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.
The Only Swordfish Recipe you’ll need
This yum-licious Lemon Garlic Swordfish totally 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.
In those early BK years, we would take time preparing healthy sauteed 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. Halibut and Swordfish made regular appearances on our little kitchen table as well.
Then came the BK 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. They didn’t have much choice, since their mama somehow morphed into a food blogger.
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…
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 🙂