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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.


 

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.

Table of Contents:
  • 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

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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  • poached mahi-mahi with shrimp on a bed of spinach, tomatoes and rice on a white plate
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    Grilled Alaskan Rockfish with Grilled Shrimp

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
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. Sata says

    January 26, 2021 at 6:54 pm

    Tasty!

    Reply
  2. Vera Rabino says

    January 24, 2021 at 12:36 pm

    Dear Chef Dennis
    Last night I made your recipe for pan seared Garlic/Ginger/Lemon Swordfish! I served it with sauté spinach & baked acorn squash! It was delicious so thanks to you I was able to create not only a delicious restaurant approved menu choice but it also encouraged me to continue my culinary search for other easy but satisfying meals!

    Reply
  3. Ramona says

    January 23, 2021 at 7:49 am

    5 stars
    I really love the sound and looks of this recipe. I normally avoid swordfish in restaurants for the reason you said. It can be a disaster if overcooked and truthfully I rarely happened to have a good dish. I only eat it at the one restaurant that does it very well.
    I must try this recipe- it looks awesome!

    Reply
  4. Jeanne Robert says

    January 11, 2021 at 10:29 pm

    This was delicious. I followed another reviewer’s suggestion and marinated in Almond milk for a couple hours. Because my filets weren’t too thick, I only cooked in the oven for 6 minutes. It wasn’t dry at all. My husband, who is less than enthusiastic with his compliments said, “that was pretty good” which is high praise for him.

    Reply
  5. Lola Lorie says

    January 07, 2021 at 11:26 am

    5 stars
    This was so easy and so delicious. Will make again for sure. Served on a bed of sauteed spinach with lemon and olive oil. It was not only delicious but a beautiful presentation. Will make a great dinner when entertaining and don’t want to spend a lot of time in the kitchen.

    Reply
  6. Anna Lynn says

    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
  7. Ania says

    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 says

      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
  8. Alan Babbitt says

    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
  9. Randall Morrison says

    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
  10. David K says

    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
  11. Roberta Herman says

    November 25, 2020 at 8:34 pm

    Loved the recipe

    Reply
  12. Daddy cooks says

    November 24, 2020 at 6:53 pm

    You the fucking man Dennis!

    Reply
    • Chef Dennis Littley says

      November 24, 2020 at 8:39 pm

      thank you!

      Reply
  13. Diane L Yarid says

    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
  14. Georgia says

    November 13, 2020 at 5:09 am

    5 stars
    Wonderful flavor!!!

    Reply
  15. Natassa says

    November 04, 2020 at 11:28 am

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

    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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