Oven-Baked Swordfish with Lemon Butter is a simple and delicious dish that brings together the firm, meaty texture of swordfish with the bright, zesty flavor of lemon and the richness of butter. The fish gets perfectly cooked in the oven, making it tender and flaky while still holding its shape well. The lemon butter adds a fresh, buttery finish that makes every bite feel special.
I love making this recipe when I want something that feels fancy but doesn’t take forever to prepare. The lemon butter sauce is so easy to whip up, and it really wakes up the mild flavor of the swordfish without overpowering it. One of my favorite tips is to make sure the fish gets a little time to marinate in the lemon butter before baking—this helps the flavors sink in nicely.
For serving, I usually pair this oven-baked swordfish with steamed veggies or a light salad to keep things fresh and balanced. It’s also great with a side of roasted potatoes or rice if you want something a bit heartier. This dish is perfect for a cozy weeknight dinner or for impressing guests without stress. Every time I make it, I’m reminded of how simple ingredients can come together in a wonderful way that’s both tasty and satisfying.
Key Ingredients & Substitutions
- Swordfish
- This fish has a firm texture that holds up well to baking and searing. If you can’t find swordfish, try using mahi-mahi, halibut, or even thick salmon fillets—they all work well with lemon butter.
- Butter
- Unsalted butter lets you control salt levels perfectly. If you want a lighter option, olive oil can replace butter, but you’ll lose some richness in the sauce.
- Lemon
- Fresh lemon juice and zest brighten up the dish and add zing. Bottled lemon juice won’t have the same fresh flavor, so stick with fresh if you can.
- Garlic
- Minced fresh garlic adds a lovely aromatic depth. Garlic powder could work in a pinch but won't give that fresh punch.
- Parsley
- Adds color and a fresh, mild herbal note. If you don’t have parsley, try chopped cilantro or chives for a different but nice twist.
How Do You Get a Perfectly Seared and Oven-Baked Swordfish?
To get that beautiful golden crust on the swordfish and ensure it cooks evenly inside, follow these tips:
- Dry the fish well: Pat it dry before seasoning. This helps the fish sear nicely instead of steaming.
- Don’t overcrowd the pan: Sear the steaks in batches if needed. This keeps the heat high for a crisp crust.
- Sear quickly: Cook for about 2 minutes per side on medium-high heat until you see a nice golden brown color.
- Bake right after searing: Transfer the skillet to the oven to finish cooking gently. This avoids overcooking the fish.
- Check for doneness: Swordfish should be opaque and flake easily but still moist inside. Use a fork gently to test.
Following these steps gives you a juicy, flaky swordfish with a tasty golden crust that pairs perfectly with the lemon butter sauce.
Equipment You’ll Need
- Oven-safe skillet – perfect for searing the swordfish on the stove and then transferring it straight to the oven without extra dishes.
- Small saucepan – for melting butter and infusing it with garlic and lemon flavors easily.
- Tongs or spatula – helps you flip the fish gently without breaking it.
- Sharp knife – to zest the lemon cleanly and prepare garnishes.
- Measuring spoons – keep your butter, olive oil, and seasonings in balance.
Flavor Variations & Add-Ins
- Swap swordfish for mahi-mahi or halibut for a milder flavor that still holds up well to baking.
- Add capers to the lemon butter for a tangy, briny kick that complements the fish.
- Mix chopped fresh dill into the parsley for a slightly different herbal note that pairs nicely with lemon.
- Stir in a pinch of red pepper flakes to the sauce if you like a little heat with your buttery lemon fish.
Oven-Baked Swordfish with Lemon Butter
Ingredients You’ll Need:
- 2 swordfish steaks (about 6 oz each)
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 lemon (zest and juice)
- Salt, to taste
- Black pepper, freshly ground, to taste
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon olive oil
- Lemon slices, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook in the oven. Overall, you can expect to spend around 20 minutes from start to finish to make this tasty dish.
Step-by-Step Instructions:
1. Prepare and Season the Swordfish:
Preheat your oven to 400°F (200°C). Pat the swordfish steaks dry with paper towels to help them get a nice sear. Season both sides with salt and freshly ground black pepper.
2. Make the Lemon Butter Sauce:
In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, but don’t let it brown. Remove from heat, then stir in the lemon zest and lemon juice. Set this sauce aside for now.
3. Sear and Bake the Swordfish:
Heat the olive oil in an oven-safe skillet over medium-high heat. Place the swordfish steaks in the skillet and sear for about 2 minutes on each side until they turn a lovely golden brown. Pour the lemon butter sauce over the swordfish. Transfer the skillet to the preheated oven and bake for 8–10 minutes, or until the fish flakes easily with a fork and appears opaque all the way through.
4. Serve and Garnish:
Take the skillet out of the oven and sprinkle the chopped parsley on top of the fish. Garnish with lemon slices if you like. Serve immediately with the buttery lemon sauce drizzled over the top.
Enjoy your tender, juicy swordfish with a fresh and flavorful lemon butter sauce!
Can I Use Frozen Swordfish for This Recipe?
Yes, you can! Just be sure to fully thaw the swordfish in the refrigerator overnight and pat it dry before cooking to get the best sear and texture.
How Should I Store Leftovers?
Store leftover swordfish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep it moist and avoid drying out the fish.
Can I Substitute Another Fish?
Absolutely! Mahi-mahi, halibut, or thick salmon fillets work well as alternatives since they also have firm, meaty textures that hold up to baking and searing.
Is It Okay to Make the Lemon Butter Sauce Ahead of Time?
Yes, you can prepare the lemon butter sauce in advance and reheat it gently before pouring over the swordfish. Just avoid boiling the sauce to keep the butter from separating.