Ginger Garlic Swordfish Recipe

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.

 

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.

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