I used to struggle with swordfish and no matter what I tried it always came out dry or boring. After lots of experimenting and a few kitchen disasters I finally figured it out. This swordfish recipe is juicy and full of fresh lemon and herb flavor. It is simple to make, easy enough for weeknights, and impressive enough for guests. If swordfish has ever intimidated you this is the recipe that will change your mind.
What You’ll Need for This Amazing Swordfish Recipe
Alright, let’s raid the pantry and fridge. No weird, hard-to-find stuff here, just good, fresh ingredients that pack a punch.
- Swordfish Steaks: Grab 2 nice, thick swordfish steaks (about 1 to 1.5 inches thick is perfect, roughly 6-8 oz each). You want ’em looking firm and smelling like the ocean, not fishy. Good fish is worth hunting down! Ask your fishmonger if you’re unsure.
- Olive Oil: About 1/4 cup of the good stuff – Extra Virgin. It’s the base of our marinade and gives everything that lovely richness.
- Lemon: One big, happy lemon. We need the zest (that’s where all the amazing lemony smell comes from!) and the juice for that zing.
- Garlic: 3 or 4 cloves, minced up nice and fine. I mean, is there ever really too much garlic? Okay, maybe sometimes, but it’s crucial here for that savoury kick. Fresh is definitely better than the jarred stuff for this.
- Fresh Herbs: A good handful (about 1/4 cup chopped) of whatever fresh herbs make you happy. I usually grab parsley and oregano because they feel so sunny and Mediterranean, but fresh thyme or dill would be awesome too. Chop ’em up!
- Red Pepper Flakes: Just a pinch, maybe 1/4 to 1/2 teaspoon? It wakes everything up with a tiny bit of warmth in the background. Totally optional if you don’t like spice, but I love it.
- Salt: About a teaspoon of coarse sea salt or kosher salt. Don’t skip it!
- Black Pepper: Half a teaspoon of the freshly cracked stuff. Makes a difference, trust me!
Little Swaps & Ideas:
- Dried herbs work? Yeah, in a pinch, but use way less (like a teaspoon or two). Fresh herbs just bring this swordfish recipe to life, you know?
- Lime instead? Go for it! It’ll taste a bit more tropical, which could be fun!
- Other oils? Sure, avocado oil works great too, especially if you’re grilling really hot.
Okay, Let’s Cook! Step-by-Step Swordfish Goodness
Ready to make some magic happen? It’s easier than you think.
Step 1: Mix Up That Zingy Marinade
Grab a bowl. Dump in the olive oil, lemon zest (get all that yellow stuff!), lemon juice, minced garlic, chopped herbs, red pepper flakes (if you’re using them), salt, and pepper. Whisk it all together. Take a sniff – smells amazing, right? That’s the heart of our swordfish recipe flavour bomb.
Step 2: Let the Fish Bathe
Lay your swordfish steaks in a shallow dish (a pie plate works!) or even a big ziplock bag. Pour that gorgeous marinade all over them. Use your hands (clean ones!) or a spoon to make sure every bit of the fish gets coated. Now, just let it sit on the counter for about 20-30 minutes. Quick tip: Don’t let it swim in the lemon juice for too long, or the acid starts to kinda ‘cook’ it weirdly. Half an hour is plenty!
Step 3: Choose Your Heat Source!
How are we cooking this beauty? You’ve got options, and this swordfish recipe plays nice with all of them:
- Stove Top (My fave for crust!): Get a heavy skillet (cast iron rocks) nice and hot over medium-high heat. Add a little swirl of olive or avocado oil – just enough to coat the bottom. Wait till it shimmers.
- Grill Time: Fire up that grill to medium-high. Clean those grates (important!) and give ’em a quick brush with oil so the fish doesn’t stick.
- Oven Bake: Crank your oven up to 200∘C (400∘F). Simple!
Step 4: Sizzle Time! Cook That Swordfish
Fish out the steaks from the marinade – let the extra drip off, you don’t need a puddle in the pan.
- Pan-Searing: Gently lay the steaks in that hot pan. Hear that sizzle? Music! Let them cook for about 4-6 minutes on the first side without poking or moving them much. Let that nice golden crust develop. Flip carefully and cook for another 4-6 minutes on the other side.
- Grilling: Slap those steaks onto the hot, oiled grill. Cook for about 4-6 minutes per side. Hello, gorgeous grill marks!
- Baking: Put the fish on a baking sheet (line it with parchment paper if you hate scrubbing pans like I do). Bake for 10-15 minutes.
How do you know it’s done? It should look opaque (not translucent) inside and flake easily when you poke it gently with a fork. If you’re fancy and have a thermometer, aim for around 60−63∘C (140−145∘F) in the thickest part. Whatever you do, don’t overcook it! That’s the number one swordfish crime.
Step 5: Let It Chill (Briefly!)
Get those perfectly cooked steaks onto a plate. Now, hands off for just 2-3 minutes! Letting it rest makes a huge difference – keeps it juicy. If you pan-seared, you can spoon any tasty bits left in the pan over the fish. A final squeeze of lemon never hurts either.
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How to Serve Up Your Awesome Swordfish Recipe
This is the fun part! Make it look as good as it tastes:
- Go Mediterranean: Think Greek salad on the side, maybe some lemony roasted potatoes or fluffy quinoa. Feels like sunshine on a plate.
- Keep it Simple: Steamed green beans or asparagus, maybe some simple rice. Lets the fish be the star.
- Summer Party: Serve it with a fresh corn salsa or even a mango avocado salsa. So bright and cheerful!
- Cozy Night In: Pile it over some creamy polenta (so good!) or even mashed cauliflower. Comfort food, but make it fancy fish.
- My Leftover Lunch Trick: Seriously, flake the cold leftover swordfish into a big salad with greens, avocado, tomatoes, maybe some capers… it’s honestly one of the best parts of making this swordfish recipe!
Always have extra lemon wedges handy for squeezing!
Seriously, Why I’m Obsessed With This Swordfish Recipe
I love this recipe—it’s quick, uses simple ingredients, and tastes fresh every time. It turned swordfish from intimidating to a regular, delicious weeknight meal. You’ve got to try it! If you do, drop a comment and let me know how it went. Did you tweak it? What did you serve with it? I love hearing your takes. Go conquer that swordfish—you’ve got this!
Swordfish Recipe
Simple lemon herb swordfish recipe for juicy, flavorful fish. Quick and easy to make. Try it!
Ingredients
- 2 Swordfish Steaks (about 6-8 oz each)
- 1/4 cup Olive Oil
- 1 Lemon, zested and juiced
- 3-4 Garlic Cloves, minced
- 1/4 cup Fresh Herbs (parsley, oregano, or similar), chopped
- 1/4-1/2 tsp Red Pepper Flakes (optional)
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
Step 1
Whisk together olive oil, lemon zest, lemon juice, garlic, herbs, red pepper flakes (optional), salt, and pepper.
Step 2
Place swordfish steaks in a shallow dish or bag. Pour marinade over and coat well. Let sit 20–30 minutes (not longer).
Step 3
Choose cooking method:
- Pan-sear: Heat oil in a skillet over medium-high.
- Grill: Preheat grill to medium-high, oil grates.
- Bake: Preheat oven to 200°C (400°F).
Step 4
Cook swordfish:
- Pan-sear: 4–6 minutes per side.
- Grill: 4–6 minutes per side.
- Bake: 10–15 minutes.
Fish is done when opaque and flakes easily (internal temp 60–63°C / 140–145°F).
Step 5
Rest fish for 2–3 minutes before serving. Add lemon if desired.
Notes
Nutrition Information
Yield
2Amount Per ServingCalories 400-500 calories per serving