Grilled Swordfish

This Grilled Swordfish is topped with a blueberry balsamic reduction, making it a completely wonderful and totally delectable way to enjoy swordfish.

Prep Time15

Cook Time25

Resting Time10

Total Time50

Course: Main Dish

Cuisine: American, Seafood

Keyword: Grilled Swordfish

Servings: servings

Author: Susie Bulloch (heygrillhey.com)

Make the blueberry balsamic reduction. Combine all ingredients for the blueberry balsamic reduction in a small saucepan. Whisk occasionally over medium heat until it reduces by half (approximately 5 minutes). Then whisk in 2 tablespoons of water and cook until the sauce reaches your desired consistency. You want it to be almost syrupy, but not too thick. Remove the reduction from the heat and keep warm.
Preheat the grill. Preheat your grill for 2-zone cooking (one side of the grill with indirect heat and the other with direct heat) with an overall grill temperature of 400 degrees F.
Grill hot. Drizzle both sides of the swordfish with your high temperature cooking oil and season with salt and pepper. Place your swordfish directly on the direct heat side of the grill and cook for 2-3 minutes per side, flipping carefully with a metal spatula.
Cook over indirect heat. Move fillets over to the indirect heat side of the grill. Grill for 5 minutes without filliping until the internal temperature of the swordfish reaches your desired temperature (FDA recommends 145 degrees F). You can likely remove the fish from the grill at 140 degrees F with carryover cooking increasing the temperature to the target 145 degrees F.
Rest and serve. Remove the swordfish from the grill to a serving platter. Drizzle with the blueberry balsamic reduction, rest for 5-10 minutes, then serve.