How to Make the BEST Swordfish Recipe (So Delicious!)

Remove your swordfish steaks from the refrigerator 15 minutes before cooking. This allows them to come to room temperature, ensuring even cooking throughout. Pat the steaks completely dry with paper towels—this is absolutely crucial for achieving that gorgeous golden crust we’re going for.

Season both sides of each swordfish steak generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, making sure to season the edges as well. Let the seasoned steaks rest on a clean plate while you prepare your pan.

Heat a large skillet (preferably cast iron or stainless steel) over medium-high heat for 2-3 minutes until it’s screaming hot. You want the pan so hot that a drop of water immediately sizzles and evaporates. This high heat is what creates that beautiful golden crust.

Add the olive oil to the hot pan and let it shimmer for about 30 seconds. Carefully place the swordfish steaks into the pan—they should sizzle immediately upon contact. Resist the urge to move them around; let them sit undisturbed for 4-5 minutes to develop that gorgeous crust.

Using a thin metal spatula, carefully flip each swordfish steak and cook for another 4-5 minutes on the second side, until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F for perfectly cooked swordfish.

Transfer the cooked swordfish steaks to a clean plate and tent loosely with aluminum foil to keep warm while you prepare the lemon butter sauce.

In the same skillet, reduce heat to medium and add the unsalted butter. Once melted and foaming, add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.

Remove the pan from heat and stir in the lemon juice and lemon zest. Add the fresh parsley and dill, along with the red pepper flakes if using. Taste and adjust seasoning with additional salt and pepper as needed.

Divide the swordfish steaks among four serving plates and spoon the warm lemon butter sauce over the top. Garnish with additional fresh herbs and a sprinkle of fleur de sel if desired. Serve immediately while everything is hot.