The first time I made swordfish at home, I was nervous — it felt like the kind of dish you only ordered at a nice restaurant. But after a few tries, I realized just how simple it is to make a perfectly seared swordfish steak in my own kitchen. These days, this recipe is one of my go-tos when I want something quick but impressive.
The combination of garlic, lemon, and a dollop of herb butter turns this mild, meaty fish into something extraordinary. It’s elegant enough for a date night but simple enough for a weeknight dinner. And when you nail that golden sear on the outside while keeping the inside juicy and tender, you’ll wonder why you ever hesitated to make swordfish at home.
Why I Love This Swordfish Recipe
Swordfish is one of those forgiving fish that’s easy to cook, even if you’re not confident with seafood. It’s firm, mild, and pairs well with bold flavors like garlic and lemon. My kids call this “the steak fish,” and they clean their plates every time I make it.
I also love that this dish comes together in under 30 minutes. On busy nights, I can season the fish, make a quick salad or roasted vegetable side, and have dinner on the table without feeling rushed. It’s healthy, satisfying, and tastes like a meal you’d pay good money for at a coastal restaurant.
Ingredients You’ll Need
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Swordfish steaks – Fresh if you can find them, but frozen works well too. Just make sure they’re fully thawed and patted dry.
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Garlic powder, kosher salt, and black pepper – The base seasoning that makes the fish sing.
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Olive oil – For both seasoning and searing; helps create that golden crust.
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Lemon – Adds brightness and balances the richness of the butter.
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Garlic herb compound butter – A luxurious finishing touch that melts into the hot fish. (If you don’t have any, salted butter with a sprinkle of fresh parsley works in a pinch.)
How I Cook It
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Season the fish. Pat the swordfish dry, rub with olive oil, and coat generously with the garlic, salt, and pepper mixture.
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Sear the steaks. Heat olive oil in a cast iron skillet over medium-high heat. Sear the fish for about a minute on each side until a golden crust forms.
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Finish in the oven. Transfer the skillet to a preheated 400°F oven and bake for 8 minutes, or until the internal temperature reaches 165°F.
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Add the finishing touches. Squeeze fresh lemon juice over the steaks, top with a spoonful of garlic herb butter, and serve immediately.
Tips From My Kitchen
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Make the butter ahead. Having compound butter ready in the fridge makes this recipe even faster.
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Don’t rush the sear. Let the fish sit undisturbed in the skillet so you get that perfect golden crust without burning.
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Check the temperature. Swordfish needs to be fully cooked; aim for an internal temp of 165°F for the best texture and safety.
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Serve it right away. Swordfish is at its juiciest when eaten fresh out of the oven.
Serving Suggestions
This dish pairs beautifully with simple sides:
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Roasted asparagus or green beans for a light, fresh bite.
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Baked or mashed potatoes for a hearty, comforting meal.
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A fresh green salad with a lemon vinaigrette to balance the richness of the fish.
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A glass of chilled white wine, like Sauvignon Blanc or Pinot Grigio, to tie it all together.
Storing and Reheating
If you happen to have leftovers, store the cooked swordfish in an airtight container in the fridge for up to 2 days. Reheat it gently in a skillet over low heat with a splash of olive oil to keep it moist. Avoid the microwave if possible, as it can make the fish dry and rubbery.
FAQs
Can I grill the swordfish instead?
Yes! Brush the steaks with olive oil and seasoning, then grill over medium-high heat for about 4–5 minutes per side. Finish with lemon and butter just like the stovetop version.
Can I make this dairy-free?
Absolutely. Use a good-quality olive oil or a plant-based butter alternative for the finishing touch.
How do I know when swordfish is cooked?
The flesh will turn opaque and firm, and a thermometer should read 165°F.
Can I use a different pan if I don’t have cast iron?
Any oven-safe skillet will work, though cast iron gives you the best sear.
Is frozen swordfish okay?
Yes, just make sure it’s completely thawed and patted dry before cooking to prevent steaming.
Swordfish Steak
Elevate your weeknight dinner with these Garlic Lemon Swordfish Steaks.
Ingredients
- 4 swordfish steaks
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 lemon (½ juiced, ½ cut into wedges)
- 4 tablespoons garlic-parsley butter (or salted butter + fresh parsley)
Instructions
- Pat the swordfish steaks dry, then drizzle with 1 tablespoon olive oil to coat both sides. Combine garlic powder, salt, and pepper in a small bowl and season the steaks evenly on both sides.
- Preheat the oven to 400°F. Heat a cast-iron or oven-safe skillet over medium-high heat, and add the remaining olive oil. Sear the swordfish steaks for about 1 minute per side until a golden crust forms.
- Transfer the skillet to the oven and bake for 8 minutes, or until the internal temperature reaches 165°F.
- Remove from the oven, squeeze fresh lemon juice over the fish, and top each steak with a generous pat of garlic-parsley butter. Serve immediately with lemon wedges on the side.
Notes
- Make ahead: Prepare the compound butter in advance for easy weeknight cooking.
- Perfect sear: If the steaks are browning too quickly, lower the stovetop heat slightly to avoid burning.
- Cook fully: Unlike some fish, swordfish should be cooked all the way through—check with a meat thermometer to ensure doneness.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 290Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 12gCholesterol 90mgSodium 443mgCarbohydrates 6gFiber 1gSugar 1gProtein 26g
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.
My Final Thoughts
This garlic lemon swordfish steak is one of those recipes that makes you feel like a pro chef without needing hours in the kitchen. The bright lemon, the richness of the butter, and that perfect sear make it a meal I come back to time and time again.
Whether it’s a family dinner, a date night, or just a quiet night in, this recipe is proof that a restaurant-quality seafood dish doesn’t need to be complicated — just fresh ingredients and a little care.
