Cooked swordfish is safest at an internal temperature of 145°F (63°C), with a slightly lower pull temperature giving a moist, tender steak.
Swordfish is rich and meaty, yet it goes from juicy to dry in a short window. When you know the right internal temperature, you protect flavor and texture while keeping food safety in mind.
Many home cooks rely only on timing or color. That can leave swordfish underdone in the center or dried out around the edges. A clear temperature target gives you something solid to use every time you grill, bake, or pan sear a steak.
Swordfish Doneness Temperature Guide
Before looking at specific cooking methods, it helps to see how internal temperature changes the feel of the fish. This chart gives you a texture guide, not a replacement for food safety advice.
| Doneness Level | Internal Temperature | Texture And Notes |
|---|---|---|
| Undercooked | Below 120°F (49°C) | Center looks raw and cool; higher risk of harmful bacteria. |
| Rare | 120–125°F (49–52°C) | Deep translucent center, soft and delicate; some cooks like this, but it does not match safety guidance. |
| Medium Rare | 125–130°F (52–54°C) | Center stays slightly translucent, outer layers firm; popular texture in restaurants. |
| Medium | 130–135°F (54–57°C) | Mostly opaque and flaky with a small glossy band in the center. |
| Medium Well | 135–145°F (57–63°C) | Fully opaque and firm, still moist if you avoid long cooking past this range. |
| USDA / FDA Safe | 145°F (63°C) | Matches official guidance for fin fish; flesh is opaque and flakes easily with a fork. |
| Overcooked | Above 150°F (66°C) | Texture turns dry and fibrous; surface may crack and feel tough. |
What Temperature To Cook Swordfish To? For Food Safety
From a food safety point of view, swordfish follows the general rule for fin fish. Agencies such as the U.S. Food and Drug Administration advise cooking fish to an internal temperature of 145°F (63°C) measured in the thickest part of the portion.
The same number appears in safe minimum internal temperature charts used in public food safety campaigns. At 145°F (63°C), fin fish flesh turns opaque and separates easily with a fork, which matches the visual cues often listed for doneness.
You can see this clearly in the FDA guidance on selecting and serving seafood, where most fish is listed with a safe internal temperature of 145°F (63°C) or matching visual signs when a thermometer is not practical.
FoodSafety.gov, which brings together USDA and FDA information, repeats the same number in its safe minimum internal temperatures chart for fish fillets and steaks. In that chart, 145°F (63°C) sits as a clear safety benchmark.
Swordfish steaks are dense and thick, so the center warms more slowly than the surface. You can get a dark, well browned crust long before the core passes 145°F (63°C). A thermometer removes guesswork and confirms when the whole piece reaches a safe level.
Best Internal Temperature For Swordfish Steaks
Food safety guidance is straightforward: 145°F (63°C) is the target for fully cooked swordfish. At the same time, many cooks aim for a slightly lower pull temperature to keep the flesh moist while letting carryover heat finish the job.
Carryover heat means the internal temperature keeps climbing by a few degrees after you take the steak off the grill or pan. With a swordfish steak around 1 inch thick, that rise often falls in the range of 3–5°F. If you pull the steak around 140°F (60°C) and tent it loosely with foil for a short rest, it usually settles near 145°F (63°C) without drying on the heat source.
For people with higher risk of foodborne illness, such as pregnant people, older adults, or anyone with a weakened immune system, keep the target at 145°F (63°C) in the center, not just near the edges. When there is doubt, safety should sit ahead of texture preferences.
Some restaurants serve swordfish closer to the medium rare range in the earlier chart, with a cooler center that gives a more silky feel. That choice narrows the safety margin and fits only settings where fish quality and handling stay controlled from sea to plate.
If you cook at home and do not have the same level of sourcing or handling, treat 145°F (63°C) as your baseline for swordfish steaks. You still get a rich, meaty bite as long as you avoid holding the fish far past that point.
Why Swordfish Cooking Temperature Causes Confusion
Searches for what temperature to cook swordfish to rise each grilling season because this fish behaves a bit like a steak. It looks sturdy enough for intense heat, yet it dries faster than beef once you move into higher internal temperatures.
The phrase swordfish cooking temperature also matters for recipes that list only time and oven or grill settings, such as “grill for six minutes per side.” Time based directions assume a certain thickness and starting temperature, which may not match what you bought.
By learning a specific internal target, you can treat those times as rough guidance and cook to the thermometer reading instead. That approach works whether you cook swordfish on a gas grill, a charcoal grill, a cast iron skillet, or under the broiler.
Using A Thermometer For Swordfish
An instant read thermometer is the most reliable way to hit the right degree of doneness for swordfish. Thin steaks cook fast, and the window between juicy and dry can be narrow with direct heat.
Insert the probe from the side instead of straight down from the top. Aim for the center of the thickest section, and stop the probe tip halfway between the top and bottom surfaces. That position gives a true reading of the coolest point, which is the last part to reach 145°F (63°C). Wipe the probe between steaks to avoid spreading raw juices.
If you do not own a thermometer, use visual cues that match official guidance. Swordfish turns from glossy to opaque across the surface, and the flakes separate with a gentle tug from a fork. The center should feel hot instead of lukewarm when you press the side of the steak with a clean finger.
Cooking Swordfish By Method And Temperature
Swordfish handles high heat well, which makes it popular for grilling and pan searing. No matter which method you pick, the goal stays the same: bring the center to about 145°F (63°C) without letting the outside dry out.
Grilling Swordfish Steaks
Start with steaks about 1 inch thick and pat them dry. Coat both sides with a thin film of oil and your seasoning of choice. Preheat the grill to medium high and clean the grates so the fish does not stick.
Lay the swordfish on the hot grate at an angle. Close the lid and cook the first side until the thermometer shows around 120–125°F (49–52°C) in the center. Turn the steak ninety degrees halfway through that side if you want crosshatch marks.
Flip and keep cooking until the internal temperature reaches about 140°F (60°C). At that point you can move the steak to a cooler zone, close the lid, and let the reading drift up to 145°F (63°C) while the surface stays moist.
Pan Seared Swordfish
For indoor cooking, a heavy skillet gives you a flavorful crust and close control. Heat the pan over medium high with a thin layer of oil until the oil shimmers. Add the swordfish and let it sear without moving for two to three minutes.
Once the bottom develops a golden crust, turn the steak and lower the heat to medium. Baste with the hot fat in the pan, tilting the skillet so the liquid pools and spooning it over the top. Start checking the temperature after another two minutes.
When the center reaches around 138–140°F (59–60°C), take the pan off the burner. Let the steak rest in the warm pan for a short time until it reaches the 145°F (63°C) target. Resting off the heat keeps the surface from drying while the center catches up.
Baked Or Broiled Swordfish
Oven cooking works well for thicker swordfish steaks or for cooks who prefer a hands off approach. Set the oven around 400°F (204°C) for baking, or use the broiler on high with the rack a few inches from the element.
For baking, arrange the steaks on a lightly oiled sheet pan and brush the tops with a mixture of oil, citrus juice, and herbs. Bake for ten to twelve minutes, checking with a thermometer near the end. Pull the pan once the thickest part reaches about 140°F (60°C) and let the fish rest until it hits 145°F (63°C).
For broiling, coat the pan with oil and place the steaks under the element. Broil for four to six minutes per side, depending on thickness, checking the temperature as you go. Broilers vary a lot in strength, so use the internal reading as your main guide instead of the clock.
Marinades And Brines
A brief marinade or brine can help swordfish stay juicy at safe internal temperatures. Acidic ingredients such as lemon juice, vinegar, and wine tenderize the surface, while salt draws moisture into the flesh and seasons it from edge to center.
Limit marinating to about thirty minutes for acidic mixtures so the outside does not turn mushy. For a simple brine, mix kosher salt with cold water and a little sugar, then soak the steaks in the fridge before patting them dry and cooking as usual.
| Cooking Method | Heat Level | Approximate Time For 1 Inch Steak |
|---|---|---|
| Gas Grill, Lid Closed | Medium High | 8–12 minutes total to reach about 145°F (63°C). |
| Charcoal Grill, Two Zone Fire | Hot side then cooler side | 3–4 minutes per side over direct heat, then 3–5 minutes indirect. |
| Cast Iron Pan | Medium High then Medium | 2–3 minutes per side, then a short rest in the warm pan. |
| Oven Bake | 400°F (204°C) | 10–15 minutes, depending on thickness and starting temperature. |
| Oven Broil | Broiler On High | 4–6 minutes per side, checking often near the end. |
| Grill Pan On Stove | Medium High | Around 4–5 minutes per side for grill marks and safe doneness. |
| Air Fryer | 390–400°F (199–204°C) | 9–12 minutes, turning once, until the center reaches 145°F (63°C). |
Common Temperature Mistakes With Swordfish
One frequent mistake is starting with steaks that are half frozen. Cold centers slow down cooking and make it harder to read temperature accurately. Let the fish thaw in the fridge, then rest at room temperature for about fifteen minutes before it goes on the heat.
Another common issue is trusting only exterior color. Swordfish can look browned and ready long before the inside passes 145°F (63°C). That is why an instant read thermometer earns a regular place in the kitchen drawer.
Cooks also sometimes cut into the center to check doneness. That releases juices and leaves a dry patch right where you want the best bite. A small thermometer hole on the side is a better trade.
Final Thoughts On Swordfish Temperatures
When you wonder what temperature to cook swordfish to, start with the safety recommendation of 145°F (63°C) in the thickest part of the steak. Use that number as your anchor and work backward to choose heat level, cooking method, and timing.
With a simple thermometer check, a short rest off the heat, and a little attention to thickness, you can serve swordfish that tastes rich and stays moist while still matching official food safety advice. Cook confidently.