25 Delicious Swordfish Recipes for Every Occasion

Preheat your grill to medium-high heat, aiming for a temperature of about 400°F.

While the grill heats, brush both sides of the swordfish steaks with olive oil and season evenly with salt and black pepper.

Place the swordfish steaks on the grill. Cook for 4-5 minutes on the first side, then flip and cook for another 3-4 minutes on the second side. The fish is done when it flakes easily with a fork.

While the swordfish cooks, melt the butter in a small saucepan over low heat. Once melted, stir in the lemon juice, lemon zest, and salt. Keep warm until ready to serve.

Once the swordfish is cooked, remove it from the grill and let it rest for 2 minutes. This allows the juices to redistribute, ensuring a moist and flavorful bite.

Drizzle the lemon butter sauce over the grilled swordfish just before serving.

For the swordfish:4 swordfish steaks, 1-inch thick1/2 cup all-purpose flour1/2 tsp salt1/4 tsp black pepper2 tbsp olive oil

4 swordfish steaks, 1-inch thick

1/2 cup all-purpose flour

1/2 tsp salt

1/4 tsp black pepper

2 tbsp olive oil

For the sauce:1/2 cup dry white wine1/4 cup fresh lemon juice1/4 cup capers, drained2 tbsp unsalted butter2 tbsp fresh parsley, chopped

1/2 cup dry white wine

1/4 cup fresh lemon juice

1/4 cup capers, drained

2 tbsp unsalted butter

2 tbsp fresh parsley, chopped

Pat the swordfish steaks dry with paper towels to ensure a good sear.

In a shallow dish, mix the flour, salt, and pepper. Dredge each swordfish steak in the flour mixture, shaking off any excess.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the swordfish steaks and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the steaks from the skillet and set aside on a warm plate.

Tip: Do not overcrowd the skillet to ensure each steak gets a perfect sear.

In the same skillet, add the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes to reduce slightly.

Stir in the capers and butter until the butter is melted and the sauce is slightly thickened.

Tip: The sauce should coat the back of a spoon when it’s ready.

Return the swordfish steaks to the skillet, spooning the sauce over them. Cook for an additional minute to heat through.

Sprinkle with chopped parsley before serving.

Tip: For an extra burst of flavor, add a sprinkle of lemon zest over the finished dish.