You'll love this baked swordfish with lemon and shallots - it's a delicious recipe that only requires about ten minutes of hands-on time!
Swordfish is a fantastic steak-like fish that has a subtle, buttery flavor that pairs perfectly with bright citrus. This recipe is incredibly simple but it's date night meal worthy.
Swordfish is a mild-tasting, firm fish - it's often called the steak of the sea.
It's a delicious fish with a meaty texture and buttery flavor making it a great option for people a little unsure about eating fish.
Swordfish flakes apart in larger chunks and it's a substantial and tasty fish.
Here's what you'll need to make this easy swordfish recipe.
- Fresh Swordfish Steaks
- Extra Virgin Olive Oil
- Lemon Juice
- Lemon Zest
- Garlic Cloves
- Sea Salt or Kosher Salt
- Black Pepper
Optional Toppings - fresh herbs (chopped fresh parsley, pieces of fresh dill, fresh thyme, or chopped fresh rosemary), lemon wedges or lemon slices, or sliced green onions.
See the recipe card for quantities.
Preheat oven to 400 degrees F.
Combine the extra-virgin olive oil, lemon juice, lemon zest, garlic, and diced shallots in a small bowl. Stir to combine.
Place swordfish fillets on a rimmed baking sheet lined with parchment paper, cast iron skillet, or baking dish.
Pat dry with paper towels and sprinkle the salt and pepper on both sides.
Brush the olive oil mixture onto both sides of each piece of swordfish. Spoon the remaining pieces (garlic and shallots) on top of the swordfish.
Place in the preheated oven and bake for 10 minutes or until the swordfish is cooked through and reaches an internal temperature of 145 degrees F on an instant-read thermometer.
Depending on the thickness of the swordfish, it may need up to 5 additional minutes in the oven to be fully cooked.
Top with optional fresh herbs and sliced of lemon.
More Great Baked Fish Recipes
Try some of our other flavorful fish recipes!
- Baked Parmesan Panko Cod Recipe
- Baked Pollock
- Baked Lemon Salmon Recipe
- Baked Sockeye Salmon in Foil
Substitutions & Variations
Want to make some changes to this recipe? Here are some optional ingredient swaps you can make.
- Oil - you can use melted butter or vegetable oil in place of the olive oil.
- Spices - if you'd like to add a little heat to this recipe, feel free to add some chili powder, cayenne pepper, or crushed red pepper flakes to the sauce. You can also swap the sliced garlic for ½ teaspoon of garlic powder.
- Onion - you can swap the shallots for ½ a medium red onion.
What to Serve with Swordfish
Here are some optional side dishes to serve with swordfish. I like to pair it with a nice glass of white wine and one of these tasty sides.
- Sautéed Zucchini - serve with a delicious green vegetable like these sauteed zucchini with herbs and garlic.
- Parmesan Green Beans - these tasty roasted green beans are a simple but tasty side dish and pair well with white fish.
- Spring Mix Salad - turn a bag of spring mix into a wonderful fresh salad!
- Black Bean Salad - an easy side dish with bell pepper and black beans.
What are the dark lines on swordfish and can you eat them?
Darker lines on swordfish are called "bloodlines" - it's a muscle that runs the length of the fish and has a darker pigmentation than the rest of the meat.
They are absolutely edible, but they may have a slightly stronger flavor than the surrounding meat.
Do you need to rinse swordfish before cooking?
No, you do not need to rinse your swordfish before cooking it. If it's overly moist, you can blot it dry with a paper towel.
How to choose the freshest swordfish steak?
Frozen or fresh swordfish should have a lighter color (either light pink or ivory) and should not be a brownish color.
If your swordfish has an ammonia smell or smells overly fishy it is likely too old. Fresh swordfish will have a slight ocean smell, but it won't be overpowering.
You can save the baked swordfish for up to 3 days in the refrigerator when stored in an airtight container.
Tips for Making this Recipe
Cooking Tips - For thinner cuts of swordfish, the baking time may be closer to 10 minutes. For thicker pieces (like the ones pictured above) they will need 15 minutes in the oven.
Dietary Note - Pregnant women should avoid eating swordfish, to reduce any potential exposure to mercury (according to Mayo Clinic).
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- 2 (6 ounces each) swordfish steaks
- ½ teaspoon sea salt
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 cloves of garlic, thinly sliced
- 2 shallots, thinly sliced
- Preheat oven to 400 degrees F.
- Combine the olive oil, lemon juice, lemon zest, garlic, and diced shallots in a bowl. Stir to combine.
- Place the swordfish fillets on a parchment-lined, rimmed baking sheet or baking dish.
- Brush the olive oil mixture onto both sides of each piece of swordfish. Spoon the remaining pieces (garlic and shallots) on top of the swordfish.
- Place in the oven and bake for 10 to 15 minutes or until the swordfish is cooked through and reaches an internal temperature of 145 degrees F on an instant-read thermometer.
- Serve immediately.
If your swordfish is on the thicker side (more than 1 ½ inches tall) it will likely need 15 minutes in the oven. If you have thinner steaks, check them after 10 minutes.
Amount Per Serving: Calories: 516Total Fat: 34gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 133mgSodium: 712mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 41g