Swordfish Recipe

This buttery Lemon Garlic Swordfish is stunningly delicious. This recipe results in a tender, flavor-packed fish that tastes like you spent way more time on it than you did.

This delicious Lemon Garlic Swordfish brought me back to our long-ago BK years (Before Kids) when Hubby and I frequently experimented with various fish, whole grains, and fresh veggies for dinner.

We would take time preparing healthy sautéed greens almost every night. We’d often grill, bake, or pan-sear some kind of fish…Mahi Mahi with Mango Avocado Salsa or Marinated Seared Ahi were among our favorites. Halibut and Swordfish made regular appearances on our little kitchen table as well.

Then came the kid-years, when just about the only things we managed to “grill” were cheese sandwiches. And the only kind of fish that made it onto our plates were covered in breading and shaped like sticks. Some of you know what I’m talking about. If you don’t, rest assured that you’re not missing out on the food scene.

This Lemon Garlic Swordfish feels like a throwback that’s making a comeback. It’s totally back in dinner rotation. Get ready to devour this buttery, lemony, garlicky goodness.

Lemon Garlic Swordfish Recipe

This buttery Lemon Garlic Swordfish is stunningly delicious. This recipe results in a tender, flavor-packed fish that tastes like you spent way more time on it than you did.

Prep: 20min

Serving Size: 1 serving

Nutrition Facts: calories 241 kcal, Sugar 0.4 g, Sodium 696.4 mg, Fat 18.5 g, Saturated Fat 6 g, Trans Fat 0.3 g, Carbohydrate 2 g, Fiber 0.3 g, Protein 17 g, Cholesterol 71.4 mg, servingSize 1 serving

Ingredients:

• 2 TB salted butter (softened to room temp)
• 1 TB freshly chopped chives
• 2 TB garlic cloves (minced)
• 1/8 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 TB juice from fresh lemon
• 1 TB grated lemon peel
• 2 TB olive oil
• 2 1-inch thick each swordfish fillets, about 6-7 oz each
• kosher salt and freshly ground black pepper

Instruction:

1. Preheat oven to 400F with rack on middle position. In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.
2. Use paper towels to pat-dry all excess moisture from the swordfish fillets. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.
3. In a large, oven-proof pan, heat the olive oil over medium high heat. Once oil is hot, add the swordfish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn stove off, and immediately transfer pan into hot oven.
4. Let fish roast about 5-6 minutes or just until the top is golden and center is just cooked through. Take care not to overcook. A minute before fish is done cooking in oven, cook small pan of prepared lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly. Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the swordfish pan as well.

Pan-fried swordfish with lemon garlic salmoriglio sauce

If you’re after a simple meal after a long day, this is it. Swordfish has a firm and steaky texture, so it’s very filling and holds up well to pan-frying and grilling for that extra flavour. The lemon garlic Salmoriglio sauce is easy to make and keeps the dish light and refreshing. Just pair the fish with your favourite vegetables for a quick and delicious meal.

Prep: 20min

Total: 30min

Yield: 4

Ingredients:

• 350g swordfish steaks
• 2 Tbsp olive oil
• 30g butter, at room temperature
• 1 large garlic clove, crushed
• juice of half a lemon
• 1 Tbsp lemon peel
• 1 handful fresh parsley, finely chopped

Instruction:

1. Pat steaks dry and season with salt and pepper.
2. Put the butter in a small bowl, add the remaining ingredients and mash together. Set aside.
3. Put olive oil in a heavy-bottomed pan and heat over a medium heat. Once oil starts to ripple, add swordfish steaks to pan and cook for three minutes on one side. To get it nice and crispy on the outside, resist the temptation to move the steaks around.
4. Flip the swordfish over and cook for another two minutes. Transfer the fish to plates. Leave the pan to cool slightly for five minutes.
5. To make the salmoriglio sauce, place the butter mixture in the same pan. Heat until it bubbles gently, while stirring and scraping off any of the flavourful brown bits at the bottom of the pan.
6. Drizzle salmoriglio over the fish and serve with your favourite vegetables and greens.

Blackened Swordfish Recipe – Oven Baked

Blackened Swordfish that’s healthy and oven-baked to perfection instead of pan-seared. This fuss-free baked swordfish recipe is super flavorful and made with just a handful of ingredients including Homemade Blackened Seasoning and lemon. This fast and healthy dinner can be on your table in less than 15 minutes.

Prep: 5min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 311 kcal, Carbohydrate 5 g, Protein 34 g, Fat 17 g, Saturated Fat 6 g, Trans Fat 0.3 g, Cholesterol 127 mg, Sodium 450 mg, Fiber 2 g, Sugar 1 g, unSaturated Fat 9 g, servingSize 1 serving

Ingredients:

• 2 swordfish fillets (6 ounces)
• 1 tablespoon melted butter
• 1/2 tablespoon blackening seasoning
• 1 lemon

Instruction:

1. Preheat the oven to 425 degrees and spray the baking dish with cooking spray.
2. Put the swordfish fillets in the baking dish and brush them with the melted butter.
3. Generously sprinkle the fish with the blackening seasoning.
4. Bake for 10-15 minutes or until the fish is opaque and flakes with a fork. Do not overcook it.
5. Squeeze with lemon and serve immediatly.

Best Grilled Swordfish Recipe

This recipe for grilled swordfish makes for a quick and healthy weeknight meal.

Prep: 15min

Total: 21min

Yield: 4

Serving Size: 0 g

Nutrition Facts: calories 511 calories, Carbohydrate 7 g carbohydrates, Cholesterol 112 mg cholesterol, Fat 39 g fat, Fiber 2 g fiber, Protein 35 g protein, Saturated Fat 7 g saturated fat, servingSize 0 g, Sodium 636 mg , Sugar 1 g , Trans Fat 0 g

Ingredients:

• 3 lemons
• 4 sprigs fresh thyme
• 3 cloves garlic, finely minced
• ½ cup olive oil, divided
• 4 (6-ounce) swordfish steaks
• 1 ½ teaspoons kosher salt, divided
• 1 bunch fresh basil, coarsely chopped
• 1 bunch fresh parsley, coarsely chopped
• ¼ teaspoon red pepper flakes

Instruction:

1. Wash and dry the lemons and fresh herbs.
2. Zest and juice 1 lemon into a 1-cup glass measuring cup. Juice a second lemon into the cup, but do not zest it. Then, add the thyme to the mixture.
3. Finely mince the garlic, or paste using a garlic press or Microplane.
4. Add 1/2 the garlic to the lemon and thyme mixture. Then, add ¼ cup of olive oil. Whisk to combine the marinade.
5. Dry the swordfish with a paper towel.
6. Using 1 teaspoon of salt, season both sides of the fish.
7. Place in a zip-top bag, and add the marinade.
8. Place in a shallow dish, and marinate in the fridge for up to 20 minutes.
9. Meanwhile, make the vinaigrette. Pick the fresh basil leaves and fresh parsley leaves from the stems, and coarsely chop. (You are looking for about 1/2 cup of each basil and parsley after the leaves have been chopped.)
10. Add the leaves to a food processor. Add the juice from the remaining lemon, ½ teaspoon of salt, the rest of the garlic, ¼ cup of olive oil, and the red pepper flakes. Pulse until the herbs are finely chopped (do not process until smooth), about 5 to 7 pulses.
11. Heat the grill using high heat for 7 to 10 minutes. Clean well with a grill brush. Then, reduce the heat to medium.
12. Remove the fish from the marinade, and place it on the grill.
13. Grill the swordfish for 3 to 5 minutes per side, until it easily releases from the grill and the inside is flaky and opaque — or a probe thermometer registers 130 F in the thickest piece of fish.
14. If desired, cut an additional lemon in half, and grill it for 3 minutes. Serve with the fish for a final squeeze of freshness.

How to Make Pan-Seared Swordfish Steaks with Caper-Currant Relish

FAQ

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