Swordfish Recipe Made Easy Your Secret To Heavenly Meals
Find your new favorite swordfish recipe! Our easy-to-follow instructions guarantee tender, mouthwatering results. Impress your guests with these heavenly meals.
Servings: 2 people
Calories: 375kcal
Ingredients
For the Star of the Show:
- 2 swordfish steaks 6-8 oz each, about 1-inch thick
Shopping tip: Look for steaks with firm, pale pink flesh and minimal dark areas. The freshest swordfish has almost no fishy smell!
Substitution: Can't find swordfish? Try halibut or mahi-mahi, which have similar firm textures.
For the Flavor-Boosting Marinade:
- ¼ cup extra virgin olive oil
Substitution: Grapeseed oil works well if you prefer a more neutral base.
- 3 tablespoons fresh lemon juice
Kitchen hack: Roll your lemon firmly on the counter before cutting to yield more juice.
Substitution: Orange juice adds a sweeter citrus note that pairs beautifully with swordfish.
- 2 teaspoons Dijon mustard
Substitution: Whole grain mustard adds delightful texture if you have it on hand.
- 2 cloves garlic finely minced
- Quick alternative: ½ teaspoon garlic powder works in a pinch.
- 1 tablespoon fresh herbs thyme, rosemary, or oregano
- Substitution: Use 1 teaspoon of dried herbs if fresh aren't available.
- 1 teaspoon honey
- Substitution: Maple syrup agave, or even a pinch of sugar balances the acidity.
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For Serving:
- Fresh herb sprigs for garnish
- Lemon wedges
- Flaky sea salt optional but adds wonderful texture
Instructions
Preparation (15 minutes + marinating time)
- Create your marinade by combining olive oil, lemon juice, minced garlic, thyme, honey, salt, and pepper in a shallow dish. Whisk until well blended. This aromatic mixture is the foundation of our flavor profile!
- Pat your swordfish steaks dry with paper towels. This crucial step ensures proper searing later and helps the marinade adhere better.
- Place the fish in the marinade, turning to coat both sides thoroughly. Cover and refrigerate for 30 minutes (but no longer than 1 hour—the acid in the lemon juice can start "cooking" the fish if left too long).
- Remove from refrigerator 15 minutes before cooking to allow the fish to come to room temperature. This promotes even cooking from edge to center.
Cooking Method (10-12 minutes)
Heat your cooking surface until quite hot. You have options:
- Grill: Preheat to medium-high (400-450°F)
- Stovetop: Heat a cast-iron skillet over medium-high heat
- Oven: Preheat to 400°F (you'll still need to sear first)
Remove fish from marinade, allowing excess to drip off. Lightly pat with paper towels to ensure a proper sear.
Cook the swordfish using your preferred method:
- For grilling or pan-searing: Cook for 4-5 minutes on the first side without moving (this develops that gorgeous crust).
- Flip once and cook another 3-4 minutes on the second side.
- For thicker cuts, finish in a 400°F oven for 2-3 minutes after searing both sides.
Check for doneness by gently pressing the center with a fork—it should offer slight resistance but flake easily. The internal temperature should reach 130-135°F for medium (still slightly translucent in the very center). Remember, carryover cooking will continue after removal from heat!
Rest the swordfish for 3-5 minutes before serving. This critical step allows juices to redistribute throughout the fish, ensuring maximum moisture and flavor in every bite.
Garnish with fresh parsley and serve with lemon wedges and optional red pepper flakes.
Notes
Nutrition Information (per serving):Calories: 300-400
- Fat: 15-20g
- Protein: 30-40g
- Carbohydrates: 5-10g
- Fiber: 1-2g
- Cholesterol: 50-70mg