My quick and easy pan seared swordfish is exactly what you need for a simple but delightfully tasty weeknight seafood dinner! It’s lightly seasoned with a buttery lemon pepper sauce and it’s on the table in no time at all!
Pan Seared Swordfish is light, fresh, and perfectly satisfying!
I adore quick, light fish dinners on the weekdays! They’re so easy to make, but so filling and satisfying. My pan seared swordfish is exactly that—it’s lightly seared in a hot pan and seasoned with lemon pepper and salt then topped with a super quick lemony butter sauce. It’s perfectly light, but the meaty swordfish will still fill you up!
Searing fish is a great alternative to the usual chicken dinner! It’s a great way to change things up, and even better if you’re looking for ways to lighten up dinner before the holidays!
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❤️ Why I Love This Recipe
- It’s Fast! It only takes 13 minutes total to get this swordfish on your plate! You’re going to be amazed with how fast it is.
- It’s Healthy! I love fish for dinner because it’s filled with heart-healthy fats and feels so good for you! Swordfish is also supercharged with Vitamin D and Vitamin B6!
- Perfect for Dinner! This pan-seared swordfish is one of the fastest dinners you’ll ever make, and the whole family will love it!
🥘 Ingredients
My pan seared swordfish has just a few ingredients! You’re going to love how easy it is!
- Swordfish Steaks – You can use fresh or frozen here—whatever you’re able to access! I love the mild flavor profile and meaty, filling texture of swordfish in this recipe.
- Lemon Pepper – A classic seasoning staple! In this recipe the tart lemon and peppery bite perfectly complement the flavor of the swordfish!
- Salt – Sea salt works perfectly in this dish!
- Olive Oil – I like extra virgin olive oil (EVOO)to sear the swordfish steaks. You can use whatever oil you may have on hand here.
- Lemon Juice – Fresh is best for this recipe! You’ll need about half a juicy lemon for this recipe.
- Butter – This is optional, but I like to add just a little butter to the pan to help create a delicious sauce with the lemon juice.
- Parsley – Parsley is an optional, but recommended garnish! It adds such a beautiful finish to the swordfish.
🧂 Substitutions
Can’t find swordfish steaks? You can also try pan searing halibut, cod, or any other meaty, white-fleshed fish!
If you’re not a fan of lemon pepper, you can simply use salt and pepper or try a light sprinkle of another seasoning like Old Bay or try my homemade Cajun seasoning!
📖 Variations
If you’re looking for other pan-seared fish recipes, try my pan seared sea bass or pan seared salmon recipes! They’re just as quick and delicious!
🔪 Instructions
It only takes 5 minutes of prep and 8 minutes to cook these gorgeous swordfish steaks! This will make about 4 servings of swordfish.
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- Prep. Begin by patting 2 pounds of prepared swordfish steaks dry with paper towels, then season both sides with about ½ each of lemon pepper and salt. Set aside. Next, heat a skillet or non-stick frying pan with 2 tablespoons of olive oil over medium-high heat until the oil is shimmering and just beginning to smoke.
- Fry Swordfish. Add the seasoned swordfish steaks and sear for 3 to 4 minutes per side, or until the internal temperature of the swordfish reaches 145°F (63°C). The swordfish should also be golden brown on each side.
- Finish Swordfish. Remove the swordfish to a plate and add 2 tablespoons of fresh lemon juice into the pan juices. Then turn off the heat and add the optional tablespoon of butter and a tablespoon of chopped parsley until the butter is melted and has created a light sauce. Stir and serve over the swordfish steaks. Enjoy!
My super easy and delicious pan-seared swordfish is the perfect easy weeknight dinner! Serve it with a fresh green veggie and rice or potatoes! Try quick air-fried brussels sprouts or my crispy oven-roasted potatoes.
💭 Angela's Pro Tips & Recipe Notes
You can use either fresh or frozen swordfish steaks for this recipe!
- If you have the ability to get fresh-caught swordfish from a fishmonger, that would be the best of course!
Work in batches if needed to prevent overcrowding!
- You want the swordfish to have a nice sear on the outside and overcrowding the pan won’t allow that to happen. Try searing 1 to 2 steaks at a time depending on the size of your skillet.
Your swordfish fillets may have a few bones in the meat!
- Remove any bones from the swordfish by running your fingers over the meat and using them or a pair of tweezers to pick out any bones. This way you won’t have to worry about biting into a bone!
If you aren’t a fan of the skin, you can easily ask your fishmonger to remove it for you!
- The skin can also easily be peeled off after cooking if desired. Just peel it off and discard! You can even compost it, if you’d like!
Use extra lemon as a garnish!
- You’ll probably have an extra lemon half after you use the other half for the sauce. You can slice into wedges and serve it as a beautiful garnish for the fish.
🥡 Storing & Reheating
Swordfish is best within the first 24 hours, but it’ll last up to 3 to 4 days in your refrigerator! Just make sure the steaks are wrapped well in cling film or foil or put into an airtight container to keep them fresh and moist.
If you’d like to extend the life of these beautiful swordfish steaks, you can freeze them! Just wrap the steaks well in plastic cling film, then place them into airtight containers or a heavy-duty freezer storage bag.
Your leftover pan seared swordfish fillets will keep for 2 to 3 months for the best quality! Simply defrost in the fridge when you want to reheat.
Reheating Pan Seared Swordfish
Reheating swordfish in the oven is the easiest way to keep the fish moist! Preheat your oven to 275°F (135°C) and place the swordfish steaks in a greased baking dish.
Then, splash with water and cover with foil. Reheat the fish for 10 to 15 minutes or until the internal temperature reaches 130°F (54°C).
🐟 More Amazing Fish Recipes
- Pan Seared Halibut
- Salmon With White Wine Sauce
- Lemon Butter Baked Cod
- Grilled Haddock
- Panko Baked Cod
- Air Fryer Tilapia
❓ Recipe FAQs
Swordfish is a naturally meatier and less oily fish, but it should stay moist! Make sure you’re not overcooking the fish in the pan—just 3 to 4 minutes is all you need for these steaks! You should also check the internal temperature, and make sure it doesn’t go over 145°F (63°C).
Swordfish has a deliciously meaty texture and is almost like a seafood steak (in fact, it's even referred to as the steak of the sea)! The flavor is pleasantly mild and sweet—it pairs very well with the tangy and fresh lemon pepper seasoning!
White-fleshed fish should always be cooked until opaque and flakey! It isn’t typically recommended to eat swordfish that is pink in the middle to remove any possibility of parasites. You want the swordfish steaks to be just done, but never dry!
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📖 Recipe Card
Pan Seared Swordfish
Ingredients
- 2 lbs swordfish steaks
- ½ teaspoon lemon pepper
- ½ teaspoon salt
- 2 tablespoon olive oil (extra virgin)
- 2 tablespoon lemon juice
- 1 tablespoon butter (optional)
- 1 tablespoon parsley (optional - fresh, chopped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Prepare your swordfish steaks by patting them dry with paper towels, then season both sides with lemon pepper and salt.
- Heat a skillet or non-stick frying pan with the olive oil over medium-high heat until the oil is shimmering and just beginning to smoke.
- Add the swordfish steaks and sear for 3-4 minutes per side, or until the internal temperature reaches 145°F (63°C).
- Remove the swordfish to a plate and add the lemon juice into the pan juices. Turn off the heat and add optional butter and parsley until the butter is melted. Stir and serve over the swordfish steaks.
Notes
- Work in batches if needed to allow enough room in the pan or skillet to prevent over-crowding the swordfish.
- 1 tablespoon of butter can be added to the lemon juice with about 1 tablespoon of chopped, fresh parsley if desired.
Pamela Vail says
Easy and excellent recipe. Enhanced the flavour of the fish yet jazzed it up for a tasty meal.
Amy B. says
Thanks! It was very easy and we have plenty left for Swordfish Sandwiches tomorrow.