This flavorful pan seared swordfish steak is so simple to make and tastes wonderful. The tangy capers pair so well with the herbs and butter, creating a rich sauce for the swordfish.
Swordfish is a fantastic, substantial fish that tastes closer to steak than regular fish fillets. It's a great fish that makes for a delicious meal.
This healthy meal is ready in minutes and it couldn't be tastier. Pan searing is a great way to cook swordfish because it cooks quickly and remains tender.
Here's what you'll need to make this delicious swordfish steak recipe.
- Fresh Swordfish Steaks
- Olive Oil
- Fresh Lemon
- Fresh Chives
- Fresh Parsley
- Kosher Salt
- Ground Black Pepper
Optional additional toppings - chopped fresh herbs, lemon zest.
See the recipe card for quantities.
Pat the swordfish fillets dry with paper towels. Sprinkle the salt and pepper on both sides of the fish.
Heat a large skillet over medium high heat.
Add the olive oil once the skillet is hot. Once the oil has heated, add the swordfish to the pan and allow to cook for 4 minutes.
Flip the fillets and add the butter, capers, and half the chives and parsley to the pan.
Once the butter has melted, spoon it and the capers and herbs onto the fish. Baste the fish for 3 to 4 minutes until it has cooked through.
The swordfish should reach an internal temperature of 135 degrees on an instant read thermometer.
Remove the swordfish from the pan and pour butter sauce over it. Top with remaining herbs and a squeeze of lemon juice. Serve immediately.
More Great Fish Recipes
Try some of our other favorite fish dinner ideas!
- Easy Baked Swordfish
- How to Cook Salmon Steaks
- Baked Ocean Perch Recipe
- Lemon Garlic Sole Recipe
- Baked Whitefish
- Thai Fish Curry (made with mahi mahi or any other white fish)
Substitutions & Variations
Want to make some changes to this recipe? Here are optional ingredients swaps.
- Fresh Herbs - you can use other fresh herbs like dill or tarragon.
- Spices - if you'd like to add a little heat to this recipe, you can use some crushed red pepper flakes. Add them with the butter and herbs.
- Capers - if you don't have capers, you can use sliced green onion or finely diced red onion.
What to Serve with Swordfish
Check out our full post on side dishes for swordfish, or try one of these favorites.
Cooked swordfish will keep for up to 3 days in the refrigerator when stored in an airtight container or tightly sealed in plastic wrap.
Tips for Making this Recipe
Cooking Tips - If the butter starts to burn in the last few minutes of cook time, reduce stove to medium heat. You don't want brown butter!
Recommended Tools - I used a large nonstick pan for this recipe, but a cast iron skillet would work as well.
Pregnancy Warning - swordfish, along with other predatory fish like sharks and king mackerel, may have a higher mercury level and are not recommended for pregnant women to consume (source - Mayo Clinic).
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- 1 pound swordfish steaks
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon capers
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- freshly squeezed lemon juice
- Pat the swordfish steaks dry with a paper towel. Sprinkle the salt and pepper on both sides of the fish.
- Heat a large skillet over medium-high heat.
- Add the olive oil once the skillet is hot. Once the oil has heated, add the swordfish to the pan and allow to cook for 4 minutes.
- Flip the fillets and add the butter, capers, and half the chives and parsley to the pan. Once the butter has melted, spoon it and the capers and herbs onto the fish. Baste the fish for 3 to 4 minutes until it has cooked through.
- The swordfish should reach an internal temperature of 135 degrees on an instant-read thermometer.
- Remove the swordfish from the pan and top with remaining herbs and a squeeze of lemon juice. Serve immediately.
Amount Per Serving: Calories: 504Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 192mgSodium: 683mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 53g