8 Easy & Tasty Swordfish Recipes 2024: Try at Home!

Swordfish seems exotic and intimidating to prepare, but it really doesn’t have to be – all you need is some simple recipes that turn out delicious. If you’ve never tried cooking swordfish before, I’ve got you covered! 

From various cuisines to cooking techniques and dish types, there’s something here for everyone. Try these striking swordfish recipes that are sure to leave the entire family asking for seconds.

1. Lime & Garlic Swordfish With Honey White Wine Glaze

Method 🧑‍🍳

1. Pat both swordfish fillets dry with paper towels. Season evenly with salt and pepper on both sides.

2. In a large oven-proof pan, heat olive oil over medium-high heat until shimmering.

3. Add the swordfish fillets to the pan and sear for 2–3 minutes per side until golden brown. Remove from the pan and set aside.

4. In a small pan, melt the butter over medium heat. Add minced garlic and cook until fragrant – or for about 1 minute.

5. Stir in the honey, white wine, lime juice, and lime zest. Let it simmer for 2–3 minutes until slightly thickened.

6. Place the seared swordfish back in the large pan with the glaze, spooning (basting) the sauce over the top.

7. Place the oven-proof pan in a preheated 180 °C (350 °F) oven and bake for 5–7 minutes until the swordfish is cooked through. Note: don’t overcook the fish, as it can become very tough!

8. Remove from the oven, sprinkle with chopped chives or green onion, and serve with the remaining glaze spooned on top.

Overview

This recipe stands out because of its beautifully balanced flavors. The tangy lime, sweet honey, and aromatic garlic come together perfectly, creating a glaze that complements the mild, meaty flavor of swordfish. It’s also a versatile dish that feels sophisticated without requiring overly complex steps or ingredients. This makes it a great choice for beginners or anyone wanting to try something new.

What I love is how quick and approachable it is. This is a great example of an easy recipe as it only uses basic kitchen tools, so there’s no need for specialized equipment. If you're looking for a gluten-free option, you're already covered with these ingredients. You can also substitute green onion with chives to suit your preferences.

2. Mediterranean-Inspired Grilled Swordfish

Method 🧑‍🍳

1. Pat the swordfish steaks dry with paper towels and place them in a glass dish for marinating.

2. In a food processor, combine olive oil, garlic cloves, lime juice, salt, black pepper, coriander, cumin, smoked paprika, and optional chili pepper flakes. Pulse until well-blended.

3. Pour the marinade over the swordfish steaks, ensuring they are well coated. Cover and refrigerate for 30 minutes to 1 hour.

4. Preheat the grill or indoor griddle to medium-high heat.

5. Remove the swordfish from the marinade and use tongs to place them on the preheated grill.

6. Grill the swordfish steaks for 3 to 4 minutes per side, turning once with tongs or a spatula, until they are firm and opaque in the center.

7. Remove from the grill and let rest for a couple of minutes before serving.

Overview

This Mediterranean-Inspired Grilled Swordfish is a perfect fusion of bold flavors and simplicity. The rich blend of spices, combined with the fresh tang of lime, adds depth to the meaty texture of the swordfish, and the subtle smokiness from the paprika, along with the optional chili pepper flakes, brings a spicy twist that elevates the dish without overpowering the natural flavor of the fish. It's also a straightforward recipe that requires minimal prep and cooks quickly, making it ideal for busy weeknights or a summer BBQ.

Another great aspect is its adaptability. You can easily tweak the spices to match your personal preferences or substitute the swordfish with other firm white fish like halibut or mahi-mahi. Plus, it's naturally gluten-free and packed with healthy fats, making it a nutritious and satisfying meal. 

3. Mexican-Inspired Pan-Seared Swordfish With Pico de Gallo

Method 🧑‍🍳

1. Pat the swordfish steaks dry with paper towels and season both sides with salt and pepper.

2. Heat the olive oil in a frying pan over medium-high heat until shimmering.

3. Place the swordfish steaks in the pan and sear for 3–4 minutes on each side, until golden brown and cooked through. Remove from the pan and set aside.

4. Dice the tomato and thinly slice the spring onions and red chili. Add them to a small mixing bowl.

5. Zest the lime, then juice it. Add the lime zest and juice to the bowl, along with chopped cilantro. Season with salt and pepper to taste, and mix well to combine.

6. Spoon the freshly made pico de gallo over the swordfish steaks and serve immediately. Garnish with optional salad leaves if desired.

Overview

This is a vibrant dish that showcases the freshness of Mexican cuisine. The zesty pico de gallo adds a burst of color and flavor, perfectly complementing the rich, meaty swordfish. I love how this recipe brings together simple ingredients to create something that feels light yet flavorful, making it ideal for a quick, refreshing meal.

What stands out is how easy and beginner-friendly this recipe is. With minimal prep and cooking time, you can have a nutritious, gluten-free dish ready in no time. The ingredients are versatile, so you can swap out cilantro if it's not to your taste or add extra chili for more heat. It’s perfect for a weeknight dinner or even a light lunch.

4. Easy-Peasy Baked Swordfish

Method 🧑‍🍳

1. Preheat the oven to 200 °C (400 °F).

2. Pat the swordfish steaks dry with paper towels and season both sides with salt and pepper.

3. In a mixing bowl, combine olive oil, minced garlic, lime zest, and lime juice. Mix well.

4. Dice the Roma tomato and slice the Kalamata olives. Add both to the mixing bowl and toss them in the lime-garlic mixture.

5. Place the swordfish steaks in a baking dish. Pour the lime-garlic mixture over the fish, ensuring the tomato and olives are evenly distributed.

6. Bake in the preheated oven for 12–15 minutes, or until the swordfish is cooked through and flakes easily with a fork.

7. Remove from the oven and garnish with freshly chopped basil and a pinch of red pepper flakes if desired.

Overview

This Easy-Peasy Baked Swordfish is a no-fuss recipe that delivers delicious results with minimal effort. The tangy lime, savory olives, and sweet tomatoes work harmoniously to enhance the natural flavor of the swordfish, while the fresh basil adds a fragrant touch. The dish is wholesome and satisfying, making it a fantastic option for a quick weeknight meal that feels much more elegant than it is.

What makes this recipe great for beginners is its simplicity – there’s no complicated prep, and the oven does most of the work for you. It’s naturally gluten-free, and if you're looking for a low-carb option, this recipe fits the bill. You can even tweak the seasoning by adding more red pepper flakes for heat or swapping the Kalamata olives for your preferred variety. It’s a versatile dish that delivers both taste and ease.

5. Seared Swordfish With Warm Potato & Bean Salad

Method 🧑‍🍳

1. Halve the cherry tomatoes and finely chop the shallot, parsley, and basil. Mince the garlic cloves.

2. In a medium pan, boil potatoes until tender (around 10–12 minutes), then drain and set aside.

3. Pat the swordfish steaks dry with paper towels and season both sides with salt and pepper.

4. In the same medium pan, heat a little olive oil over medium-high heat. Sear the swordfish steaks for 3–4 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.

5. Using the same pan, reduce the heat to medium. Sauté the shallot and garlic for 2 minutes until fragrant.

6. Add the cherry tomatoes and capers to the pan, cooking for another 2–3 minutes until the tomatoes soften slightly.

7. Toss the warm potatoes into the pan with the tomato and caper mixture. Stir in the chopped parsley and basil, then season with salt, pepper, and lemon juice to taste.

8. Serve the seared swordfish on top of the warm potato and bean salad.

Overview

This dish brings a delightful combination of textures and flavors to the table. The swordfish steaks are perfectly seared, and the warm salad of tender potatoes, juicy cherry tomatoes, and briny capers adds a rich, savory balance. The fresh parsley and basil give the dish an aromatic lift, making it both hearty and refreshing.

This recipe is simple yet elegant, ideal for beginners looking to explore a more sophisticated dish without too many steps. It's naturally gluten-free and can be easily adapted by swapping ingredients, like adding green beans or using different fresh herbs. The meal comes together quickly, making it perfect for a midweek dinner with a touch of flair.

6. Sweet Miso Swordfish With Snap Peas, Farro & Lime Beurre Blanc

Method 🧑‍🍳

1. In a container, combine soy sauce, 1 tablespoon lime juice, 1 minced garlic clove, and mirin. Add the swordfish fillets to the marinade and refrigerate for 30 minutes.

2. Cook the farro according to package instructions in a small to medium saucepan, draining it with a fine-mesh strainer once done. Set aside.

3. Preheat the oven to 180 °C (350 °F). Place the marinated swordfish on a baking tray and bake for 10–12 minutes, or until the fish is cooked through.

4. In a non-stick pan, melt 1 tablespoon of butter over medium heat. Add the sugar snap peas and sauté for 3–4 minutes until tender but still crisp. Remove from heat.

5. In a small saucepan, melt the remaining butter over medium heat. Whisk in the miso paste, 1 tablespoon of lime juice, and the remaining minced garlic cloves. Allow the mixture to simmer for 1–2 minutes until it forms a smooth beurre blanc sauce.

6. Plate the cooked farro, top with the baked swordfish, and arrange the snap peas on the side. Drizzle the lime miso beurre blanc over the swordfish and serve.

Overview

I love this recipe because it’s a wonderful fusion of rich umami flavors and fresh, vibrant notes. The miso adds a deep, savory sweetness to the dish, while the lime beurre blanc brings a bright acidity that cuts through the richness. The snap peas provide a fresh crunch, and the farro adds a hearty, nutty base to round out the meal.

What’s great is how beginner-friendly this recipe is despite its complex-sounding elements. The steps are straightforward, and most of the ingredients are easy to find. It’s also versatile – you can substitute the farro with quinoa or rice if you want to make it gluten-free. The dish feels light yet satisfying, making it a perfect meal for both casual weeknight dinners and more special occasions.

7. Pan-Seared Umami Swordfish With Miso Glaze

🧑‍🍳Method

1. In a mixing bowl, whisk together the white miso paste, soy sauce, mirin, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.

2. Pat the swordfish steaks dry with paper towels and coat them evenly with the miso glaze, reserving some glaze for later.

3. Heat a frying pan over medium-high heat and add a little oil if needed.

4. Place the swordfish steaks in the pan and sear for 3–4 minutes on each side, until the fish is golden brown and cooked through.

5. Once cooked, remove the swordfish from the pan and brush with the reserved miso glaze.

6. Serve the swordfish immediately and garnish with chopped green onions.

Overview

This Pan-Seared Umami Swordfish with Miso Glaze is a savory, flavor-packed dish that highlights the deep umami richness of miso and soy sauce. The sesame oil adds a nutty, aromatic element, while the ginger and garlic provide a zesty kick that elevates the fish. The swordfish’s firm, meaty texture absorbs the marinade well, making each bite satisfying and full of flavor.

It’s a great recipe for beginners because it’s quick and easy to prepare, yet still feels special enough for a more elevated meal. You can swap the green onions with cilantro if preferred or adjust the garlic and ginger amounts based on your taste. The combination of ingredients is naturally gluten-free – as long as you use a gluten-free soy sauce alternative like tamari – making it a flexible and inclusive dish for many dietary needs.

8. Swordfish Tacos With Salsa Verde & Green Onion Crema

Method 🧑‍🍳

1. Pat the swordfish steaks dry with paper towels and season both sides with salt and pepper. Heat a griddle or frying pan over medium-high heat, then add olive oil.

2. Sear the swordfish steaks on each side for 3–4 minutes until golden brown and cooked through. Remove from the pan and set aside to rest for a few minutes.

3. In a small bowl, whisk together the sour cream, finely chopped green onions, the zest of 1 lime, and a tablespoon of lime juice to make the green onion crema. Season with salt and pepper to taste.

4. In a mixing bowl, combine the diced tomatoes, red onion, cilantro, and the juice of 1 lime to make the salsa verde. If using, finely chop and add the jalapeño peppers for extra heat.

5. Warm the corn tortillas in the same griddle or pan for about 1 minute per side, until soft and pliable.

6. Slice the swordfish into bite-sized strips. Assemble the tacos by placing the swordfish in the center of each tortilla, then topping with the salsa verde and a dollop of green onion crema.

7. Serve immediately with extra lime wedges on the side.

Overview

This dish brings a fresh and zesty twist to traditional tacos. The swordfish’s meaty texture makes it a perfect filling, offering a mild flavor that pairs beautifully with the tangy salsa verde and creamy, citrusy green onion crema. The addition of jalapeño peppers, if used, provides a nice kick, while the cilantro and lime juice keep things light and bright.

This recipe is beginner-friendly and quick to put together, making it ideal for a casual weeknight meal or a laid-back gathering. The soft corn tortillas are gluten-free, and the combination of flavors feels fresh yet comforting. For dairy-free diets, swap the sour cream for a non-dairy alternative. You can also experiment with toppings, adding avocado, or swapping in different herbs depending on your preference.

FAQ

How is swordfish supposed to be cooked?

Swordfish is best cooked using high-heat methods like grilling, pan-searing, or baking. Its firm, meaty texture holds up well to searing, which gives the fish a delicious golden-brown crust while keeping the inside moist. For example, in the Pan-Seared Umami Swordfish with Miso Glaze, the fish is seared for 3–4 minutes on each side, which is enough time to cook it through without drying it out.

Cooking swordfish properly means not overcooking it. You want the flesh to be just opaque and to flake easily with a fork. Whether you're grilling, baking, or pan-searing, swordfish should be cooked until the center is no longer translucent.

What goes well with swordfish?

Swordfish pairs well with fresh, zesty flavors and light, refreshing sides. Citrus-based marinades or toppings, like the lime and garlic glaze in Lime & Garlic Swordfish with Honey White Wine Glaze, bring out the natural flavor of the fish and keep it from feeling too heavy. Vegetables, such as snap peas in the Sweet Miso Swordfish with Snap Peas, complement swordfish beautifully by adding a crisp contrast.

Other great pairings include hearty grains like farro, which provide a nutty base to the dish, as seen in the Sweet Miso Swordfish with Farro. Herb-based garnishes and salsas, such as the salsa verde in Swordfish Tacos with Salsa Verde & Green Onion Crema, offer vibrant flavors that enhance swordfish without overwhelming its delicate taste.

Is swordfish a healthy fish to eat?

Yes, swordfish is a healthy choice due to its high protein content and beneficial omega-3 fatty acids. It’s a lean fish that supports heart health and provides essential nutrients without being high in calories. In recipes like Seared Swordfish with Warm Potato and Bean Salad, you’re getting a wholesome meal packed with both healthy fats from the fish and fiber from the vegetables.

However, it’s worth noting that swordfish can contain higher levels of mercury compared to other fish, so it’s recommended to enjoy it in moderation. Despite this, the nutritious profile of swordfish makes it a good addition to a balanced diet when prepared with healthy ingredients, like the fresh herbs and vegetables in the Swordfish Tacos recipe.

Should you salt swordfish before cooking?

Yes, salting swordfish before cooking helps enhance its flavor and texture. By seasoning both sides with salt, like in the Mexican-Inspired Pan-Seared Swordfish with Pico de Gallo, you allow the salt to draw out moisture and intensify the taste of the fish. Salting also helps create a better sear when cooking.

In addition to enhancing the flavor, salt helps tenderize the fish slightly, which is beneficial given the swordfish's firm texture. When used in moderation, as seen in many of today’s recipes, salting before cooking ensures the swordfish remains flavorful and moist during the cooking process.