How do you know when swordfish is done on the grill?

Cook swordfish steaks until an instant-read thermometer registers 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140 to 145°F (60 to 63°C) for well-done.

How long does it take to grill swordfish steaks that are about an inch and a half thick?

For grilled swordfish, some say, treat swordfish as you would cook a rare steak, using high heat to sear on one side for about 5 to 6 minutes, then turning the fish over to cook for another 3 minutes or so for a 1-inch steak. (This may vary slightly).

What is the best temperature to grill swordfish?

The best temperature to grill swordfish is at 400°F to 500°F. You may use a thermometer to easily determine if your grill is hot enough before placing the fish on the grates. As you can imagine, it’s high in heat so brushing the grates with oil is a standard procedure to prevent any meat from sticking when you grill.

Do you flip swordfish when grilling?

Make sure the fish lifts easily from the grill before you flip it; I often cook it a bit longer on the first side, say 5 or 6 minutes, then flip it and cook for just 3 minutes on the second side, since usually it lifts from the grates pretty easily at those points.

Does swordfish need to be cooked all the way through?

With the leached moisture goes any hint of flavor, and the texture becomes pasty. Undercooked, it is rubbery. Unlike, say, salmon, which doesn’t dry out as much as it cooks, swordfish needs to be served medium well, to the point where it is just cooked through but still juicy.

Should swordfish be pink in the middle?

Fully cooked swordfish can be pink in the middle as long as its internal temperature has reached 145°F (63°C). The color of the swordfish should not be used as a reliable indicator of doneness.

What temperature do you cook swordfish?

The Department of Agriculture recommends cooking most seafood to an internal temperature of 145 degrees Fahrenheit; however, McGee. contends that swordfish remains most succulent at an internal temperature of 120 to 125 F, unlike other fish that remain moist at 130 to 140 F.

Can swordfish be pink in middle?

Should swordfish be cooked through?

Unlike, say, salmon, which doesn’t dry out as much as it cooks, swordfish needs to be served medium well, to the point where it is just cooked through but still juicy.

Should I rinse swordfish before cooking?

Marinate the swordfish: Rinse the swordfish steaks in cold water and pat dry. (Don’t remove the fish skin, it will help keep the steaks from falling apart when grilling. You can always remove after the fish is cooked before serving, if you want.)

Does swordfish need to rest?

Internal Temp of Swordfish Once done, remove the fish from the grill and let it rest a few minutes before serving.