Make this oven roasted swordfish recipe and enjoy juicy fish with bold, Cajun flavor. Ready in 15 minutes! This is one of my favorite ways to cook swordfish, and I can’t wait for you to try it!
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Swordfish (Xiphias gladius) is a large, powerful fish known for its mild flavor and firm texture.
If you love swordfish, do yourself a favor and come down to the Florida Keys for the real deal. Book a charter out of Islamorada or Key West and head out to deep water to find the big, beautiful fish. It’s a blast!
Swordfish is a thick, meaty fish that’s easy to cook and tastes great. It has a mild flavor and doesn’t fall apart like some other fish, which makes it perfect for grilling, baking, roasting, and pan-searing.
Preparing Fresh Swordfish
That dark strip running through the center is called the bloodline. It’s a section of muscle rich in myoglobin, a protein that carried oxygen through the fish.
This part has a much stronger, fishier taste than the rest of the meat. While you can eat it, most people trim it away.
All it takes is two cuts with a sharp knife to remove it.
Seasoning Swordfish
Swordfish is meaty and holds up well to bold spices, citrus, and herbs. We use a homemade Cajun blackened seasoning to give it rich flavor. If you don't want to mix it yourself, you can pick a bottle of blackened seasoning where you buy fish.
Cajun seasoning includes paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper. While blackened seasoning can be spicy, the heat comes from the cayenne and you control how much or how little goes in.
You can also use Old Bay or your favorite Mediterranean seafood blend.
To keep it light, season the fish with salt and pepper, squeeze lemon juice over the fish and dot with cubed butter or drizzle with some olive oil before roasting.
Ingredients
Makes 2 servings. This recipe can be doubled or tripled.
- 2 swordfish steaks, about 6 oz each, 1-inch thick, defrosted if frozen
- 2 tablespoons blackened seasoning (or your favorite seasoning)
- 2 tablespoons olive oil or melted butter
- kosher salt and freshly ground pepper
- 1 lemon or lime, cut into wedges
- fresh parsley for garnish
Oven Roasted Swordfish Recipe
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes (depending on thickness of steaks
- Set your oven to 400°F (200°C) with the rack in the center of the oven. Line a baking sheet with parchment paper.
- Rinse the fish and pat it dry with paper towels.
- Brush each steak with olive oil or melted butter. Scatter blackened seasoning evenly over both sides of the fish, pressing gently to help it stick.
- Place the seasoned swordfish steaks on the baking sheet. Depending on their thickness, cook for 10-12 minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
- Transfer the fish to a plate and let it rest for 3 minutes before serving. Season with a tiny bit of salt and pepper.
- Garnish with fresh parsley and serve with lemon wedges on the side.
How to Tell When Swordfish Is Done
The FDA suggests cooking swordfish to an internal temperature of 145 °F (62 °C). The fish should be opaque and flake easily with a fork.
Make sure to take it out of the oven while it’s still moist. It will keep cooking for a few minutes after you remove it.
Storage and Reheating
Store any leftover swordfish in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over low heat for a few minutes or for one minute in your microwave.
What To Serve With Blackened Swordfish
Top the fish with Mango Pico de Gallo, Peach and Mango Salsa or Cilantro Lime Crema, a creamy sour cream sauce.
Swordfish goes with Roasted Vegetables with Garlic, Lemon Asparagus Rice, or Garlic Mashed Potatoes.
For a sweet side with the taste of the tropics, try this Mango with Chili Lime Salt. The sweet mango goes perfectly with the smoky, spicy fish.
Oven Roasted Swordfish
This oven-roasted blackened swordfish is full of bold flavor and couldn’t be easier to prepare. It’s perfect with roasted veggies, a fresh salad, or a scoop of rice on the side. Whether you’re cooking after a a day at sea or just want something simple and good, this one always hits the spot.
To cook swordfish in the oven, roast 1-inch thick steaks at 400°F for 10 to 12 minutes. Thinner pieces can go in at 350°F for about 10 minutes. Thicker steaks may need up to 15 minutes.
The fish is done when it’s opaque, firm, and flakes with a fork. Let it rest a few minutes before serving.
This oven-roasted blackened swordfish is full of flavor and pairs well with any of our easy side dishes. Great for a quick weeknight meal or a laid-back dinner with friends.
FAQ
Yes. Just thaw it overnight in the fridge and pat it dry before seasoning and baking.
Yes, but parchment makes cleanup easier and helps prevent sticking. If you skip it, lightly grease the baking sheet with oil or butter.
To cook swordfish in the oven, set the temperature to 400°F (200°C) for 1-inch thick steaks and roast for 10-12 minutes.
For thinner steaks, lower the oven temperature to 350°F (177°C) and bake for about 10 minutes to prevent overcooking.
If you have hand cut thick and thin steaks, take out the thinner steaks after 10 minutes. Let the thicker steaks cook until they flake easily when you poke them with a fork, up to 15 minutes.
No need to flip. Roasting at 400°F cooks the fish evenly on both sides. Just make sure it’s not overcrowded on the pan.
Oven Roasted Swordfish Recipe
Ingredients
- 2 swordfish steaks, about 6 oz each, defrosted if frozen
- 2 tablespoons blackened seasoning
- 2 tablespoons olive oil or melted butter
- 1 lemon or lime, cut into wedges for serving
- fresh parsley for garnish
Instructions
- Set your oven to 400°F (200°C) with the rack in the center of the oven. Line a baking sheet with parchment paper.
- Rinse the fish and pat it dry with paper towels.
- Brush each steak with olive oil or melted butter.
- Scatter blackened seasoning evenly over both sides of the fish, pressing gently to help it stick.
- Place the seasoned swordfish steaks on the baking sheet and cook for 10-12 minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
- Transfer the fish to a plate and let it rest for 3 minutes before serving.
- Garnish with fresh parsley and serve with lemon wedges on the side.
Notes
- Store any leftover swordfish in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over low heat for a few minutes or for one minute in your microwave.
Jeanine P says
This recipe was a hit at our dinner table! The flavors were perfect, and we’ll definitely be making it again. Thanks!
Judy says
I'm Judy. I made this recipe last night and came back to tell you how much we loved it. My husband is a picky eater, but he cleaned his plate and even asked if there was more. The swordfish came out perfect and the seasoning had just the right amount of kick without being too spicy. I served it with baked potatoes and a salad, Thank you!