• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Kitchen Laughter logo

  • Home
  • About
    • Contact Us
    • Privacy Policy
  • Recipe Index
  • Resources
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Us
  • Recipe Index
  • Resources
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Kitchen Laughter Recipes Blog » Seafood

    Grilled Jamaican Jerk Swordfish

    Published: May 26, 2021 · Modified: Feb 2, 2023 by Ginny C · This post may contain affiliate links ·

    Share
    Pin10
    10 Shares
    Jump to Recipe Print Recipe

    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.

    swordfish steak on the grill grate with sear marks and coated in a homemade jerk seasoning rub.
    Grilled Swordfish with Homemade Jerk Seasoning
    Contents hide
    1 🍽️ Why This Works
    2 🐟 Ingredients
    3 🔥 Instructions
    4 ❗ Expert Tips
    5 Recipe FAQ
    6 Grilled Jamaican Jerk Swordfish

    🍽️ 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.

    🐟 Ingredients

    sheet pan with the ingredients needed to make the jerk seasoning.
    Ingredients for the Jerk Seasoning

    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.

    sheet pan with swordfish, olive oil and seasoning on a lined sheet pan.
    Ingredients for the Grilling

    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.

    🔥 Instructions

    photos showing the process to combine the jerk seasoning, add the swordfish to a Ziploc to cover and then grilling.
    Simple Instructions for an Amazing BBQ Fish

    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)

    Recipe FAQ

    Can I make this into a foil pack instead of putting straight on the grill?

    Sure thing. Grill the swordfish for 20-25 minutes in a foil pack, with or without veggies.

    How do I know it’s done?

    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.

    fillet of grilled swordfish with a jerk seasoning topped with a Caribbean fruit salsa.
    The Sweet Fruit Salsa Complements the Spices on the Swordfish

    Related Recipes

    • How to Grill Tequila Lime Shrimp on a Salt Block
    • How to Make Grilled Brown Sugar Salmon
    • Smoked Pacific Rockfish
    • Grilled Blackened Dover Sole

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

    swordfish steak on the grill grate with sear marks and coated in a homemade jerk seasoning rub.

    Grilled Jamaican Jerk Swordfish

    Grilled Jamaican Jerk Swordfish is tender, juicy and an unbelievably delicious fish where every bite is packed with a mild fish flavor complemented by the jerk spices. A quick and healthy meal that is done in under 10 minutes.
    No ratings yet
    Print Pin
    Course: Main Course, Rub
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 2 servings
    Calories: 388kcal
    Author: Jason

    Equipment

    • Grill

    Ingredients

    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

    Swordfish

    • 1 tbsp Olive Oil
    • 1 lb Swordfish
    • 2 tsp Jamaican Jerk Rub use recipe here or your own version

    Instructions

    Jamaican Jerk Rub

    • Combine all the ingredients into a bowl and stir. Store in a sealed container for up to six months.

    Swordfish

    • 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.

    Notes

    Cooking Options: We cooked this straight on the grill grate because it is such a firm fish and we didn’t worry about it falling through the grates 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 you have but forget to use as well.
    Temperature: Check the temperature with a wireless thermometer so you don’t overcook. The minimum temperature is 145. 
    Serving Option: 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.
    Foil Pack Option: Sure thing. Grill it for 20-25 minutes in a foil pack, with or without veggies. 
    When is it Done: 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.

    Nutrition

    Serving: 1g | Calories: 388kcal | Protein: 45g | Fat: 22g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 184mg | Potassium: 948mg | Vitamin A: 272IU | Calcium: 11mg | Iron: 1mg
    Tried this recipe?Mention @kitchenlaughter or tag #kitchenlaughter!
    Grilled Jamaican Jerk SwordfishGrilled Jamaican Jerk Swordfish
    Share
    Pin10
    10 Shares
    « Grilled Lemon Pepper Chicken Thighs
    The Best Lump Charcoal For Grilling and Smoking in 2023 »

    Primary Sidebar

    Family Photo Join us as we fire up the 30 years of backyard grill and smoker experience to create recipes for your family and friends where memories are made. Learn more about us...

    Join the Kitchen Laughter Crew!

    Subscribe to get exclusive deals, tips, and the lastest info you need to step up your grilling game!

      We won't send you spam, but you can unsubscribe at any time. :-)

      Powered By ConvertKit
      • Facebook
      • Instagram
      • Pinterest

      Most Popular Posts

      Smoking Bacon on the Big Green Egg

      How to Home Cure and Smoke Bacon

      fillet of pacific rockfish topped with fresh herbs and brown butter.

      Grilled Brown Butter Wild Pacific Rockfish

      aluminum pan filled with hot dog burnt ends on the grill.

      Hot Dog Burnt Ends

      whole head of cauliflower in a cast iron skillet in front of the big green egg.

      Smoked Cauliflower

      smoked pork roast on a cutting board with a salad and sweet potatoes.

      Smoked Pork Roast

      Beer Can Chicken Fresh off the Grill

      Grilled Beer Can Chicken

      grilled whole Spanish Mackerel stuffed with Garlic on the Grill.

      Whole Grilled Spanish Mackerel

      Grilled Pork Shoulder is Almost Ready after more than 11 hours

      Grilled Pork Shoulder

      graphic showing publications that kitchen laughter was featured in.
      • Home
      • About Us
      • Recipe Index
      • Resources

      Footer

      About

      • Privacy Policy
      • Disclaimer
      • Accessibility Policy

      Contact

      • Contact

      As an Amazon Associate I earn from qualifying purchases.