Making sure that your swordfish is done right

The precise cooking time for your swordfish steak will vary based on its thickness and the temperature of your grill, but generally, it should take no longer than 10 minutes to cook (ideally placed on a bed of lemon slices to prevent sticking). Aim for approximately five minutes on each side. You'll know the swordfish is ready when you see attractive grill marks and the flesh transitions from slightly translucent to opaque. If you're concerned about overcooking, you can sear one side on the grill and then finish cooking it in the oven with the unseared side facing up. Additionally, keep the skin on while cooking, as it helps retain moisture. Remove it just before serving, as swordfish skin can be quite tough and unpalatable.
Using a thermometer is essential while cooking. Unlike other meats, you can't solely depend on the finger test or visual indicators, as swordfish is so dense that there's little difference in firmness between medium and well-done. Instead, trust your thermometer: 130°F indicates medium, 135°F is medium-well, and anything from 140°F and above is considered well-done.
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