Oven-Baked Swordfish with Lemon Butter is a simple and delicious way to enjoy a hearty, meaty fish. The swordfish steaks get tender and juicy as they bake, soaking up the bright, buttery lemon sauce that makes each bite fresh and flavorful. It’s a dish that feels light but satisfying, perfect for a weeknight dinner or a special occasion.
I love making this recipe because it doesn’t take much time, and the lemon butter sauce always feels like a little gift on top of the fish. I like to pour extra sauce over the swordfish just before serving — it makes the fish even more moist and tasty. Plus, the smell of lemon and butter filling the kitchen is just the best.
For me, this dish pairs beautifully with some simple roasted vegetables or a green salad to keep things bright and fresh. It also goes great with a side of rice or crusty bread to soak up any leftover lemon butter. Whenever I make this, it feels like a small celebration at the dinner table, and everyone ends up asking for seconds!
Key Ingredients & Substitutions
Swordfish: This fish is firm and meaty, perfect for baking or grilling. If you can’t find swordfish, try tuna or mahi-mahi as a good substitute—they have a similar texture.
Butter: Unsalted butter lets you control the saltiness. For a dairy-free option, use olive oil or a plant-based butter spread.
Lemon: Fresh lemon juice and zest brighten the dish. Bottled lemon juice can work in a pinch, but fresh is best for true flavor.
Garlic & Parsley: Fresh garlic adds strong flavor; powdered garlic is less vibrant. Fresh parsley brings color and freshness, but dried herbs can be used if necessary.
How Can You Make Sure Swordfish Stays Moist and Tender?
Swordfish can dry out quickly, so getting the cooking time right is key. Here’s how I do it:
- Pat the fish dry before cooking to help it sear nicely.
- Sear the steaks first in a hot pan for a couple of minutes to lock in juices and add flavor.
- Bake just until cooked through—about 8-10 minutes, depending on thickness. Overcooking makes the fish dry and tough.
- Let the lemon butter sauce finish cooking the fish gently in the oven, keeping it moist and flavorful.
When done right, your swordfish stays juicy with a fresh, buttery lemon taste that’s hard to beat!
Equipment You’ll Need
- Baking dish – perfect for even cooking and easy cleanup.
- Grill pan or heavy skillet – helps you get a nice sear and grill marks on the swordfish.
- Small mixing bowl – handy for combining the lemon butter sauce ingredients smoothly.
- Sharp knife – for zesting lemon and chopping fresh herbs.
- Brush or spoon – to spread olive oil and lemon butter evenly over the fish.
Flavor Variations & Add-Ins
- Swap swordfish for salmon or halibut – both have firm flesh that bakes well and pairs nicely with lemon butter.
- Add capers to the lemon butter – they bring a briny punch that brightens the sauce.
- Mix in fresh dill or basil with the parsley – these herbs add a fresh, slightly different aroma that complements fish.
- Include a pinch of red pepper flakes in the lemon butter – for a little heat and extra depth of flavor.
Oven-Baked Swordfish with Lemon Butter
Ingredients You’ll Need:
Main Ingredients:
- 2 swordfish steaks (about 6-8 oz each, 1 to 1.5 inches thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (for brushing)
Lemon Butter Sauce:
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, finely minced
- 2 tablespoons fresh parsley, finely chopped
- 1 lemon, zested and juiced
To Serve:
- Lemon wedges
- Fresh mixed greens or salad (optional)
Time You’ll Need:
This recipe takes about 10 minutes to prep and around 15 minutes to cook, so you’re looking at roughly 25 minutes from start to finish. It’s quick, easy, and perfect when you want a delicious meal fast.
Step-by-Step Instructions:
1. Prepare the Oven and Fish:
Start by preheating your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper so the swordfish won’t stick.
Pat your swordfish steaks dry with a paper towel to get a good sear. Brush both sides with olive oil and sprinkle salt and pepper over them.
2. Sear the Swordfish:
Heat a grill pan or skillet over medium-high heat until it’s hot. Place the swordfish steaks on the pan and sear for about 2 to 3 minutes on each side. You want nice grill marks or golden crust, but don’t cook them all the way through yet.
3. Make the Lemon Butter and Bake:
Move your swordfish to the baking dish. In a small bowl, mix the softened butter, minced garlic, chopped parsley, lemon zest, and juice until combined.
Spoon the lemon butter evenly over the swordfish steaks, then place the dish in the oven. Bake for 8 to 10 minutes, or until the swordfish is cooked through but still moist and flakes easily.
4. Serve:
Take the fish out of the oven and spoon any melted lemon butter from the pan over the top. Serve immediately with fresh lemon wedges on the side.
If you like, add a simple green salad or roasted vegetables for a full meal. Enjoy your tender, flavorful swordfish with bright lemon butter!
Can I Use Frozen Swordfish for This Recipe?
Yes! Just make sure to thaw it completely in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better searing and flavor.
How Do I Store Leftovers?
Keep any leftover swordfish in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven or microwave to avoid drying it out.
Can I Substitute Another Fish?
Absolutely! Tuna, mahi-mahi, or halibut are great alternatives with similar firm texture and mild flavor that work well with lemon butter.
What Should I Serve with Oven-Baked Swordfish?
This dish goes perfectly with roasted vegetables, a fresh green salad, or a side of rice or crusty bread to soak up the delicious lemon butter sauce.
