiler set to high, with the rack about 4 to 6 inches from the heat.
- 1/2 inch thick: 3 to 4 minutes per side, 6 to 8 minutes total
- 3/4 inch thick: 3.5 to 4.5 minutes per side, 7 to 9 minutes total
- 1 inch thick: 4 to 5 minutes per side, 8 to 10 minutes total
- 1.5 inch thick: 5 to 6 minutes per side, 10 to 12 minutes total
These numbers assume you flip the steak halfway through. If you only broil one side, add a minute or two and move the rack lower so the top doesn’t burn.
Why Swordfish Needs Different Timing Than Salmon
Swordfish is a dense, meaty fish. It has less flake and more muscle, so heat takes longer to reach the center. Salmon at 1 inch can finish in 6 to 8 minutes. Swordfish at the same thickness often needs 8 to 10.
That density is also why swordfish is forgiving. It won’t fall apart when you flip it. But it can dry out fast if you over cook it, so watch the clock and check early.
What Temperature Should The Oven Be
Broiling means top-down heat, so there is no set oven temp. You set the broiler to high and the element heats to around 500 to 550 degrees F. Some ovens have a low broil setting, which is closer to 450 degrees F.
Use high broil for thin steaks so the outside browns before the inside dries. Use low broil for steaks over 1 inch so the center cooks through without charring the top.
Step By Step: How To Broil Swordfish Steak
Here is the full method from fridge to plate. Total time is about 20 minutes including prep and resting.
- Move your oven rack so the top of the steak will sit 4 to 6 inches below the broiler. For thick steaks, go 6 inches. For thin ones, go 4.
- Turn the broiler on high and let it preheat for 10 minutes. A cold broiler steams the fish instead of searing it.
- Pat the steaks dry with paper towels. Moisture on the surface stops browning.
- Brush both sides with olive oil. Season with salt, black pepper, and any dried herbs you like.
- Line a rimmed baking sheet with foil. Lightly oil the foil or use a wire rack on top.
- Place steaks on the sheet with space between them. Crowding traps steam.
- Broil for the first-side time listed in the chart above.
- Flip once with tongs or a spatula. Broil for the same amount of time on side two.
- Check doneness at the early end of the range. Pull the fish when it reaches 130 to 135 degrees F in the thickest part.
- Let it rest for 3 to 5 minutes before serving. The temperature will rise a few degrees as it sits.
How To Tell When Swordfish Is Done
You have three easy checks. Use at least two of them.
- Internal temp: 130 to 135 degrees F for moist, slightly translucent center. 140 degrees F for fully firm.
- Color: opaque white throughout, with no shiny raw patches in the middle.
- Texture: a fork twists into the center with light resistance. It should not flake apart like cod.
If you don’t own a meat thermometer, get one. Swordfish goes from perfect to dry in about 90 seconds, so guessing is risky.
Seasoning Ideas That Work Under The Broiler
Keep it simple so the fish flavor comes through. These combos hold up to high heat.
- Lemon juice, olive oil, garlic powder, and parsley
- Smoked paprika, cumin, and a pinch of cayenne
- Soy sauce, ginger, and sesame oil brushed on before broiling
- Pesto spread thin on top during the last 2 minutes
Skip sugary glazes like honey or barbecue sauce for the full cook. They burn under the broiler. Add them in the final minute if you want that flavor.
Common Mistakes To Avoid
Most broiled swordfish problems come down to four things.
- Not preheating the broiler. This adds 3 to 4 minutes of cook time and dries the fish.
- Leaving the steak in too long. Set a timer for the low end of the range and check.
- Using a cold steak straight from the fridge. Let it sit on the counter for 15 minutes first.
- Broiling on the lowest rack. The top never browns and the fish overcooks inside.
What To Serve With Broiled Swordfish
Since the broiler is already hot, keep sides simple. Try roasted asparagus, charred lemon halves, or a cold cucumber salad. Rice pilaf or crusty bread works well to soak up the juices.
Leftovers keep in the fridge for up to 3 days. Reheat gently in a covered pan over low heat, or flake it cold into a salad. Do not microwave it on high or it turns rubbery.
Final Tips For Perfect Results
Buy steaks of even thickness so they cook at the same rate. If one end is much thinner, fold it under or trim it off. Also, ask your fishmonger to cut them to the size you want. Fresh swordfish should smell clean and mild, with firm flesh that springs back when pressed.
Now you know how long to broil swordfish steak in the oven for any thickness. Set your timer, trust your thermometer, and pull it early rather than late. A moist swordfish steak beats a dry one every time.