How is swordfish supposed to be cooked?

Swordfish is best cooked using high heat for a short time to keep it moist and tender. It can be grilled, pan-seared, or baked until it reaches an internal temperature of 130-135°F (54-57°C) . The fish should be firm, opaque, and flake easily with a fork. Avoid overcooking, as it can become dry and tough.

Does swordfish need to be marinated?

Marinating swordfish isn’t necessary, but it helps enhance flavor and keep the fish juicy. A simple marinade with olive oil, lemon juice, garlic, and fresh herbs works well. For the best results, marinate for 15-30 minutes —but avoid long marinating times, as the acidity can start to break down the fish’s texture.

What should I season swordfish with?

Swordfish has a mild, slightly sweet flavor that pairs well with simple seasonings . A classic combination includes salt, black pepper, lemon juice, and garlic . Adding a drizzle of olive oil before cooking helps keep the fish moist. For a richer taste, finishing with melted butter and fresh herbs works beautifully.

What spices to put on swordfish?

The best spices for swordfish depend on the flavor profile you want. Here are some popular options: Classic: Salt, black pepper, garlic powder, and paprika. Mediterranean: Oregano, thyme, rosemary, and lemon zest. Spicy: Chili flakes, cayenne pepper, smoked paprika, and cumin. Asian-inspired: Ginger, sesame seeds, soy sauce, and five-spice powder.

Best Swordfish Steak Recipe – Easy & Delicious Cooking Guide

Description

Master the art of cooking swordfish steak recipe with this easy guide pan-seared, grilled, or baked to perfection, with flavor-packed seasonings and expert tips.

Ingredients

Scale

2 swordfish steaks (about 1 inch thick)
2 tbsp olive oil
1 tbsp butter
2 cloves garlic (minced)
Juice of 1 lemon
Salt and black pepper to taste
Fresh herbs (parsley, thyme, rosemary)
Optional: chili flakes, paprika, sesame oil, soy sauce, ginger

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Instructions

Pat swordfish dry with paper towels and season with salt, pepper, and optional spices.
For pan-seared: Heat olive oil in skillet over medium-high heat. Sear steaks 3–4 minutes per side. Add butter, garlic, and herbs to baste in last minute.
For grilled: Preheat grill to medium-high. Oil grates. Grill steaks 4–5 minutes per side until opaque and lightly charred.
For baked: Preheat oven to 400°F. Place steaks in baking dish, drizzle with olive oil and lemon. Bake for 12–15 minutes.
Use a thermometer to ensure internal temp reaches 130–135°F.
Finish with lemon juice and serve hot with desired sides.

Notes

Avoid overcooking swordfish. Use a meat thermometer and remove from heat at 130–135°F. Marinate for 15–30 minutes to enhance flavor but avoid longer times to prevent mushy texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Pan-Seared / Grilled / Baked
Cuisine: Seafood

Nutrition

Serving Size: 1 steak
Calories: 350
Sugar: 0g
Sodium: 400mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 35g
Cholesterol: 95mg