Grilled Jamaican Jerk Swordfish is tender, juicy and unbelievably delicious. Every bite is packed with a gentle fish flavor complemented by the jerk spices. A quick and healthy meal that is finished in under 10 minutes.
🍽️ Why This Works
Fast | This one doesn’t require a marinade or anything special to get it on the grill. A quick homemade jerk seasoning is perfect for the outer crust of the fish.
Simple | This is a simple fish plus rub recipe that has stand out flavor.
Healthy | There aren’t any heavy sauces or anything to cause an increase in the caloric intake. Serve it with a Grilled Baked Sweet Potato, Grilled Balsamic Carrots or the Caribbean Salsa shown in the photos below.
Jerk Seasoning | There are so many different versions of jerk seasoning that it is really up to you which one you want to use. We love making our own as well as buying a quick seasoning pack.
Swordfish | This is a mild, slightly sweet fish that is a bit more firm in texture. It is packed with protein, Omega – 3, B12 and zinc plus it is low in calories and high in flavor.
Step One: Combine all the ingredients for the jerk seasoning into a bowl and stir. You will only need about two teaspoons of it for this recipe. Store the rest in a sealed container for up to six months.
Step Two: Heat up the grill to a medium high to high heat on direct heat.
Step Three: Add a couple of teaspoons of the seasoning to a large Ziploc bag, rub the swordfish with a bit of olive oil and add it to the bag. Work it around with your hands to get a full coverage.
Step Four: Add the fish to the grill and cook for about six minutes per side. The time varies depending on the thickness of the filet and the temperature of the grill. It is ready when the interior temperature reaches 145 degrees.
❗ Expert Tips
We cooked this straight on the grill grate because it is such a firm fish, but you can use the Copper Mats, cedar planks or even grill them in a cast iron skillet on the grill. Don’t forget about that fish basket too.
Check the temperature with a wireless thermometer so you don’t overcook.
We made this the same weekend we made the Grilled Branzino with Caribbean Salsa. We took leftover salsa from that recipe and put it on top of this swordfish and it was INCREDIBLE. (see the photo below)
Sure thing. Grill the swordfish for 20-25 minutes in a foil pack, with or without veggies.
It will be brown on the outside and the inside might have a slight pink tint/opaque to it. If you get it off of the grill just as it’s turning opaque and tent it for a couple minutes, it will continue cooking on the counter and not overcook. The sure test is that it will flake when you use your fork. If you are using a thermometer, look for an internal temperature to be 145.
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Grilled Jamaican Jerk Swordfish
Jamaican Jerk Rub
- ¼ cup Freeze Dried Chives
- 1 tbsp Kosher Salt
- 1 tbsp Dried Onion Flakes
- 1 tbsp Dried Onion Powder
- 1 tbsp Ground Ginger
- 1 tbsp Dried Thyme
- 1 tbsp Light Brown Sugar
- 1 tsp Allspice
- 1 tbsp Black Pepper
- 1 tsp Ground Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Ground Cloves
- ¼ tsp Crushed Red Pepper Flakes
- 1 tbsp Olive Oil
- 1 lb Swordfish
- 2 tsp Jamaican Jerk Rub use recipe here or your own version
Jamaican Jerk Rub
- Combine all the ingredients into a bowl and stir. Store in a sealed container for up to six months.
- Heat up the grill to a medium high to high heat on direct heat.
- Sprinkle the jerk seasoning over the swordfish. Make sure to cover the sides too.
- Place the fish on the grill and cook for about six minutes for each side.
- Remove when the interior temperature reaches 145 degrees. Let is rest for ten minutes before serving.