Swordfish on the grill

READY IN: 30mins
Top Review by Mary the Disturbed

I now have a new favorite way of cooking fish on the grill. I didn't use the McCormick's seasonings -- instead used a pinch of salt, a squeeze of a lemon wedge, and a sprinkle of fresh thyme. You can use whatever flavorings you like; it's the method that makes this recipe such a winner! The swordfish came out perfect, succulent, tender, and with great swordfish juice -- it was sort of like poaching it, but without the leaching of flavor that sometimes happens in poaching, and without half the fuss. I don't give out many fives, but this absolutely merits it. GREAT!

Ingredients Nutrition

  • 2 lbs swordfish
  • 2 teaspoons unsalted butter
  • McCormick's salt-free all-purpose seasoning (Onion, Garlic, Dill Weed, Lemon Peel, Dill Seed, & Jalapeno Pepper)


  1. Take a piece of tin foil, 2 times the size of the fish, and flatten it out on the table.
  2. Put the Swordfish on it.
  3. Dot with butter and Seasonings.
  4. Fold up tin foil so it has an envelope at the center top.
  5. Then roll up the sides to keep the butter in.
  6. This allows air to escape, and turns the tin foil into a little oven.
  7. Place on VERY low flames on grill for 22-25 minutes per pound.
  8. Place cooked wrapped fish on platter.
  9. Unwrap foil, serve fish with a spatula, Toss foil, and enjoy!

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