12 Delicious Simply Swordfish Recipes

There’s something undeniably special about swordfish—its meaty texture and rich flavor make it a standout choice for any meal. Whether you’re looking for a quick weeknight dinner or a show-stopping dish for your next gathering, our roundup of 12 delicious swordfish recipes has you covered. From grilled to baked, and everything in between, these simple yet flavorful dishes will inspire you to dive into cooking swordfish tonight!

Grilled Simply Swordfish with Lemon Butter Sauce

Rustle up a quick, elegant dinner with this grilled swordfish, elevated by a zesty lemon butter sauce. Perfect for summer evenings, it’s a dish that promises simplicity without sacrificing flavor.

Ingredients

• 4 swordfish steaks, 1-inch thick
• 1/4 cup clarified butter
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp finely chopped parsley

Instructions

1. Preheat grill to medium-high heat, 400°F.
2. Brush swordfish steaks lightly with clarified butter on both sides.
3. Season both sides of the steaks with sea salt and freshly ground black pepper.
4. Grill swordfish for 4-5 minutes per side, or until grill marks appear and the fish is opaque throughout.
5. While the fish grills, combine remaining clarified butter, fresh lemon juice, and lemon zest in a small saucepan over low heat.
6. Whisk the lemon butter sauce until fully emulsified, about 2 minutes.
7. Remove swordfish from grill and let rest for 2 minutes.
8. Drizzle lemon butter sauce over the swordfish and garnish with finely chopped parsley.

Perfectly grilled swordfish boasts a meaty texture, while the lemon butter sauce adds a bright, creamy contrast. Serve atop a bed of arugula for a peppery crunch or alongside grilled asparagus for a complete meal.

Simply Swordfish Piccata with Capers and White Wine

Swordfish piccata brings a luxurious twist to the classic Italian dish, featuring bold flavors and a quick cooking time.

Ingredients

• 1.5 lbs swordfish steaks, cut into 1-inch thick pieces
• 1/2 cup all-purpose flour
• 1/4 cup clarified butter
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained
• 1/4 cup fresh parsley, finely chopped
• Sea salt and freshly ground black pepper

Instructions

1. Season swordfish pieces with sea salt and freshly ground black pepper on both sides.
2. Dredge each piece in all-purpose flour, shaking off excess.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering.
4. Add swordfish pieces, cooking for 3 minutes per side until golden brown. Tip: Do not overcrowd the skillet to ensure even browning.
5. Remove swordfish from skillet and set aside on a warm plate.
6. Deglaze skillet with dry white wine, scraping up browned bits, and reduce by half, about 2 minutes.
7. Stir in fresh lemon juice and capers, simmering for 1 minute to meld flavors. Tip: Adjust heat to maintain a gentle simmer.
8. Return swordfish to skillet, spooning sauce over pieces, and cook for 1 minute to reheat. Tip: For a thicker sauce, let it reduce further before adding the fish back in.
9. Sprinkle with fresh parsley before serving.

The swordfish piccata boasts a tender texture with a crisp exterior, balanced by the tangy, briny sauce. Serve over a bed of sautéed spinach or with roasted fingerling potatoes for a complete meal.

Pan-Seared Simply Swordfish with Garlic Herb Butter

Ready to elevate your seafood game? This pan-seared swordfish with garlic herb butter is a straightforward yet sophisticated dish that promises rich flavors and a satisfying texture.

Ingredients

• 2 swordfish steaks, 1-inch thick
• 2 tbsp clarified butter
• 2 garlic cloves, minced
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. Pat the swordfish steaks dry with paper towels to ensure a good sear.
2. Season both sides of the steaks evenly with sea salt and black pepper.
3. Heat a heavy-bottomed skillet over medium-high heat until hot, about 2 minutes.
4. Add extra virgin olive oil to the skillet, swirling to coat the bottom evenly.
5. Place the swordfish steaks in the skillet, searing undisturbed for 4 minutes to develop a golden crust.
6. Flip the steaks carefully and sear the other side for another 4 minutes.
7. Reduce the heat to low and add clarified butter, minced garlic, thyme, and parsley to the skillet.
8. Baste the swordfish with the garlic herb butter continuously for 2 minutes, ensuring the flavors meld.
9. Remove the skillet from heat and let the swordfish rest for 3 minutes before serving.

Absolutely luxurious, the swordfish boasts a crisp exterior and tender, flaky interior. Serve it over a bed of sautéed greens or alongside a citrusy quinoa salad for a complete meal.

Simply Swordfish Tacos with Avocado Lime Crema

Whip up a quick, flavorful meal with these swordfish tacos, perfect for a summer evening. The avocado lime crema adds a creamy, tangy twist that elevates the dish.

Ingredients

• 1 lb fresh swordfish steak, skin removed, cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 small corn tortillas, warmed
• 1 ripe avocado, pitted and peeled
• 1/4 cup sour cream
• 2 tbsp fresh lime juice
• 1/4 cup finely chopped cilantro
• 1/2 tsp lime zest
• 1/4 tsp garlic powder

Instructions

1. Preheat a grill or grill pan to medium-high heat (400°F).
2. In a bowl, toss swordfish cubes with olive oil, smoked paprika, cumin, sea salt, and black pepper until evenly coated.
3. Grill swordfish cubes for 3 minutes per side, or until grill marks appear and fish is opaque throughout.
4. While fish cooks, blend avocado, sour cream, lime juice, cilantro, lime zest, and garlic powder in a food processor until smooth to make the crema.
5. Warm corn tortillas on the grill for 30 seconds per side, just until pliable.
6. Assemble tacos by placing grilled swordfish in tortillas and drizzling with avocado lime crema.

Avocado lime crema brings a velvety texture and bright acidity to the smoky, tender swordfish. Serve with a side of pickled red onions for an extra crunch and pop of color.

Baked Simply Swordfish with Tomato and Olive Tapenade

Wondering how to elevate your seafood game with minimal effort? This baked swordfish with a vibrant tomato and olive tapenade is your answer. It’s straightforward, flavorful, and perfect for a weeknight dinner that feels special.

Ingredients

• 1.5 lbs swordfish steaks, about 1-inch thick
• 2 tbsp extra-virgin olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and chopped
• 2 tbsp capers, drained
• 1 garlic clove, minced
• 1 tbsp fresh lemon juice
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh basil, thinly sliced

Instructions

1. Preheat your oven to 400°F (204°C). Lightly brush a baking dish with 1 tbsp of the olive oil.
2. Place the swordfish steaks in the prepared dish. Drizzle with the remaining 1 tbsp olive oil and season with sea salt and black pepper.
3. In a medium bowl, combine cherry tomatoes, Kalamata olives, capers, minced garlic, and lemon juice. Mix gently to avoid breaking the tomatoes.
4. Spoon the tomato and olive tapenade evenly over the swordfish steaks.
5. Bake in the preheated oven for 12-15 minutes, or until the swordfish is opaque and flakes easily with a fork.
6. Remove from the oven and let rest for 2 minutes. Sprinkle with fresh basil before serving.

Moist and flaky, the swordfish pairs beautifully with the briny, bright tapenade. Serve it over a bed of quinoa or with a side of roasted asparagus for a complete meal.

Simply Swordfish Kebabs with Mediterranean Vegetables

Uncomplicated yet elegant, these swordfish kebabs bring the Mediterranean to your table with minimal effort. Perfect for a summer evening, they’re as nutritious as they are delicious.

Ingredients

• 1 lb swordfish steak, cut into 1-inch cubes
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 1 small red onion, cut into 1-inch pieces
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a large bowl, whisk together olive oil, lemon juice, oregano, sea salt, and black pepper.
3. Add swordfish cubes, bell peppers, and red onion to the bowl. Toss gently to coat with the marinade.
4. Thread the marinated swordfish and vegetables onto the soaked skewers, alternating between ingredients.
5. Place the kebabs on the preheated grill. Cook for 3-4 minutes per side, or until the swordfish is opaque and vegetables are slightly charred.
6. Remove from grill and let rest for 2 minutes before serving.

Off the grill, these kebabs boast a smoky flavor with a tender, juicy interior. Serve over a bed of couscous or with a side of tzatziki for an authentic Mediterranean experience.

Simply Swordfish Pasta with Cherry Tomatoes and Basil

Luscious swordfish meets al dente pasta in this vibrant dish, bursting with the freshness of cherry tomatoes and basil.

Ingredients

• 12 oz swordfish steak, skin removed, cut into 1-inch cubes
• 8 oz linguine pasta
• 2 cups cherry tomatoes, halved
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add linguine and cook until al dente, 9-11 minutes. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add swordfish cubes and sear until golden, about 2 minutes per side. Remove and set aside.
3. In the same skillet, add garlic and red pepper flakes. Cook until fragrant, about 30 seconds.
4. Add cherry tomatoes and cook until softened, about 3 minutes. Pour in white wine and simmer until reduced by half, about 2 minutes.
5. Return swordfish to the skillet. Add cooked linguine and toss to combine. If needed, add reserved pasta water to loosen the sauce.
6. Stir in torn basil leaves and season with salt. Serve immediately.

Golden and tender swordfish pairs beautifully with the slight chew of linguine. The sauce, bright with tomatoes and basil, clings perfectly to each strand. For an extra touch, garnish with a drizzle of olive oil and additional basil leaves.

Simply Swordfish Salad with Arugula and Citrus Vinaigrette

Elevate your summer dining with this light yet satisfying dish, perfect for a quick lunch or elegant dinner.

Ingredients

• 1 lb swordfish steak, skin removed, cut into 1-inch cubes
• 4 cups baby arugula, washed and dried
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup thinly sliced red onion

Instructions

1. Preheat a grill pan over medium-high heat until it reaches 400°F.
2. Season swordfish cubes evenly with sea salt and black pepper.
3. Grill swordfish for 3 minutes per side, or until grill marks appear and the fish is opaque throughout.
4. While the swordfish cooks, whisk together olive oil, orange juice, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.
5. Toss arugula and red onion in a large bowl with half of the vinaigrette until lightly coated.
6. Arrange the grilled swordfish atop the dressed arugula.
7. Drizzle the remaining vinaigrette over the swordfish and salad.
8. Serve immediately, ensuring each plate has an equal distribution of swordfish and greens.

Fresh from the grill, the swordfish offers a smoky contrast to the peppery arugula and sweet citrus vinaigrette. For an extra crunch, sprinkle with toasted pine nuts or serve with a side of crusty artisan bread.

Simply Swordfish Burgers with Spicy Mayo

Bold flavors meet simplicity in these swordfish burgers, a seafood twist on the classic burger that’s both elegant and easy to make. Perfect for summer grilling, they’re served with a spicy mayo that adds a kick.

Ingredients

• 1 lb fresh swordfish steak, skin removed and finely chopped
• 1/4 cup panko breadcrumbs
• 1 pasture-raised egg, lightly beaten
• 2 tbsp fresh parsley, finely chopped
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter
• 4 brioche buns, lightly toasted
• 1/2 cup mayonnaise
• 1 tbsp Sriracha sauce
• 1 tsp fresh lemon juice

Instructions

1. In a large bowl, combine chopped swordfish, panko, beaten egg, parsley, Dijon mustard, sea salt, and black pepper. Mix gently until just combined.
2. Form the mixture into 4 equal patties, about 1 inch thick. Chill in the refrigerator for 15 minutes to firm up.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering. Add swordfish patties and cook for 4 minutes per side, or until golden brown and cooked through.
4. While the patties cook, whisk together mayonnaise, Sriracha, and lemon juice in a small bowl to make the spicy mayo.
5. Spread spicy mayo on the bottom half of each toasted brioche bun. Place a cooked swordfish patty on top, then cover with the bun top.

Pleasantly juicy with a slight crisp exterior, these swordfish burgers offer a delightful contrast in textures. Serve them with a side of sweet potato fries or a crisp green salad for a complete meal.

Simply Swordfish Curry with Coconut Milk and Lemongrass

Elevate your weeknight dinner with this effortlessly elegant swordfish curry, blending rich coconut milk and vibrant lemongrass for a dish that’s as nourishing as it is flavorful.

Ingredients

• 1.5 lbs swordfish steaks, skin removed, cut into 1-inch cubes
• 1 tbsp clarified butter
• 1 cup full-fat coconut milk
• 2 stalks lemongrass, bruised and tied into knots
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tsp turmeric powder
• 1/2 tsp cayenne pepper
• 1/2 cup cilantro leaves, roughly chopped
• 1 lime, juiced
• Salt, to precise taste

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add swordfish cubes, searing for 2 minutes per side until golden but not fully cooked. Remove and set aside.
3. In the same skillet, reduce heat to medium. Add ginger and garlic, sautéing for 30 seconds until fragrant.
4. Pour in coconut milk, add lemongrass knots, turmeric, and cayenne. Simmer for 5 minutes, stirring occasionally.
5. Return swordfish to the skillet, simmering gently for 3 minutes until fish is just cooked through.
6. Remove from heat. Discard lemongrass. Stir in lime juice and half the cilantro.
7. Season with salt precisely, tasting and adjusting as needed.

Witness the curry’s creamy texture and bold flavors meld beautifully, with the swordfish remaining tender and moist. Serve over steamed jasmine rice or with a side of crisp, pickled vegetables for contrast.

Simply Swordfish Steaks with Mango Salsa

Swordfish steaks offer a meaty texture that pairs beautifully with the sweetness of mango salsa. This dish is a breeze to prepare, perfect for a quick yet impressive meal.

Ingredients

– 2 swordfish steaks, 1-inch thick – 1 ripe mango, diced – 1/4 cup red onion, finely chopped – 1 jalapeño, seeded and minced – 2 tbsp fresh cilantro, chopped – 1 lime, juiced – 1 tbsp extra virgin olive oil – Salt, to season

Instructions

1. Preheat grill to medium-high heat (400°F). 2. In a bowl, combine mango, red onion, jalapeño, cilantro, and lime juice to make the salsa. Set aside. 3. Brush swordfish steaks with olive oil and season lightly with salt. 4. Grill steaks for 4-5 minutes per side, until grill marks appear and the fish is opaque throughout. 5. Let steaks rest for 2 minutes before serving. 6. Top each steak with a generous spoonful of mango salsa. Tip: For a smokier flavor, grill the mango slices before dicing them for the salsa. Tip: Ensure your grill is hot before adding the swordfish to prevent sticking. Tip: Letting the fish rest ensures juices redistribute, keeping it moist. The swordfish’s firm texture contrasts delightfully with the salsa’s juicy crunch. Serve atop a bed of quinoa for a complete meal.

Simply Swordfish Chowder with Corn and Potatoes

Uncomplicated yet sophisticated, this swordfish chowder combines the richness of the sea with the heartiness of farm-fresh produce for a comforting bowl that’s both nourishing and indulgent.

Ingredients

• 1.5 lbs swordfish steaks, skin removed, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 cup fresh corn kernels
• 4 cups fish stock
• 1 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, melt clarified butter over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add diced potatoes and corn kernels, stirring to coat with the butter and onion mixture.
5. Pour in fish stock, bring to a simmer, and cook until potatoes are tender, about 15 minutes.
6. Gently add swordfish cubes to the pot, ensuring they are submerged in the liquid.
7. Simmer for 5 minutes, or until the swordfish is just cooked through and flakes easily.
8. Reduce heat to low, stir in heavy cream and thyme leaves, and heat through without boiling.
9. Season with salt and freshly ground black pepper to taste.

Delightfully creamy with a robust flavor, this chowder pairs beautifully with crusty bread or a crisp green salad for a complete meal. The swordfish remains tender, offering a luxurious texture against the soft potatoes and sweet corn.

Conclusion

Great flavors await in these 12 simply swordfish recipes, perfect for any home cook looking to spice up their meal routine. From grilled to baked, each dish promises a delicious adventure. Don’t forget to try your favorites, leave a comment sharing which recipe you loved most, and spread the culinary inspiration by pinning this article on Pinterest. Happy cooking!