Swordfish Recipe

This swordfish recipe is perfect when you want a restaurant-quality seafood dinner that’s simple to make at home. Swordfish has a firm, steak-like texture that makes it easy to grill without falling apart, and it pairs beautifully with a bright lemon butter sauce.

Why Make This Recipe

• Easy grilled seafood recipe for beginners
• Firm fish that doesn’t fall apart
• Ready in under 30 minutes
• Perfect for weeknight dinners or special occasions

How To Make Swordfish Recipe

Ingredients:

For the swordfish

• 2 swordfish steaks (6–8 oz each, about 1 inch thick)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tsp sea salt
• ½ tsp black pepper
• Juice of ½ lemon

For the lemon butter sauce

• 4 tbsp unsalted butter
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped
• 1 small shallot, minced
• 1 clove garlic, minced
• Pinch of red pepper flakes (optional)

Directions:

1. Marinate the Swordfish: Pat the swordfish dry. Mix olive oil, garlic, thyme, lemon juice, salt, and pepper. Coat the fish and refrigerate for 30 minutes.
2. Grill the Swordfish: Preheat grill or grill pan to medium-high. Grill swordfish for 4–5 minutes per side, until just opaque and firm.
3. Make the Sauce & Serve: Melt butter in a small pan, sauté shallot and garlic, then stir in lemon juice, zest, parsley, and red pepper flakes. Drizzle over swordfish and serve immediately.

Prep Time And Nutrition Facts

This swordfish recipe takes about 15 minutes to prep and 10 minutes to cook, making a total of 25 minutes. It serves 2 people, and each serving has about 320 calories, with high protein and healthy fats.

How To Serve Swordfish

Serve swordfish hot with grilled vegetables, rice, quinoa, or a simple salad. It also pairs well with roasted potatoes or crusty bread to soak up the lemon butter sauce.

How To Store Swordfish

Store leftover swordfish in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at low temperature or in a skillet with a little butter.

Tips To Make Swordfish Recipe

• Do not overcook — swordfish dries out quickly
• Let the fish rest 5 minutes before serving
• Oil the grill grates to prevent sticking
• Use a thermometer (135–140°F is perfect)

Health And Benefits Of This Recipe

Swordfish is high in protein, vitamin D, and selenium, making it a nutritious choice for balanced meals. This recipe is low in carbs and naturally gluten-free, and you can make it dairy-free by using olive oil instead of butter.

Variation (If Any)

• Use tuna or mahi-mahi instead of swordfish
• Make it dairy-free with olive oil sauce
• Add capers or cherry tomatoes to the sauce
• Use lime instead of lemon for a different flavor

FAQs

1. How do I know when swordfish is done? Swordfish is done when it’s opaque and flakes easily. Internal temperature should be 135–140°F.
2. Can I use frozen swordfish? Yes, just thaw it fully in the fridge and pat dry before cooking.
3. Is swordfish spicy or strong tasting? No, swordfish has a mild flavor and works well with lemon and herbs.
4. Can I cook swordfish without a grill? Yes, you can cook it in a grill pan or heavy skillet on the stove.
5. Why is my swordfish dry? It was likely overcooked. Swordfish should be cooked just until firm, not longer.
6. How thick should swordfish steaks be? About 1 inch thick is ideal for grilling.
7. Can I make this ahead of time? You can prepare the marinade and sauce ahead, but grill the fish just before serving.