Grilled Swordfish with Saffron Aioli

This recipe for grilled swordfish with saffron aioli is a simple, yet elegant dish that is perfect for a summertime BBQ. The aioli, made with mayonnaise, garlic, and saffron, is a perfect complement to the grilled fish. The swordfish steaks are grilled to perfection and then topped with the aioli. You can also use this recipe with other types of fish, such as tuna or salmon.


  • 4 swordfish steaks (about 6 ounces each)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1 garlic clove, minced
  • 1/4 teaspoon saffron threads
  • 1 tablespoon freshly squeezed lemon juice


  1. Preheat the grill to medium-high heat.
  2. Season swordfish steaks with salt and pepper.
  3. In a small bowl, whisk together mayonnaise, garlic, saffron, and lemon juice.
  4. Grill swordfish for about 3 minutes per side, or until cooked through.
  5. Serve grilled swordfish with saffron aioli.

Potential changes & improvements

If you are not a fan of swordfish, you can use another type of fish, such as tuna or salmon. The aioli can also be made ahead of time and refrigerated until ready to use. For a bit of extra flavor, you can also add some chopped fresh herbs to the aioli.

What other food works well with

This grilled swordfish with saffron aioli would be great served with some grilled vegetables and a side of rice or potatoes.

Common Mistakes

One common mistake when grilling fish is to overcook it. Fish should be cooked just until it is opaque in the center and flakes easily with a fork. Another mistake is to not use enough seasoning. Be sure to season your fish well with salt and pepper before grilling.

Nutritional Information

  • Serving size: 1 swordfish steak with aioli
  • Calories: 495
  • Fat: 33 g
  • Saturated fat: 5 g
  • Cholesterol: 145 mg
  • Sodium: 505 mg
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Sugar: 1 g
  • Protein: 48 g


This recipe contains eggs, fish, and soy.

Leave a Comment

Your email address will not be published. Required fields are marked *