Gluten-Free Grilled Swordfish
By the Gluten Free Recipes team ·
Savor perfectly grilled swordfish, boasting a tender, flaky texture and a savory, umami-rich glaze. This dish offers a delightful balance of fresh seafood and a subtly sweet, garlicky sauce, making for a satisfying and elegant gluten-free meal.
At a glance: This medium dinner recipe yields 4 servings in about 45 minutes (15 min prep, 30 min cook). It uses 8 ingredients — including swordfish steaks, olive oil, garlic — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Grilled Swordfish: When preparing this dinner recipe, oats are grown in rotation with wheat and frequently processed on shared equipment. Use only certified gluten-free oats (e.g., Bob's Red Mill GF, GF Harvest). Note: 5–10% of people with celiac disease also react to avenin, the protein in oats, even in certified-GF varieties — consult your doctor if you are newly diagnosed. Commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. Use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Grilled Swordfish: This recipe is naturally gluten-free, relying on certified gluten-free tamari or coconut aminos and GF stock. It avoids all gluten-containing grains.
Ingredients
- 1.5 lbs swordfish steaks
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup GF chicken or vegetable stock
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Pat the swordfish steaks completely dry with paper towels to ensure a good sear. Season both sides generously with salt and black pepper, about 1 teaspoon of salt and 0.5 teaspoon of pepper in total. Allow the seasoned swordfish to sit at room temperature for about 15 minutes while you prepare the sauce.
- 2
In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, creating a slurry. Set this aside for thickening the sauce later. Ensure your GF tamari or coconut aminos are certified gluten-free.
- 3
Heat the olive oil in a large, heavy-bottomed skillet or grill pan over medium-high heat until it shimmers. Carefully place the seasoned swordfish steaks into the hot pan, ensuring not to overcrowd it; cook in batches if necessary. Sear the swordfish for approximately 4-5 minutes per side, until a beautiful golden-brown crust forms and the fish is opaque and flakes easily with a fork, indicating it's cooked through. Remove the cooked swordfish from the pan and set aside on a plate.
- 4
Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for about 30-60 seconds until fragrant, being careful not to burn it. Pour in the GF chicken or vegetable stock and the GF tamari or coconut aminos, scraping up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.
- 5
Slowly whisk the cornstarch slurry into the simmering sauce. Continue to whisk constantly for about 2-3 minutes, or until the sauce thickens to a glossy consistency that coats the back of a spoon. Taste the sauce and adjust seasoning with additional salt or pepper if needed. Return the seared swordfish steaks to the skillet, spooning the thickened sauce over them to coat. Allow the swordfish to warm through in the sauce for about 1-2 minutes before serving.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Pound chicken breasts to an even thickness so they cook uniformly without drying out on the edges.
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