Swordfish Recipes

Category Fish
Swordfish can be prepared in many delicious ways. This page contains swordfish recipes.


Share on ThriftyFunCheck out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.

I was looking for a good recipe for Swordfish. Found a few, tweaked a few together and came up with this one. It came out very yummy!

Total Time: about a 30-45 minutes

Yield: 1 1/2 pounds for 3 people

Source: A mix and tweak of many recipes


  • 1 1/2 lb swordfish (1/2 lb per person) at least 1/2 inch thick
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • Lemon - Garlic Sauce
  • 8 garlic cloves, minced
  • 1/4 red pepper flakes
  • 1/2 Tbsp white wine
  • tsp grated zest from 1 lemon
  • 2 lemon juice
  • 2 Tbsp parsley
  • Optional
  • 1/2 pound linguine


  1. Take swordfish out of the refrigerator about 30 minutes before cooking to bring it to room temperature.
  2. Advertisement

  3. Preheat oven to 400 degrees F. Add the butter and olive oil to a small skillet, and melt over medium-high heat.
  4. When hot, sear the swordfish quickly on both sides, until it browns nicely.
  5. Remove quickly, and transfer to a glass cooking dish for the oven. Pour all pan juices over the swordfish. Sprinkle with some salt & pepper. Put into the oven.
  6. You'll be surprised by how quickly the swordfish steak finishes cooking in the oven. For example, the steak in the photo above was almost 2 inches thick, but it was done after only about 13 minutes in the oven. I usually start checking swordfish after 10 minutes. The moment it flakes easily with a fork, it's done.
  7. Advertisement

  8. You can make the sauce while the swordfish steaks are in the oven. So fast, easy to do, and the smell is addictive.
  9. 2. Add 2 tablespoons of butter and olive oil to a small skillet and melt over low heat. Add the garlic and red pepper flakes, and cook over very low heat (you don't want to burn the garlic) until the garlic begins to turn light brown. Set aside until the fish is done.
  10. 3. Use a spatula to carefully remove the swordfish from the pan and put it on a serving platter.
  11. 4. Add white wine to the swordfish baking pan, and stir to deglaze. Remember to use oven mitts when touching the hot pan! Pour the wine mixture into the skillet with the garlic, and bring it to a simmer over medium heat. Cook for 3 minutes, stirring constantly, to reduce the volume. Remove from the heat. Stir in the grated lemon zest and lemon juice. Pour over the swordfish and garnish with parsley.
  12. Advertisement

  13. I served mine with a platter of linguine (1/2 pound), then the swordfish, and then poured the lemon-garlic sauce over it all. It was terrific!
Comment Pin it! Was this helpful? 1

I just love swordfish, but will only cook it if I go out to the market that day and buy it. I make a quick, easy marinade and refrigerate it for at least an hour before cooking. I marinate the remaining swordfish at the same time in a plastic bag and freeze. I marinate all my meat before I freeze them in freezer bags!

Marinated Swordfish 3

Comment Pin it! Was this helpful? Yes

This dish is very easy and so very delicious. The herbs and spices just bring out the fresh wild taste. I know you will love this fast meal. Great for summertime cooking!

Lemon Basil Crusted Swordfish on dinner plate

Comment Pin it! Was this helpful? Yes

March 29, 2007

Sprinkle swordfish steaks with salt and pepper. Place fish in a single layer in a baking dish; brush with olive oil to coat heavily. Sprinkle green onions over the fish.

Comment Was this helpful? Yes

Charlie Burke
April 5, 2005

Joanne and I particularly enjoy swordfish broiled or on the grill, but we always look to see what looks particularly good at the fish market. "Fresh" means the fish has never been frozen; it does not guarantee that it is of the highest quality.

Comment Was this helpful? Yes


Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

February 2, 2015

I have a leftover grilled swordfish. How can I turn that into bite size appetizers? Marinade? cook?

By Joni M


June 14, 20180 found this helpful

If you have already cooked it, don't cook it again. You can serve it with a dipping sauce.

Reply Was this helpful? Yes
June 14, 20180 found this helpful

While I am not a fish fan, I found this recipe for my hubby, who eats it. food52.com/.../5692-no-cook-swordfish-tostado-bites


Leaving out the cilantro if you hate it as much as he does.

Reply Was this helpful? Yes
Answer this Question...

November 9, 2004

Does anyone have any recipes for leftover swordfish? Thanks


November 9, 20040 found this helpful

Depending on if the left overs are cooked (and if so how) these two recipes may tickle your fancy.

Citrus Swordfish With Citrus Salsa

* 1 orange, peeled, sectioned, and cut into bite-size
* 1/2 cup canned pineapple chunks, undrained
* 1/4 cup diced fresh mango
* 2 jalapeno peppers, seeded and minced
* 3 tablespoons orange juice
* 1 tablespoon diced red bell pepper
* 2 teaspoons white sugar
* 1 tablespoon chopped fresh cilantro
* 1/2 cup fresh orange juice
* 1 tablespoon olive oil
* 1/4 teaspoon cayenne pepper


* 1 tablespoon pineapple juice concentrate, thawed
* 1 1/2 pounds swordfish steaks

1. Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
2. In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
3. Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
4. Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.
Spicy Crusted Swordfish With Citrus-Walnut Sauce

* 2 tablespoons Italian seasoned bread crumbs
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon pepper
* 1/4 teaspoon salt
* 1/4 teaspoon ground cumin
* 3 teaspoons extra-virgin olive oil, divided
* 4 (6 ounce) swordfish steaks (about 1 inch thick)
* 1 cup water
* 2/3 cup uncooked couscous
* 1/2 teaspoon grated lemon rind
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon salt
* 1 tablespoon chopped fresh mint
* 1/2 cup dried currants
* 1 teaspoon grated orange zest
* 1/2 cup fresh orange juice
* 2 tablespoons coarsely chopped toasted walnuts
* 1 tablespoon honey
* Cherry tomatoes (optional)

1. Combine first 6 ingredients in a bowl. Stir in 1 teaspoon oil. Rub spice mixture over both sides of swordfish. Cover and chill 30 minutes.
2. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in lemon rind, lemon juice, 1/4 teaspoon salt, and mint. Set aside, and keep warm.
3. Combine 1 teaspoon oil, currants, orange rind, orange juice, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add swordfish, and saute 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with couscous, and drizzle with sauce. Garnish with cherry tomatoes, if desired.

Reply Was this helpful? Yes
Answer this Question...

Food and Recipes Recipes FishMarch 18, 2013
Summer Ideas!
Pest Control
Back to School Ideas!
Coronavirus Tips
Ask a Question
Share a Post
Better LivingBudget & FinanceBusiness and LegalComputersConsumer AdviceCoronavirusCraftsEducationEntertainmentFood and RecipesHealth & BeautyHolidays and PartiesHome and GardenMake Your OwnOrganizingParentingPetsPhotosTravel and RecreationWeddings
Published by ThriftyFun.
Desktop Page | View Mobile
Disclaimer | Privacy Policy | Contact Us
Generated 2020-07-18 18:57:13 in 2 secs. ⛅️️
© 1997-2020 by Cumuli, Inc. All Rights Reserved.

Add to PageAsk a Question