Easy Lemon-Butter Swordfish

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Easy? Check. Fast? Check. This easy lemon-butter swordfish recipe is quick to throw together and only requires one pan. Say hello to your new favorite easy swordfish recipe!

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Swordfish is mild with a nice meaty texture, so this bright and savory sauce pairs perfectly with it. If you’re feeling really fancy, you can replace the chicken stock with white wine.

What temperature to cook swordfish to?

Swordfish is easy to make but getting the temperature right can be challenging. If you undercook it, it becomes rubbery. If overcooked, it becomes dry and rubbery.

For this lemon-butter swordfish, you want to sear the fish until it reaches about 125ºF, add the ingredients for the sauce, and let the fish cook until it reaches 130ºF. Remove it from the skillet and let it rest up to 135–140ºF. The goal is to sear it until it is fully cooked, but still juicy. Letting it rest to a medium-well temperature ensures you won’t overcook the fish.

What to serve with swordfish:

This lemon-butter swordfish goes with just about anything you’re craving! It’s perfect with a simple salad or served with roasted potatoes or vegetables like broccoli, cauliflower, or carrots. You could even serve it alongside buttered noodles or on top of lemon-butter pasta.

I recently tested this recipe again and served it up with mashed potatoes and Brussels sprouts with pancetta, and it worked perfectly!

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Looking for more fish recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!


Easy Lemon-Butter Swordfish

Easy? Check. Fast? Check. Healthy? Pretty much check! This easy lemon-butter swordfish recipe is quick to throw together and only requires one pan.
3.89 from 186 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 446kcal


  • Skillet


  • 2 8- ounce swordfish steaks
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¼ cup chicken stock or dry white wine
  • 1 teaspoon Fresh mixed herbs (such as rosemary, thyme, or sage) minced
  • 1 clove garlic peeled and minced
  • 1 lemon one half juiced, one half sliced into rounds
  • Salt and pepper to taste


Prepare Swordfish:

  • Pat the swordfish dry and season with salt and pepper.

Sear Swordfish:

  • Heat olive oil in a skillet over medium-high until shimmering and very hot. Add the swordfish and cook for 3–4 minutes. Flip and cook for an additional 3 minutes. The swordfish should be at about 125ºF at this point.

Prepare Lemon-Butter Sauce:

  • Add the butter to the skillet with the swordfish and cook until melted and frothy. Add the chicken stock, lemon juice, herbs, and minced garlic. Reduce heat to medium and cook until reduced slightly, about 5 minutes.
  • Once the fish reaches 130ºF, remove the filets from the skillet, transfer them to a plate, and rest for 5 minutes.
  • Taste the sauce and season once more to your preferences. Once the sauce is thick enough that it lightly coats the back of a spoon, turn off the heat.

To Serve:

  • Spoon the sauce over the swordfish. Garnish with two slices of lemon. Enjoy!


Calories: 446kcal | Carbohydrates: 1g | Protein: 45g | Fat: 28g | Sodium: 243mg | Sugar: 1g | Vitamin C: 1mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!


  1. 4 stars
    Made this tonight and it was tasty but the fish is over cooked at that temperature. It is a drier fish. So I would probably use your recipe but with a different fish. The sauce was excellent

    1. Thank you for your feedback! I tested the recipe again and made some adjustments to the instructions. Appreciate your feedback 🙂

  2. 5 stars
    This was delicious! So quick to make and the sauce was full of flavor. They temped right at 130 on the plate and were perfectly cooked. Thanks for sharing

  3. 5 stars
    LOVE this recipe! I’ve made it as a standalone dish, but am now thinking of pairing it with sides for a dinner party. Do you have any recommendations for good sides?

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