20 Succulent Swordfish Recipes for Seafood Lovers

Unlock the delicious potential of swordfish with these 20 succulent recipes perfect for seafood lovers! Whether you’re craving quick weeknight dinners, impressive grilled entrees, or flavorful marinades, this collection has something for every home cook. Get ready to discover new favorite dishes that will make swordfish a regular star on your dinner table—let’s dive into these mouthwatering creations!

Grilled Swordfish with Lemon Garlic Butter

Over the years, I’ve grilled just about everything, but there’s something special about swordfish—it’s meaty, holds up beautifully on the grill, and never fails to impress. I first fell in love with this dish during a summer trip to the coast, where the lemon garlic butter made everything taste like sunshine. Now, it’s my go-to for easy yet elegant dinners, especially when I want to feel a little fancy without spending hours in the kitchen.

Ingredients

• 2 swordfish steaks, about 1 inch thick (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped (optional for garnish)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
2. Pat the swordfish steaks dry with paper towels to ensure a good sear.
3. Brush both sides of the swordfish with olive oil, then season evenly with salt and pepper.
4. Place the swordfish on the grill and cook for 4–5 minutes until grill marks form and the edges turn opaque.
5. Flip the swordfish and cook for another 4–5 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
6. While the fish cooks, melt the butter in a small saucepan over low heat.
7. Add the minced garlic to the butter and sauté for 1–2 minutes until fragrant but not browned.
8. Stir in the lemon juice and remove the saucepan from the heat.
9. Transfer the grilled swordfish to a serving plate and drizzle the lemon garlic butter over the top.
10. Sprinkle with fresh parsley if using for a pop of color and freshness.

You’ll love how the firm, flaky texture of the swordfish pairs with the bright, buttery sauce—it’s rich without feeling heavy. Try serving it over a bed of quinoa or with grilled asparagus for a complete meal that feels restaurant-worthy.

Pan-Seared Swordfish with Herb Crust

Just last Tuesday, I found myself staring at the most beautiful swordfish steak at my local fish market—thick, pearly white, and practically begging for a crispy herb crust. I’ve been perfecting this recipe for years, and it’s become my go-to impressive-but-easy weeknight dinner that never fails to wow guests. There’s something magical about that golden crust giving way to the firm, moist flesh inside.

Ingredients

– 2 swordfish steaks (1 inch thick), pat dry with paper towels for better searing
– 1/4 cup panko breadcrumbs, for extra crunch
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp fresh thyme leaves
– 1 lemon, zested and juiced separately
– 2 tbsp olive oil, or any neutral high-heat oil
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp butter, for richness

Instructions

1. Pat the swordfish steaks completely dry with paper towels on both sides—this ensures a proper sear without steaming.
2. Combine panko breadcrumbs, parsley, thyme, lemon zest, garlic powder, salt, and pepper in a small bowl.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Press the herb mixture firmly onto one side of each swordfish steak, creating an even layer.
5. Place the swordfish crust-side down in the hot skillet and cook undisturbed for 4 minutes to form a golden-brown crust.
6. Flip the swordfish carefully using a thin spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F.
7. Add butter to the skillet during the last minute of cooking, tilting the pan to baste the swordfish with the melted butter.
8. Squeeze fresh lemon juice over the cooked swordfish before serving.

For me, the beauty of this dish lies in the textural contrast—the shatteringly crisp herb crust against the meaty, flaky swordfish that holds its shape beautifully. I love serving it over creamy polenta to catch all the lemony pan juices, or alongside roasted asparagus for a complete meal that feels restaurant-worthy but comes together in under 20 minutes.

Swordfish Piccata with Capers and White Wine

Remember that time I tried to impress my in-laws with a fancy seafood dinner and completely burned the main course? That kitchen disaster taught me that elegant dishes don’t have to be complicated, which brings me to this swordfish piccata. Really, this recipe proves that with a few quality ingredients and some basic techniques, you can create something restaurant-worthy in your own kitchen.

Ingredients

• 2 swordfish steaks (6 oz each), about 1-inch thick
• 1/4 cup all-purpose flour
• 3 tbsp olive oil (or any neutral oil)
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp unsalted butter, cold
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Pat the swordfish steaks completely dry with paper towels to ensure even browning.
2. Season both sides of the swordfish with salt and black pepper.
3. Dredge each swordfish steak in the all-purpose flour, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the swordfish in the hot skillet and cook for 4 minutes without moving to develop a golden crust.
6. Flip the swordfish and cook for another 3-4 minutes until the internal temperature reaches 145°F.
7. Transfer the cooked swordfish to a plate and tent with foil to keep warm.
8. Reduce the heat to medium and pour the dry white wine into the same skillet.
9. Scrape up all the browned bits from the bottom of the pan with a wooden spoon.
10. Add the fresh lemon juice and capers to the skillet, simmering for 2 minutes until slightly reduced.
11. Remove the skillet from heat and swirl in the cold butter until the sauce thickens and becomes glossy.
12. Stir in the fresh parsley and immediately pour the sauce over the plated swordfish.

Here’s what makes this dish truly special: the swordfish stays remarkably moist inside while developing that beautiful sear, and the bright, briny sauce cuts through the richness perfectly. Honestly, I love serving this over creamy polenta to soak up every drop of that lemony caper sauce, though it’s equally fantastic with simple roasted vegetables for a lighter meal.

Blackened Swordfish Tacos with Mango Salsa

Bold flavors and tropical vibes come together in these blackened swordfish tacos that have become my go-to summer dinner. I first discovered this combination during a beach vacation in Florida, and now I make them whenever I need a taste of sunshine. There’s something magical about the spicy crust on the fish paired with the sweet mango salsa that just makes everyone at the table happy.

Ingredients

– 1 lb swordfish steaks, cut into 1-inch pieces (you can substitute mahi-mahi if needed)
– 2 tbsp blackening seasoning (store-bought or homemade blend)
– 2 tbsp olive oil (or any neutral high-heat oil)
– 8 small corn tortillas
– 1 ripe mango, diced into ½-inch pieces
– ¼ cup red onion, finely chopped
– ¼ cup fresh cilantro, chopped
– 1 jalapeño, seeds removed and minced (leave seeds for extra heat)
– 2 tbsp lime juice (about 1 lime)
– ¼ tsp salt
– ½ cup shredded purple cabbage
– ¼ cup sour cream (Greek yogurt works too)

Instructions

1. Pat the swordfish pieces completely dry with paper towels to ensure proper searing.
2. Rub the blackening seasoning evenly over all sides of each swordfish piece.
3. Heat a cast-iron skillet over medium-high heat for 3 minutes until very hot.
4. Add olive oil to the hot skillet and swirl to coat the surface.
5. Place seasoned swordfish pieces in the skillet, leaving space between each piece.
6. Cook swordfish for 3 minutes without moving to develop a dark crust.
7. Flip each piece using tongs and cook for another 2-3 minutes until the internal temperature reaches 145°F.
8. Transfer cooked swordfish to a clean plate and let rest for 3 minutes.
9. While fish rests, warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
10. Combine diced mango, red onion, cilantro, jalapeño, lime juice, and salt in a medium bowl.
11. Stir the mango salsa mixture gently until all ingredients are evenly distributed.
12. Assemble tacos by placing warm tortillas on individual plates.
13. Divide the rested swordfish pieces evenly among the 8 tortillas.
14. Top each taco with shredded purple cabbage and a generous spoonful of mango salsa.
15. Drizzle sour cream over the assembled tacos just before serving.

Every bite delivers that perfect contrast between the crispy, spicy fish exterior and the juicy, sweet mango salsa. The cool sour cream and crunchy cabbage add wonderful texture layers that make these tacos feel like a complete meal. I love serving them with an ice-cold Mexican beer and extra lime wedges for squeezing over the top.

Swordfish Kebabs with Mediterranean Vegetables

Browsing through my local fish market this morning, I spotted the most beautiful swordfish steaks that immediately transported me back to my Greek island vacation. There’s something magical about threading colorful vegetables and firm fish onto skewers that makes even a Tuesday night feel like a Mediterranean escape.

Ingredients

– 1.5 lbs swordfish steaks, cut into 1.5-inch cubes (look for firm, glossy flesh)
– 1 large red bell pepper, cut into 1-inch pieces (yellow works too for extra color)
– 1 medium zucchini, sliced into ½-inch rounds
– 1 red onion, cut into 1-inch wedges
– ¼ cup olive oil (or avocado oil for higher heat)
– 2 tbsp lemon juice (fresh squeezed makes all the difference)
– 2 garlic cloves, minced (about 1 tsp)
– 1 tsp dried oregano (crush between fingers to release oils)
– ½ tsp salt
– ¼ tsp black pepper
– 8 wooden skewers (soak in water 30 minutes to prevent burning)

Instructions

1. Soak 8 wooden skewers in water for 30 minutes to prevent burning during grilling.
2. Cut 1.5 lbs swordfish steaks into uniform 1.5-inch cubes, removing any dark bloodlines for cleaner flavor.
3. Chop 1 red bell pepper and 1 red onion into 1-inch pieces, and slice 1 zucchini into ½-inch rounds.
4. Whisk together ¼ cup olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp oregano, ½ tsp salt, and ¼ tsp black pepper in a large bowl.
5. Add swordfish cubes to the marinade, tossing gently to coat completely, then marinate for 20 minutes at room temperature.
6. Thread marinated swordfish, bell peppers, zucchini, and onions alternately onto soaked skewers, leaving small gaps between pieces for even cooking.
7. Preheat grill to medium-high heat (400°F) and lightly oil grates to prevent sticking.
8. Grill kebabs for 4 minutes per side, turning once with tongs when fish releases easily from grates.
9. Check doneness by inserting a knife into the thickest swordfish piece—it should be opaque throughout with slight resistance.
10. Remove kebabs from grill and let rest 3 minutes before serving to allow juices to redistribute.Nothing beats the contrast between the swordfish’s meaty, firm texture and the charred, tender vegetables in each bite. I love serving these over lemon-herbed couscous or with warm pita bread to soak up the garlicky marinade—it’s the kind of meal that makes you want to eat outside, even if it’s just on the balcony.

Swordfish Steak with Chimichurri Sauce

Sometimes you just need a meal that feels fancy but comes together with minimal fuss—that’s exactly what this swordfish steak with chimichurri sauce delivers. I first fell in love with this dish during a summer trip to the coast, where the bold, herby sauce perfectly complemented the meaty fish, and now it’s my go-to for impressing guests without spending all day in the kitchen.

Ingredients

– 2 swordfish steaks (about 6 oz each, 1-inch thick for even cooking)
– 1/4 cup extra virgin olive oil (or any neutral oil)
– 1/4 cup fresh parsley, finely chopped (packed for maximum flavor)
– 2 tbsp fresh oregano, finely chopped (or 2 tsp dried if fresh isn’t available)
– 2 cloves garlic, minced (adjust to taste)
– 1 tbsp red wine vinegar (adds a bright tang)
– 1/2 tsp red pepper flakes (optional, for a hint of heat)
– Salt and black pepper (to season the fish)
– 1 lemon, cut into wedges (for serving)

Instructions

1. Pat the swordfish steaks dry with paper towels and season both sides generously with salt and black pepper.
2. In a small bowl, combine the olive oil, parsley, oregano, garlic, red wine vinegar, and red pepper flakes to make the chimichurri sauce; set it aside to let the flavors meld.
3. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until a drop of water sizzles upon contact, about 2–3 minutes.
4. Place the swordfish steaks in the hot skillet and cook for 4–5 minutes without moving them to develop a golden-brown crust.
5. Flip the steaks using a spatula and cook for another 4–5 minutes until the internal temperature reaches 145°F and the flesh is opaque throughout.
6. Transfer the cooked swordfish to a plate and let it rest for 2–3 minutes to allow the juices to redistribute.
7. Spoon the chimichurri sauce generously over the swordfish just before serving.
8. Serve immediately with lemon wedges on the side for squeezing over the top. But the firm, steak-like texture of the swordfish holds up beautifully to the vibrant, garlicky chimichurri, making every bite a burst of freshness. Try pairing it with a simple quinoa salad or roasted veggies for a complete meal that’s as satisfying as it is stunning.

Swordfish Puttanesca with Olives and Tomatoes

A few weeks ago, I was craving something bold and briny after a long day, and this swordfish puttanesca became my instant comfort food—it’s the kind of dish that makes you feel like you’re dining by the Mediterranean, even on a busy Tuesday. I love how the salty olives and tangy tomatoes cling to the firm swordfish, creating a meal that’s both elegant and effortless. Honestly, it’s become my go-to when I want to impress guests without spending hours in the kitchen.

Ingredients

– 1.5 lbs swordfish steaks, cut into 1-inch chunks (thaw if frozen)
– 3 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced (use more for extra kick)
– 1/2 cup Kalamata olives, pitted and halved (or any brine-cured olives)
– 1/4 cup capers, drained (rinse if you prefer less salt)
– 1 (28 oz) can crushed tomatoes (San Marzano for best flavor)
– 1/2 tsp red pepper flakes (adjust for spice preference)
– 1/4 cup fresh parsley, chopped (for garnish)
– Salt, to taste (start with 1/2 tsp)

Instructions

1. Pat the swordfish chunks dry with paper towels to ensure a crisp sear.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the swordfish to the skillet in a single layer and sear for 3–4 minutes per side until golden brown and firm to the touch.
4. Transfer the swordfish to a plate and set aside; it will finish cooking later.
5. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
6. Sauté the minced garlic for 1 minute until fragrant but not browned to avoid bitterness.
7. Stir in the Kalamata olives, capers, and red pepper flakes, cooking for 2 minutes to meld flavors.
8. Pour in the crushed tomatoes and bring the sauce to a gentle simmer, stirring occasionally.
9. Let the sauce cook uncovered for 10 minutes until slightly thickened.
10. Gently return the swordfish to the skillet, spooning sauce over it, and simmer for 3–4 minutes until the fish is opaque and flakes easily with a fork.
11. Stir in the chopped parsley and season with salt if needed, tasting as you go.

Perfectly flaky swordfish soaks up the zesty sauce, making each bite a burst of salty olives and bright tomatoes. I love serving this over a bed of linguine or with crusty bread to scoop up every last bit—it’s a meal that feels rustic yet refined, ideal for a cozy night in.

Baked Swordfish with Parmesan Breadcrumbs

A few weeks ago, I was wandering through the fish market when the most beautiful swordfish steaks caught my eye—thick, pearly white, and just begging to be baked with something crunchy on top. I’ve always loved the combination of flaky fish and crispy breadcrumbs, so I rushed home to create this simple yet impressive baked swordfish with parmesan breadcrumbs that’s become my new go-to for easy weeknight dinners. Honestly, it’s so foolproof that even my husband, who usually avoids cooking, managed to pull it off perfectly on his first try!

Ingredients

– 2 swordfish steaks (about 6 oz each), 1 inch thick
– 1/2 cup panko breadcrumbs (or regular breadcrumbs for finer texture)
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp lemon juice (freshly squeezed for best flavor)
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt (adjust to taste)
– 2 tbsp chopped fresh parsley (for garnish)
– Lemon wedges (for serving)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the swordfish steaks completely dry with paper towels to ensure proper browning.
3. In a medium bowl, combine panko breadcrumbs, grated Parmesan cheese, dried oregano, garlic powder, black pepper, and salt.
4. Drizzle 1 tablespoon of olive oil over the breadcrumb mixture and mix thoroughly until crumbs are evenly coated.
5. Brush both sides of each swordfish steak with the remaining 1 tablespoon of olive oil.
6. Place the oiled swordfish steaks on the prepared baking sheet, spacing them 2 inches apart.
7. Spoon the breadcrumb mixture evenly over the top of each swordfish steak, pressing gently to adhere.
8. Bake at 400°F for 12-15 minutes until the internal temperature reaches 145°F and the breadcrumbs are golden brown.
9. Remove the baking sheet from the oven and immediately drizzle 1 tablespoon of lemon juice over the hot fish.
10. Let the swordfish rest for 3 minutes before serving to allow juices to redistribute.
11. Garnish with chopped fresh parsley and serve with lemon wedges on the side. What I love most about this dish is how the crispy, savory parmesan crust gives way to the moist, flaky swordfish underneath—it’s a textural dream come true. The lemon juice brightens everything up beautifully, making it feel both comforting and elegant enough for company. We often serve it over a bed of garlicky spinach or alongside roasted cherry tomatoes that burst with sweetness against the rich fish.

Swordfish Ceviche with Lime and Avocado

Haven’t we all been craving something fresh and vibrant as the seasons change? I found myself staring at some beautiful swordfish at the market yesterday, and it inspired this incredibly simple ceviche that’s become my new go-to for easy entertaining. There’s something magical about how the citrus transforms the fish—it feels like a little kitchen science experiment every time.

Ingredients

– 1 lb fresh swordfish, skin removed and cut into ½-inch cubes
– ¾ cup freshly squeezed lime juice (about 6-8 limes)
– 1 medium red onion, thinly sliced
– 1 jalapeño, seeds removed and finely minced
– 1 large avocado, diced into ½-inch pieces
– ¼ cup chopped fresh cilantro
– 1 tsp sea salt
– Tortilla chips for serving (optional, but highly recommended)

Instructions

1. Place the cubed swordfish in a glass or ceramic bowl.
2. Pour the freshly squeezed lime juice over the swordfish, ensuring all pieces are completely submerged.
3. Cover the bowl tightly with plastic wrap and refrigerate for exactly 25 minutes—the fish will turn opaque as it “cooks” in the acid.
4. While the fish marinates, thinly slice the red onion and place it in ice water for 10 minutes to reduce its sharpness, then drain thoroughly.
5. Remove the seeds from the jalapeño and finely mince it, being careful not to touch your eyes afterward.
6. After 25 minutes, drain off about half of the lime juice from the marinated swordfish.
7. Add the drained red onion, minced jalapeño, and sea salt to the bowl with the swordfish.
8. Gently fold in the diced avocado and chopped cilantro until just combined.
9. Serve immediately in chilled bowls or glasses.

Nothing beats the creamy texture of the avocado against the firm, citrus-cured swordfish—it’s like summer in a bowl. Next time you’re looking for something impressive but effortless, this ceviche delivers bright, clean flavors that pair perfectly with crispy tortilla chips or even spooned over tostadas for a more substantial meal.

Swordfish Burgers with Spicy Aioli

Bold flavors and juicy textures come together in this swordfish burger that’s become my go-to summer dinner. I first discovered this recipe during a coastal vacation when the fish market had the freshest swordfish steaks I’d ever seen, and now it’s my favorite way to elevate burger night. There’s something magical about how the spicy aioli cuts through the rich fish that keeps me making these again and again.

Ingredients

– 1 lb fresh swordfish steaks, skin removed (ask your fishmonger to do this)
– 1/4 cup mayonnaise
– 1 tbsp Sriracha sauce (adjust heat level to preference)
– 1 tsp fresh lemon juice
– 1/2 tsp garlic powder
– 1/4 cup panko breadcrumbs
– 1 large egg, lightly beaten
– 2 tbsp chopped fresh parsley
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil (or any neutral high-heat oil)
– 4 burger buns, lightly toasted
– 4 lettuce leaves
– 4 slices tomato

Instructions

1. Cut the swordfish steaks into 1-inch chunks and place them in a food processor.
2. Pulse the swordfish 8-10 times until coarsely chopped but not pureed, maintaining some texture.
3. Transfer the chopped swordfish to a medium mixing bowl.
4. Add the panko breadcrumbs, beaten egg, chopped parsley, salt, and black pepper to the bowl.
5. Gently mix all ingredients with your hands until just combined, being careful not to overwork the mixture.
6. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty.
7. Press your thumb gently into the center of each patty to create a slight indentation, which prevents bulging during cooking.
8. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
9. Place the patties in the hot skillet and cook for 4 minutes without moving them to develop a golden crust.
10. Carefully flip the patties using a spatula and cook for another 4 minutes until the internal temperature reaches 145°F.
11. While the patties cook, combine mayonnaise, Sriracha, lemon juice, and garlic powder in a small bowl to make the spicy aioli.
12. Spread about 1 tablespoon of the spicy aioli on the bottom half of each toasted bun.
13. Place a lettuce leaf and tomato slice on top of the aioli.
14. Transfer the cooked swordfish patties directly from the skillet onto the prepared buns.
15. Cover with the top bun halves and serve immediately.

Vibrant and satisfying, these burgers offer a firm yet tender bite that holds up beautifully against the creamy, spicy aioli. The swordfish maintains its meaty texture while absorbing the subtle herb notes from the parsley. For a fun twist, try serving them open-faced on ciabatta with arugula instead of lettuce—the peppery greens complement the richness perfectly.

Swordfish with Brown Butter and Sage

Recently, I discovered this incredible swordfish recipe during a trip to the Pacific Northwest, and it’s become my go-to impressive-but-easy dinner. There’s something magical about how the nutty brown butter and earthy sage transform simple swordfish into something truly special—it’s the kind of dish that makes you feel like a professional chef without all the fuss.

Ingredients

– 2 swordfish steaks (about 6 oz each), 1 inch thick
– 4 tbsp unsalted butter
– 8 fresh sage leaves
– 1 lemon
– 2 tbsp olive oil (or any neutral oil)
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Pat the swordfish steaks completely dry with paper towels—this ensures a beautiful sear instead of steaming.
2. Season both sides of the swordfish evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place swordfish in the hot skillet and cook for 4-5 minutes without moving to develop a golden-brown crust.
5. Flip the swordfish using a spatula and cook for another 4-5 minutes until the internal temperature reaches 145°F.
6. Transfer cooked swordfish to a plate and reduce heat to medium.
7. Add butter to the same skillet and swirl continuously until it melts and turns golden brown with nutty aroma, about 2-3 minutes.
8. Add sage leaves to the brown butter and fry for 30 seconds until crisp but not burned.
9. Squeeze fresh lemon juice directly into the brown butter sauce and immediately remove from heat.
10. Pour the brown butter sage sauce over the plated swordfish, making sure to include the crispy sage leaves. My favorite tip: listen for the butter’s quiet popping sound—that’s your cue it’s perfectly browned and ready for the sage. Make sure your skillet isn’t crowded to avoid steaming the fish, and always use a meat thermometer for perfect doneness every time.

Melt-in-your-mouth tender swordfish gets elevated by that nutty, browned butter that clings to every bite, while the crispy sage adds wonderful texture contrast. I love serving this over creamy polenta to soak up all that glorious sauce, or alongside roasted asparagus for a complete meal that feels both rustic and refined.

Swordfish Stir-Fry with Ginger and Soy

Never underestimate how a simple stir-fry can transform a busy weeknight! I first tried swordfish during a coastal vacation, and now this ginger-soy version has become my go-to when I want something fancy-feeling without the fuss. Honestly, it’s faster than waiting for takeout and tastes so much fresher.

Ingredients

– 1 lb swordfish steak, cut into 1-inch cubes (thaw if frozen)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 tbsp fresh ginger, minced (use a microplane for fine grating)
– 2 garlic cloves, minced (about 1 tsp)
– 3 tbsp soy sauce (low-sodium works well)
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 red bell pepper, sliced into thin strips
– 4 green onions, sliced, whites and greens separated
– 1 cup snap peas, trimmed

Instructions

1. Pat the swordfish cubes completely dry with paper towels to ensure a good sear.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add swordfish cubes in a single layer and cook undisturbed for 2 minutes to develop a golden crust.
4. Flip each cube and cook for another 2 minutes until opaque throughout, then transfer to a plate.
5. Tip: If your skillet looks dry, add another teaspoon of oil before proceeding.
6. Add ginger and garlic to the hot skillet and stir for 30 seconds until fragrant but not browned.
7. Toss in bell pepper strips and snap peas, stir-frying for 3 minutes until slightly softened.
8. Pour in soy sauce and rice vinegar, scraping up any browned bits from the bottom of the pan.
9. Return swordfish to the skillet along with the white parts of the green onions.
10. Tip: Don’t overcook the fish at this stage—just warm it through for 1 minute.
11. Drizzle with sesame oil and toss to coat everything evenly.
12. Tip: For extra gloss, stir in 1 teaspoon of cornstarch slurry if you prefer a thicker sauce.
13. Remove from heat and garnish with the green onion tops.

What I love most is how the swordfish stays firm yet tender, soaking up that salty-sweet ginger-soy sauce while the veggies add a satisfying crunch. Serve it over jasmine rice to catch every last drop, or wrap it in lettuce cups for a low-carb twist—either way, it’s a weeknight winner that feels anything but ordinary.

Swordfish en Papillote with Herbs and Citrus

Gosh, I first discovered this cooking method during a rainy weekend when I wanted something impressive but didn’t want to dirty every pan in my kitchen. There’s something magical about opening these little parchment packages at the table—the steam and aroma that escapes always feels like a restaurant-worthy moment right in my own dining room.

Ingredients

– 2 swordfish steaks (6 oz each), about 1-inch thick
– 2 tbsp olive oil (or avocado oil for higher heat)
– 1 lemon, thinly sliced
– 1 orange, thinly sliced
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh thyme leaves
– 1 tsp fresh rosemary, minced
– 2 garlic cloves, thinly sliced
– 1/4 tsp red pepper flakes (optional for heat)
– Salt and black pepper

Instructions

1. Preheat your oven to 400°F and cut two 15×15 inch squares of parchment paper.
2. Pat the swordfish steaks completely dry with paper towels to ensure proper searing.
3. Season both sides of each swordfish steak generously with salt and black pepper.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5. Sear the swordfish steaks for 2 minutes per side until golden brown but not cooked through.
6. Place one swordfish steak in the center of each parchment square.
7. Top each steak with alternating slices of lemon and orange.
8. Sprinkle the chopped parsley, thyme leaves, and minced rosemary evenly over both portions.
9. Scatter the sliced garlic and red pepper flakes (if using) over the fish.
10. Drizzle the remaining 1 tablespoon of olive oil over everything.
11. Fold the parchment paper over the fish and crimp the edges tightly to create sealed packets.
12. Place the packets on a baking sheet and bake for 12 minutes at 400°F.
13. Remove from oven and let rest for 2 minutes before carefully opening the packets.

When you open those steaming packets, the swordfish will be perfectly moist and flaky, infused with bright citrus and aromatic herbs. I love serving these right in the parchment on plates with crusty bread to soak up the incredible juices—it makes for such an interactive, impressive dinner that always feels special.

Swordfish Risotto with Saffron and Peas

My kitchen always smells like vacation when I’m making this dish—there’s something about saffron that transports me straight to the Mediterranean coast. I first tried swordfish risotto at a tiny seaside restaurant in Maine, and after tweaking it for years, this version has become my go-to comfort food when I want to feel fancy without the fuss.

Ingredients

• 1 lb swordfish steaks, skin removed (thaw if frozen)
• 1 ½ cups Arborio rice (don’t substitute other rice types)
• 4 cups chicken broth, kept warm (low-sodium preferred)
• 1 cup dry white wine, like Sauvignon Blanc (or substitute with extra broth)
• 1 cup frozen peas, thawed (fresh peas work too)
• 1 large shallot, finely minced (about ¼ cup)
• 2 cloves garlic, minced
• ½ tsp saffron threads, crushed (about 1 good pinch)
• 3 tbsp olive oil, divided (or any neutral oil)
• 2 tbsp unsalted butter
• ½ cup grated Parmesan cheese, plus extra for serving
• 2 tbsp fresh lemon juice (about ½ lemon)
• ¼ cup chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
2. Pat swordfish steaks completely dry with paper towels and season both sides generously with salt and pepper.
3. Sear swordfish for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 145°F).
4. Transfer cooked swordfish to a cutting board and let rest for 5 minutes before flaking into large chunks with a fork.
5. Reduce heat to medium-low and add remaining 1 tablespoon olive oil to the same pot.
6. Sauté minced shallot for 2-3 minutes until translucent but not browned.
7. Add minced garlic and cook for 30 seconds until fragrant.
8. Stir in Arborio rice and toast for 1 minute, coating all grains with oil.
9. Pour in white wine and cook, stirring constantly, until liquid is completely absorbed (about 2 minutes).
10. Add crushed saffron threads to the warm chicken broth (this helps release more flavor and color).
11. Add ½ cup of warm chicken broth to the rice and stir continuously until fully absorbed.
12. Continue adding broth ½ cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next (this process should take 18-20 minutes total).
13. Test rice for doneness—it should be creamy but still slightly firm to the bite (al dente).
14. Gently fold in thawed peas, flaked swordfish, butter, and Parmesan cheese.
15. Stir in lemon juice and chopped parsley until just combined.
16. Season with additional salt and pepper if needed and remove from heat.

Keep in mind that the risotto will continue to thicken as it rests, so serve immediately for that perfect creamy-yet-structured texture. The briny swordfish pairs beautifully with the floral saffron, while the peas add little bursts of sweetness that cut through the richness. I love serving this in shallow bowls with an extra sprinkle of Parmesan and a simple arugula salad on the side.

Swordfish Niçoise Salad with Green Beans

Just when I thought I’d made every possible salad variation, I stumbled upon this swordfish Niçoise at a tiny seaside cafe last summer—it was so memorable that I’ve been perfecting my own version ever since. My husband, who usually skips anything “too fancy,” now requests it weekly, especially when I swap in those crisp green beans from our local farmer’s market.

Ingredients

• 1 lb swordfish steak, 1-inch thick (look for firm, pink flesh)
• 2 cups green beans, trimmed (haricot verts work beautifully)
• 4 cups mixed salad greens (I love arugula for peppery notes)
• 1/2 cup Niçoise olives, pitted (Kalamata work in a pinch)
• 2 hard-boiled eggs, quartered (boil for 10 minutes for perfect yolks)
• 1/4 cup extra virgin olive oil (use your good bottle here)
• 2 tbsp red wine vinegar (lemon juice adds brightness too)
• 1 tsp Dijon mustard (helps emulsify the dressing)
• 1/4 tsp sea salt (adjust based on olive saltiness)
• 1/4 tsp black pepper, freshly ground

Instructions

1. Pat the swordfish steak dry with paper towels and season both sides with salt and pepper.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
3. Place swordfish in the hot skillet and cook for 4 minutes without moving to develop a golden crust.
4. Flip the swordfish and cook for another 3-4 minutes until the internal temperature reaches 145°F.
5. Transfer the cooked swordfish to a cutting board and let it rest for 5 minutes—this keeps it juicy.
6. While the fish rests, bring a pot of salted water to a rolling boil.
7. Add green beans to the boiling water and cook for 3 minutes until bright green and crisp-tender.
8. Immediately drain the beans and plunge them into an ice bath to stop the cooking process.
9. Whisk together remaining olive oil, red wine vinegar, Dijon mustard, and a pinch of salt in a small bowl.
10. Arrange salad greens on a platter and scatter blanched green beans, Niçoise olives, and egg quarters over top.
11. Slice the rested swordfish against the grain into 1/2-inch thick pieces.
12. Fan the swordfish slices over the salad and drizzle with the prepared dressing.

My favorite thing about this salad is how the firm, meaty swordfish contrasts with the snappy green beans and creamy egg yolks. For a stunning presentation, I sometimes arrange everything in separate sections on a large platter and let everyone build their own perfect bite—it’s especially fun for summer dinners on the patio.

Swordfish with Roasted Red Pepper Sauce

My kitchen always smells incredible when I’m testing new seafood recipes, but this swordfish with roasted red pepper sauce has become my absolute favorite weeknight dinner. I first tried it during a summer trip to the Mediterranean coast, and I’ve been perfecting my version ever since—it’s surprisingly simple but feels so elegant.

Ingredients

– 2 swordfish steaks (6 oz each), about 1-inch thick
– 2 large red bell peppers
– 3 cloves garlic, minced
– 1/4 cup olive oil (or any neutral oil)
– 2 tbsp fresh lemon juice
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Place whole red bell peppers on the baking sheet and roast for 25-30 minutes until the skins are completely blackened and blistered.
3. Transfer the roasted peppers to a bowl and cover tightly with plastic wrap—this creates steam that makes peeling easier.
4. Once the peppers are cool enough to handle (about 15 minutes), peel off the charred skins and remove the stems and seeds.
5. Combine the peeled peppers, minced garlic, 3 tablespoons of olive oil, lemon juice, smoked paprika, and salt in a blender.
6. Blend the mixture on high speed for 45-60 seconds until completely smooth and creamy.
7. Pat the swordfish steaks completely dry with paper towels—this ensures a perfect sear.
8. Season both sides of the swordfish generously with salt and black pepper.
9. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes).
10. Place the swordfish in the hot skillet and cook for 4-5 minutes without moving to develop a golden-brown crust.
11. Carefully flip the swordfish using a thin spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F.
12. Spoon the roasted red pepper sauce onto plates and top with the cooked swordfish steaks.
13. Garnish with freshly chopped parsley before serving.

Flaky, moist swordfish pairs beautifully with the sweet, smoky pepper sauce that has just the right amount of garlic kick. I love serving this over creamy polenta or with roasted asparagus for a complete meal that always impresses dinner guests.

Swordfish Curry with Coconut Milk

Zipping through my recipe archives, I found this swordfish curry that became an instant family favorite after I first made it during a rainy weekend—there’s something about the rich coconut milk and warming spices that just comforts the soul. I love how the firm swordfish holds up beautifully against the creamy sauce, making each bite satisfying and flavorful.

Ingredients

• 1.5 lbs swordfish steaks, cut into 1-inch cubes (thaw if frozen)
• 1 tbsp coconut oil (or any neutral oil)
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder (adjust for more heat)
• 1 (13.5 oz) can full-fat coconut milk, shaken well
• 1 cup fish or vegetable broth
• 1 tbsp lime juice (freshly squeezed)
• 1/4 cup fresh cilantro, chopped (for garnish)
• Salt, to season (I use about 1 tsp)

Instructions

1. Pat the swordfish cubes dry with paper towels to ensure even browning.
2. Heat the coconut oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the swordfish cubes in a single layer, working in batches if needed to avoid overcrowding.
4. Sear the swordfish for 2 minutes per side until golden brown, then transfer to a plate—this locks in moisture.
5. Reduce the heat to medium and add the chopped onion to the same skillet.
6. Sauté the onion for 5 minutes until softened and translucent, stirring occasionally.
7. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant to prevent bitterness.
8. Sprinkle in the curry powder and stir constantly for 30 seconds to toast the spices.
9. Pour in the coconut milk and broth, scraping up any browned bits from the skillet bottom.
10. Bring the mixture to a gentle simmer over medium heat, then reduce to low.
11. Return the seared swordfish to the skillet, nestling it into the sauce.
12. Cover and simmer for 8 minutes until the swordfish is opaque and flakes easily with a fork.
13. Stir in the lime juice and season with salt, tasting and adjusting as needed.
14. Garnish with fresh cilantro just before serving to keep it vibrant.

Buttery and tender, the swordfish melts into the creamy coconut curry, with each spoonful offering a hint of lime brightness. I love serving it over jasmine rice to soak up every drop, or with naan for a cozy, hands-on meal that always brings everyone to the table.

Swordfish Carpaccio with Arugula and Lemon

Gosh, I discovered this incredible swordfish carpaccio last summer during a seaside restaurant visit in Maine, and I’ve been obsessed with recreating that delicate, refreshing dish at home ever since. There’s something magical about how the bright lemon and peppery arugula complement the silky raw fish—it feels both elegant and surprisingly simple to pull off for weeknight dinners or impromptu gatherings. I love how it transforms ordinary ingredients into something that looks straight from a fancy bistro menu.

Ingredients

– 8 oz fresh sushi-grade swordfish steak, about 1-inch thick (ask your fishmonger for the freshest cut)
– 2 cups baby arugula (or mixed greens if you prefer milder greens)
– 1 lemon (for both zest and juice)
– 2 tbsp extra virgin olive oil (a high-quality one makes a difference here)
– 1/4 tsp sea salt (flaky salt works beautifully)
– 1/8 tsp freshly ground black pepper (freshly cracked adds more aroma)
– 1 tbsp capers, drained (optional for a briny kick)

Instructions

1. Place the swordfish steak in the freezer for 20 minutes to firm up slightly, which makes slicing paper-thin much easier.
2. Using a very sharp knife, slice the chilled swordfish against the grain into 1/8-inch thick slices.
3. Arrange the swordfish slices in a single layer on a chilled serving plate, slightly overlapping them.
4. Drizzle 1 tablespoon of olive oil evenly over the arranged swordfish slices.
5. Zest half the lemon directly over the fish using a microplane or fine grater.
6. Squeeze juice from half the lemon (about 1 tablespoon) evenly over the carpaccio.
7. Sprinkle sea salt and black pepper uniformly across the fish.
8. Let the seasoned swordfish sit at room temperature for 5 minutes to allow the citrus to gently “cook” the fish.
9. Toss the arugula with the remaining 1 tablespoon of olive oil in a small bowl.
10. Mound the dressed arugula in the center of the arranged swordfish slices.
11. Scatter capers over the arugula and remaining fish if using.
12. Cut the remaining lemon half into wedges and arrange around the plate for serving.

You’ll notice the swordfish turns slightly opaque at the edges where the lemon juice works its magic, creating the most beautiful translucent-to-white gradient. The combination of the buttery-soft fish with the crisp, peppery greens and bright citrus makes each bite absolutely sing—I sometimes add thin shavings of Parmesan or serve it with crusty bread to soak up every last drop of that lemony dressing.

Swordfish Skewers with Pineapple Glaze

Recently, I discovered this magical combination during a beach vacation when I ran out of my usual marinade ingredients and had to improvise with what was in the cooler—the sweet-tangy pineapple glaze transformed ordinary swordfish into something truly spectacular that had everyone asking for seconds.

Ingredients

– 1.5 lbs swordfish steaks, cut into 1.5-inch cubes (look for firm, glossy flesh)
– 2 cups fresh pineapple chunks (about 1 small pineapple, or use canned in juice)
– 1/4 cup soy sauce (or tamari for gluten-free)
– 2 tbsp honey (adjust sweetness to preference)
– 1 tbsp olive oil (or any neutral high-heat oil)
– 2 cloves garlic, minced (about 1 tsp)
– 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
– 1/4 tsp black pepper (freshly ground preferred)
– 8-10 wooden skewers (soak in water 30 minutes to prevent burning)

Instructions

1. Soak 8-10 wooden skewers in water for 30 minutes to prevent burning during grilling.
2. Cut 1.5 lbs swordfish steaks into uniform 1.5-inch cubes, removing any dark bloodlines for milder flavor.
3. Thread swordfish cubes onto soaked skewers, leaving small gaps between pieces for even cooking.
4. Combine 2 cups pineapple chunks, 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp grated ginger, and 1/4 tsp black pepper in blender.
5. Blend mixture on high speed for 45-60 seconds until completely smooth and pourable.
6. Pour half the glaze into small saucepan and reserve other half for basting.
7. Heat grill to medium-high (400-450°F) and lightly oil grates with olive oil.
8. Place skewers on hot grill and cook for 3-4 minutes until grill marks form and edges turn opaque.
9. Flip skewers and brush generously with reserved glaze using silicone brush.
10. Grill additional 3-4 minutes until internal temperature reaches 145°F and flesh flakes easily.
11. Meanwhile, simmer saucepan glaze over medium heat for 5-7 minutes until thickened and reduced by half.
12. Remove skewers from grill and drizzle with reduced glaze before serving.
Ultimate satisfaction comes from that perfect caramelized crust giving way to moist, flaky fish—the sweet-savory glaze creates this gorgeous glossy coating that pairs beautifully with coconut rice or a simple arugula salad for a complete tropical meal that transports you straight to island time.

Swordfish with Tomato Basil Relish

Mmm, I still remember the first time I tried swordfish at a little seaside restaurant in Maine – its meaty texture completely won me over, and now I make this tomato basil relish version whenever I want to impress guests without spending hours in the kitchen. Honestly, this dish has become my go-to for summer dinners because it feels fancy but comes together in under 30 minutes, which is perfect since I’m usually juggling blogging deadlines while cooking!

Ingredients

– 2 swordfish steaks (6 oz each, about 1-inch thick)
– 2 tbsp olive oil (or avocado oil)
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh basil, chopped (packed measure)
– 2 tbsp red onion, finely diced
– 1 tbsp red wine vinegar
– 1/2 tsp salt (divided use)
– 1/4 tsp black pepper
– 1 lemon, cut into wedges (for serving)

Instructions

1. Pat swordfish steaks completely dry with paper towels to ensure proper searing.
2. Season both sides of swordfish evenly with 1/4 teaspoon salt and all black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes).
4. Place swordfish in skillet and cook undisturbed for 4 minutes to develop golden crust.
5. Flip swordfish using spatula and cook for another 4 minutes until internal temperature reaches 145°F.
6. Transfer cooked swordfish to plate and let rest while preparing relish.
7. Combine cherry tomatoes, basil, red onion, red wine vinegar, and remaining 1/4 teaspoon salt in medium bowl.
8. Gently stir relish ingredients until evenly mixed, being careful not to crush tomatoes.
9. Spoon tomato basil relish over rested swordfish steaks.
10. Serve immediately with lemon wedges for squeezing over top.
Oh, the contrast between the firm, juicy swordfish and that bright, acidic relish is absolutely magical – I love how the tomatoes burst with each bite while the basil adds this fresh aroma that fills the whole kitchen. Sometimes I’ll serve it over a bed of couscous to soak up all those delicious juices, or for a lighter meal, just with some grilled asparagus on the side.

Summary

These twenty succulent swordfish recipes offer endless inspiration for seafood lovers. From quick weeknight dinners to impressive weekend feasts, there’s something for every occasion and skill level. We hope you discover new favorites! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save these delicious ideas for later.