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!
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!
Looking for more fish recipes? Check my archives!
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Easy Lemon-Butter Swordfish
- Pat the swordfish dry and season with salt and pepper.
- 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.
- Spoon the sauce over the swordfish. Garnish with two slices of lemon. Enjoy!