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    Home » Recipes » Seafood Recipes

    Ginger Garlic Swordfish

    Published: Apr 14, 2021 · Modified: Dec 31, 2022 by Chef Dennis Littley

    14.4K shares
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    • Yummly
    4.65 from 285 votes
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    Pinterest image for pan roasted swordfish

    Pan-Roasted Swordfish Steak was always a big hit in my restaurant days and I always found different ways to serve this delicious sportfish.

    My ginger garlic topping is as flavorful as it is aromatic, and I could count on orders coming in when this dish was served to a nearby table.

    overhead view of two pan roasted swordfish steaks topped with garlic ginger topping on a bed of spinach on a white platter

    One of my latest requests was what to do with swordfish? Swordfish can be a disaster if overcooked and is really a fairly bland fish (if it’s fresh), so you can have fun adding in very flavorful ingredients. Marinating is always an option, but it takes a little more thought and time.

    I always have friends ask me, what’s the best way to cook fish? While my favorite way is the simplicity of Olive Oil, Sea Salt, Black Pepper, and a squeeze of lemon juice, there are times that I add additional flavors to spice things up a bit!  After all, Variety is the Spice of Life.

    What Ingredients do I need to make Pan Roasted Swordfish?

    overhead view of ingredients to make pan roasted swordfish

    Let’s start by gathering the ingredients we need to make Pan-Roasted Swordfish with Compound Butter. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

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

    You only need a few ingredients to make this delicious swordfish steak. Butter, fresh Italian parsley, garlic, ginger, lemon peel, red pepper flakes, extra virgin olive oil, sea salt and of course swordfish steaks.

    How do I make Compound Butter?

    Before you start cooking the swordfish, 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. For my compound butter, I used minced garlic cloves, red pepper flakes, chopped Italian parsley, grated lemon peel, and freshly grated ginger.

    You can easily swap out ingredients to change up the compound butter, make it your own and have fun experimenting with the flavors.

    Can I save compound butter for later use?

    Yes, you can. One of the ways to save compound butter to use in other recipes is by reforming the butter into logs using plastic wrap or parchment paper. That way you can store it until needed. You can also place it into serving crocks for table use.

    Remember recipes are guidelines. Add your favorite flavors to make your signature compound butter. Have fun and experiment with the flavors.

    **Compound butter can be kept in the refrigerator for up 5 days. Compound butter can be stored in the freezer for up to 6 months.

    What are Compound Butters good for?

    Using compound butter is a great way to spice things up with your cooking. You can use compound butter on fish, chicken, pork, or beef, adding another layer of flavor to your dish.

    Compound butter is also a wonderful addition to vegetables, rice, noodles and they taste great on bread.

    How do I make Pan Roasted Swordfish Steak?

    two swordfish steaks salted on a white platter

    Now it’s time to get the Swordfish ready. Rinse and pat dry the swordfish with paper towels. Salt the swordfish generously using your favorite sea salt (kosher salt can also be used).

    2 images showing how to cook the swordfish
    • Place an ovenproof skillet 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 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.

    How do I know if the swordfish is thoroughly cooked?

    The easiest way to tell if the swordfish is done is by using an instant-read 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).
    overhead view of a pan roasted swordfish steak topped with garlic ginger topping on a bed of spinach on a white platter

    Spoon the seasoned butter over top of 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 do like to sear the swordfish before finishing in the oven. You can also add the butter directly to swordfish before it goes in the oven instead of cooking the compound butter in a pan.

    **This swordfish can also be prepared on the gas grill. Use a saute pan on the grill to cook the topping and add the grilled swordfish to the pan to serve.

    What other fish can I use instead of Swordfish?

    Compound butter is a wonderful way to enhance any fish that may be on the drier side. Tuna, shark, mahi-mahi, and red snapper are also good choices. But truth be told compound butter is a delicious way to dress up your favorite fish. My wife loves it with flounder.

    pan roasted swordfish with topping on a bed of spinach on a white plate

    Who’s ready for dinner? My pan-roasted swordfish is perfect for date night or entertaining.

    Recipe FAQ’s

    How well done should I cook swordfish?

    Overcooking any fish is an easy way to ruin it. Swordfish is not as forgiving as salmon, so it’s important 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 that offers cancer-fighting and heart health benefits. It’s protein-rich and loaded with niacin, vitamin B12, zinc and Omega-3. It’s also low in fat and calories which makes swordfish a guilt-free choice. when it comes to seafood.

    Should I rinse the swordfish steak?

    My thoughts are a quick rinse for any fish under cold running water is always a good thing to do. Pat the rinse fillet dry with paper towels before seasoning and cooking.

    More Seafood Recipes You’ll Love!

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    Did you make this? Please RATE THE RECIPE below!

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    overhead view of a swordfish steak topped with garlic ginger topping on a bed of spinach on a white platter
    Print Recipe Save Saved!
    4.65 from 285 votes

    Ginger-Garlic Swordfish

    You'll love my easy Ginger Garlic Swordfish. It's the perfect restaurant style meal for your next date night dinner!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Entree
    Cuisine: American
    Servings: 2
    Calories: 410kcal
    Author: Chef Dennis Littley

    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
    US Customary – Metric
    Prevent your screen from going dark

    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: 410kcal | Carbohydrates: 1g | Protein: 34g | Fat: 30g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 142mg | Potassium: 726mg | Fiber: 1g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Anna Lynn

      January 04, 2021 at 12:28 pm

      5 stars
      Quick, easy and delicious! My teenagers loved it. I substituted cilantro for the parsley only because I didn’t want to go to the market to get parsley, and it tasted great also.

      Reply
    2. Ania

      January 02, 2021 at 7:45 am

      Hi, this looks wonderful! Can I ask – sorry probably really daft question – when you say ‘add the butter to the same skillet’ – does this mean you take the skillet with the fish out of the oven once done, put it back on the stove and add the butter to it, with fish still in the pan – or – do you take the fish out of the pan before doing the butter heating till melted and bubbling bit and then pour butter over the fish? (Don’t want to ruin what looks a scrummy feast!)

      Reply
      • Chef Dennis Littley

        January 02, 2021 at 9:20 am

        take fish out of the pan first so it doesn’t continue cooking. Heat the seasoned butter, pour it over the fish and enjoy!

        Reply
    3. Alan Babbitt

      January 01, 2021 at 10:28 am

      5 stars
      Very easy and very tasty. As always, the quality and freshness of the fish is paramount, so it’s worthwhile to splurge and get the best fish you can from a source you trust. This recipe gives a subtle seasoning and allows the flavor of the fish to shine. I paired this with roasted smashed Yukon gold potatoes and steamed broccoli that was stirred briefly in the last bit of sauce left in the pan after the fish was removed and dressed. Outstanding!

      Reply
    4. Randall Morrison

      December 23, 2020 at 8:47 am

      5 stars
      One trick I learned with cooking Swordfish is you need to marinate the fish in the fridge for 3 or 4+ hours. I use Almond milk. It provides a creamy texture to the Swordfish and the fish takes on hints of the Almond milk flavoring.

      After I do the marinating I rinse off the fish and then follow Dennis’s recipe. My only change to this is I add fresh lemon juice in the iron skillet while it’s searing and finish it off after I have added the compound butter with a drizzle of lemon juice.

      Reply
    5. David K

      December 02, 2020 at 12:14 am

      5 stars
      Most swordfish I’ve eaten were dry and overcooked–I thought it was a fish I didn’t like. This delightful and very easy recipe showed me that, no, it’s easy to cook them so they’re moist, tender, and flavorful. Next time I might use a bit more ginger in the butter–with the other flavors, it got a little lost.

      Reply
    6. Roberta Herman

      November 25, 2020 at 8:34 pm

      Loved the recipe

      Reply
    7. Daddy cooks

      November 24, 2020 at 6:53 pm

      You the fucking man Dennis!

      Reply
      • Chef Dennis Littley

        November 24, 2020 at 8:39 pm

        thank you!

        Reply
    8. Diane L Yarid

      November 13, 2020 at 7:48 pm

      5 stars
      My new favorite for swordfish. Delicious! Had a friend over who had never tried swordfish, he was blown away by the flavor! So easy to make! Thank you Chef Dennis!

      Reply
    9. Georgia

      November 13, 2020 at 5:09 am

      5 stars
      Wonderful flavor!!!

      Reply
    10. Natassa

      November 04, 2020 at 11:28 am

      5 stars
      Amazing recipe. I just made it, so juicy and tender. Thank you chef 🌷

      Reply
    11. Kim Hale

      November 03, 2020 at 3:06 am

      Absolutely love this recipe! Have used it a lot! I just noticed the red pepper though. Is that chilli pepper or normal red pepper? Because I have been using normal pepper. Would hate to think I’ve missed out on chilli! Thanks chef !

      Reply
      • Chef Dennis Littley

        November 03, 2020 at 8:37 am

        hi Kim
        it is crushed red pepper, but you could use red bell pepper. Now that you know how to make this kind of topping, you can adapt it with favorite seasonings, add heat if you like and even use it on other seafood, chicken, beef or pork.

        Reply
    12. Shona

      October 29, 2020 at 8:11 pm

      5 stars
      Was a perfect recipe for my MIL’s first introduction to swordfish! I grated the garlic because I prefer the texture and the flavor distribution of grated vs. chopped, and doubled the compound butter because my swordfish steaks were HUGE., but otherwise followed the recipe. DELICIOUS!!

      Reply
      • Chef Dennis Littley

        October 29, 2020 at 10:25 pm

        I’m happy to hear you enjoyed the recipe Shona, and adapting the recipe to better suit your needs is what cooking is all about!

        Reply
    13. Bruce Babbitt

      October 23, 2020 at 7:21 pm

      5 stars
      Best swordfish recipe I’ve tried in quite a while.

      Reply
    14. Nancy Quinn

      October 21, 2020 at 7:13 pm

      5 stars
      I found your recipe for Ginger-Garlic pan roasted swordfish while randomly looking for an easy recipe for swordfish. I was drawn to your recipe first because of your name “Dennis” and then because of the simplicity of the recipe. My family was extremely pleased with how the swordfish turned out. It was very tasty!!

      Reply
      • Chef Dennis Littley

        October 22, 2020 at 8:36 am

        I’m happy to hear that Nancy. Thank you for the great review and I hope you find more recipes on my blog to try for your family!

        Reply
    15. Nancy

      October 20, 2020 at 9:28 pm

      5 stars
      This was both easy and incredibly delicious. And it is company worthy. My new favorite swordfish recipe. Didn’t bother putting it in the oven; I just cooked it on the stove until is was cooked through (around 130 degrees).

      Reply
    16. Katie

      October 19, 2020 at 8:34 pm

      5 stars
      I cooked swordfish for the first time tonight and my family really enjoyed it! My middle son had asked for it and when I searched for a recipe I found this one and the butter sounded SO good, I just HAD to try it. Even my youngest son, who never enjoys eating fish enjoyed this. Thank for sharing it!!

      Reply
    17. Susan E Howe

      October 10, 2020 at 2:06 pm

      5 stars
      This recipe is absolutely amazing. Thank you for sharing.

      Reply
    18. Trish

      October 03, 2020 at 5:26 pm

      5 stars
      My first time making one of your recipes and my family loved it!!! The swordfish was perfectly cooked and the sauce gave it a restaurant quality flavor! Really amazing. Thank you Chef Dennis.

      Reply
    19. Wanda McHenry

      October 02, 2020 at 10:06 pm

      5 stars
      Absolutely delicious!

      Reply
    20. Annette

      October 01, 2020 at 6:54 pm

      5 stars
      This recipe was delicious. We grilled the swordfish and topped it with the melted ginger garlic butter. Scrumptious!

      Reply
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