You’re going to love my buttery ginger garlic 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 turn into a disaster when it’s overcooked. The mild flavors of the swordfish is a blank canvas for flavor. Have fun adding your’e favorite seasonings and fresh herbs to make 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.
What Ingredients do I need to make Pan Roasted Swordfish?
Let’s start by gathering the ingredients we need to make Ginger Garlic Swordfish Steaks. 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 cooking the swordfish, 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. 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, and noodles, and compound butter elevates any bread or rolls you serve with dinner.
How do I make Ginger Garlic Swordfish?
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 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 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 the swordfish is done is by using 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 top of the cooked swordfish recipe 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 the 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 or air fryer. But you still need to use a frying pan to cook the topping.
What other fish can I use instead of Swordfish?
Compound butter is a wonderful 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!
Swordfish is a delicious and nutritious fish and the bold flavors of ginger and garlic with the meaty texture of swordfish, creates 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 important 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 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.
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.
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Ginger-Garlic Swordfish
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
Sata
Tasty!
Vera Rabino
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!
Ramona
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!
Jeanne Robert
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.
Lola Lorie
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.
Anna Lynn
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.
Ania
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!)
Chef Dennis Littley
take fish out of the pan first so it doesn’t continue cooking. Heat the seasoned butter, pour it over the fish and enjoy!
Alan Babbitt
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!
Randall Morrison
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.
David K
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.
Roberta Herman
Loved the recipe
Daddy cooks
You the fucking man Dennis!
Chef Dennis Littley
thank you!
Diane L Yarid
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!
Georgia
Wonderful flavor!!!
Natassa
Amazing recipe. I just made it, so juicy and tender. Thank you chef 🌷