Top 7 Incredible Swordfish Recipes
There are more than 33,000 known species of fish. Not all of them are edible, however; only a small amount is consumed as food.
Some examples include tilapia, cod, salmon, tuna, and pollock. Swordfish is another popular option.
Not only is it rich in protein, but it’s also loaded with zinc, omega-3, niacin, and vitamin B12.
Interested in trying it out? Looking for some swordfish recipes? If so, you’re at the right place. We’ll be sharing some of our favorites below.
Keep reading to find out what they are!
1. Grilled Swordfish with Lemon, Basil, and Mint
This grilled swordfish recipe is very straightforward—all you need is 1/2 cup of olive oil, 3 tablespoons of chopped mint leaves, 3 tablespoons of lemon juice, 1 tablespoon of fresh basil leaves, some minced garlic, and swordfish steaks.
Start by setting the grill to medium-high heat. Whisk together the olive oil, lemon juice, basil, mint, and garlic in a medium bowl. Continue until everything is thoroughly mixed. You can also add some salt and pepper, to taste.
Brush the swordfish steaks with 2 tablespoons of the olive oil and lemon mixture and grill for about 3 minutes per side, until they’re just cooked through. Spoon the remaining sauce over and serve.
2. Lemon Garlic Swordfish
Preheat the oven to 400F. In a small pan, combine 2 tablespoons of butter, 1 tablespoon of freshly chopped chives, 2 tablespoons of minced garlic cloves, 1 tablespoon of lemon juice, and 1/4 teaspoon of ground pepper. Stir the ingredients together and set aside.
Prepare your swordfish steaks. Pat them dry with paper towels and sprinkle both sides with pinches of salt and ground black pepper.
In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Add the steaks to the pan once the oil is hot. Cook until they’re browned on one side, about 3 minutes, before flipping them over to the other side.
Turn the stove off and immediately transfer the pan into the oven. Roast for about 5-6 minutes, or until the top is golden.
3. Honey Teriyaki Swordfish
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1/4 cup of chopped onion, 2 tablespoons of minced garlic cloves, and 1 teaspoon of freshly grated ginger. Cook for about 3 minutes.
Add 1/2 cup of teriyaki sauce and 1/4 cup of honey. Bring to a boil, stirring constantly. Simmer for about 2-3 minutes and allow the mixture to cool to room temperature.
Place the swordfish in a large ziplock bag and pour the teriyaki sauce over the steaks (reserve 1/4 cup of sauce for basting). Let them marinate in the fridge for at least 2 hours.
Prepare a grill; spray both sides with a non-stick cooking spray and grill the fish steaks for about 3-4 minutes. Baste with the remaining 1/4 cup of teriyaki sauce and grill for another 3 minutes.
4. Grilled Rosemary Swordfish
Combine 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 2 tablespoons of minced garlic cloves, 1 teaspoon of minced fresh rosemary, 1 teaspoon of grated lemon zest, and 1/4 teaspoon of salt and pepper in a large resealable plastic bag. Add the swordfish steaks and refrigerate for 1 hour.
Drain and discard the lemon mixture. Lightly oil the grill grate to prevent sticking. Grill the swordfish, covered, over medium-high heat for 4-6 minutes on each side—or until it can easily be flaked with a fork.
Top the steaks with a slice of lemon for garnish and serve.
5. Pan-Roasted Swordfish with Mixed-Peppercorn Butter
Preheat the oven to 400F. Combine 1/4 cup of unsalted butter, 2 teaspoons of chopped parsley, 1 teaspoon of minced garlic clove, 1/2 teaspoons of ground mixed peppercorns, and 1/2 teaspoon of grated lemon peel in a small bowl.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sprinkle the swordfish steaks with salt and ground mixed peppercorns and add them to the skillet.
Cook for about 3 minutes, until browned. Turn the fish steaks over and transfer them to the oven. Roast until they’re just cooked through, about 10 minutes.
Transfer the swordfish to plates and pour the butter sauce over the steaks and serve.
6. Swordfish Baked in Tomato Sauce
In an oven-proof skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 finely chopped onion and saute until softened, about 5 minutes.
Add 1 can of peeled whole tomatoes and bring to a boil, stirring often, and then lower the heat and simmer for 15 minutes. Stir in 1/2 cup of kalamata olives, 1 tablespoon of red pepper flakes, 2 tablespoons of pine nuts, and 1/2 cup of dry white wine.
Bring to a boil over medium heat and set aside.
Preheat the oven to 450F. Sprinkle swordfish steaks with sea salt and pepper and place them in the tomato sauce. Bake in the oven for about 10 minutes or until the fish is opaque in the center.
7. Broiled Swordfish Steaks
Sprinkle the swordfish steaks with 1/4 teaspoon of black pepper, 1 teaspoon of kosher salt, and 1/8 teaspoon of sweet Hungarian paprika.
Preheat a greased broiler rack. Place the fish steaks on the rack and brush with 2 tablespoons of melted butter. Put them under the broiler, about 2 inches away from the heat source. Broil for about 4 minutes.
Turn the swordfish steaks over and brush with more melted butter. Broil for another 4-5 minutes. Transfer the fish to a plate and sprinkle with chopped fresh parsley and serve.
Trying Different Swordfish Recipes
And there you have it—7 of the best swordfish recipes that we have to offer, some of which are easier to make than others. One thing’s for sure, though: they’re all yummy and nutritious.
Want to try cooking your own? Looking for some fresh swordfish steaks? Then be sure to check out what we have available!
