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Lemon Garlic Swordfish Recipe

This buttery Lemon Garlic Swordfish is stunningly delicious. This recipe results in a tender, flavor-packed fish that tastes like you spent way more time on it than you did.

lemon garlic swordfish recipe fish recipe
Tender, flavorful swordfish is way easier than you might iimagine.

The Only Swordfish Recipe you’ll need

This delicious Lemon Garlic Swordfish brought me back to our long-ago BK years (Before Kids) when Hubby and I frequently experimented with various fish, whole grains, and fresh veggies for dinner.

We would take time preparing healthy sautéed greens almost every night. We’d often grill, bake, or pan-sear some kind of fish…Mahi Mahi with Mango Avocado Salsa or Marinated Seared Ahi were among our favorites. Seared Halibut and Swordfish made regular appearances on our little kitchen table as well.

Then came the kid-years, when just about the only things we managed to “grill” were cheese sandwiches. And the only kind of fish that made it onto our plates were covered in breading and shaped like sticks. Some of you know what I’m talking about. If you don’t, rest assured that you’re not missing out on the food scene.

Thankfully, those spoon-throwing Littles took on slightly more refined palates as they grew. 

This Lemon Garlic Swordfish feels like a throwback that’s making a comeback. It’s totally back in dinner rotation. Get ready to devour this buttery, lemony, garlicky goodness.

lemon garlic swordfish recipe fish recipe
Be sure your swordfish fillets are at least 1-inch thick

How to make Lemon Garlic Swordfish:

Start off with high quality 1-inch thick swordfish fillets.

It’s important to towel-dry the fish so that all excess water/moisture is removed. Give it a sprinkle of kosher salt and freshly ground black pepper on both sides.

Swordfish is a steaky white fish that is firm, with great flavor potential. It stands up really well to pan-roasting, so that’s exactly what we do here. We start off with browning one side of the fish for a few minutes and then immediately flipping the fish over to its other side and transferring the pan into a hot oven.

It only takes 5-ish minutes for the fish to finish cooking in the oven; as a rule of thumb, always try to have your fish just-cooked and no more. Avoid overcooking at all costs, as that is what makes fish lose its tender texture.

Lastly, you’ll slather on the amazing butter-garlic-lemon mixture. The flavor combination is stunning and perfect over swordfish.

It’ll taste like you spent way more time on it than you actually did. Enjoy 🙂

Watch Us Make This Swordfish Recipe

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lemon butter swordfish recipe

Lemon Garlic Swordfish Recipe

4.64 from 219 ratings
This buttery Lemon Garlic Swordfish is stunningly delicious. This recipe results in a tender, flavor-packed fish that tastes like you spent way more time on it than you did. 
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4
Author: Amy Dong


For the Lemon Garlic Mixture:

For the Fish:

  • 2 TB olive oil
  • 2 1-inch thick each swordfish fillets, about 6-7 oz each
  • kosher salt and freshly ground black pepper


  • Preheat oven to 400F with rack on middle position. In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.
  • Use paper towels to pat-dry all excess moisture from the swordfish fillets. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.
  • In a large, oven-proof pan, heat the olive oil over medium high heat. Once oil is hot, add the swordfish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn stove off, and immediately transfer pan into hot oven.
  • Let fish roast about 5-6 minutes or just until the top is golden and center is just cooked through. Take care not to overcook. A minute before fish is done cooking in oven, cook small pan of prepared lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly. Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the swordfish pan as well.


Nutrition (per serving)

Calories: 241kcal | Carbohydrates: 2g | Protein: 17g | Fat: 18.5g | Saturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 71.4mg | Sodium: 696.4mg | Fiber: 0.3g | Sugar: 0.4g
Course: fish, Main, seafood
Cuisine: American
Diet: Gluten Free
Method: roast

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Add a comment

Recipe Rating


    • Leigh
    • 5 stars

    Cooked perfectly! Was absolutely delicious. I added capers and cherry tomatoes. With parsley. Thank you

    • Thomas Green

    My steaks are more like 2” thick. Maybe extra minute on stove top?

      • Amy Dong

      Yes! 🙂

    • Grace
    • 5 stars

    Perfecto! Grazie

    • loismay

    Question: Can the steaks be grilled on BBQ 3 min. per side and avoid cooking in the house during this very hot spell?

      • Amy Dong

      Yes, you can do that!

    • Sherry
    • 5 stars

    First time making swordfish this was absolutely delicious and easy to make

    • Leah
    • 5 stars

    Only thing I added was a little bit of coconut amino acids to the garlic onion mixture with lemon. Recipie came out great! Thank you for taking the time to write it up!

    • STEVEN
    • 5 stars

    How do I rate it if haven’t made it yet.Just got back from fish monger. My fish is 1 1/4″ thick..what temp do you think the center should be? 145* ?

      • Amy Dong

      Steven, you can cook to 140F, as it will continue to cook a bit even after removing from heat source. The key is not to over cook. Enjoy! 🙂

    • Pat
    • 5 stars

    Absolutely delicious

    • Kelly
    • 5 stars

    I have tried oodles of recipes online! I also am the pickiest person alive! 5 stars is an insult!! 10. I even double the recipe. it’s so good! I now eat sword fish as often as it’s on sale

    • Martha q
    • 5 stars

    Delish. I back off oil and butter a wee bit… I used dill instead of chives. This is a keeper-Thanks!

    • Cindy
    • 5 stars

    This is an easy and good swordfish recipe. The fresh lemon juice and grated peel give it a nice fresh flavor. My husband and I both liked it. We will used this recipe again.

    • Gordon Wagner
    • 5 stars

    Very, very good. Don’t be stingy with the lemon juice.

    • Kelly
    • 5 stars

    THIS RECIPE IS AMAZING!!!! This is the first online recipe I use multiple times a month! I personally don’t add the lemon peel. It was to sour. Just the normal way. I also double it because it’s so Dam good!!! LADY YOU KNOCKED THIS ONE OUT OF THE PARK!! I am picky as they come too!! AMAZING! REALLY AMAZING!

      • Amy Dong

      Awesome, Kelly!! 🙂

    • SF
    • 5 stars

    Perfect recipe. Absolutely delicious,

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