This succulent baked swordfish is ready in under 25 minutes. Thick swordfish steaks are seasoned, seared, and finished in the oven, then topped with a bright lemon-basil butter for an easy, flavorful weeknight dinner.
Why You’ll Love It
If you enjoy quick seafood dinners like pan-seared shrimp or lemon pepper salmon, this baked swordfish fits right in. Swordfish can be mild on its own, so a simple seasoning and a zesty herb butter turn it into something memorable. The outside caramelizes nicely while the inside remains tender and flaky, and the lemon-basil butter adds a bright, herby finish — all in about 25 minutes.
Key Ingredients
Swordfish steaks — Look for 1-inch-thick cuts for even cooking. Frozen steaks can be used if fully thawed first. Thickness affects cook time.
Olive oil — Helps the fish brown and adds flavor. Use any neutral, high-smoke-point oil if preferred.
Seasonings — A simple mix of onion powder, garlic powder, dried basil, kosher salt, and black pepper gives the fish balanced flavor. If using table salt, use less.
Unsalted butter — Softened butter forms the base of the lemon-basil compound butter; don’t skip it.
Fresh basil — Finely minced for a fresh herbal note. Swap cilantro if desired.
Garlic — One clove, minced (about 1 teaspoon).
Lemon juice — Fresh-squeezed lemon brightens the butter and complements the fish.
How to Bake Swordfish
Preheat the oven to 350°F. This recipe starts by searing the steaks in an oven-safe skillet, then finishing in the oven until cooked through.
Heat a 12-inch oven-safe nonstick or cast-iron skillet over medium-high heat and add the olive oil.
In a medium bowl, combine softened unsalted butter, minced basil, minced garlic, a squeeze of lemon juice, and kosher salt. Mash with a fork until well incorporated to create the lemon-basil butter.
Season the swordfish: mix the dry spices in a small bowl, then sprinkle evenly over both sides of the steaks.
Sear the steaks, seasoned side down, in the hot skillet. Let them caramelize undisturbed for about 4 minutes so a golden crust forms, then carefully flip with a thin spatula.
Transfer the skillet to the preheated oven and bake until the swordfish is cooked through, about 11–12 minutes depending on thickness. The fish is done when it flakes easily and is opaque in the center.
Use an oven mitt to remove the skillet, transfer the steaks to plates, and place about two teaspoons of the lemon-basil butter on each piece so it melts over the hot fish.
How to Buy Good Swordfish
- Fresh or frozen: Both work. Thaw frozen steaks in the refrigerator overnight or in a bowl of cold water. Never thaw in hot water.
- Color: Flesh ranges from white to light pink; darker streaks may appear reddish.
- Smell: The fish should smell like the sea. A sour or pungent odor indicates it’s past its prime.
- Texture: Steaks should feel firm, not slimy.
Recipe Tips
- Hot skillet: Make sure the pan is properly heated before adding the fish so you get a good sear.
- Softened butter: Soft butter mixes easily; if it’s too cold, briefly warm it in the microwave in short bursts until soft but not melted.
- Don’t skip the compound butter: It adds a bright, herbaceous finish that elevates the dish.
- Avoid overcooking: Swordfish becomes dry when overcooked. Remove when it flakes easily and is opaque inside.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for 3–4 days.
- Reheat carefully: Warm in a 300°F oven wrapped in foil until heated through, or use the microwave briefly to avoid a rubbery texture.
Swordfish FAQs
What temperature should swordfish be cooked to?
The USDA recommends 145°F for a fully cooked swordfish. If you prefer medium-well, remove at about 135°F.
How do you know when swordfish is done?
It’s done when the flesh is opaque and flakes easily with a fork.
What to Serve with Swordfish
Baked swordfish pairs well with many sides. Try roasted vegetables (asparagus, broccoli, squash), mashed or roasted potatoes, quinoa or a brown rice-quinoa blend, or simple white or brown rice. Couscous also makes a nice accompaniment.
More Delicious Recipes
- Pistachio Crusted Salmon with Lemon Basil Sauce
- Seared Shrimp and Avocado Salad
- Rosemary Garlic Butter
Baked Swordfish with Lemon Basil Butter
Carolyn
Equipment
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12-inch oven-safe nonstick skillet
Ingredients
For the swordfish:
- 2 1-inch thick swordfish select cuts
- 2 tablespoons olive oil
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried basil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
For the lemon basil butter:
- 2 tablespoons unsalted butter softened
- 1 teaspoon minced fresh basil (about 4 large leaves)
- 1 garlic clove, minced
- squeeze fresh lemon juice
- ¼ teaspoon kosher salt
Instructions
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Preheat the oven to 350°F. Heat a 12-inch oven-safe nonstick skillet over medium-high heat and add the olive oil.
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In a medium bowl, mix the softened butter, minced basil, minced garlic, lemon juice, and kosher salt. Mash with a fork until combined.
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While the skillet heats, combine the dry seasonings in a small bowl and mix. Evenly sprinkle the seasoning over each swordfish steak.
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Place the seasoned steaks, seasoned side down, in the hot skillet. Sear undisturbed for 4 minutes to develop a golden crust.
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Flip the steaks with a thin spatula, transfer the skillet to the oven, and bake until cooked through, about 11–12 minutes depending on thickness.
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Remove the hot skillet with an oven mitt, transfer the swordfish to plates, and top each steak with about two teaspoons of the lemon-basil butter so it melts over the fish.
Nutrition