Swordfish is one of those ingredients that scream “fancy” when you see it on a menu and can even seem a little daunting. Have no fear – we’ve rounded up 20 different swordfish recipes to help you impress yourself and your friends!
Whether you think the best swordfish recipe is the one that’s easiest or the one that has the most creative flavors, there’s bound to be one you’ll love.
We’ve gathered everything from crispy swordfish recipes to grilled ones – and everything in between.
You’ll feel like a master chef when you give these a try, and how many people can say they’ve cooked swordfish?
You may have to marinade the fish in this recipe, but don’t worry – it’s only 15 minutes, so if you forget to do it ahead of time it’s no big deal. In fact, a short time is better when it comes to this recipe.
Grilling the swordfish on high heat is a key move for this Mediterranean-inspired dish – it leaves the fish firm and flaky.
Like this, any good Mediterranean dish, pair this meal with some grains, salad, or mixed veggies and you’re set for a well-balanced meal.
Having a simple swordfish recipe at hand may be the best way to cook fish for the first time.
With just four ingredients in the marinade, which you’re likely to already have on hand, this recipe is straightforward without a lot of work.
Just make the marinade, let the meat soak in for 15 minutes, and bake in the oven.
This will give you the seafood version of a good steak with a dense cut of meat, so think of this as a hearty meal to be paired with a good drink!
Marinading is a common way to imbue swordfish with flavor, and this recipe is no different! You may want to consider marinading for extra time to really lock it in.
By letting the swordfish sit in the combined seasonings and ingredients, it will take on the darker color of the soy sauce along with the recognizable flavor.
As thick meat, swordfish may need a little extra time to soak.
Grilling will help lock in the flavor and leave a nice sear on the outside – and the soy sauce element almost creates a bit of caramelization.
Swordfish recipes commonly include flavors like lemon, and while this one’s no different, it also has a few less common flavors seen with fish: Dijon mustard and ginger.
Prepare this ahead of time and let it marinate overnight to cook the next day for the most profound flavors.
For the grill, turn it on ahead of cooking time so that it’s hot when you’re ready to put the swordfish on, and once the pink in the middle is gone take it off the grill.
Allowing the fish to rest will let it finish off the process and be ready for your plate!
Butter and fish go together like peanut butter and jelly – the richness of the butter helps bring out the flavors in the swordfish.
Along with the bite of seasoning and blackening from the grill, this meal is going to be a crowd-pleaser.
This recipe calls for Creole seasoning, which you can buy premade or make yourself from the base ingredients.
The vibrant color of the seasoning blend makes this dish even more appetizing, and it will pair well with a light side such as salad, or something more substantial like grains or potatoes.
If you’ve never tried the cooking process known as Sous Vide (pronounced Sue Veed), don’t let it intimidate you.
You’ll need a Sous Vide Cooker for this recipe, but it’ll be an investment that pays off – this method of cooking is an excellent way to prevent overcooking the meat.
Cooking the swordfish with this water bath method, won’t dry out the fish.
Grilled swordfish recipes do add an extra flavor with the blackening process, so you can still finish this off with a quick sear on the grill to achieve that mark!
Who doesn’t have and love an air fryer these days? It’s an excellent tool for cooking almost anything – including swordfish.
Crispy swordfish recipes like this are just as good as grilled recipes – and often more accessible to those who don’t have a grill or when the weather isn’t nice enough to use one.
No one wants to use a grill during the winter or a rainstorm.
Like most other fish, it’s important to pat the swordfish with a towel before cooking to get rid of extra moisture, which helps the meat cook evenly.
Using the light but acidic flavor of lemon paired with the sharper flavor of garlic, savory swordfish recipes like this one are simple to prepare but deliver a delicious outcome.
By adding the garlic lemon butter towards the end of cooking the fish in a pan, it will retain the flavor when transferred to a plate to be served.
It does call for pan cooking on your stove and then transferring that to the oven, so be sure your pan is equipped to be used that way, or be ready to transfer the fish to a baking sheet.
Looking for a paleo swordfish recipe that’s gluten-free, dairy-free, and soy-free? This recipe hits all the marks. It is another simple and straightforward way to prepare swordfish.
This version is served over a refreshing salad of tomato, onion, and basil with a little lemon juice, salt, and pepper. It’s the perfect summer dinner to eat on the patio as the sun sets.
If you want to get creative, you could try adding or substituting ingredients like mango or jalapenos to the salad to change up the flavor profile.
Swordfish recipe ideas don’t have to be complicated – take this pan-seared variation for example. Minimal ingredients are needed to make this mild meat ready for dinner.
Within 15 minutes, this recipe yields a satisfying dinner ready to be served without a ton of prep work or effort.
It’s perfect for those days you’re late getting home from work.
While the fish is cooking in the pan, have your side dish cooking as well and try to time it so that everything finishes at once!
Peppercorns don’t get the credit they deserve as an ingredient, but this swordfish recipe takes full advantage of their sharp taste.
How many times have you seen peppercorns in a grinder, not knowing they could be used whole as well?
In fact, some argue that eating them whole is far tastier than the ground peppercorns more commonly used.
Combining those with the richness of butter, the acidity of lemon, and the signature flavor of garlic creates a flavor-packed dish even a picky eater would enjoy.
Both ginger and garlic are well known for their strong smell and taste. They pair together quite nicely in dishes of many varieties, including soups, meats, and vegetables.
Creating a compound butter using those ingredients is the first step, and key, to this swordfish recipe.
Searing the swordfish first creates a rich color followed by cooking it off in the oven is common, but the extra step of cooking the compound butter and then pouring over the completed fish is a step above!
Who doesn’t love meat stuffed with cheese? It’s a popular way to serve food because it helps ensure the flavors are evenly distributed with each bite.
Spinach and feta are a classic combination with light textures that pair easily with the firm body of swordfish.
If you’re looking for a little extra, adding sun-dried tomatoes, pine nuts, or artichokes are great ideas as well.
One tip is to combine the ingredients before stuffing them into the fish to create a more balanced filling.
Lightly browning swordfish under a broiler is another excellent way to create the signature sear that’s so loved with this seafood.
When cooked correctly, this fish should easily be cut with a fork and not be overly firm – that’s a sign it’s been cooked too long.
If you have a thermometer, that can help determine if your fish has met a safe temperature without overdoing it.
If you’re making extra to use as leftovers for upcoming meals, be sure to eat it within a few days as swordfish doesn’t last more than a few days in the refrigerator.
If you’re looking for a recipe that will cover the swordfish and sides, this one has you covered: meat, veggies, and legumes are all included here.
With there being a few more steps to this recipe to account for the other aspects of the dish, be sure to read through it before you begin so you know what to expect – nothing like getting surprised midway through.
Hint: Try fresh herbs instead of dried ones for a bonus to the flavor – bonus points if they come from your own garden.
Olives are a polarizing ingredient – the taste of brine may not be for everyone, but it does go well with swordfish recipes like this one.
Tapenade elevates the olives by adding in capers and anchovies along with garlic and lemon, so there’s no lack of flavor here.
The tapenade can be made ahead of time, so this can be put together and refrigerated earlier in the week to save you some effort.
It’s also great with other meats or even on a deli-style sandwich.
What better way to spend a summer evening than grilling swordfish and drinking a glass of wine?
This simple recipe uses the seafood standby ingredient of lemon but also brings in capers for a twist on the typical.
Cooking this into butter creates a sauce that pairs well with the swordfish and will leave you licking your plate.
If you don’t want wine, try pairing this dinner with sparkling lemon water or a mocktail.
You’ll feel like you’re dining in a restaurant while still in the comfort of your home.
Herbs are the star ingredient of this grilled swordfish recipe, along with butter.
If you’re looking for something non-dairy, you’ll need to substitute it with a vegan variation.
By using a food processor to combine the butter with all the herbs you end up with flavors that will permeate the whole dish, and any extra can be stored in the refrigerator or freezer for later.
The satisfaction of watching the butter melt over the cooked fish is enough to bring you joy, but the taste doesn’t hurt either.
Grilling fish isn’t usually easy since it tends to fall apart, but the steak-like nature of swordfish allows it to hold its shape and handle the grates like other meats.
Contrasting the grill marks with ingredients such as lemon provides a balance – and this lemon dill aioli is not only easy to make but really hits the mark.
Save your leftover aioli and swordfish to make fish tacos the next evening or try using this spread with other fish such as salmon.
If you want a recipe that has a little bit more space for your palate, try this one! The chilli pepper really adds a kick of flavor, and the addition of lime and mango creates a shift from the more standard lemon-herb approach to swordfish.
If you don’t have an actual chilli pepper, you can try substituting it with a ground option from your spice racks such as chilli powder or cayenne powder.
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp minced fresh rosemary
- 1 tsp grated lemon zest
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 swordfish steaks (5 oz each)
- With a large plastic bag, combine the lemon juice, olive oil, minced garlic, minced rosemary, lemon zest, salt, and pepper. Make sure it gets mixed well – if it’s easier, mix in a bowl first and then pour into the plastic bag.
Tip: To keep from getting messy, roll outward the edges of the top of the Ziploc bag to help it stay open while putting things in there!
- Add the swordfish to the bag, turning it over in the marinade a few times to evenly coat. Seal it tightly and then use your hands to make sure the marinade is still distributed well. Refrigerate for 1 hour.
- Lightly oil the grate of your grill (be sure not to burn yourself!). Remove the swordfish from the bag and dispose of the remaining marinade.
- Place the swordfish on the grill, cover it, and cook on medium-high heat or 4 inches from the broiler for 4-6 minutes per side.
- The swordfish is done once it becomes opaque and reaches at least 145 degrees.
- Remove carefully from the grill and serve with your favorite sides!