This seared swordfish with orzo recipe is a perfect weeknight meal. It comes together quickly and with very little prep but delivers delicious flavor.
How to make this seared swordfish with orzo recipe:
I love swordfish, but my go-to method has always been my lemon-butter swordfish recipe. This recipe switches things up and pairs seared swordfish with a perfectly cooked orzo.
I love that you don’t need many ingredients for this recipe. Even better is that it comes together super quickly without much prep work.
What you need
- Swordfish: I love swordfish because it’s a firm fish that is super filling. You can use cod, salmon, tuna, or your favorite fish. This would also be delicious with sautéed shrimp. Pan-seared chicken breasts will also work.
- Orzo: To start the orzo, you need just an onion, scallion whites, cherry tomatoes, capers, dry orzo, and water or chicken stock. It’s finished with scallion greens, dill, and lemon juice. So simple!
- For garnish: I finish the dish with more scallion greens, fresh dill, and lemon wedges. Fresh basil or tarragon would be perfect on top too.
How to make it:
- Step 1: Start with the orzo. Fry up the onion, scallion whites, cherry tomatoes, and capers. Add in the orzo and then pour in the water or chicken stock. Bring it to a boil and then simmer for about 15 minutes or until the orzo is tender. You may need to add a little extra water.
- Step 2: While the orzo simmers, pat the fish dry and season all over with salt and pepper.
- Step 3: Sear the swordfish! Heat up olive oil and fry on both sides or until the fish is golden brown.
- Step 4: Finish up the orzo. Stir in the fresh herbs and lemon juice.
That’s it! Pile the orzo onto a serving platter and arrange the swordfish on top. Serve with more fresh herbs on top and lemon wedges.
To what temperature should I cook swordfish?
Below are the temperature guidelines for swordfish. The goal is to sear it until it is fully cooked, but still juicy. Letting it rest to a medium temperature ensures you won’t overcook the fish.
- 130ºF for medium
- 135ºF for medium-well
- 145ºF for well-done
I’ve found that I like to cook my swordfish to about 128ºF to 130ºF or so and allow it to rest up for a few minutes under tented foil.
Seared Swordfish with Orzo
Equipment
- Skillet
Ingredients
Orzo:
- 1 tablespoon olive oil
- 1 yellow onion, peeled and diced
- 4 scallions, minced; white and green parts kept separate
- 1 pint cherry tomatoes, some halved and some left whole
- 2 teaspoons capers, drained
- Crushed red pepper to taste
- 1 cup dry orzo
- 2 cups water or chicken stock, plus more if needed
- ¼ cup fresh dill, roughly chopped
- ½ lemon, juiced
- ½ lemon cut into wedges
- Salt and pepper
Swordfish:
- 4 4- ounce swordfish filets
- 1 tablespoon olive oil
- Salt and pepper
Instructions
Start the orzo:
- Heat 1 tablespoon olive oil in a skillet or wide pot over medium heat. Add the onion and scallion whites. Cook for 5 minutes. Season with salt and pepper.
- Add the cherry tomatoes, capers, and crushed red pepper. Add a pinch of salt and cook 2–3 minutes.
Simmer the orzo:
- Add the orzo and sauté for 1–2 minutes. Pour in the water and bring to a boil. Add a pinch of salt and pepper. Reduce heat and simmer for 12–15 minutes or until the orzo is tender and has absorbed the water. Stir occasionally to prevent the orzo from sticking. Add another ¼ cup water if needed. Taste and season.
Cook the swordfish:
- Heat 1 tablespoon olive oil in another skillet over medium-high until shimmering and very hot. Add the swordfish and cook for 3–4 minutes. Flip and cook for 3 minutes or until the swordfish reaches 130ºF or your desired internal temperature.
- Transfer to a plate and tent with foil. Rest for 5 minutes.
Finish the orzo:
- Taste the orzo and season. Add the dill, half the scallion greens, and lemon juice. Simmer for 5 minutes. Turn off the heat.
To serve:
- Spoon the orzo onto a serving platter. Arrange the swordfish on top and place a few lemon wedges around. Garnish with more dill and the remaining scallion greens. Enjoy!
