I love how this swordfish recipe turns a simple piece of fish into something that feels truly special. Every time I make it, I’m reminded why swordfish is one of my favorite seafood choices. It has a firm, meaty texture, cooks quickly, and absorbs flavor beautifully. This is the kind of meal I rely on when I want something impressive without spending all night in the kitchen.
Why You’ll Love This Recipe
I like this recipe because it strikes the perfect balance between ease and elegance. I get restaurant-quality results at home with minimal effort, and the flavors are clean, fresh, and adaptable. I also appreciate how forgiving swordfish is when cooked properly, making it ideal for both busy weeknights and special dinners. Every time I serve it, even people who claim they don’t love fish end up asking for seconds.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 swordfish steaks, about 6–8 oz each and roughly 1 inch thick
¼ cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, finely minced
1 tablespoon fresh herbs such as thyme, rosemary, or oregano
1 teaspoon honey
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
For serving
Fresh herb sprigs
Lemon wedges
Flaky sea salt, optional
Directions
I start by whisking together the olive oil, lemon juice, Dijon mustard, garlic, herbs, honey, salt, and pepper in a shallow dish. This marinade comes together quickly and sets the foundation for all the flavor.
I pat the swordfish steaks dry and place them into the marinade, turning them so they’re evenly coated. I cover the dish and let the fish marinate in the refrigerator for about 30 minutes, never longer than an hour. Before cooking, I always take the fish out about 15 minutes early so it can come closer to room temperature.
I heat a skillet or grill over medium-high heat until it’s hot. Once ready, I remove the swordfish from the marinade and let any excess drip off. I cook the steaks for about 4–5 minutes on the first side without moving them, then flip and cook for another 3–4 minutes. If the steaks are especially thick, I finish them in a 400°F oven for a couple of minutes.
I know the swordfish is done when it flakes easily and still feels slightly firm in the center. After cooking, I let it rest for a few minutes before serving with fresh herbs and lemon wedges.
Servings And Timing
I usually make this recipe for 2 servings.
Prep time: about 15 minutes
Marinating time: 30 minutes
Cook time: 10–12 minutes
Total time: roughly 21–26 minutes
Variations
I often change this recipe depending on my mood or what I have on hand. Sometimes I add capers and olives for a Mediterranean twist. Other times, I swap the lemon juice for lime and add ginger and soy sauce for an Asian-inspired version. When I want a smoky flavor, I mix smoked paprika and cumin into the marinade. Swordfish handles these variations beautifully without losing its identity.
Storage/Reheating
When I have leftovers, I store the cooked swordfish in an airtight container in the refrigerator for up to 2 days. To reheat, I warm it gently in a skillet over low heat or enjoy it cold flaked into salads. I avoid microwaving it, since that tends to dry the fish out.
FAQs
Can I marinate swordfish overnight?
I don’t recommend marinating swordfish overnight because the acid in the marinade can break down the fish too much. I always keep marinating time under one hour for the best texture.
How do I know when swordfish is fully cooked?
I look for fish that is opaque and flakes easily with a fork. The center should still feel slightly firm, not dry or rubbery.
Can I grill this recipe instead of pan-searing?
I grill this recipe often. I preheat the grill to medium-high heat and cook the swordfish the same way, flipping once for even cooking.
What can I substitute for swordfish?
When swordfish isn’t available, I use mahi-mahi or halibut. Both have a similar firm texture and work well with this marinade.
Is swordfish healthy?
I enjoy swordfish as part of a balanced diet. It’s high in protein and omega-3 fatty acids, which makes it a satisfying and nourishing meal when eaten in moderation.
Conclusion
I keep coming back to this swordfish recipe because it never disappoints. It’s simple, adaptable, and consistently delivers bold flavor with minimal effort. Whenever I want a meal that feels special but still fits into my everyday routine, this is the recipe I trust.
An easy yet elegant swordfish recipe featuring tender, flavorful steaks marinated in lemon, herbs, and Dijon, then quickly seared or grilled to perfection.
Total Time:26 minutes
Yield:2 servings
Ingredients
2 swordfish steaks (6–8 oz each, about 1 inch thick)
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, finely minced
1 tablespoon fresh herbs (thyme, rosemary, or oregano)
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Fresh herb sprigs, for serving
Lemon wedges, for serving
Flaky sea salt, optional
Instructions
Whisk together olive oil, lemon juice, Dijon mustard, garlic, herbs, honey, salt, and pepper in a shallow dish.
Pat swordfish steaks dry and place them in the marinade, turning to coat evenly.
Cover and marinate in the refrigerator for about 30 minutes, no longer than 1 hour.
Remove fish from refrigerator 15 minutes before cooking.
Heat a skillet or grill over medium-high heat until hot.
Remove swordfish from marinade, letting excess drip off.
Cook for 4–5 minutes on the first side without moving.
Flip and cook for another 3–4 minutes, until opaque and flaky.
If very thick, finish in a 400°F oven for 1–2 minutes.
Rest for a few minutes before serving with herbs and lemon wedges.
Notes
Do not over-marinate to prevent mushy texture.
Avoid overcooking to keep the fish moist.
Excellent served with salads, rice, or roasted vegetables.
