Ginger Garlic Swordfish Recipe

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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.

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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.

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.

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).

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

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.

More Recipes You’ll Love!

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

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Prep Time 10

Cook Time 20

Total Time 30

Course Entree

Cuisine American

Servings

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

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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

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Comments

4.69 from 325 votes (206 ratings without comment)