u003cstrongu003eCan I prepare swordfish in advance for a dinner party?u003c/strongu003e

While I recommend cooking swordfish right before serving, you can prep ahead strategically:u003cbru003ePrepare your marinade up to 24 hours in advance and refrigerateu003cbru003eClean and portion your fish earlier in the dayu003cbru003eAdd fish to marinade no more than 1 hour before cooking (longer marinating can u0022cooku0022 the fish in acid)u003cbru003eHave your sides completely ready so you can focus on perfect timing for the fishu003cbru003eConsider cold swordfish applications for truly make-ahead options (like poached and chilled with herb sauce)

u003cstrongu003eWhat is the best thickness and cut for swordfish steaks?u003c/strongu003e

Look for these characteristics for optimal results:u003cbru003e1 to 1½-inch thickness cooks most evenly (thinner cuts dry out quickly)u003cbru003eCenter-cut steaks from behind the head offer the most consistent textureu003cbru003eAvoid steaks with dark red areas (called u0022bloodlineu0022), which can taste strongeru003cbru003eFor even cooking, look for pieces uniform in thickness throughout

u003cstrongu003eHow do I eliminate any potential u0022fishyu0022 taste?u003c/strongu003e

Quality swordfish shouldn't taste overly fishy, but these tips ensure the mildest flavor:u003cbru003eBuy the freshest swordfish possible (should smell clean and oceanic, never strong)u003cbru003eRemove any dark portions before cookingu003cbru003eUse acid in your marinade (lemon juice or vinegar)u003cbru003eMilk soaking (15 minutes) is an old-school method that works surprisingly wellu003cbru003ePat completely dry before cooking for better flavor development

u003cstrongu003eWhat's the best oil to use when cooking swordfish?u003c/strongu003e

Choose your oil based on your cooking method:u003cbru003eFor marinades: extra virgin olive oil offers excellent flavoru003cbru003eFor high-heat grilling: avocado oil, grapeseed oil, or clarified butter (ghee) resist burningu003cbru003eFor pan-searing: a combination approach works best—heat the pan with high-smoke-point oil, then add butter at the end for flavor

u003cstrongu003eHow can I make this recipe dairy-free/gluten-free/keto-friendly?u003c/strongu003e

This recipe is naturally adaptable for various dietary needs:u003cbru003eu003cstrongu003eDairy-Free:u003c/strongu003e Simply avoid butter-based finishing sauces. Use olive oil or create herb-infused oils instead.u003cbru003eu003cstrongu003eGluten-Free:u003c/strongu003e The basic recipe is naturally gluten-free! Just ensure any prepared ingredients (like Dijon mustard) are certified gluten-free if needed.u003cbru003eu003cstrongu003eKeto-Friendly:u003c/strongu003e Swordfish is perfect for keto diets! Skip any honey or sugar in the marinade and serve with low-carb sides like roasted vegetables or cauliflower rice.

u003cstrongu003eWhat should I do with leftover swordfish?u003c/strongu003e

Transform leftovers into these delicious next-day meals:u003cbru003eFlake cold swordfish into a Mediterranean salad with olives and fetau003cbru003eCreate luxurious fish tacos with avocado, lime and slawu003cbru003eAdd to grain bowls with roasted vegetables and tahini dressingu003cbru003eMake a swordfish salad sandwich with lemon-caper mayou003cbru003eRemember, leftover sword

u003cstrongu003eWhy did my swordfish turn out tough?u003c/strongu003e

Tough swordfish usually happens for one of these reasons:u003cbru003eOvercooking (most common)—remember that carryover cooking continues after removal from heatu003cbru003eToo long in acidic marinade (keep it under 1 hour)u003cbru003ePoor quality or previously frozen and thawed multiple timesu003cbru003eCut against the grain when serving for the most tender biteu003cbru003eNext time, try reducing your cooking time by 1-2 minutes and ensure proper resting before serving!

Swordfish Recipe Made Easy Your Secret To Heavenly Meals

Ingredients

Scale

For the Star of the Show:

2 swordfish steaks (6-8 oz each, about 1-inch thick)

For the Flavor-Boosting Marinade:

¼ cup extra virgin olive oil

Substitution: Grapeseed oil works well if you prefer a more neutral base.

3 tablespoons fresh lemon juice

Substitution: Orange juice adds a sweeter citrus note that pairs beautifully with swordfish.

2 teaspoons Dijon mustard

Substitution: Whole grain mustard adds delightful texture if you have it on hand.

2 cloves garlic (finely minced)
Quick alternative: ½ teaspoon garlic powder works in a pinch.
1 tablespoon fresh herbs (thyme, rosemary, or oregano)
Substitution: Use 1 teaspoon of dried herbs if fresh aren’t available.
1 teaspoon honey
Substitution: Maple syrup (agave, or even a pinch of sugar balances the acidity.)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For Serving:

Fresh herb sprigs for garnish
Lemon wedges
Flaky sea salt (optional but adds wonderful texture)

Cook Mode Prevent your screen from going dark

Instructions

Preparation (15 minutes + marinating time)

Create your marinade by combining olive oil, lemon juice, minced garlic, thyme, honey, salt, and pepper in a shallow dish. Whisk until well blended. This aromatic mixture is the foundation of our flavor profile!
Pat your swordfish steaks dry with paper towels. This crucial step ensures proper searing later and helps the marinade adhere better.
Place the fish in the marinade, turning to coat both sides thoroughly. Cover and refrigerate for 30 minutes (but no longer than 1 hour—the acid in the lemon juice can start “cooking” the fish if left too long).
Remove from refrigerator 15 minutes before cooking to allow the fish to come to room temperature. This promotes even cooking from edge to center.

Heat your cooking surface until quite hot. You have options:

Grill: Preheat to medium-high (400-450°F)
Stovetop: Heat a cast-iron skillet over medium-high heat
Oven: Preheat to 400°F (you’ll still need to sear first)

Cook the swordfish using your preferred method:

For grilling or pan-searing: Cook for 4-5 minutes on the first side without moving (this develops that gorgeous crust).
Flip once and cook another 3-4 minutes on the second side.
For thicker cuts, finish in a 400°F oven for 2-3 minutes after searing both sides.

Notes

Nutrition Information (per serving):Calories: 300-400

Fat: 15-20g
Protein: 30-40g
Carbohydrates: 5-10g
Fiber: 1-2g
Cholesterol: 50-70mg

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: main dish
Cuisine: American