recipe for swordfish baked
The Best recipe for swordfish baked
The health benefits make it even easier to love. Swordfish is packed with high-quality protein and omega-3 fatty acids, which are great for keeping things like heart health and brain function in check. Plus, it’s lean and light, so it’s a great option for balancing out a meal without feeling too heavy. And honestly? It’s one of those recipes that’s just as good the next day—so if you’re hosting a gathering or just want something fresh and flavorful for the family, this is the one to try. It’s a dish that’s versatile enough for everyday eating but still feels like a treat when you need it to be.
Simple Lemon-Garlic Swordfish with Herb Butter
A light, flavorful baked swordfish dish with bright citrus and aromatic herbs. Perfect for a quick weeknight meal with fresh vegetables.
🥘Ingredients
- 4 (6–8 oz each) swordfish fillets
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ cup (1 stick) unsalted butter, softened
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- ½ tsp dried oregano
- 2 medium potatoes, cubed
- 2 tbsp olive oil
- 1 tsp paprika
👨🍳Directions
-
1
Preheat oven to 400°F. Pat swordfish fillets dry with paper towels and season lightly with salt and pepper. -
2
In a small bowl, mix softened butter, lemon juice, garlic, parsley, and oregano until smooth. -
3
Brush half the lemon-garlic butter over each fillet. Place fillets on a lined baking sheet. -
4
Bake for 12–15 minutes until the fish flakes easily with a fork and the edges are opaque. -
5
While the fish bakes, toss cubed potatoes with olive oil and paprika. Spread on the same baking sheet. -
6
Return the fish to the oven for 5–7 more minutes if needed, then serve with the potatoes.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Knife and cutting board
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple Lemon-Garlic Swordfish with Herb Butter Works
❓ Frequently Asked Questions About Lemon-Garlic Swordfish with Herb Butter
What’s the best way to ensure the swordfish stays moist while baking?
Yes, pat the fish lightly with paper towels to remove excess moisture, then brush it with olive oil or a light layer of butter before seasoning. Place it skin-side down on a parchment-lined tray to prevent sticking, and avoid overcrowding the oven to let the heat circulate evenly.
Can I substitute another fish for this recipe?
Yes, if you prefer, you can use a firm white fish like cod or halibut, but keep in mind the texture will differ slightly. Swordfish is best for its rich, buttery flavor, so if substituting, opt for a fillet that holds its shape well when baked.
How do I know when the swordfish is cooked through?
The swordfish is done when it flakes easily with a fork and reaches an internal temperature of about 145°F (63°C). The skin should be crispy, and the flesh should look opaque and slightly pink in the center.
What’s the best way to handle leftover baked swordfish?
Store leftover swordfish in an airtight container in the fridge for up to two days. Reheat gently in a 300°F (150°C) oven until warmed through, or use it in salads, tacos, or sandwiches to preserve its texture.
