Whether you’re planning a cozy dinner for two or a festive gathering with friends, swordfish offers a versatile and delicious canvas for your culinary creativity. From quick weeknight meals to impressive dishes for special occasions, our roundup of 25 mouthwatering recipes has something for every taste and moment. Dive in and discover how this flavorful fish can elevate your cooking game!
Grilled Swordfish with Lemon Butter Sauce
Just when you thought grilling couldn’t get any better, along comes this Grilled Swordfish with Lemon Butter Sauce to prove you wrong. Perfect for a summer evening, this dish combines the robust flavor of swordfish with the bright, tangy notes of lemon butter sauce, creating a meal that’s both satisfying and refreshing.
Ingredients
- For the swordfish:
- 2 swordfish steaks, about 1 inch thick
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the lemon butter sauce:
- 4 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 tsp salt
Instructions
- Preheat your grill to medium-high heat, aiming for a temperature of about 400°F.
- While the grill heats, brush both sides of the swordfish steaks with olive oil and season evenly with salt and black pepper.
- Place the swordfish steaks on the grill. Cook for 4-5 minutes on the first side, then flip and cook for another 3-4 minutes on the second side. The fish is done when it flakes easily with a fork.
- While the swordfish cooks, melt the butter in a small saucepan over low heat. Once melted, stir in the lemon juice, lemon zest, and salt. Keep warm until ready to serve.
- Once the swordfish is cooked, remove it from the grill and let it rest for 2 minutes. This allows the juices to redistribute, ensuring a moist and flavorful bite.
- Drizzle the lemon butter sauce over the grilled swordfish just before serving.
Succulent and perfectly grilled, the swordfish pairs beautifully with the creamy, citrusy sauce. For an extra touch of elegance, serve it alongside a crisp, green salad or roasted vegetables to round out the meal.
Swordfish Piccata with Capers and White Wine
Delving into the art of Italian cuisine, this Swordfish Piccata with Capers and White Wine is a dish that marries the robustness of swordfish with the delicate tang of capers and the aromatic depth of white wine. Perfect for a weeknight dinner that feels gourmet, this recipe is straightforward yet impressive.
Ingredients
- For the swordfish:
- 4 swordfish steaks, 1-inch thick
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- For the sauce:
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
Instructions
- Pat the swordfish steaks dry with paper towels to ensure a good sear.
- In a shallow dish, mix the flour, salt, and pepper. Dredge each swordfish steak in the flour mixture, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the swordfish steaks and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the steaks from the skillet and set aside on a warm plate.
- Tip: Do not overcrowd the skillet to ensure each steak gets a perfect sear.
- In the same skillet, add the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes to reduce slightly.
- Stir in the capers and butter until the butter is melted and the sauce is slightly thickened.
- Tip: The sauce should coat the back of a spoon when it’s ready.
- Return the swordfish steaks to the skillet, spooning the sauce over them. Cook for an additional minute to heat through.
- Sprinkle with chopped parsley before serving.
- Tip: For an extra burst of flavor, add a sprinkle of lemon zest over the finished dish.
The swordfish is succulent and meaty, perfectly complemented by the bright, tangy sauce with pops of briny capers. Serve it over a bed of creamy polenta or alongside roasted vegetables for a complete meal that’s sure to impress.
Blackened Swordfish with Mango Salsa
Absolutely perfect for a summer evening, this Blackened Swordfish with Mango Salsa combines the bold flavors of Cajun seasoning with the sweet and tangy freshness of mango salsa. Follow these steps to create a dish that’s as visually appealing as it is delicious.
Ingredients
- For the Swordfish:
- 2 swordfish steaks (about 6 oz each)
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1/2 tsp salt
- For the Mango Salsa:
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1/2 tsp salt
Instructions
- Preheat your grill or skillet to medium-high heat (about 375°F).
- While the grill heats, pat the swordfish steaks dry with paper towels to ensure a good sear.
- Rub each steak with olive oil, then evenly coat both sides with Cajun seasoning and salt.
- Place the swordfish on the grill or skillet. Cook for 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
- While the swordfish cooks, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl to make the salsa. Stir gently to mix.
- Once cooked, remove the swordfish from the heat and let it rest for 2 minutes to allow the juices to redistribute.
- Serve each swordfish steak topped with a generous spoonful of mango salsa.
Flaky and moist with a spicy crust, the swordfish pairs beautifully with the sweet and zesty mango salsa. For an extra touch, serve alongside a crisp green salad or a chilled glass of white wine to complement the flavors.
Swordfish Kebabs with Garlic and Herb Marinade
Today we’re diving into the world of seafood with a dish that’s as flavorful as it is simple to prepare. Swordfish kebabs with a garlic and herb marinade are perfect for those looking to impress at their next barbecue without spending hours in the kitchen.
Ingredients
- For the marinade:
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
- For the kebabs:
- 1.5 lbs swordfish, cut into 1-inch cubes
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper to create the marinade.
- Add the swordfish cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Preheat your grill to medium-high heat (about 375°F to 400°F) while the fish marinates.
- Thread the marinated swordfish, red bell pepper, and red onion onto skewers, alternating between ingredients for even cooking and presentation.
- Grill the kebabs for about 4 minutes on each side, or until the swordfish is opaque and flakes easily with a fork. Avoid overcooking to keep the fish moist.
- Remove the kebabs from the grill and let them rest for a couple of minutes before serving. This allows the juices to redistribute, ensuring every bite is succulent.
Juicy and tender, these swordfish kebabs boast a vibrant garlic and herb flavor that pairs wonderfully with the slight char from the grill. Serve them over a bed of quinoa or with a side of grilled vegetables for a complete meal that’s both nutritious and satisfying.
Pan-Seared Swordfish with Cherry Tomato and Basil
Let’s dive into creating a dish that’s as delightful to prepare as it is to eat, perfect for those who appreciate the simplicity of fresh ingredients coming together. This pan-seared swordfish with cherry tomato and basil is a testament to how minimal effort can yield maximum flavor.
Ingredients
- For the swordfish:
- 2 swordfish steaks (about 6 oz each)
- 1 tbsp olive oil
- Salt and pepper to taste
- For the topping:
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- Salt to taste
Instructions
- Pat the swordfish steaks dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
- Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
- Place the swordfish steaks in the skillet. Cook for 4 minutes on the first side without moving them to get a golden crust.
- Flip the steaks carefully and cook for another 3-4 minutes on the other side, or until the internal temperature reaches 145°F.
- While the swordfish cooks, combine the cherry tomatoes, basil, 1 tbsp olive oil, balsamic vinegar, and salt in a bowl. Mix gently to avoid crushing the tomatoes.
- Remove the swordfish from the skillet and let it rest for 2 minutes to allow the juices to redistribute.
- Top each swordfish steak with the cherry tomato and basil mixture just before serving.
Flaky yet firm, the swordfish pairs beautifully with the bright acidity of the tomatoes and the aromatic freshness of the basil. For an extra touch, serve it over a bed of arugula to add a peppery contrast to the dish.
Swordfish Steaks with Olive Tapenade
Gather around as we dive into preparing a dish that combines the robust flavors of the sea with the earthy tones of the Mediterranean. Swordfish steaks with olive tapenade is a straightforward yet elegant meal that promises to delight your palate with minimal fuss.
Ingredients
- For the swordfish:
- 2 swordfish steaks, about 1 inch thick
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the olive tapenade:
- 1 cup pitted Kalamata olives
- 2 tbsp capers, drained
- 1 garlic clove, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- Preheat your grill or grill pan to medium-high heat (about 375°F).
- While the grill heats, pat the swordfish steaks dry with paper towels to ensure a good sear.
- Brush both sides of the steaks with olive oil and season evenly with salt and black pepper.
- Place the steaks on the grill. Cook for 4-5 minutes on each side, or until the fish flakes easily with a fork and has grill marks.
- Meanwhile, prepare the tapenade by combining Kalamata olives, capers, minced garlic, olive oil, and lemon juice in a food processor.
- Pulse the mixture until it reaches a coarse paste consistency, scraping down the sides as needed.
- Once the swordfish is cooked, remove it from the grill and let it rest for 2 minutes.
- Serve each steak with a generous spoonful of olive tapenade on top.
Here, the swordfish offers a meaty texture that stands up beautifully to the bold, briny tapenade. Consider serving this dish over a bed of arugula for a peppery contrast or alongside roasted vegetables to round out the meal.
Swordfish Puttanesca with Olives and Capers
For those evenings when you crave something briny, bold, and effortlessly elegant, this Swordfish Puttanesca with Olives and Capers is your go-to. Follow these steps to create a dish that’s as straightforward as it is flavorful.
Ingredients
- For the swordfish:
- 4 swordfish steaks (about 6 oz each)
- 2 tbsp olive oil
- Salt, 1 tsp
- For the puttanesca sauce:
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 2 tbsp capers, drained
- 1 tsp red pepper flakes
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C) to keep the swordfish warm after searing.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the swordfish steaks with 1 tsp salt.
- Sear the swordfish for 3-4 minutes per side until golden brown, then transfer to the oven to keep warm. Tip: Don’t overcrowd the skillet to ensure a good sear.
- In the same skillet, add 2 tbsp olive oil and sauté the minced garlic for 1 minute until fragrant.
- Add the crushed tomatoes, olives, capers, and red pepper flakes. Simmer for 10 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still be pourable.
- Return the swordfish to the skillet, spooning the sauce over the steaks. Cook together for 2 minutes to meld the flavors.
- Garnish with chopped parsley before serving. Tip: Fresh parsley adds a bright contrast to the rich sauce.
Out of the oven, the swordfish is tender and flaky, perfectly complemented by the salty, tangy puttanesca sauce. Serve it over a bed of al dente spaghetti or with a side of crusty bread to soak up every last drop of sauce.
Baked Swordfish with Parmesan Crust
Ready to elevate your seafood game with a dish that’s as impressive as it is simple? Baked Swordfish with Parmesan Crust combines the meaty texture of swordfish with a crispy, cheesy topping for a meal that’s sure to delight.
Ingredients
- For the swordfish:
- 2 swordfish steaks (about 6 oz each)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the parmesan crust:
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 tbsp melted butter
- 1 tsp dried oregano
- 1/2 tsp garlic powder
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
- Pat the swordfish steaks dry with paper towels to ensure the crust adheres well.
- Brush both sides of each steak with olive oil, then season with salt and black pepper.
- In a small bowl, mix together the Parmesan cheese, breadcrumbs, melted butter, oregano, and garlic powder until well combined.
- Press the Parmesan mixture evenly onto the top of each swordfish steak, creating a thick crust.
- Place the steaks in the prepared baking dish and bake for 12-15 minutes, or until the crust is golden and the fish flakes easily with a fork.
- For an extra crispy crust, broil the steaks for the last 2 minutes of cooking, watching closely to prevent burning.
- Let the swordfish rest for 5 minutes before serving to allow the juices to redistribute.
Perfectly baked, the swordfish emerges juicy and flavorful, with a Parmesan crust that adds a delightful crunch. Serve it alongside a crisp salad or roasted vegetables for a complete meal that’s both nutritious and satisfying.
Swordfish with Roasted Red Pepper Sauce
Today we’re diving into a dish that’s as impressive to serve as it is simple to make. Swordfish with Roasted Red Pepper Sauce combines the meaty texture of swordfish with the sweet, smoky flavors of roasted peppers for a meal that’s sure to delight.
Ingredients
- For the swordfish:
- 2 swordfish steaks (about 6 oz each)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the roasted red pepper sauce:
- 1 cup roasted red peppers, drained
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
Instructions
- Preheat your oven to 400°F (200°C) to prepare for roasting the peppers if you’re making your own. Otherwise, skip to step 3.
- Place the red peppers on a baking sheet and roast for 20 minutes, turning once halfway through, until the skins are charred and blistered.
- In a blender, combine the roasted red peppers, minced garlic, olive oil, salt, black pepper, and smoked paprika. Blend until smooth. Tip: For a smoother sauce, strain it through a fine mesh sieve.
- Heat a skillet over medium-high heat and add 1 tbsp of olive oil. Season the swordfish steaks with salt and black pepper.
- Cook the swordfish steaks for 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Tip: Avoid moving the fish too much while cooking to get a nice sear.
- Serve the swordfish steaks with the roasted red pepper sauce drizzled on top. Tip: Garnish with fresh herbs like parsley or basil for a pop of color and flavor.
Beautifully seared swordfish paired with the vibrant roasted red pepper sauce creates a dish that’s both visually stunning and packed with flavor. Try serving it over a bed of quinoa or with a side of grilled vegetables for a complete meal.
Swordfish and Shrimp Skewers with Lemon Aioli
Ready to elevate your grilling game with a dish that’s as impressive as it is delicious? These Swordfish and Shrimp Skewers with Lemon Aioli combine the bold flavors of the sea with the bright, tangy notes of homemade aioli, perfect for a summer barbecue.
Ingredients
- For the skewers:
- 1 lb swordfish, cut into 1-inch cubes
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon, zested and juiced
- For the lemon aioli:
- 1/2 cup mayonnaise
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/4 tsp salt
Instructions
- Preheat your grill to medium-high heat (400°F).
- In a large bowl, combine swordfish cubes, shrimp, olive oil, salt, pepper, lemon zest, and lemon juice. Toss gently to coat.
- Thread the swordfish and shrimp onto skewers, alternating between the two.
- Place the skewers on the grill. Cook for 3-4 minutes on each side, or until the shrimp are pink and opaque and the swordfish is firm to the touch.
- While the skewers are grilling, make the lemon aioli by whisking together mayonnaise, minced garlic, lemon juice, lemon zest, and salt in a small bowl.
- Once cooked, remove the skewers from the grill and let them rest for 2 minutes before serving.
Combining the smoky char from the grill with the creamy, zesty aioli, these skewers offer a delightful contrast of textures and flavors. Serve them over a bed of quinoa or alongside a crisp green salad for a complete meal that’s sure to impress.
Swordfish Tacos with Avocado Lime Crema
Kickstart your culinary adventure with these succulent Swordfish Tacos, a dish that marries the robustness of swordfish with the creamy tang of avocado lime crema. Perfect for a summer evening, this recipe is designed to guide you through each step with precision, ensuring a delightful outcome every time.
Ingredients
- For the swordfish:
- 1 lb swordfish steaks, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- For the avocado lime crema:
- 1 ripe avocado
- 1/4 cup sour cream
- 2 tbsp lime juice
- 1/4 tsp salt
- For serving:
- 8 small corn tortillas
- 1/2 cup shredded cabbage
- 1/4 cup chopped cilantro
- Lime wedges
Instructions
- Preheat your grill or skillet to medium-high heat (about 375°F).
- In a bowl, toss the swordfish cubes with olive oil, salt, pepper, cumin, and paprika until evenly coated.
- Grill the swordfish cubes for 3-4 minutes on each side, or until they are opaque and easily flake with a fork. Tip: Avoid moving the cubes too much to get a nice sear.
- While the swordfish cooks, make the avocado lime crema by blending the avocado, sour cream, lime juice, and salt in a food processor until smooth. Tip: For a thinner consistency, add a tablespoon of water at a time until desired.
- Warm the corn tortillas on the grill for about 30 seconds on each side. Tip: Keep them warm by wrapping in a clean kitchen towel.
- Assemble the tacos by placing a few swordfish cubes on each tortilla, topping with shredded cabbage, a drizzle of avocado lime crema, and a sprinkle of chopped cilantro.
- Serve immediately with lime wedges on the side for an extra zing.
Presenting a harmonious blend of textures, the tender swordfish contrasts beautifully with the crisp cabbage and creamy avocado lime crema. For an extra layer of flavor, consider adding a sprinkle of cotija cheese or a dash of hot sauce to elevate these tacos to new heights.
Swordfish with Ginger Soy Glaze
Just when you thought swordfish couldn’t get any better, this ginger soy glaze comes along to elevate it to new heights. Perfect for a weeknight dinner that feels anything but ordinary, this dish combines the bold flavors of ginger and soy with the meaty texture of swordfish.
Ingredients
- For the swordfish:
- 2 swordfish steaks (about 6 oz each)
- 1 tbsp olive oil
- Salt and pepper to taste
- For the ginger soy glaze:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp freshly grated ginger
- 1 garlic clove, minced
- 1 tbsp rice vinegar
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the swordfish.
- Season the swordfish steaks with salt and pepper on both sides.
- Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the swordfish steaks and sear for 2 minutes on each side to develop a golden crust.
- While the swordfish sears, whisk together the soy sauce, honey, grated ginger, minced garlic, and rice vinegar in a small bowl to make the glaze.
- Pour the glaze over the seared swordfish steaks in the skillet, ensuring they are evenly coated.
- Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the swordfish is cooked through and flakes easily with a fork.
- Remove from the oven and let the swordfish rest for 2 minutes before serving to allow the juices to redistribute.
What makes this dish stand out is the perfect balance between the savory soy sauce and the sweet honey, with a kick of ginger that lingers pleasantly. Serve it over a bed of steamed jasmine rice or with a side of sautéed greens for a complete meal that’s as nutritious as it is delicious.
Swordfish Burgers with Spicy Mayo
Ready to elevate your burger game with something a little different? Swordfish burgers with spicy mayo offer a delicious twist on the classic, combining the meaty texture of swordfish with the kick of a homemade spicy mayo.
Ingredients
- For the burgers:
- 1 lb fresh swordfish, skin removed and cut into chunks
- 1/4 cup breadcrumbs
- 1 large egg
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- For the spicy mayo:
- 1/2 cup mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp lemon juice
- For serving:
- 4 burger buns, toasted
- Lettuce leaves
- Sliced tomato
Instructions
- In a food processor, pulse the swordfish chunks until coarsely ground. Tip: Avoid over-processing to maintain texture.
- Transfer the ground swordfish to a bowl. Add breadcrumbs, egg, Dijon mustard, salt, and pepper. Mix gently until just combined.
- Divide the mixture into 4 equal portions. Shape each into a patty about 1 inch thick. Tip: Wet your hands to prevent sticking.
- Heat olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes per side, or until golden brown and cooked through. Tip: The internal temperature should reach 145°F.
- While the patties cook, prepare the spicy mayo by mixing mayonnaise, sriracha, and lemon juice in a small bowl.
- Spread spicy mayo on the bottom half of each toasted bun. Top with a swordfish patty, lettuce, and tomato. Cover with the top half of the bun.
Now, these swordfish burgers boast a juicy interior with a slightly crispy exterior, perfectly complemented by the creamy, spicy mayo. Serve them with a side of sweet potato fries for a complete meal that’s sure to impress.
Swordfish with Coconut Curry Sauce
Now, let’s dive into creating a delightful Swordfish with Coconut Curry Sauce, a dish that combines the robustness of swordfish with the creamy, aromatic flavors of coconut curry. Perfect for beginners, this recipe will guide you through each step to ensure a delicious outcome.
Ingredients
- For the swordfish:
- 2 swordfish steaks (about 1 inch thick)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the coconut curry sauce:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1 can (13.5 oz) coconut milk
- 1 tbsp lime juice
- 1/2 tsp salt
Instructions
- Preheat your skillet over medium heat and add 1 tbsp olive oil for the swordfish.
- Season both sides of the swordfish steaks with 1/2 tsp salt and 1/4 tsp black pepper.
- Place the swordfish in the skillet. Cook for 4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Tip: Avoid moving the fish too much to get a nice sear.
- Remove the swordfish from the skillet and set aside on a plate.
- In the same skillet, add another 1 tbsp olive oil for the sauce over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3 minutes. Tip: Stir frequently to prevent burning.
- Stir in 1 tbsp curry powder and cook for 1 minute to release its flavors.
- Pour in the coconut milk, lime juice, and 1/2 tsp salt. Bring to a simmer and cook for 5 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still be pourable.
- Return the swordfish to the skillet, spooning the sauce over the fish. Cook for an additional 2 minutes to warm through.
When served, the swordfish should be tender and moist, enveloped in a creamy, fragrant coconut curry sauce. For an extra touch, garnish with fresh cilantro and serve over a bed of steamed jasmine rice to soak up the delicious sauce.
Swordfish with Pineapple Salsa
Cooking a delicious swordfish with pineapple salsa is easier than you think, and it’s a perfect way to bring a taste of the tropics to your dinner table. Let’s break down the process into simple, manageable steps to ensure your dish turns out perfectly.
Ingredients
- For the swordfish:
- 2 swordfish steaks (about 6 oz each)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the pineapple salsa:
- 1 cup diced fresh pineapple
- 1/4 cup diced red bell pepper
- 2 tbsp finely chopped red onion
- 1 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- 1/2 tsp salt
Instructions
- Preheat your grill or grill pan to medium-high heat (about 375°F) to ensure even cooking.
- While the grill heats, prepare the pineapple salsa by combining all salsa ingredients in a medium bowl. Mix well and set aside to allow the flavors to meld.
- Brush both sides of the swordfish steaks with olive oil and season evenly with salt and black pepper.
- Place the swordfish steaks on the grill. Cook for 4-5 minutes on each side, or until the fish reaches an internal temperature of 145°F and flakes easily with a fork.
- Remove the swordfish from the grill and let it rest for 2 minutes to allow the juices to redistribute.
- Top each swordfish steak with a generous portion of pineapple salsa before serving.
By letting the swordfish rest after grilling, you ensure it remains juicy and tender. The pineapple salsa adds a refreshing sweetness and a bit of crunch, making each bite a delightful contrast of flavors and textures. Serve this dish with a side of quinoa or a simple green salad for a complete meal that’s both nutritious and satisfying.
Swordfish Ceviche with Citrus Dressing
Unleash the vibrant flavors of the ocean with this refreshing Swordfish Ceviche, a perfect dish to brighten up your summer table. This recipe combines the delicate texture of swordfish with a zesty citrus dressing, creating a light yet satisfying meal.
Ingredients
- For the ceviche:
- 1 lb fresh swordfish, diced into 1/2-inch cubes
- 1/2 cup fresh lime juice
- 1/2 cup fresh lemon juice
- For the citrus dressing:
- 1/4 cup orange juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1/2 tsp salt
- For garnish:
- 1/4 cup finely chopped cilantro
- 1/2 red onion, thinly sliced
- 1 avocado, diced
Instructions
- In a large glass bowl, combine the diced swordfish with lime and lemon juice, ensuring all pieces are fully submerged. Cover and refrigerate for 20 minutes, stirring halfway through. The acid will ‘cook’ the fish, turning it opaque.
- While the fish marinates, whisk together orange juice, olive oil, honey, and salt in a small bowl to create the citrus dressing. Set aside.
- After marinating, drain the excess citrus juice from the swordfish, gently squeezing out any remaining liquid with your hands.
- Toss the marinated swordfish with the prepared citrus dressing until evenly coated.
- Fold in the chopped cilantro, sliced red onion, and diced avocado, mixing gently to avoid breaking the avocado pieces.
- Serve immediately or chill for up to an hour to allow the flavors to meld further.
Delight in the contrast of textures, from the tender swordfish to the creamy avocado, all brought together by the bright citrus dressing. For an extra touch, serve on a bed of crisp lettuce or with tortilla chips for a crunchy contrast.
Swordfish with Tomato and Olive Relish
Alright, let’s dive into creating a dish that’s as vibrant in flavor as it is simple to prepare. This recipe combines the robust texture of swordfish with the bright, tangy notes of a homemade tomato and olive relish, perfect for a summer evening.
Ingredients
- For the swordfish:
- 2 swordfish steaks (about 1 inch thick)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the relish:
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and chopped
- 2 tbsp fresh basil, chopped
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/4 tsp salt
Instructions
- Preheat your grill or grill pan to medium-high heat (about 400°F). This ensures a nice sear on the swordfish without burning.
- While the grill heats, prepare the relish by combining cherry tomatoes, Kalamata olives, fresh basil, olive oil, red wine vinegar, and salt in a bowl. Mix gently to avoid crushing the tomatoes. Tip: Letting the relish sit for 10 minutes before serving enhances the flavors.
- Brush both sides of the swordfish steaks with olive oil and season with salt and black pepper.
- Place the swordfish on the grill. Cook for 4-5 minutes on each side, or until the fish flakes easily with a fork. Tip: Avoid moving the fish too much to get those perfect grill marks.
- Remove the swordfish from the grill and let it rest for 2 minutes. This allows the juices to redistribute, ensuring a moist bite.
- Serve the swordfish steaks topped with the tomato and olive relish.
Great job! The swordfish should be tender and juicy, with the relish adding a refreshing contrast. For an extra touch, serve it over a bed of quinoa or with a side of grilled vegetables to round out the meal.
Swordfish with Herb Butter
Always looking for a way to elevate your weeknight dinner? Swordfish with Herb Butter is a simple yet sophisticated dish that brings the ocean’s bounty to your table with minimal fuss and maximum flavor.
Ingredients
- For the swordfish:
- 2 swordfish steaks (about 1 inch thick)
- 1 tbsp olive oil
- Salt and pepper to taste
- For the herb butter:
- 4 tbsp unsalted butter, softened
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 tsp lemon zest
- 1 tsp lemon juice
Instructions
- Preheat your grill or grill pan to medium-high heat (about 400°F).
- While the grill heats, pat the swordfish steaks dry with paper towels to ensure a good sear.
- Brush both sides of the swordfish steaks with olive oil and season generously with salt and pepper.
- Place the swordfish on the grill and cook for 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
- While the swordfish cooks, mix the softened butter, parsley, dill, lemon zest, and lemon juice in a small bowl until well combined.
- Once the swordfish is cooked, remove it from the grill and immediately top each steak with a generous dollop of the herb butter, allowing it to melt over the hot fish.
- Let the swordfish rest for 2 minutes before serving to allow the juices to redistribute.
Great for a summer evening, this dish pairs beautifully with a crisp white wine and a side of grilled vegetables. The herb butter not only adds a burst of flavor but also keeps the swordfish moist and tender.
Swordfish with Lemon Caper Sauce
On a bustling evening when you crave something both elegant and straightforward, Swordfish with Lemon Caper Sauce stands out as a perfect choice. This dish combines the robust texture of swordfish with the bright, tangy flavors of lemon and capers, creating a harmonious balance that’s sure to impress.
Ingredients
- For the swordfish:
- 2 swordfish steaks (about 6 oz each)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the lemon caper sauce:
- 2 tbsp unsalted butter
- 1 garlic clove, minced
- 1/4 cup chicken broth
- 2 tbsp lemon juice
- 2 tbsp capers, drained
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat your skillet over medium-high heat and add 1 tbsp olive oil.
- Season both sides of the swordfish steaks with 1/2 tsp salt and 1/4 tsp black pepper.
- Once the skillet is hot, add the swordfish steaks. Cook for 4 minutes on the first side without moving them to get a good sear.
- Flip the steaks and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork. Remove from the skillet and set aside.
- In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
- Pour in 1/4 cup chicken broth and 2 tbsp lemon juice, scraping up any browned bits from the bottom of the skillet.
- Add 2 tbsp capers and let the sauce simmer for 2 minutes until slightly thickened.
- Stir in 1 tbsp chopped fresh parsley, then return the swordfish steaks to the skillet, spooning the sauce over them.
- Serve immediately, ensuring each steak is generously coated with the lemon caper sauce.
Velvety in texture with a punchy citrus kick, this swordfish dish pairs wonderfully with a side of roasted asparagus or a light quinoa salad for a complete meal that’s as nutritious as it is delicious.
Swordfish with Roasted Garlic and Rosemary
Let’s dive into preparing a succulent swordfish dish that’s both aromatic and flavorful, perfect for a summer evening. This recipe combines the robustness of swordfish with the earthy tones of rosemary and the sweetness of roasted garlic, creating a harmonious blend of flavors.
Ingredients
- For the swordfish:
- 2 swordfish steaks (about 6 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the roasted garlic and rosemary:
- 4 cloves garlic, peeled
- 2 sprigs fresh rosemary
- 1 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C) to prepare for roasting the garlic.
- Place the peeled garlic cloves and rosemary sprigs on a small piece of aluminum foil. Drizzle with 1 tbsp olive oil and wrap tightly. Roast in the preheated oven for 15 minutes, or until the garlic is soft and golden.
- While the garlic is roasting, season the swordfish steaks with salt and pepper on both sides.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once hot, add the swordfish steaks. Cook for 4 minutes on the first side, then flip and cook for another 3-4 minutes on the second side, or until the fish is opaque and flakes easily with a fork.
- Remove the roasted garlic and rosemary from the oven. Carefully unwrap the foil and mash the garlic cloves with a fork.
- Spread the mashed roasted garlic over the cooked swordfish steaks and garnish with the roasted rosemary sprigs before serving.
This dish offers a delightful contrast between the tender, moist swordfish and the crispy, aromatic topping. Try serving it alongside a light quinoa salad or roasted vegetables for a complete meal.
Swordfish with Sweet Chili Glaze
Very few dishes strike the perfect balance between sweet and spicy like Swordfish with Sweet Chili Glaze. This recipe guides you through creating a succulent, flavor-packed meal that’s sure to impress, even if you’re just starting your culinary journey.
Ingredients
- For the swordfish:
- 2 swordfish steaks (about 6 oz each)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sweet chili glaze:
- 1/4 cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 garlic clove, minced
Instructions
- Preheat your grill or grill pan to medium-high heat (about 375°F to 400°F).
- While the grill heats, pat the swordfish steaks dry with paper towels to ensure a good sear.
- Brush both sides of the swordfish steaks with olive oil, then season with salt and black pepper.
- Place the swordfish on the grill. Cook for 4-5 minutes on the first side without moving to get a nice char.
- Flip the swordfish and cook for another 3-4 minutes on the other side. The fish should be opaque and flake easily with a fork when done.
- While the swordfish cooks, mix the sweet chili sauce, soy sauce, grated ginger, and minced garlic in a small bowl to make the glaze.
- During the last minute of cooking, brush the glaze generously over the swordfish steaks.
- Remove the swordfish from the grill and let it rest for 2 minutes before serving to allow the juices to redistribute.
Creating this dish results in a beautifully caramelized exterior with a moist, tender interior. The sweet chili glaze adds a vibrant kick that complements the swordfish’s natural richness. Consider serving it over a bed of quinoa or with a side of grilled vegetables for a complete meal.
Swordfish with Cucumber Dill Sauce
On a warm summer evening, nothing beats the simplicity and elegance of a perfectly cooked swordfish paired with a refreshing cucumber dill sauce. This dish is a testament to how minimal ingredients can come together to create something truly spectacular.
Ingredients
- For the swordfish:
- 2 swordfish steaks (about 1 inch thick)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the cucumber dill sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, finely diced
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
- Preheat your grill or grill pan to medium-high heat (about 400°F) to ensure a good sear on the swordfish.
- While the grill heats, pat the swordfish steaks dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Brush both sides of the swordfish steaks with olive oil and season evenly with salt and black pepper.
- Place the swordfish on the grill and cook for 4-5 minutes on each side, or until the fish is opaque throughout and flakes easily with a fork.
- While the swordfish cooks, prepare the cucumber dill sauce by combining Greek yogurt, diced cucumber, chopped dill, lemon juice, and salt in a medium bowl. Stir until well mixed.
- Once the swordfish is cooked, remove it from the grill and let it rest for 2 minutes to allow the juices to redistribute.
- Serve the swordfish hot, topped with a generous dollop of the cucumber dill sauce.
Mouthwatering and light, the swordfish offers a meaty texture that contrasts beautifully with the creamy, tangy sauce. For an extra touch of freshness, serve alongside a crisp green salad or grilled vegetables.
Swordfish with Miso Glaze
Welcome to a delightful culinary journey where we’ll explore how to prepare a succulent Swordfish with Miso Glaze. This dish combines the rich, buttery texture of swordfish with the umami-packed punch of miso, creating a perfect balance of flavors that’s sure to impress.
Ingredients
- For the glaze:
- 1/4 cup white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp honey
- For the swordfish:
- 2 swordfish steaks (about 6 oz each)
- 1 tbsp olive oil
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the swordfish.
- In a small bowl, whisk together the white miso paste, mirin, soy sauce, and honey until smooth to create the glaze. Tip: If the honey is too thick, warm it slightly for easier mixing.
- Pat the swordfish steaks dry with paper towels to ensure the glaze adheres well, then lightly season both sides with salt.
- Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the swordfish steaks and sear for 2 minutes on each side until golden brown. Tip: Avoid moving the steaks too much to get a good sear.
- Brush the miso glaze generously over the top of each swordfish steak, then transfer the skillet to the preheated oven.
- Bake for 5-7 minutes, or until the swordfish is just cooked through and flakes easily with a fork. Tip: Overcooking can make the swordfish dry, so keep an eye on it.
Perfectly cooked Swordfish with Miso Glaze offers a melt-in-your-mouth texture with a caramelized, flavorful crust. Serve it alongside steamed jasmine rice and sautéed greens for a complete meal that’s as nutritious as it is delicious.
Swordfish with Orange Ginger Sauce
Creating a memorable meal doesn’t have to be complicated, especially when you’re working with the rich flavors of swordfish paired with a vibrant orange ginger sauce. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.
Ingredients
- For the swordfish:
- 2 swordfish steaks (about 6 oz each)
- 1 tbsp olive oil
- Salt and pepper to taste
- For the orange ginger sauce:
- 1 cup fresh orange juice
- 1 tbsp grated ginger
- 1 tbsp honey
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Preheat your grill or skillet to medium-high heat (about 375°F).
- Brush the swordfish steaks with olive oil and season both sides with salt and pepper.
- Grill or pan-sear the swordfish for 4-5 minutes on each side, or until the internal temperature reaches 145°F for medium doneness.
- While the swordfish cooks, combine orange juice, grated ginger, and honey in a small saucepan over medium heat. Bring to a simmer.
- In a separate bowl, mix cornstarch and water to create a slurry. Gradually whisk this into the orange juice mixture to thicken the sauce.
- Continue to simmer the sauce for 2-3 minutes, stirring constantly, until it reaches your desired consistency.
- Once the swordfish is cooked, remove it from the heat and let it rest for 2 minutes before serving.
- Drizzle the orange ginger sauce over the swordfish steaks just before serving.
Offering a perfect balance of sweetness and spice, the orange ginger sauce elevates the swordfish to new heights. Serve this dish over a bed of quinoa or steamed vegetables for a complete meal that’s as nutritious as it is flavorful.
Swordfish with Spicy Tomato Sauce
First, let’s dive into creating a dish that’s as bold in flavor as it is simple to prepare. Swordfish with Spicy Tomato Sauce is a perfect blend of hearty and zesty, ideal for those who appreciate a meal with a kick. Follow these steps to bring this vibrant dish to your table.
Ingredients
- For the swordfish:
- 2 swordfish steaks (about 1 inch thick)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the spicy tomato sauce:
- 1 cup canned crushed tomatoes
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup water
Instructions
- Preheat your skillet over medium heat and add 1 tbsp olive oil for the swordfish.
- Season both sides of the swordfish steaks with 1/2 tsp salt and 1/4 tsp black pepper.
- Once the oil is shimmering, place the swordfish steaks in the skillet. Cook for 4 minutes on each side, or until the internal temperature reaches 145°F. Remove from skillet and set aside.
- In the same skillet, add 1 tbsp olive oil for the sauce over medium heat.
- Add the finely chopped onion and sauté until translucent, about 3 minutes.
- Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Pour in the crushed tomatoes, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup water. Stir to combine.
- Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
- Return the swordfish steaks to the skillet, spooning the sauce over them. Heat through for 2 minutes.
Last, savor the contrast between the firm, meaty texture of the swordfish and the vibrant, spicy tomato sauce. For an extra touch, serve atop a bed of quinoa or with a side of roasted vegetables to round out the meal.
Conclusion
Unleash your culinary creativity with our roundup of 25 delicious swordfish recipes, perfect for any occasion! Whether you’re a seasoned chef or a kitchen newbie, there’s something here to inspire your next meal. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!
