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Home » Recipes » Seafood Recipes

Ginger Garlic Swordfish Recipe

Published: Apr 14, 2021 · Modified: Aug 5, 2023 by Chef Dennis Littley

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You’re going to love my buttery ginger garlic pan-seared swordfish recipe! It’s amazingly delicious and so very easy to make. My restaurant-quality recipe produces a tender, moist, flavor-packed swordfish that tastes better than your favorite seafood restaurant.

ginger garlic swordfish on a bed spinach on a white plate.


 
Table of Contents:
  • Audio Player
  • Ingredients for Swordfish Recipe
  • How do I make Compound Butter?
  • How to make our Swordfish Recipe
  • How do I know if the swordfish is thoroughly cooked?
  • What fish can I use instead of Swordfish?
  • Recipe FAQ’s
  • More Recipes You’ll Love!
  • Recipe: Ginger-Garlic Swordfish Recipe

Audio Player

Cooking swordfish can be a disaster when it’s overcooked. The mild flavors of the swordfish make it a blank canvas for flavor. Have fun adding your favorite seasonings and fresh herbs to customize my easy swordfish recipe to your taste preference.

Making a simple marinade is a great option, but my compound butter is easier and turns fresh swordfish into a culinary masterpiece.

Try our Pan-Seared Rockfish and Tilefish Recipes if you love fresh fish recipes.

Ingredients for Swordfish Recipe

Ingredients to make the recipe.

Let’s start by gathering the ingredients needed for our Ginger Garlic Swordfish Recipe. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Simple Ingredients

  • swordfish steaks
  • butter
  • fresh Italian parsley
  • garlic cloves
  • ginger
  • lemon zest (or chopped lemon peel)
  • red pepper flakes (or black pepper)
  • extra virgin olive oil
  • sea salt

How do I make Compound Butter?

Before you start making the swordfish recipe, prepare the compound butter you’ll be using at the end of the preparation.

two images showing how to make compound butter

Compound butter is made by mixing additional elements, such as herbs, spices, or aromatic liquids, into softened butter. I used minced garlic cloves, red pepper flakes, chopped Italian parsley, grated lemon peel, and freshly grated ginger for my compound butter.

You can easily swap out ingredients to customize the compound butter and have fun experimenting with the flavors.

How to make our Swordfish Recipe

Follow along with my simple step-by-step instructions to learn how to make our swordfish recipe in your home kitchen.

Image showing how to begin the recipe.

Rinse the swordfish steaks with cold water, then pat dry with paper towels. Salt the swordfish generously using your favorite sea salt (kosher salt can also be used).

Collage showing the next steps n the recipe.
  • Place an ovenproof frying pan (or grill pan) over medium-high heat, and when hot, add one tablespoon of olive oil and the swordfish, salted side down. Sear the swordfish for 1-2 minutes or until the seared swordfish has a lovely color.
  • Turn the swordfish over and drain any excess oil from the pan. Carefully add a few tablespoons of water to the pan and place it in a preheated 400-degree oven.

*Roast the swordfish until just cooked through, about 6-8 minutes or until the desired doneness.

How do I know if the swordfish is thoroughly cooked?

Swordfish is a meaty fish, and the easiest way to tell if it’s done is to use an instant-read or meat thermometer. The temperature should read 130°F for medium, 135°F for medium-well, or 140 to 145°F for well-done.

Another way to tell if your swordfish is thoroughly cooked is by inserting the tines of a fork into the thickest portion of the swordfish at a 45° angle. Gently twist the fork and pull up some of the fish. If it flakes easily, without resistance, the fish is done.

two images showing how to cook the compound butter
  • Transfer the seared swordfish to a serving dish. I like serving my swordfish with wilted spinach, but feel free to use your vegetable or grain.
  • Add seasoned butter mixture to the same skillet. Allow it to cook slightly over medium-high heat until melted and bubbling (1-2 minutes).
ginger garlic swordfish on a bed spinach on a white plate.

Spoon the seasoned butter over the cooked swordfish and serve with your favorite side dishes. My Pan-roasted swordfish is seared in a pan and finished in the oven, just like we did in the restaurant!

*You can do this fish in the oven for the entire cooking process, but I like to sear the swordfish before finishing in the oven. You can also add the butter directly to the swordfish before it goes in the oven instead of cooking the compound butter in a pan.

*This swordfish recipe can also be prepared on the gas grill or air fryer. But you still need to use a frying pan to cook the topping.

What fish can I use instead of Swordfish?

Compound butter is an excellent way to enhance any fresh fish that may be on the drier side. Tuna, shark, mahi-mahi, red snapper, or your favorite white fish will also work well with my recipe.

Compound butters also work well with grilled chicken, steaks, and pork chops.

ginger garlic swordfish on a bed spinach on a white plate.

After one bite, I know you’ll agree that this is The Best Swordfish Recipe you’ve ever tried.

Swordfish is a delicious and nutritious fish. The bold flavors of ginger and garlic, combined with the meaty texture of swordfish, create a satisfying and delicious meal that is perfect for your next date night, dinner party, or any occasion.

Recipe FAQ’s

How well should I cook swordfish?

Overcooking any fish is an easy way to ruin it. Swordfish is not as forgiving as salmon, so it’s essential to cook swordfish to medium well, cooked to the point where it is just cooked through but still remains juicy.

Is Swordfish healthy?

Swordfish is an excellent source of selenium, a micronutrient with cancer-fighting and heart-health benefits. It’s also protein-rich and loaded with niacin, vitamin B12, zinc, and Omega-3. Swordfish is also low in fat and calories, which makes it a guilt-free choice when it comes to seafood.

Should I rinse the swordfish steak?

I think it’s always a good idea to rinse any fish under cold running water. Pat the rinsed fillet dry with paper towels before seasoning and cooking.

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    Easy Pan Seared Halibut with Creamed Spinach Recipe
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overhead view of a swordfish steak topped with garlic ginger topping on a bed of spinach on a white platter

Ginger-Garlic Swordfish Recipe

Chef Dennis Littley
You'll love my easy Ginger Garlic Swordfish Recipe. It's the perfect restaurant style meal for your next date night!
4.69 from 325 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Entree
Cuisine American
Servings 2
Calories 410 kcal

Ingredients
 
 

  • 2 tablespoons butter room temperature
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic minced
  • ½ teaspoon ginger grated
  • ⅕ teaspoon crushed red pepper
  • ½ teaspoon lemon peel grated
  • 1 tablespoon olive oil
  • 12 ounces swordfish fillets should be 6-7 ounces each
  • sea salt to taste

Instructions
 

  • Preheat oven to 400°F.
  • In a small bowl blend together the butter, parsley, garlic, ginger, red pepper and lemon peel.
  • Season the swordfish to taste with sea salt.
  • Place an ovenproof skillet over medium-high heat and when hot add one tablespoon of olive oil and the swordfish, salted side down.
  • Pan sear the swordfish for 1-2 minutes or until it has a nice color.
  • Turn the swordfish over, and drain out any excess oil from the pan. Carefully add a few tablespoons of water to the pan and place the pan in a preheated 400 degree oven
  • Roast the swordfish until just cooked through, about 6-8 minutes or until desired doneness.
  • Transfer swordfish to a serving dish
  • Add seasoned butter mixture to the same skillet. Allow it to cook slightly over medium-high heat until melted and bubbling (1-2 minutes).
  • Pour butter sauce over swordfish and serve with your favorite side dishes

Video

Notes

Before you start cooking the swordfish, prepare the compound butter you’ll be using at the end of the preparation.
You can do this fish in the oven for the entire cooking process, but I do like the Pan Roasting Method for some foods for swordfish. You can also add the butter directly to the swordfish before it goes in the oven instead of cooking the compound butter in a pan.
 

Nutrition

Calories: 410kcalCarbohydrates: 1gProtein: 34gFat: 30gSaturated Fat: 11gTrans Fat: 1gCholesterol: 142mgSodium: 142mgPotassium: 726mgFiber: 1gSugar: 1gVitamin A: 600IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.69 from 325 votes (206 ratings without comment)

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    Recipe Rating




  1. Gillian Reddan says

    July 11, 2018 at 7:34 am

    Made this beautiful recipe tonight. It was absolutely delicious! I was not a fan of swordfish – my first restaurant experience of it being a very dry and densely textured fish many years ago. My partner liked the look of it in our local fish market so we bought some and I went hunting for a recipe. I thought roasting the fish in the oven would be the way to go, so this recipe seemed to be the best of all I’d read on google. And I wasn’t disappointed. And I loved the compound butter recipe which I believe would go well with other types of fish. Many thanks for posting this superb re ipe.

    Reply
    • Chef Dennis Littley says

      July 11, 2018 at 10:56 am

      Thank you so very much for taking the time to leave such a nice comment! I’m very happy to hear that you enjoyed my recipe and you’re right that compound butter would work on most fish as well as chicken!

      Reply
      • Lauren says

        July 26, 2018 at 5:07 pm

        5 stars
        Excellent recipe! It turned out lovely

      • Chef Dennis Littley says

        July 27, 2018 at 8:33 am

        Thank you for letting me know you enjoyed my recipe Lauren! I have a lot of great seafood recipes, I hope you get to try more.

      • Denise Green says

        November 10, 2018 at 2:04 pm

        5 stars
        how long to bake a 2 inch 10.5 ounce steak?

      • Chef Dennis Littley says

        November 10, 2018 at 2:06 pm

        I’m not sure I would cook a two-inch thick Swordfish Steak I would split it into 2 one inch thick pieces.

  2. Luana says

    May 16, 2018 at 9:07 am

    5 stars
    This recipe was absolutely delicious! Thank you!

    Reply
    • Chef Dennis Littley says

      May 16, 2018 at 9:15 am

      You are very welcome, I’m happy to hear you enjoyed the recipe!

      Reply
  3. Ninfa Tan says

    May 08, 2018 at 1:36 pm

    Hi chief Dennis
    How many minutes should I leave in the oven if I decide
    Just to cook in the oven at 400 degrees? Thanks
    Ninfa

    Reply
    • Chef Dennis Littley says

      May 09, 2018 at 9:17 pm

      I would oven roast it at 350 degrees for about 17 minutes. Depending on your oven it could be less or more, but try to keep it from overcooking.

      Reply
  4. Kandi says

    April 19, 2018 at 7:16 pm

    5 stars
    Mmmm, so tasty! I just made this for my first wver swordfish!

    Reply
    • Chef Dennis Littley says

      April 20, 2018 at 10:23 am

      I’m happy to hear you enjoyed the recipe Kandi!

      Reply
  5. Kimberly H says

    April 03, 2018 at 11:05 pm

    5 stars
    This was delicious, fresh and I will certainly make again. Key point not to overcook. I would also add a touch more red pepper and lemon next time. (I think I mixed up the quantities)

    Reply
    • Chef Dennis Littley says

      April 04, 2018 at 8:51 am

      Thanks for the great review, Kimberly! I hope you find more recipes to try on my blog

      Reply
  6. heidi says

    March 10, 2018 at 9:35 pm

    5 stars
    Made it tonight. Doubled the fish and tripled the butter sauce ingredients. Easy, delicious and rave reviews. My new go-to recipe for swordfish

    Reply
    • Chef Dennis Littley says

      March 11, 2018 at 6:02 pm

      Thanks so much for letting me know you tried and enjoyed my recipe! I hope you find more delicious recipes to try on my blog!

      Reply
  7. Andrew Rodney says

    March 03, 2018 at 8:25 pm

    5 stars
    OMG this recipe is outrageous. I made it tonight, following it to the letter and it was perfect and delicious. This will be my go to sauce for fish and it’s a great technique for cooking the swordfish. Perfect, moist, great flavor. Thank you!

    Reply
    • Chef Dennis Littley says

      March 03, 2018 at 10:32 pm

      Thank you so much for taking the time to try my recipe and for leaving such a great comment. You made my day!

      Reply
      • Andrew Rodney says

        March 04, 2018 at 7:17 pm

        Love to try Scallops (large) with this sauce and technique.

      • Chef Dennis Littley says

        March 05, 2018 at 8:34 am

        Scallops don’t have the same density as swordfish Andrew, just make sure to watch your cooking time, it’s going to be considerably less.

  8. Ruth says

    February 26, 2018 at 7:31 pm

    5 stars
    Just tried this recipe as written except substituted dried parsley and powdered ginger for the fresh. We loved it! This is a keeper. Thank you!

    Reply
    • Chef Dennis Littley says

      February 27, 2018 at 10:36 am

      I’m happy to hear you enjoyed my recipe Ruth! I hope you find more recipes to try on my blog

      Reply
  9. Connie smith says

    February 22, 2018 at 8:51 pm

    What marinade would you use for this recipe?

    Reply
    • Chef Dennis Littley says

      February 22, 2018 at 9:35 pm

      hi Connie

      I don’t use a marinade with this recipe. It would be a bit of an overkill with the topping.

      Reply
  10. Jerry Lewis says

    February 10, 2018 at 8:38 pm

    5 stars
    I used this recipe to cook swordfish for the first time and it was fabulous!!!!!! Swordfish is now on my list of items to bring home.

    Reply
    • Chef Dennis Littley says

      February 11, 2018 at 8:35 am

      thanks for letting me know you enjoyed my recipe Jerry! I have lots of other great seafood recipes for you to try next!

      Reply
  11. MikeinCA says

    February 08, 2018 at 10:17 pm

    5 stars
    Saw fresh steaks at the market today and searched for a recipe. This was a great find! Turned out moist and tons of flavor (went heavy on garlic, red pepper, and lemon…sorry). This is a winner I will make again.

    Reply
    • Chef Dennis Littley says

      February 09, 2018 at 7:51 am

      Thanks so much for the taking the time to leave a comment, and I always say recipes are guidelines. Its okay to adjust things to liking. I hope you find more of my recipes to try, I do have a lot of fish recipes.

      Reply
  12. Fezz says

    October 29, 2017 at 5:58 pm

    4 stars
    Wow just made it
    Loved it
    Thank you so mich

    Reply
    • Chef Dennis Littley says

      October 30, 2017 at 11:10 am

      Thank you and I’m happy to hear you enjoyed the dish!

      Reply
  13. Bea says

    September 25, 2017 at 8:20 am

    5 stars
    Love the recipe! Will try it tonight. Following weight Watchers so the nutritional count is important in calculating daily points.
    Questioning the protein count of 1. Is your nutritional value just for the butter sauce?

    Reply
    • Chef Dennis Littley says

      September 25, 2017 at 8:54 pm

      hi Bea

      I’m sorry about that, the program I use for nutritional values is not very forgiving and didn’t read the swordfish properly. Using 6 0unce fillets its coming up as 33 g of protein now.

      Reply
  14. Crystal Williams says

    September 14, 2017 at 12:47 pm

    5 stars
    I made this last night and it was DELICIOUS! I upped the garlic an extra clove. I took some for lunch today and it was even better today after marinating in that sauce all night. I will definitely be making this again. I’ll put it in my “guaranteed win” category!

    Reply
    • Chef Dennis Littley says

      September 16, 2017 at 2:03 pm

      Hi Crystal

      extra garlic sounds good to me, and I’m very happy to hear you enjoyed the recipe!

      Reply
  15. Nailah says

    August 17, 2017 at 11:01 pm

    5 stars
    Just made this tonight; it was literally perfect! I was told it “hit the spot.” Definitely making this again. Thank you!!!

    Reply
    • Chef Dennis Littley says

      August 18, 2017 at 8:38 am

      I’m very happy to hear you enjoyed it Nailah! Thank you!!

      Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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