Oven-Baked Swordfish with Lemon Butter is a simple and delicious way to enjoy a hearty, meaty fish that holds up beautifully in the oven. This dish features thick swordfish steaks baked to perfection with a fresh, tangy lemon butter sauce that adds just the right amount of brightness and richness. The buttery lemon drizzle makes every bite feel fresh and light, while the swordfish stays juicy and tender.
I love making this recipe when I want something quick but fancy enough to impress. The lemon butter sauce is really easy to whip up, and it keeps the swordfish moist without overpowering its natural flavor. I often sprinkle a little fresh parsley on top for a pop of color and extra freshness. It’s one of those meals that tastes like you spent hours cooking but really comes together in no time.
My favorite way to serve this is with a side of roasted vegetables or a simple green salad. It’s perfect for a weeknight dinner, but it also works great for guests because it’s so tasty and looks beautiful on the plate. Plus, the leftovers (if there are any!) make fantastic sandwiches or salads the next day. This recipe always reminds me of warm, sunny evenings and easy, no-fuss cooking that still feels special.
Key Ingredients & Substitutions
Swordfish: This thick, firm fish holds up well to baking and has a mild, slightly sweet flavor. If swordfish isn’t available, you can swap with other meaty fish like mahi-mahi, halibut, or tuna steaks.
Butter: Butter adds richness and helps create a lovely lemon butter sauce. For a dairy-free version, try using olive oil or a plant-based butter substitute.
Garlic and Lemon: Garlic gives a gentle kick, and lemon brightens the dish with fresh acidity. Fresh lemon slices make a pretty garnish, but you can also use just lemon juice if you prefer.
Parsley: Adds a fresh, herbal note that balances the richness. You could use fresh cilantro or basil if you like a different herbal twist.
How Do I Get Swordfish That Perfectly Seared Crust and Stay Tender Inside?
Getting a great sear while keeping swordfish juicy is key. Here’s how:
- Pat dry: Make sure to dry the fish well before seasoning to help the crust form.
- Preheat the pan: Get your skillet nice and hot before adding oil and the fish.
- Sear quickly: Cook each side about 2 minutes until golden but don’t flip too often.
- Finish in oven: Baking lets the thick fish cook through gently without drying out.
- Use an oven-safe skillet: So you can go from stovetop to oven without losing heat or flavor.
Following these steps means you get a flavorful crust with a tender center, avoiding the common trap of overcooking dry fish.
Equipment You’ll Need
- Oven-safe skillet – Perfect for searing the swordfish on the stove and finishing it in the oven without extra dishes.
- Tongs – Help you flip the fish gently without breaking it apart.
- Sharp knife – Makes trimming and slicing lemon and parsley easier.
- Basting spoon – Useful for spooning the lemon butter sauce over the fish while cooking and before serving.
Flavor Variations & Add-Ins
- Swap swordfish with halibut or mahi-mahi – Both have a similar firm texture and mild flavor that pairs well with lemon butter.
- Add capers or green olives – For a salty, briny twist that adds extra depth to the lemon butter sauce.
- Mix fresh thyme or dill with the parsley – These herbs bring a different fresh note that complements the fish beautifully.
- Include a touch of chili flakes – For a mild heat that brightens the buttery lemon flavor on cooler nights.
Oven-Baked Swordfish with Lemon Butter
Ingredients You’ll Need:
- 2 swordfish steaks, about 6 oz each and 1 inch thick
- Salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1 lemon, thinly sliced, plus 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon olive oil
How Much Time Will You Need?
This dish takes about 10 minutes of prep time and 10-12 minutes to cook, so you’ll have a delicious dinner ready in roughly 20-25 minutes. It’s a quick and easy meal perfect for any night!
Step-by-Step Instructions:
1. Prepare the Fish and Oven:
Preheat your oven to 400°F (200°C). Pat the swordfish steaks dry with paper towels, then season both sides well with salt and freshly ground black pepper.
2. Sear the Swordfish:
Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, add the swordfish steaks and sear for about 2 minutes on each side until you get a nice light golden crust. Remove the skillet from heat after searing.
3. Make the Lemon Butter Sauce:
Add 2 tablespoons of butter, minced garlic, lemon juice, and chopped parsley to the skillet. Spoon some of this buttery mixture over the swordfish steaks, coating them nicely. Lay thin lemon slices on top of each steak.
4. Bake and Finish the Sauce:
Transfer the skillet to your preheated oven and bake for about 8-10 minutes, until the fish is cooked through and flakes easily with a fork. Remove from the oven, add the remaining tablespoon of butter to the sauce in the skillet, and stir it to melt and combine.
5. Serve:
Spoon the lemon butter sauce generously over the swordfish steaks and serve right away. Garnish with extra parsley if you like. This pairs wonderfully with roasted veggies or a fresh green salad.
Can I Use Frozen Swordfish for This Recipe?
Yes, you can! Just be sure to thaw the swordfish completely in the refrigerator overnight before cooking. Pat it dry well to ensure a good sear and avoid excess moisture in the pan.
How Should I Store Leftovers?
Store leftover swordfish in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to keep it from drying out.
Can I Substitute Another Fish?
Absolutely! Meaty fish like halibut, mahi-mahi, or tuna steaks work great as substitutes and hold up well to baking with lemon butter sauce.
Is There a Dairy-Free Version?
Yes! Swap the butter for olive oil or a plant-based butter alternative. The lemon and garlic will still give you plenty of flavor without the dairy.