Some recipes remind you that cooking doesn’t have to be complicated to taste wonderful. This Lemon Garlic Swordfish is one of those dishes — simple, fast, and bursting with flavor. The combination of lemon, garlic, and butter gives this firm, meaty fish a bright yet rich flavor that feels indulgent without the fuss.
A Little Backstory from My Kitchen
I started making swordfish more often when I realized how much I missed those quiet, pre-parenting dinners where my wife and I would experiment with seafood and fresh vegetables. Life got busier, and fish sticks replaced seared fillets for a while, but rediscovering recipes like this brought that joy of cooking back.
These days, when I pan-sear swordfish with butter, garlic, and lemon, it feels nostalgic. The aroma fills the kitchen, and within 20 minutes, dinner is ready — fresh, wholesome, and good enough to make you pause for a moment before digging in. It’s a perfect recipe for those evenings when you want something elegant without going overboard.
What You’ll Need
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Swordfish fillets – Choose thick, fresh pieces, about 1 inch thick. The thickness helps the fish stay juicy inside.
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Butter – Adds richness and helps create that silky sauce.
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Garlic – Freshly minced for a punch of aroma and depth.
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Lemon – Both juice and zest to give a clean, bright lift to the buttery fish.
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Kosher salt and pepper – Simple seasonings that let the main ingredients shine.
That’s it — just a few staples that work together beautifully.
Step-by-Step: How I Make It
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Prep the fish – Pat the swordfish dry with paper towels to remove excess moisture. This step helps you get a nice sear later. Season both sides with salt and pepper.
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Sear the fish – Heat a large oven-safe pan over medium-high heat with a bit of butter or oil. Place the fillets in once it’s hot and sear for 2–3 minutes until golden brown.
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Finish in the oven – Flip the fish and immediately transfer the pan to a preheated 400°F oven. Bake for about 5 minutes or until the fish is just cooked through. It should be opaque and flake easily with a fork.
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Make the sauce – In a small pan, melt butter, add garlic, and sauté briefly until fragrant. Stir in lemon juice and zest.
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Serve – Pour the buttery lemon-garlic sauce over the cooked swordfish and let it rest a minute before serving.
That’s it — simple, fast, and full of flavor.
Why You’ll Love This Recipe
This dish is all about balance and freshness. The buttery garlic sauce clings to the firm, meaty swordfish, and the lemon cuts through it just enough to keep things light. It’s the kind of recipe that looks like you spent a lot of effort but actually takes less than half an hour from start to finish.
I love how adaptable it is — some nights, I serve it with mashed potatoes; other nights, it’s quinoa and steamed asparagus. Either way, it always feels like something special.
Soumyadip’s Kitchen Notes and Tips
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Don’t skip drying the fish. That’s the secret to a good sear. If it’s wet, it’ll steam instead of brown.
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Use fresh garlic and lemon. Pre-minced garlic or bottled lemon juice won’t give you that same clean, fragrant flavor.
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Watch the oven time. Swordfish can turn dry if overbaked. Pull it out as soon as it’s opaque through the center.
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Add herbs if you like. A sprinkle of parsley or thyme works beautifully with the lemon-garlic butter.
When I’m cooking for guests, I like to double the sauce — people always want extra to drizzle over their sides!
Make-Ahead Ideas
You can mix the butter-garlic-lemon sauce a few hours in advance and keep it in the fridge. Just warm it gently before pouring it over the fish. The swordfish itself is best cooked right before serving, but you can season it ahead and refrigerate it until you’re ready to cook.
Serving Suggestions
This swordfish pairs beautifully with light sides. My favorites are:
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Roasted baby potatoes with olive oil and herbs
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Steamed asparagus or green beans for a crisp, fresh contrast
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Garlic butter rice or couscous that soaks up the sauce perfectly
If you’re planning a summer meal, serve it with a crisp salad and a glass of chilled white wine — it’s the kind of dinner that feels easy yet elegant.
Storage Tips
If you have leftovers, let them cool completely before refrigerating in an airtight container. They’ll stay good for up to two days. To reheat, place the fish in a covered dish and warm it in a low oven — just until heated through. Microwaving can dry it out, so go slow.
You can also flake the leftover swordfish into a salad or wrap for lunch the next day — it’s a great way to make the most of it.
FAQs
Can I make this with another type of fish?
Yes, this recipe works well with halibut, mahi-mahi, or even cod. Just adjust the cooking time for thinner fillets.
Do I need to bake the fish, or can I cook it fully on the stovetop?
If your fillets aren’t too thick, you can finish them on the stove. Just lower the heat after searing and cover the pan for a few minutes until cooked through.
How do I know if swordfish is fresh?
Fresh swordfish should have a mild ocean scent (not fishy) and a firm texture. Avoid pieces that look dry or discolored.
Can I use olive oil instead of butter?
Yes, you can use olive oil if you want a lighter version, though butter adds that rich, silky flavor that makes this dish special.
What’s the best way to zest the lemon?
Use a fine grater or microplane and only scrape the yellow part of the peel — the white pith underneath is bitter.
Lemon Garlic Swordfish Recipe
This Lemon Garlic Swordfish is a buttery, bright, and elegant dish that comes together in under 30 minutes.
Ingredients
- For the Lemon Garlic Mixture:
- 2 Tablespoons Salted Butter, softened to room temperature
- 1 Tablespoon Fresh Chives, finely chopped
- 2 Tablespoons Garlic, minced
- ⅛ Teaspoon Kosher Salt
- ¼ Teaspoon Freshly Ground Black Pepper
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Grated Lemon Zest
For the Swordfish:
- 2 Tablespoons Olive Oil
- 2 Swordfish Fillets (about 1-inch thick, 6–7 oz each)
- Kosher Salt and Freshly Ground Black Pepper, to taste
Instructions
- Preheat your oven to 400°F and position the rack in the center. In a small bowl, combine the softened butter, chives, garlic, salt, pepper, lemon juice, and zest. Stir until the mixture is smooth and well blended. Set aside.
- Pat the swordfish fillets dry with paper towels to remove any excess moisture. Season both sides generously with kosher salt and freshly ground black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the swordfish and sear without moving for about 3 minutes, until golden brown on one side. Carefully flip the fillets, turn off the heat, and immediately transfer the skillet to the preheated oven.
- Roast for about 5–6 minutes, or until the top is lightly golden and the fish is just cooked through. Avoid overcooking — swordfish should stay moist and tender in the center.
- While the fish finishes in the oven, melt the prepared lemon-garlic mixture in a small saucepan over medium heat, stirring until bubbly and aromatic. Remove from heat and pour it over the freshly baked swordfish. Spoon over any juices from the pan for extra flavor.
- Serve warm and enjoy the simple elegance of this buttery lemon garlic sauce paired with tender swordfish.
Notes
- Perfect Pairings: This dish is wonderful with rice pilaf, roasted vegetables, or a light grain salad like farro or couscous.
- Cooking Tip: Swordfish can dry out quickly if overcooked — remove it from the oven as soon as it’s opaque in the center.
- Make It Your Own: Add a sprinkle of red pepper flakes or capers to the sauce for a touch of zest and color.
- Helpful Tool: A splatter guard helps reduce oil mess while searing without trapping moisture.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 215Total Fat 13gSaturated Fat 3gUnsaturated Fat 10gCholesterol 51mgSodium 7981mgCarbohydrates 9gFiber 1gSugar 1gProtein 17g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Lemon Garlic Swordfish is one of those recipes that reminds me why I love simple home cooking. It’s fast, flavorful, and full of warmth — the kind of dish you can make on a weeknight and still feel proud to serve at a dinner party. Every bite has that buttery-garlic richness balanced with a fresh hit of lemon, and that combination never fails to make the meal feel like something special.
