Pan Seared Swordfish

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Felice Kaufman

Pan seared swordfish is a quick and easy fish dinner made with thick swordfish steaks, seafood seasoning, and a hot skillet. Serve with lemon wedges and fresh gremolata for a simple restaurant-style meal at home.

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Prep Time 15

Cook Time 8

Total Time 23

Course Dinner, Lunch

Cuisine American

Servings servings

Calories 308.2 kcal

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.

Notes

Storage: 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.

For the fresh lemon parsley topping, see my Italian Gremolata Recipe.

Nutrition

Calories: 308.2kcalCarbohydrates: 0.3gProtein: 33.5gTotal Fat: 18.3gSaturated Fat: 3.7gCholesterol: 112.2mgSodium: 138mgPotassium: 714.1mgFiber: 0.1gSugar: 0.01g

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