Gluten-Free Grilled Swordfish

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.

Prep: 15 min Cook: 15 min Total: 45 min Serves: 4

At a glance: This medium dinner recipe yields 4 servings in about 45 minutes (15 min prep, 15 min cook). It uses 8 ingredients — including swordfish steaks, olive oil, garlic — and walks through 5 steps. Updated October 25, 2026. Browse more dinner recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Grilled Swordfish: When preparing this dinner recipe, scrub the grill grate of bread or bun crumbs before the swordfish goes on, and use stock and tamari labeled gluten-free for the sauce.

Gluten-Free Notes for Gluten-Free Grilled Swordfish: This recipe is naturally gluten-free, relying on gluten-free tamari or coconut aminos and GF stock. It avoids all gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for GF chicken or vegetable stock, GF tamari or coconut aminos, cornstarch or arrowroot starch. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1.5 lbs swordfish steaks
2 tbsp olive oil, plus 1 tsp for the sauce
3 cloves garlic, minced
1 cup GF chicken or vegetable stock Shop
2 tbsp GF tamari or coconut aminos Shop
1 tbsp cornstarch or arrowroot starch Shop
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 gluten-free.
3 Heat an outdoor grill or grill pan to medium-high. Brush the swordfish with the olive oil (live tip 2) and grill 4-5 minutes per side, until marked and the thickest part reads 145°F (USDA minimum for fish). Move to a plate.
4 While the fish grills, warm 1 teaspoon of olive oil in a small saucepan over medium heat and add the garlic, 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. Spoon the sauce over the grilled swordfish and serve.

Nutrition (per serving)

564

Calories

34g

Protein

38g

Carbs

28g

Fat

Fiber

526mg

Sodium

Tips & Notes

Swordfish dries out quickly. Take 1-inch steaks off the heat as soon as they reach 145°F.
For real grill marks, brush the fish rather than the pan with oil and use a very hot grill pan or outdoor grill.
Brush the swordfish with olive oil and a little lemon juice and let it sit 15 minutes before cooking for extra flavor.

Common questions

What cross-contamination risk is specific to Gluten-Free Grilled Swordfish?

Check swordfish steaks, olive oil, plus 1 tsp for the sauce, garlic, minced before they go into Gluten-Free Grilled Swordfish. Scrub the grill grate of bread or bun crumbs before the swordfish goes on, and use stock and tamari labeled gluten-free for the sauce.

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