Oven-Baked Swordfish with Lemon Butter is a simple and tasty dish that brings together the hearty, meaty texture of swordfish and the bright, fresh zing of lemon butter. The fish bakes gently, soaking up all the buttery goodness, making each bite both rich and refreshing. It’s a great way to enjoy a flavorful, satisfying seafood meal without a lot of fuss.
I love making this recipe when I want something that feels special but doesn’t take too much time or effort. The lemon butter adds just the right amount of tangy creaminess, and I find that using fresh lemon juice and a bit of garlic really makes the flavors pop. Plus, it’s super easy to pop everything in the oven and let it work its magic while I prep a simple side or relax for a few minutes.
For serving, I usually pair it with something light like steamed veggies or a crisp salad, so the swordfish can really shine. It’s the kind of meal that always impresses guests but feels just right for a cozy dinner at home. I find it’s best eaten right out of the oven, while it’s tender and juicy, with that buttery lemon sauce spooned right over the top. Give it a try—you might just find this becoming your go-to fish dinner!
Key Ingredients & Substitutions
Swordfish: This fish is great for baking because it’s firm and holds together well. If you can’t find swordfish, try mahi-mahi or halibut—they have a similar texture and mild flavor.
Butter: Unsalted is best so you can control the salt level. If you prefer dairy-free, olive oil or a plant-based butter works fine and keeps the sauce rich.
Lemon: Fresh lemon juice and zest give the sauce a bright, fresh taste. Bottled lemon juice is okay if fresh isn’t available but try to use fresh zest for the strongest flavor.
Garlic and Parsley: These add simple, fresh notes. You can swap parsley for cilantro if you like a different herb twist.
How Do I Get the Perfect Sear Before Baking Swordfish?
Searing is the step that locks in flavor and gives you that nice golden crust. Here’s how to do it well:
- Pat the fish dry to remove moisture for better browning.
- Heat oil in a pan over medium-high heat until shimmering.
- Place fish in the pan without moving it to develop a crust, about 2 minutes.
- Flip carefully and sear the other side for another 2 minutes.
- Then add your lemon butter sauce and transfer to the oven to finish cooking gently.
This method gives you a juicy center with a tasty outer sear. Avoid overcrowding the pan so the fish cooks evenly and browns nicely.
Equipment You’ll Need
- Oven-safe skillet – perfect for searing the swordfish on the stove and then finishing it in the oven without extra dishes.
- Tongs – help you flip the swordfish gently to keep it from breaking apart.
- Small bowl – for mixing the lemon butter sauce easily.
- Basting brush or spoon – to spread the lemon butter sauce over the fish evenly.
- Paper towels – great for patting the swordfish dry before cooking to get a nice sear.
Flavor Variations & Add-Ins
- Swap swordfish with salmon or tuna steaks for a similar meaty texture and rich flavor.
- Add capers or olives to the lemon butter sauce for a briny, tangy twist that brightens the dish.
- Mix fresh dill or basil into the sauce instead of parsley for a different herb note.
- Sprinkle some red pepper flakes into the butter for a subtle spicy kick.
Oven-Baked Swordfish with Lemon Butter
Ingredients You’ll Need:
- 2 swordfish steaks (6-8 ounces each)
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 lemon (zest and juice)
- 1 tablespoon fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- Optional garnish: lemon wedges and extra parsley
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and searing, and another 8-10 minutes for baking. So, plan for around 20 minutes total from start to finish, perfect for a quick and delicious dinner.
Step-by-Step Instructions:
1. Prep the Fish:
Start by preheating your oven to 400°F (200°C). Pat the swordfish steaks dry with paper towels, then sprinkle both sides with salt and pepper to give them good flavor.
2. Make the Lemon Butter Sauce:
In a small bowl, mix together the melted butter, minced garlic, lemon zest, lemon juice, and chopped parsley. This blend will give your fish a bright and tasty sauce.
3. Sear the Swordfish:
Heat olive oil in an oven-safe skillet on medium-high heat. When it’s hot, carefully place the swordfish steaks in the pan. Cook for about 2 minutes on each side until you see a nice golden-brown crust.
4. Bake and Finish:
Pour the lemon butter sauce over the seared swordfish steaks. Then, transfer the skillet to your preheated oven. Bake for 8-10 minutes until the fish looks opaque and flakes easily when you test it with a fork.
5. Serve:
Take the fish out of the oven and spoon some extra sauce on top. Garnish with fresh lemon wedges and parsley if you like. Serve right away with your favorite sides like roasted asparagus or a crisp salad.
Can I Use Frozen Swordfish Steaks?
Yes! Just be sure to fully thaw the swordfish in the refrigerator overnight before cooking. Pat the thawed steaks dry to remove excess moisture, which helps achieve a good sear.
Can I Make This Recipe Without an Oven-Safe Skillet?
Absolutely! You can sear the swordfish in a regular skillet, then transfer the fish and lemon butter sauce to a baking dish to finish in the oven. Just be careful when transferring to avoid breaking the fish.
How Should I Store Leftovers?
Store any leftover cooked swordfish in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or on the stovetop to avoid drying it out.
Can I Substitute the Swordfish?
Definitely! Other firm white fish like halibut, mahi-mahi, or tuna steaks work great with this lemon butter sauce and cooking method.
