Pan seared swordfish is an easy way to cook thick fish steaks at home. The fish is seasoned with Old Bay or your favorite seafood seasoning, then cooked in a hot skillet until golden on the outside and moist inside.
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Pan seared swordfish is seasoned with Old Bay or seafood seasoning, then cooked in a hot skillet until golden outside and moist inside. This easy fish dinner is ready in about 15 minutes and pairs well with lemon, gremolata, rice, potatoes, or vegetables.
Ready in 10 Minutes!
- Great for thick swordfish steaks
- Works with Old Bay or any seafood seasoning
- Makes an easy restaurant-style fish dinner at home
Fresh Swordfish
We live down in Key Largo. Yes, a slice of paradise for sure. My husband brought home these swordfish steaks from work last night and they made an incredible meal.
The fish was caught just five days earlier, then vacuum sealed and frozen to lock in freshness.
If you have a fresh swordfish steak, you can trim away the darker red section in the center. It's called the bloodline. While it's perfectly fine to eat, the flavor is stronger and more intense than the lighter parts of the fish.
Thick, meaty swordfish like this barely needs anything at all. A little salt, pepper, olive oil, and a hot pan let the flavor speak for itself.
A few weeks ago we made panko crusted swordfish and it was, deep breath, amazing!
This recipe involves even fewer steps but tastes every bit as good.
Swordfish Seasoning
I seasoned the swordfish with Key West Spice Company's Southernmost Seasoning. It has a flavor similar to Old Bay and is made right here in the Florida Keys.
You can find it at local grocery stores and fish markets throughout the Keys.
Ingredients
I topped this fish with Italian gremolata, a fresh parsley topping made with lemon zest, olive oil, and garlic.
- Swordfish steaks (about 6-8 ounces each)
- Olive oil
- Seafood seasoning (such as Old Bay)
- Salt and black pepper, to taste
- Lemon wedges, for serving
See the printable recipe card below for ingredient amounts and full instructions.
Instructions
- Remove the fish from the fridge and let it come to room temperature, about 15 minutes. Pat the swordfish dry with paper towels.
- Brush both sides lightly with olive oil, then season with Old Bay, salt, and pepper.
- Place a large skillet medium-high heat. Add a tablespoon of oil and swirl the pan to coat.
- Place the swordfish steaks in the hot pan.
- Cook for about 2-4 minutes per side depending on thickness. The outside should be golden and the fish should flake lightly with a fork when cooked through.
- Transfer to a plate and squeeze fresh lemon juice over the top.
- Serve immediately.
Tips For The Best Swordfish
- Come to the Keys and go swordfish fishing! You can thank me later!
- Use thick swordfish steaks for best results
- Pat the fish dry before seasoning
- Do not overcrowd the pan
- Swordfish can dry out if overcooked, so watch the timing carefully
What To Serve With Swordfish
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat with a little butter to keep the fish from drying out.
FAQ
Old Bay, Cajun seasoning, blackening seasoning, lemon pepper, and simple garlic herb blends all work well with swordfish.
Yes. Thaw completely and pat dry before cooking.
Swordfish should turn opaque and flake lightly with a fork. The center should still look moist.
The bloodline is the darker red section running through the middle of some Swordfish steaks. It's completely edible, but it has a stronger, fishier flavor than the lighter meat. Many people trim it away before cooking for a milder taste.
Fresh swordfish is often vacuum sealed and frozen shortly after being caught to help preserve freshness and quality. Vacuum sealing protects the fish from air exposure, freezer burn, and moisture loss.
More Easy Seafood Recipes
Pan Seared Swordfish
Ingredients
- 2 swordfish steaks about 6-8 ounces each
- 1 tablespoon olive oil plus more for the pan
- 1 -2 teaspoons Old Bay or seafood seasoning
- salt and black pepper to taste
- lemon wedges for serving
- gremolata sauce for serving (link to recipe in notes below)
Instructions
- Remove the swordfish from the fridge and let it sit at room temperature for about 15 minutes. Pat dry with paper towels.
- Brush both sides lightly with olive oil. Season with seafood seasoning, salt, and black pepper.
- Heat a large skillet over medium-high heat. Add a little oil and swirl the pan to coat.
- Place the swordfish steaks into the hot skillet. Cook for 2-4 minutes per side, depending on thickness, until golden outside and the fish flakes lightly with a fork.
- Transfer to a plate and squeeze fresh lemon juice over the top.
- Serve immediately.
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