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Swordfish Steaks

Succulent Swordfish Steaks: A Mediterranean Delight

These Mediterranean-inspired swordfish steaks are perfectly seared or grilled with garlic, herbs, and lemon. A quick, flavorful seafood dinner ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 steaks
Course: Main Course
Cuisine: Mediterranean
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

Swordfish Steaks
  • 4 swordfish steaks 6–8 oz each, 1-inch thick
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh herbs thyme, rosemary, or oregano
  • 1 teaspoon lemon zest
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper flakes optional
  • lemon wedges for serving
  • fresh herbs for garnish

Equipment

  • Skillet or grill
  • Mixing bowl
  • Tongs or spatula
  • Basting brush

Method
 

  1. In a bowl, whisk olive oil, garlic, lemon juice, herbs, lemon zest, salt, pepper, and red pepper flakes if using.
  2. Pat swordfish steaks dry and place in a shallow dish. Pour 2/3 of marinade over steaks, turning to coat. Reserve remaining marinade. Marinate for 20–30 minutes max.
  3. Pan-Seared Option: Heat skillet over medium-high heat. Add 1 tbsp oil. Sear steaks 3–4 min per side, basting with reserved marinade. Cook to 130°F internal temperature.
  4. Grilled Option: Preheat grill to 400–450°F. Oil grates. Grill steaks 4–5 min per side, basting occasionally, until center is just slightly translucent.
  5. Let fish rest 2–3 minutes. Drizzle with olive oil, fresh lemon, and garnish with herbs. Serve with vegetables, orzo, salad, or crusty bread.

Notes

Try Sicilian-style (add olives & capers), a tropical twist (with mango & jalapeño), or Tuscan version (with tomatoes, wine & butter). For best results, don’t overcook—pull swordfish at 130°F for perfect moisture.