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.

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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
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.
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.
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).
- 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.
- 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).
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.
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
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.
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.
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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Ginger-Garlic Swordfish Recipe
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
Gillian Reddan says
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.
Chef Dennis Littley says
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!
Lauren says
Excellent recipe! It turned out lovely
Chef Dennis Littley says
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
how long to bake a 2 inch 10.5 ounce steak?
Chef Dennis Littley says
I’m not sure I would cook a two-inch thick Swordfish Steak I would split it into 2 one inch thick pieces.
Luana says
This recipe was absolutely delicious! Thank you!
Chef Dennis Littley says
You are very welcome, I’m happy to hear you enjoyed the recipe!
Ninfa Tan says
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
Chef Dennis Littley says
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.
Kandi says
Mmmm, so tasty! I just made this for my first wver swordfish!
Chef Dennis Littley says
I’m happy to hear you enjoyed the recipe Kandi!
Kimberly H says
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)
Chef Dennis Littley says
Thanks for the great review, Kimberly! I hope you find more recipes to try on my blog
heidi says
Made it tonight. Doubled the fish and tripled the butter sauce ingredients. Easy, delicious and rave reviews. My new go-to recipe for swordfish
Chef Dennis Littley says
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!
Andrew Rodney says
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!
Chef Dennis Littley says
Thank you so much for taking the time to try my recipe and for leaving such a great comment. You made my day!
Andrew Rodney says
Love to try Scallops (large) with this sauce and technique.
Chef Dennis Littley says
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.
Ruth says
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!
Chef Dennis Littley says
I’m happy to hear you enjoyed my recipe Ruth! I hope you find more recipes to try on my blog
Connie smith says
What marinade would you use for this recipe?
Chef Dennis Littley says
hi Connie
I don’t use a marinade with this recipe. It would be a bit of an overkill with the topping.
Jerry Lewis says
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.
Chef Dennis Littley says
thanks for letting me know you enjoyed my recipe Jerry! I have lots of other great seafood recipes for you to try next!
MikeinCA says
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.
Chef Dennis Littley says
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.
Fezz says
Wow just made it
Loved it
Thank you so mich
Chef Dennis Littley says
Thank you and I’m happy to hear you enjoyed the dish!
Bea says
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?
Chef Dennis Littley says
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.
Crystal Williams says
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!
Chef Dennis Littley says
Hi Crystal
extra garlic sounds good to me, and I’m very happy to hear you enjoyed the recipe!
Nailah says
Just made this tonight; it was literally perfect! I was told it “hit the spot.” Definitely making this again. Thank you!!!
Chef Dennis Littley says
I’m very happy to hear you enjoyed it Nailah! Thank you!!