10 Restaurant-Quality Pan Seared Swordfish Recipes to Master at Home
Imagine elevating your dinner routine with the rich, meaty texture of perfectly seared swordfish.
You don’t need a chef’s credentials to create restaurant-worthy seafood at home—just the right techniques and flavor combinations.
Whether you’re drawn to Mediterranean brightness, Asian complexity, or North African heat, these ten recipes will transform how you approach this premium fish.
The satisfying sizzle of swordfish hitting a hot pan signals the start of something exceptional, and your dinner guests won’t believe you made it yourself.
10 Restaurant-Quality Pan Seared Swordfish Recipes to Master at Home

This simple yet elegant pan-seared swordfish delivers restaurant-quality results with minimal effort.
The lemon-herb sauce elevates the meaty fish to a gourmet level perfect for special occasions.
Ingredients:
- 2 swordfish steaks (6-8 oz each)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 lemon, half juiced and half sliced
- 2 tbsp butter
- Salt and black pepper to taste
- 1 tbsp capers, drained
- Fresh parsley for garnish
Instructions:
Step 1: Pat swordfish steaks dry with paper towels.
Season both sides generously with salt and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering.
Step 3: Place swordfish in the hot pan and sear undisturbed for 3-4 minutes until golden brown.
Step 4: Flip steaks and cook for another 3-4 minutes until fish reaches an internal temperature of 145°F.
Step 5: Transfer fish to a plate and cover loosely with foil.
Step 6: In the same pan, lower heat to medium and add butter, garlic, and thyme.
Cook for 30 seconds until fragrant.
Step 7: Add lemon juice and capers, stirring to scrape up browned bits from the pan.
Step 8: Return fish to the pan, spoon sauce over the top, and garnish with lemon slices and fresh parsley.
Nutrition:
- Calories: 320 per serving
- Protein: 38g
- Fat: 18g
- Carbohydrates: 3g
- Sodium: 410mg
- Cholesterol: 140mg
Classic Mediterranean Swordfish With Lemon Caper Sauce

This light, flavorful Mediterranean dish pairs perfectly seared swordfish with a tangy lemon caper sauce. Ready in under 30 minutes, it makes an impressive yet simple weeknight dinner.
Ingredients:
- 2 swordfish steaks (6-8 oz each)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons capers, drained
- Juice of 1 lemon
- ¼ cup vegetable broth
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- Salt and pepper to taste
- Lemon wedges for serving
Instructions:
Step 1: Pat swordfish steaks dry with paper towels. Season both sides with salt and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Once hot, add swordfish and sear for 3-4 minutes per side until golden and cooked through. Transfer to a plate.
Step 3: In the same skillet, reduce heat to medium. Add garlic and sauté for 30 seconds until fragrant.
Step 4: Add capers, lemon juice, and vegetable broth. Simmer for 2 minutes, scraping up any browned bits from the pan.
Step 5: Stir in fresh herbs and season with salt and pepper to taste.
Step 6: Return swordfish to the skillet, spooning sauce over the fish. Heat for 1 minute.
Step 7: Serve immediately with lemon wedges and extra sauce drizzled on top.
Nutrition:
- Calories: 295 per serving
- Protein: 35g
- Fat: 16g
- Carbohydrates: 3g
- Sodium: 415mg
- Cholesterol: 66mg
Spicy Moroccan-Style Swordfish With Harissa and Chickpeas

This North African-inspired dish combines meaty swordfish with the bold flavors of harissa, chickpeas, and aromatic spices for a quick yet impressive meal ready in under 30 minutes.
Ingredients:
- 4 swordfish steaks (6 oz each)
- 2 tablespoons olive oil
- 3 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- ½ cup vegetable broth
- Juice of 1 lemon
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions:
Step 1: Pat swordfish dry with paper towels. Season with salt and pepper.
Step 2: In a bowl, mix 1 tablespoon harissa with 1 tablespoon olive oil. Brush mixture over swordfish steaks.
Step 3: Heat remaining oil in a large skillet over medium-high heat. Sear swordfish for 3-4 minutes per side until golden and cooked through. Remove and set aside.
Step 4: In the same pan, add onion and bell pepper. Sauté for 3 minutes until softened. Add garlic, cumin, coriander, and cinnamon, cooking for 1 minute until fragrant.
Step 5: Stir in chickpeas, remaining harissa, and vegetable broth. Simmer for 5 minutes until slightly reduced.
Step 6: Return swordfish to the pan, spooning the chickpea mixture over the fish. Finish with lemon juice and garnish with cilantro before serving.
Nutrition:
- Calories: 380 per serving
- Protein: 40g
- Carbohydrates: 25g
- Fat: 15g
- Fiber: 7g
- Sodium: 450mg
Asian-Inspired Ginger Soy Glazed Swordfish

This elegant swordfish dish balances savory soy sauce with zingy ginger and garlic, creating a caramelized glaze that enhances the meaty texture of perfectly seared swordfish steaks.
Ingredients:
- 4 swordfish steaks (6 oz each)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 tablespoons vegetable oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1 lime, cut into wedges
Instructions:
Step 1: Pat swordfish steaks dry with paper towels and season lightly with salt and pepper.
Step 2: In a small bowl, whisk together soy sauce, ginger, garlic, honey, and rice vinegar to create the glaze.
Step 3: Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Step 4: Place swordfish in the hot pan and sear for 3-4 minutes without moving.
Step 5: Flip steaks and pour the glaze over them. Cook for another 3-4 minutes until fish is opaque and flakes easily.
Step 6: Transfer swordfish to plates, spooning extra glaze from the pan over each steak.
Step 7: Garnish with sliced green onions, sesame seeds, and lime wedges before serving.
Nutrition:
- Calories: 290 per serving
- Protein: 35g
- Carbohydrates: 8g
- Fat: 13g
- Sodium: 580mg
- Sugar: 5g
Herb-Crusted Swordfish With Roasted Garlic Butter

This elegant herb-crusted swordfish pairs perfectly with a rich roasted garlic butter. The crispy herb coating seals in moisture while the garlic butter adds decadent flavor to this restaurant-quality dish.
Ingredients:
- 2 swordfish steaks (6-8 oz each)
- 3 tablespoons olive oil, divided
- 1 bulb garlic
- 4 tablespoons unsalted butter, softened
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon lemon zest
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions:
Step 1: Preheat oven to 400°F. Cut top off garlic bulb, drizzle with 1 tablespoon olive oil, wrap in foil and roast for 30-35 minutes until soft. Let cool, then squeeze roasted garlic into a bowl.
Step 2: Mix roasted garlic with softened butter, 1 tablespoon each of parsley and thyme, and salt. Form into a log using plastic wrap and refrigerate.
Step 3: Combine remaining herbs and lemon zest on a plate. Pat swordfish dry, season with salt and pepper, then press into herb mixture to coat both sides.
Step 4: Heat remaining olive oil in a heavy skillet over medium-high heat. Sear swordfish for 3-4 minutes per side until golden and cooked through.
Step 5: Plate swordfish, top with a slice of roasted garlic butter, and drizzle with lemon juice. Serve immediately.
Nutrition:
- Calories: 420 per serving
- Protein: 34g
- Fat: 30g
- Carbohydrates: 5g
- Sodium: 320mg
- Cholesterol: 100mg
Blackened Cajun Swordfish With Creole Sauce

This zesty blackened swordfish delivers authentic Cajun flavors with a homemade Creole sauce. The perfectly seared fish with its bold spice crust pairs beautifully with the tangy, aromatic sauce.
Ingredients:
- 4 swordfish steaks (6 oz each)
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 1 bell pepper, diced
- 1 onion, finely chopped
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tbsp paprika
- ¼ tsp cayenne pepper
- 1 cup vegetable broth
- 2 tbsp fresh lemon juice
- ¼ cup chopped fresh parsley
Instructions:
Step 1: Pat swordfish steaks dry and coat evenly with Cajun seasoning on both sides.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear swordfish for 3-4 minutes per side until blackened and cooked through. Remove and keep warm.
Step 3: In the same skillet, add remaining oil. Sauté bell pepper, onion, and celery for 5 minutes until softened.
Step 4: Add garlic and cook for 30 seconds until fragrant. Stir in diced tomatoes, tomato paste, thyme, paprika, and cayenne pepper.
Step 5: Pour in vegetable broth, bring to a simmer, and cook for 8-10 minutes until slightly thickened.
Step 6: Stir in lemon juice and parsley. Season with salt and pepper to taste.
Step 7: Serve swordfish steaks topped with Creole sauce.
Nutrition:
- Calories: 285 per serving
- Protein: 35g
- Fat: 12g
- Carbohydrates: 9g
- Fiber: 3g
- Sodium: 620mg
Coconut Curry Swordfish With Fresh Mango Salsa

This tropical-inspired dish pairs perfectly seared swordfish with a creamy coconut curry sauce and bright mango salsa for a balanced meal that’s both elegant and easy to prepare.
Ingredients:
- 4 swordfish steaks (6 oz each)
- 2 tablespoons olive oil
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 lime, juiced
- Salt and pepper to taste
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions:
Step 1: Pat swordfish steaks dry and season with salt and pepper on both sides.
Step 2: For the mango salsa, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and refrigerate.
Step 3: Heat olive oil in a large skillet over medium-high heat. Sear swordfish for 3-4 minutes per side until golden and just cooked through. Remove and keep warm.
Step 4: In the same pan, add garlic and ginger, sautéing for 30 seconds. Add curry powder and stir for another 30 seconds.
Step 5: Pour in coconut milk, bring to a simmer, and cook for 5 minutes until slightly thickened. Stir in lime juice and adjust seasoning.
Step 6: Serve swordfish with coconut curry sauce poured over and top with fresh mango salsa.
Nutrition:
- Calories: 420 per serving
- Protein: 35g
- Fat: 25g
- Carbohydrates: 15g
- Fiber: 3g
- Sodium: 280mg
Italian Tomato and Olive Swordfish With Fresh Basil

This Mediterranean-inspired swordfish dish combines the rich flavors of tomatoes, olives, and fresh basil for a light yet satisfying meal. Ready in under 30 minutes, it’s perfect for weeknight dinners.
Ingredients:
- 2 swordfish steaks (6-8 oz each)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/3 cup Kalamata olives, pitted and halved
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh basil leaves, torn
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon capers, drained
- Lemon wedges for serving
Instructions:
Step 1: Pat swordfish steaks dry with paper towels. Season both sides with salt and pepper.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add swordfish and sear for 3-4 minutes per side until golden and cooked through. Remove to a plate and tent with foil.
Step 3: In the same skillet, add remaining tablespoon of oil and garlic. Sauté for 30 seconds until fragrant.
Step 4: Add tomatoes, olives, and capers. Cook for 2-3 minutes until tomatoes begin to soften.
Step 5: Stir in lemon juice and oregano, cooking for another minute.
Step 6: Return swordfish to the skillet, spooning the tomato-olive mixture over the fish. Heat for 1 minute.
Step 7: Remove from heat, sprinkle with fresh basil, and serve with lemon wedges.
Nutrition:
- Calories: 310 per serving
- Protein: 34g
- Fat: 18g
- Carbohydrates: 6g
- Fiber: 2g
- Sodium: 480mg
Lemon-Thyme Swordfish With Crispy Capers

This pan-seared swordfish delivers bright citrus flavors with aromatic thyme and a delightful crunch from crispy capers.
Perfect for a quick yet impressive dinner.
Ingredients:
- 2 swordfish steaks (6-8 oz each)
- 2 tablespoons olive oil
- 3 tablespoons fresh thyme leaves
- 2 lemons (1 zested and juiced, 1 sliced)
- 3 tablespoons capers, drained and patted dry
- 2 cloves garlic, minced
- 1 tablespoon butter
- Salt and pepper to taste
Instructions:
Step 1: Pat swordfish steaks dry with paper towels.
Season both sides with salt, pepper, and 1 tablespoon of thyme leaves.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add swordfish and sear for 3-4 minutes per side until golden and cooked through.
Transfer to a plate.
Step 3: In the same pan, add remaining olive oil and capers.
Fry until capers become crispy, about 2 minutes.
Add garlic and remaining thyme, cooking for 30 seconds until fragrant.
Step 4: Reduce heat to low, add butter, lemon zest, and lemon juice.
Stir until butter melts, creating a sauce.
Step 5: Return swordfish to the pan, spooning sauce over top.
Garnish with lemon slices and crispy capers before serving.
Nutrition:
- Calories: 320 per serving
- Protein: 35g
- Fat: 18g
- Carbohydrates: 6g
- Sodium: 480mg
- Fiber: 2g
Honey Mustard Glazed Swordfish With Toasted Pistachios

This elegant swordfish dish combines sweet honey with tangy mustard and crunchy pistachios for a perfect balance of flavors and textures. Ready in under 30 minutes for a quick weeknight dinner.
Ingredients:
- 4 swordfish steaks (6 oz each)
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ¼ cup shelled pistachios, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions:
Step 1: Pat the swordfish steaks dry with paper towels and season both sides with salt and pepper.
Step 2: In a small bowl, whisk together honey, both mustards, garlic, lemon juice, and lemon zest until well combined.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add swordfish and sear for 3-4 minutes on each side until golden brown.
Step 4: Reduce heat to medium-low and pour the honey mustard mixture over the fish. Cook for another 2 minutes, occasionally spooning the sauce over the fish.
Step 5: Meanwhile, toast pistachios in a dry pan over medium heat for 2-3 minutes until fragrant, stirring frequently to prevent burning.
Step 6: Transfer swordfish to plates, drizzle with remaining sauce from the pan, and sprinkle with toasted pistachios and fresh parsley.
Nutrition:
- Calories: 320 per serving
- Protein: 35g
- Fat: 14g
- Carbohydrates: 15g
- Sugar: 12g
- Sodium: 290mg
Final Thoughts
You’ve now mastered the art of pan-seared swordfish that rivals any upscale seafood restaurant.
These ten recipes transform your kitchen into a culinary canvas where you’re the artist.
Don’t hesitate to experiment with flavors and techniques as you gain confidence.
With practice, you’ll develop an intuitive feel for perfectly cooked swordfish—golden-crusted on the outside, moist and flavorful within.
Enjoy your journey through these sophisticated yet accessible dishes.