Why You’ll Love Lemon Garlic Swordfish Recipe Recipe
- Quick and ready in about 30 minutes
- Light, fresh, and packed with bold lemon-garlic flavor
- Restaurant-quality seafood made at home
- Perfect balance of buttery richness and citrus brightness
- Simple ingredients with impressive results
- Works well for both casual meals and special dinners
- High-protein, satisfying, and naturally low in carbs
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons salted butter, softened to room temperature
- 1 tablespoon freshly chopped chives
- 2 tablespoons garlic cloves, minced
- 1/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated lemon peel
- 2 tablespoons olive oil
- 2 swordfish fillets (about 1 inch thick, 6–7 oz each)
- Kosher salt and freshly ground black pepper, to taste
Directions
- Preheat the oven to 400°F and position the rack in the middle. In a small pan, combine butter, chives, garlic, salt, pepper, lemon juice, and lemon zest. Stir until fully mixed and set aside.
- Pat the swordfish fillets dry using paper towels to remove excess moisture. Season both sides with kosher salt and black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat until hot.
- Place swordfish fillets in the skillet and sear for about 3 minutes without moving them, until browned on one side.
- Carefully flip the fillets, turn off the stovetop heat, and transfer the skillet to the preheated oven.
- Roast for 5–6 minutes, or until the fish is just cooked through and the center is opaque. Avoid overcooking.
- About 1 minute before the fish is done, place the lemon-garlic butter mixture in a small pan over medium-high heat, stirring constantly until melted and bubbling.
- Remove from heat and immediately pour the lemon-garlic butter over the cooked swordfish, including any juices from the skillet.
- Serve immediately while warm.
Servings and timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Add red pepper flakes for a spicy kick
- Substitute swordfish with salmon, halibut, or cod
- Use parsley instead of chives for a different herb flavor
- Add capers for a briny, Mediterranean twist
- Swap butter with ghee or olive oil for a lighter option
- Add a splash of white wine to the lemon-garlic mixture for depth
- Grill the swordfish instead of pan-searing and baking
Storage/Reheating
Store leftover swordfish in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat or in the oven at a low temperature until just heated through. Avoid microwaving for too long, as it can dry out the fish.
FAQs
Can I use frozen swordfish?
How do I know when swordfish is fully cooked?
Can I make the lemon garlic butter ahead of time?
What can I use instead of swordfish?
Why do I need to pat the fish dry?
Can I grill this recipe instead of baking it?
What sides go well with lemon garlic swordfish?
Can I skip searing and only bake the fish?
How do I prevent swordfish from drying out?
Is this recipe keto-friendly?
Conclusion
This Lemon Garlic Swordfish Recipe is a fast, flavorful way to enjoy a premium seafood dish at home. With its crisp sear, tender interior, and vibrant lemon-garlic butter sauce, it delivers both simplicity and sophistication. Perfect for busy nights or special dinners, it’s a recipe you’ll want to return to again and again.
Lemon Garlic Swordfish Recipe
This lemon garlic swordfish is pan-seared until golden and finished in the oven, then topped with a bright, buttery lemon-garlic sauce. It’s a simple, elegant seafood dish that comes together quickly for a fresh and flavorful dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Seared
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
- 2 tablespoons salted butter (softened to room temperature)
- 1 tablespoon freshly chopped chives
- 2 tablespoons garlic cloves (minced)
- 1/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated lemon peel
- 2 tablespoons olive oil
- 2 swordfish fillets (1-inch thick, about 6–7 oz each)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F with a rack in the middle position.
- In a small pan, combine the softened butter, chives, minced garlic, 1/8 teaspoon kosher salt, 1/4 teaspoon black pepper, lemon juice, and lemon zest. Stir until fully combined and set aside.
- Pat the swordfish fillets dry with paper towels, then season both sides with kosher salt and freshly ground black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the swordfish and sear for about 3 minutes until browned on one side. Flip carefully.
- Turn off the stovetop heat and transfer the skillet to the preheated oven. Roast for 5–6 minutes, or until the fish is just cooked through.
- While the fish finishes cooking, warm the lemon-garlic butter mixture over medium-high heat until melted and bubbly, stirring constantly.
- Remove the swordfish from the oven and immediately pour the lemon-garlic butter sauce over the fillets, including any pan juices.
Notes
- Do not overcook swordfish; it should remain moist and just opaque in the center.
- Use fresh lemon zest for the brightest flavor.
- A cast iron or oven-safe stainless steel skillet works best for this recipe.
- Serve with rice, roasted vegetables, or a light salad.
Nutrition
- Serving Size: 1 fillet
- Calories: 340 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 95 mg
