Swordfish Recipes
Swordfish for supper — lemon garlic swordfish steaks, oven-roasted swordfish with herb butter, swordfish piccata — an easy weeknight main that cooks fast.
★ dinner
dinnerLemon Garlic Swordfish Steaks
We eat fish about twice a week and you can never go wrong with some lemon garlic seasoning. I truly measure with my heart, but I’ll try and put it into a recipe.
Hannah BakerIngredients
- 1 lb Swordfish Steaks
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
- 1/2 tbsp Salt
- 1/2 tbsp Black pepper
- 2 tbsp Lemon Pepper
- 3 oz Lemon juice
- 1 tbsp Parsley
- 1 tbsp Oregano
Instructions
- 1Combine all of the dry seasonings in a bowl.
- 2Spread the mixture onto the swordfish steaks.
- 3Heat olive oil in a pan on medium high heat.
- 4Add the fish steaks to the hot pan and cook until seared on both sides. About 8 minutes total.
- 5Squeeze lemon juice onto cooking fish.
- 6Serve with rice and asparagus or truly whatever you want!
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Open in Pepper →Swordfish Cooks Faster Than You Think
Swordfish is meaty enough to feel like a steak, but it's done in about the time it takes to set the table. One thick piece, a hot pan or a hot oven, and dinner is handled.
Cooks on Pepper reach for this collection on nights when they want something a little nicer than usual without a long list of steps, or when they've picked up a couple of steaks at the counter and need a plan for them.
Every recipe here is built around that one cut: Lemon Garlic Swordfish Steaks with garlic and onion powder, Oven-Roasted Swordfish with Herb Butter, Swordfish Piccata dredged in flour, and Gigi P's Swordfish Mediterranean Bake with olive oil and herbes de Provence.
Quick Tips
- 1
Pat the steaks dry
Blot both sides with paper towels before seasoning so the surface browns instead of steams. Wet fish will never get that crust.
- 2
Buy it thick
Look for steaks about 1 inch thick so the outside browns before the inside overcooks. Thin pieces dry out in under 4 minutes.
- 3
Cook to just opaque
Sear 4 to 5 minutes per side, or roast at 400°F for 12 to 15 minutes, and pull it when the center is barely opaque.
- 4
Rest before serving
Let the steaks sit 5 minutes off the heat so the juices settle, then spoon the herb butter or piccata sauce over top.
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