This buttery Lemon Garlic Swordfish is stunningly delicious and remarkably simple to prepare. With a perfect balance of bright citrus and savory garlic, this recipe transforms swordfish into a tender, flavor-packed dish that tastes like you spent hours in the kitchen instead of just minutes.
Why You’ll Love This Recipe
This recipe stands out for its simplicity and incredible flavor profile. The combination of butter, fresh lemon, and garlic creates a sauce that complements the meaty texture of swordfish perfectly. It’s an impressive dish that’s actually weeknight-friendly, taking less than 30 minutes from start to finish. Whether you’re cooking for a special occasion or just want to elevate your dinner routine, this swordfish recipe delivers restaurant-quality results with minimal effort.
Ingredients
Swordfish: Look for fresh, firm fillets about 1-inch thick. The meatiness of swordfish stands up beautifully to the bold flavors in this recipe.
Butter: Use salted butter for enhanced flavor in the garlic mixture.
Chives: Fresh chopped chives add a mild onion flavor and beautiful color to the dish.
Garlic: Fresh minced garlic is essential for the best flavor impact.
Salt and Pepper: Kosher salt and freshly ground black pepper season both the fish and the butter mixture.
Lemon: Both fresh lemon juice and grated lemon peel (zest) brighten the entire dish.
Olive Oil: Used for searing the fish before finishing in the oven.
Variations
- Herb Substitutions: Don’t have chives? Try fresh parsley, dill, or basil instead.
- Citrus Swap: Replace lemon with lime or orange for a different flavor profile.
- Wine Addition: Add a splash of white wine to the butter sauce for extra depth.
- Spice It Up: Include a pinch of red pepper flakes for a hint of heat.
- Mediterranean Style: Add capers and olives to the butter mixture for a Mediterranean twist.
How to Make the Recipe
Starting with a flavorful butter mixture is key to this recipe’s success. The two-step cooking method—first searing on the stovetop, then finishing in the oven—ensures a perfectly cooked piece of fish with a nice crust on the outside while maintaining moisture inside.
The magic happens when the hot, sizzling butter mixture gets poured over the freshly roasted swordfish, creating an aromatic, mouthwatering sauce that takes this dish to the next level.
Tips for Making the Recipe
- Pat the fish dry: This is crucial for achieving a good sear.
- Don’t move the fish while it’s searing to develop a nice crust.
- Use an instant-read thermometer to check for doneness—swordfish should reach 145°F but avoid overcooking as it will become dry.
- Prepare the butter mixture ahead of time so it’s ready to heat up just before the fish is done.
- Let the fish rest for a minute before serving to allow juices to redistribute.
How to Serve
This lemon garlic swordfish pairs beautifully with simple sides that won’t overshadow its delicate flavors:
- Steamed asparagus or green beans
- Roasted baby potatoes
- A light Mediterranean couscous
- Simple garden salad with lemon vinaigrette
- Crusty bread to soak up the amazing butter sauce
For an elegant presentation, serve the swordfish with the butter sauce drizzled over top and garnish with additional fresh chives and lemon slices.
Make Ahead
While swordfish is best enjoyed fresh, you can prepare components ahead of time:
- Mix the lemon garlic butter mixture up to 24 hours in advance and refrigerate.
- Bring the butter mixture to room temperature before cooking.
- Season the fish and keep refrigerated until 30 minutes before cooking time.
FAQs
How do I know when swordfish is done cooking?
Swordfish should be cooked until it reaches an internal temperature of 145°F. The flesh should be opaque and flake easily with a fork. Be careful not to overcook as swordfish can quickly become dry.
Can I use frozen swordfish for this recipe?
Yes, but make sure to thaw it completely in the refrigerator and pat it very dry before cooking to ensure a good sear.
What can I substitute for swordfish?
Mahi-mahi, tuna steaks, or halibut would all work well with this lemon garlic butter sauce.
Is swordfish sustainable to eat?
North Atlantic and North Pacific swordfish caught by harpoon or handline in the U.S. and Canada are considered sustainable choices. Check with seafood watch programs for the most current recommendations.
Conclusion
This Lemon Garlic Swordfish recipe transforms a simple fish dinner into an elegant meal worthy of special occasions. The bright flavors of lemon and garlic perfectly complement the meaty texture of swordfish, while the quick cooking method ensures a moist, tender result every time. Even if you’re new to cooking seafood, this foolproof recipe will have you feeling like a professional chef. Try it tonight for a restaurant-quality meal in the comfort of your own home!
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Buttery Lemon Garlic Swordfish: A Restaurant-Quality Dish at Home
A buttery, tender swordfish dish infused with bright lemon and savory garlic flavors. This elegant yet simple preparation delivers restaurant-quality results with minimal effort, perfect for a special dinner that’s ready in under 30 minutes.
Ingredients
For the Lemon Garlic Mixture:
- 2 TB salted butter, softened to room temp
- 1 TB freshly chopped chives
- 2 TB garlic cloves, minced
- ⅛ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 TB juice from fresh lemon
- 1 TB grated lemon peel
For the Fish:
- 2 TB olive oil
- 2 swordfish fillets (1-inch thick, about 6–7 oz each)
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the Oven: Preheat oven to 400°F with rack on middle position. In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside. This mixture will create a flavorful sauce that will elevate the natural flavors of the swordfish.
- Prepare the Fish: Use paper towels to pat-dry all excess moisture from the swordfish fillets. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside. Proper drying ensures a better sear on the fish, while the seasoning will enhance the flavor of the swordfish.
- Sear the Swordfish: In a large, oven-proof pan, heat the olive oil over medium-high heat. Once oil is hot, add the swordfish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much). The searing process creates a delicious crust on the exterior while locking in moisture.
- Finish in Oven: Carefully flip fish fillets over to the other side, turn stove off, and immediately transfer pan into hot oven. Let fish roast about 5-6 minutes or just until the top is golden and center is just cooked through. Take care not to overcook. This gentle finishing method ensures the fish cooks evenly while remaining moist and tender.
- Prepare Sauce and Serve: A minute before fish is done cooking in oven, cook small pan of prepared lemon-garlic mixture over medium-high heat, constantly stirring, just until melted and bubbly. Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the swordfish pan as well. The warm lemon-garlic sauce will coat the fish with rich flavor and a beautiful finish.
Notes
- Swordfish is best cooked to medium (just until opaque throughout) to maintain moisture and tenderness.
- For best results, bring swordfish to room temperature for 15-20 minutes before cooking.
- Fresh swordfish should have firm, moist flesh with a fresh, mild ocean smell.
- This dish pairs wonderfully with roasted asparagus, steamed broccoli, or a light arugula salad.
- Substitute other firm white fish like halibut or mahi-mahi if swordfish isn’t available.
