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To submit a Swordfish recipe .

Blackened Swordfish

Prepare 6- to 8-ounce fish steaks or fillets, preferably more than 1/2 inch thick, skin removed. Use prepared or store bought Blackening Seasoning or combine the following ingredients:

1 tbsp fine chopped fresh or 1 1/2 tsp dried thyme leaves
1 tbsp finely chopped fresh or 1 1/2 tsp dried marjoram or dried oregano
1 1/2 tsp cayenne pepper
2 tsp salt
1 tsp freshly ground white pepper

Set aside 1/4 cup pure olive oil

Note: If your using fillets, pull out any small bones.

Thoroughly combine the chopped herbs, cayenne, salt, and pepper in a medium mixing bowl. Heat an iron skillet over high heat until the metal takes on a dull, matte appearance, which indicates it is almost red-hot. Depending on your stove, this will take 5 to 10 minutes. Coat the fillets on both sides with half the olive oil and then pat only one side with the herb mixture. With the heat still on high, place the fillets in the pan, herb side down (they'll smoke like crazy ) for about 2 minutes. Turn the fillets over into a second saute pan - preferably non-stick- containing the rest of the olive oil, set over medium heat. Cook the fillets for 2 to 6 minutes more, depending on thickness.

Broiled Lemon Caper Swordfish

2 pounds swordfish
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil
1/4 cup lemon juice
1 garlic clove, crushed
1 1/2 tablespoons Capers
1/2 teaspoon lemon peel, grated

Brush swordfish with olive oil. Sprinkle with salt and pepper. Place on a rack inside a broiler pan and place 4" from the heat. After 4 minutes, turn once and cook another 4 minutes. Meanwhile, combine olive oil, lemon juice, crushed garlic clove, capers, and grated lemon peel in a saucepan. Cook over low heat for 2 to 3 minutes. Serve the sauce over the swordfish. Serving Size: 4

Broiled Swordfish Steaks

2 tablespoons olive oil
2 tablespoons butter
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1/4 teaspoon ground black pepper
4 (6-oz.) swordfish steaks
1/3 cup tartar sauce

In a small saucepan over low heat, combine olive oil, butter, Dijon mustard, vinegar and black pepper; whisk until melted and smooth. Place swordfish steaks on a broiler pan. Brush the tops with oil and mustard basting sauce. Broil approximately 3 inches from the heating element for 6 minutes. Turn, baste the other side, and broil another 5 minutes. The center should still be just a little pink. Serve with tartar sauce. Serving Size: 4

Broiled Swordfish with Sweet Red Pepper Sauce

1 tablespoon butter
2 cloves garlic, peeled and chopped
1 teaspoon salt, divided
1 cup dry white wine
1 large red bell pepper, seeded and diced
1/4 cup Carnation Instant Nonfat Dry Milk
1/2 teaspoon paprika
4 (6-oz.) swordfish steaks
1 clove large garlic, halved
1/4 teaspoon ground black pepper

Melt butter over medium heat in a small skillet. When foam subsides, sauté chopped garlic for 1 minute, until fragrant; season with half the amount of salt. Add wine and red bell pepper. Bring to a simmer over medium-high heat and cook until liquid is almost totally evaporated, about 15 minutes. Transfer to a blender, add dry milk and paprika and process until smooth. Transfer to a saucepan and hold warm over low heat.

Rub swordfish all over with halved garlic. Season with remaining salt and pepper. Place on broiler pan and cook, 4 inches from broiler for 4 minutes. Turn and broil another 3 minutes, or until fish flakes easily with a fork. Pour sauce over fish and serve warm. Serving Size: 4


4 5-oz swordfish steaks
1 Ruby red grapefruit peeled
2 Oranges peeled & sectioned
2 Limes peeled & sectioned
1 Lemons peeled & sectioned
1 cup Red, green, and yellow bell pepper finely chopped
1 med Red onion finely diced
1 tb Cilantro chopped
1 tb Mint chopped
1 oz Tequila
1 tb Corn oil
1 dash Salt
1 dash Black pepper

Prepare the Citrus Salsa. Mix all ingredients except swordfish, corn oil, salt, and pepper and let marinate for a couple of hours. Grill the Swordfish. Season the swordfish steaks with salt and pepper to personal taste. Brush lightly with one tablespoon corn oil. Grill. Spoon the Citrus Salsa over the charbroiled swordfish steaks. Garnish with mint sprigs. Serve with saffron rice, fresh asparagus, and baby carrots. Makes 4 servings.

Easy Pan-fried Swordfish

Courtesy of Virginia Beck

4 swordfish steaks, about 3/4 inch in thickness
1/3 cup flour
1/2 teaspoon salt (or to taste)
1 tablespoon each of butter and vegetable oil.
1/3 cup sliced almonds, toasted
1/4 cup (or so) dry Vermouth

Use a large, heavy skillet or stove top griddle for these. Place it over low heat while you are coating the fish. Toast the sliced almonds in a small dry frying pan until lightly browned. Stir often and watch closely -- they burn easily. Set aside Mix the flour with salt and pepper, rinse the fish, shake off excess water, and coat each side lightly with the flour. Turn up the heat under the pan or griddle to medium. When a drop of water sizzles in the pan, add butter and oil. (I always spray the pan with Pam first) Fry fish for about 4 minutes on each side, until browned. When fish is just opaque throughout, remove to a platter. Add Dry Vermouth to the pan, scraping to incorporate loose bits, then add toasted almonds. Top swordfish steaks with the almond mixture and serve. My family prefers swordfish cooked this way. I find it easier to prepare (and tastier too.)

Garlic Pepper Swordfish with Parsley Salsa

1/2 cup extra virgin olive oil
6 cloves garlic, crushed and divided
1 tablespoon cracked black peppercorns
1/2 cup coarsely chopped fresh parsley
2 tablespoons extra virgin olive oil
1 tablespoon Capers
1 tablespoon brown mustard
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper
4 (6-oz.) swordfish steaks

Combine 1/2 cup olive oil, 4 crushed garlic cloves, and 1 tablespoon cracked black peppercorns in a small, heavy saucepan. Bring to a boil over medium heat. Remove from heat and let sit at room temperature to steep. Preheat grill. Meanwhile place parsley and remaining garlic in a food processor; pulse until finely chopped. Add remaining 2 tablespoons of oil, capers, mustard, half the salt and pepper and process until smooth; transfer to a small bowl and set aside. When ready to grill, brush each swordfish steak with garlic-pepper oil and season with salt. Place swordfish on a lightly oiled grill. Cook, basting once or twice with garlic-pepper oil, until done, about 8 minutes. Place swordfish on individual dinner plates and garnish each serving with a dollop of parsley salsa. Serve immediately. Serving Size: 4

Grilled Herb-Crusted Swordfish with Lemon Butter

1/2 cup butter, slightly softened
2 tablespoons fresh-squeezed lemon juice
2 teaspoons finely grated lemon peel
1/8 teaspoon cracked black peppercorns, or to taste
1 1/2 cups chopped fresh herbs, such as oregano, mint, etc.
1/3 cup olive oil
4 (6-oz.) swordfish steaks, skin and any black meat removed
1/2 teaspoon salt

Combine butter, lemon juice, lemon peel and cracked peppercorns in a small mixing bowl; set aside. Mix the herbs and oil together in a small bowl; press on as much as will stick to the fish. Cover and refrigerate steaks in their herb crusts for at least 1/2 hour and as long as 3 hours. Preheat a grill or broiler and broiler pan. Right before cooking, oil the grill or broiler pan. Season fish with salt, then lay swordfish steaks on grill or broiler pan. Cook for 3 to 5 minutes each side or until firm and opaque; remove to warm plates. Top each steak with 1 tablespoon of the lemon butter; serve the remaining lemon butter to add as desired. Serving Size: 4

Grilled Swordfish with Barbecue Sauce

2 pounds swordfish
1 cup ketchup, divided
1/3 cup lemon juice
1/4 cup oil
2 teaspoons Worcestershire Sauce
1 garlic clove, crushed
1/2 cup onion, chopped
1/4 cup water
1 teaspoon sugar
1/4 cup liquid hot pepper sauce
1 bay leaf

Place swordfish in a single layer in a shallow baking dish. Combine 1/2 cup ketchup, lemon juice, oil, worcestershire sauce, and crushed garlic clove. Pour the sauce over the fish then cover and refrigerate for about 1 hour, turning the fish once. Remove the fish, reserving the marinade. Use half for basting the fish while grilling. Combine the remaining half with 1/2 cup ketchup, chopped onion, water, sugar, liquid hot pepper sauce, and bay leaf. Simmer for about 20 minutes, or until thick. Meanwhile, grill the fish over moderately hot coals for 8 minutes; basting often. Turn and cook 7-8 minutes longer, or until fish flakes easily. Serving Size: 6

Grilled Swordfish Quesadillas with Sweet Corn Relish

2 tablespoons chopped fresh cilantro, divided
2 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon ground black pepper, divided
12 ounces swordfish
1 cup fresh or frozen corn kernels, (thawed if frozen)
1/2 cup diced seeded tomato
2 tablespoons rice vinegar
1 serrano chile, seeded and minced
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
4 ounces Monterey Jack cheese, shredded
4 (10-in.) flour tortillas

In a small bowl, combine half the cilantro, oil, garlic and half the pepper. Evenly coat swordfish with this mixture and allow to marinate, refrigerated, for at least 1 hour. Preheat grill. While the grill is heating, combine corn, tomato, vinegar, serrano, butter, salt and remaining black pepper in a small saucepan. Heat over medium heat until butter melts. Mix well, cover and hold warm while fish cooks. Set aside about 1/3 of a cup for garnish. Grill swordfish on a lightly oiled grill, about 4 minutes per side, or until fish is thoroughly cooked (do not overcook). Flake with a fork into bite-sized pieces and combine with corn mixture and Monterey Jack cheese in a medium bowl; toss gently to combine. Spread mixture evenly between two tortillas. Cover with remaining tortillas and press down lightly. Heat a large skillet over medium heat, and cook quesadillas (one at a time) for 2 to 3 minutes on each side until cheese melts and outside is lightly browned. Remove from pan and cut into wedges. Garnish with reserved corn relish. Serving Size: 4

Marinated Swordfish Kabobs

1 tablespoon garlic, peeled and minced
1 tablespoon grated ginger root
1/3 cup fresh lemon juice
2 cups oil
1 bay leaf, crumbled
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 pounds swordfish, cut into 1-1/2 inch pieces

For the marinade: Combine the garlic, ginger and lemon juice in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the bay leaf, salt and pepper. Place the swordfish in a nonreactive container or a 1-gallon zip-lock plastic bag. Pour the marinade over the swordfish and refrigerate 1 to 2 hours. Remove the swordfish from the marinade and thread it onto presoaked bamboo skewers.

To grill, lightly brush the grill with vegetable oil. Lay the swordfish kabobs on the grill and cook for 6 to 8 minutes, turning often and basting with the warm marinade. Because of the high oil content of the marinade, baste sparingly to avoid grill flare-up. Serve hot. Serving Size: 4

Microwaved Oriental Swordfish Steaks

1 pound swordfish
2 tablespoons orange juice
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon parsley, chopped
2 teaspoons sesame oil
1 teaspoon lemon juice
1/4 teaspoon oregano
1/8 teaspoon pepper
1 garlic clove, crushed
8 ounces water chestnuts, sliced

In a shallow microwave-safe dish, arrange swordfish steaks with thickest areas to the outside of the dish. In a bowl combine orange juice, soy sauce, ketchup, chopped parsley, sesame oil, lemon juice, oregano, pepper, and crushed garlic clove. Pour over the fish; cover, and refrigerate for 30 minutes, turning once. Top with sliced water chestnuts. Cover and microwave on high for 4 to 5 minutes, rotating the dish after 2 minutes. Let stand, covered, for 2 to 3 minutes. Serving Size: 4

Parchment Baked Swordfish

1 tomato, chopped
1 cup mushroom, sliced
1 red onion, diced
1 green bell pepper, diced
1 1/2 pounds swordfish
1 tablespoon olive oil
1/2 teaspoon garlic salt
1/4 teaspoon lemon pepper
4 ounces feta cheese, crumbled

In a bowl, combine chopped tomato, sliced mushrooms, diced red onion, and diced green bell pepper. Wash swordfish steaks and pat dry. Rub olive oil over the fish and season with garlic salt and lemon pepper. Fold 4 each, 12'' x 8'' piece of parchment paper in half lengthwise; open flat. Divide the fish into 4 portions and place one fish on the right side of the fold. Top with an evenly divided portion of the tomato mixture, then fold the left side over and crimp the edges to form a tight seal. Repeat with reamaing fish. Place on baking sheets and bake at 350 degrees for 10 to 15 minutes, or until done. Serve with feta cheese crumbled on top of fish. Serving Size: 4

Swordfish Piccata

4 (6-oz.) ½-inch swordfish cutlets
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons Capers

Preheat broiler. Season swordfish with pepper and place on a broiling pan. Broil fish for 1½ minutes on each side or until fish turn opaque. Remove swordfish from pan and place on a heated serving platter. Sprinkle with parsley, lemon juice and capers. Garnish with lemon slices, if desired.

Nutritional analysis per (6-oz. serving)
Calories: 132 Protein: 19 g Carbohydrates: 0.70 g
Fat: 5 g Cholesterol: 60 mg Sodium: 56 mg
Serving Size: 4

Swordfish Salad

2 pounds swordfish fillets (Also works well with Florida mahi-mahi or shark)
¼ cup chopped green onions
2 teaspoons cilantro, chopped
¼ cup olive oil
½ teaspoon dried basil
3 tablespoons wine vinegar
½ teaspoon salt
2 tablespoons capers
½ teaspoon white pepper
3 garlic cloves, minced
Salad greens

Cut fish into 1-inch pieces and broil 5 to 6 inches from heat, for 3 to 5 minutes until it flakes easily. Remove from heat and transfer to a cool plate; set aside. Combine remaining ingredients, except salad greens. Mix well and put in a flat-bottom container with a lid. Place fish in a single layer in marinade and close lid tightly; chill two hours.
Remove fish from marinade and arrange on salad greens. Yield: 6 servings.

Swordfish Skewers with Pears

1 pound swordfish, diced
2 pears, diced
1/4 cup water
1 teaspoon cornstarch
2 tablespoons lemon juice
1 tablespoon butter
1 tablespoon green onion, chopped
3/4 teaspoon liquid hot pepper sauce
1/4 teaspoon salt
1 lime, sliced
1 package skewers

Dice swordfish and pears. Alternate on skewers diced swordfish and diced pears.
In a small saucepan, mix water and cornstarch. Heat to boiling, stirring constantly, and cook until thickened. Remove from the heat. Stir in lemon juice, butter, chopped green onions, liquid hot pepper sauce, and salt. Brush the fish and pears generously with the marinade. Broil the skewered mixture 4" from the heat, turning once, for 6 to 8 minutes, or until fish is no longer translucent and flakes easily. Baste often then serve with sliced lime. Serving Size: 4

Swordfish with Spicy Almond Crust

1 cup fresh parsley leaves
1/2 cup whole natural almonds, toasted
1/4 cup lemon juice
2 tablespoons water
1 1/2 teaspoons grated orange peel
2 cloves large garlic, coarsely chopped
1/2 teaspoon (to 1 tsp.) ground cumin
1/2 teaspoon salt
4 (6-oz.) swordfish steaks, 3/4-inch thick
1 lemon, sliced

Heat oven to 400°F. Combine all ingredients except fish and lemon slices in bowl of food processor fitted with steel blade. Pulse on and off until mixture forms a rough paste. Place fish in shallow baking pan. Spread tops evenly with almond mixture. Bake in center of oven 12 to 15 minutes until fish is opaque throughout. Remove from oven. Garnish with lemon slices.

Note: Other firm-fleshed white fish, such as halibut, can be substituted for the swordfish.

To toast almonds, spread in an ungreased baking pan. Place in 350°F oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. Serving Size: 4

Swordfish Stir Fry with Feta and Tomatoes

1/2 pound green beans, trimmed and cut into 1-inch pieces
1 pound swordfish
1 can (14.5-oz.) chopped tomatoes, drained, juice reserved
3 cloves garlic, peeled and minced
2 teaspoons crushed dried oregano
1/4 teaspoon ground black pepper
1/4 cup kalamata olives, pitted and chopped
2 ounces feta cheese, crumbled

Steam green beans for about 5 minutes, or until barely tender. Drain and set aside. Rinse fish and pat dry. Trim off any skin and remove any bones, using tweezers or pliers, if necessary. Cut into 3/4-inch cubes and set aside. In a wok or large skillet over medium heat, combine green beans, tomatoes with juice, garlic, oregano and pepper. Increase heat to medium-high and cook 5 minutes, stirring frequently. Add fish and stir-fry until mostly opaque, but still barely translucent at the very center, 5 to 7 minutes, depending on the thickness of fish. Stir in olives and heat through. Transfer to a warmed serving dish and sprinkle feta evenly over top before serving. Serving Size: 4

Swordfish with Sun-dried Tomato Pesto

1/2 cup oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons grated Parmesan cheese
3 tablespoons olive oil, divided
2 cloves garlic, peeled
1 teaspoon salt, divided
4 (6-oz.) swordfish steaks
1/4 teaspoon ground black pepper
1 lemon, juiced

Preheat broiler. In a food processor or blender, combine sun-dried tomatoes, Parmesan, half the olive oil, garlic and half the salt. Process until smooth. Transfer to a bowl and set aside. Season swordfish with remaining salt and pepper. Brush with remaining olive oil and place in a shallow, broiler-safe pan. Broil, 4 to 5 inches from heat, until lightly browned and thoroughly cooked, about 4 minutes per side. Fish should be opaque and flake easily with a fork. Remove from oven and sprinkle with lemon juice. Serve immediately with a dollop of sun-dried tomato pesto. Serving Size: 4

Thai Style Swordfish Steaks

2 tablespoons lite soy sauce
2 teaspoons firmly packed brown sugar
1 teaspoon ground cumin
1 teaspoon sesame oil or vegetable oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
4 (6-oz.) swordfish steaks
4 green onions, diagonally sliced
3 cups cooked rice

Combine soy sauce, brown sugar, cumin, sesame oil and red pepper flakes in a 11x7x2-inch microwave-safe dish. Add swordfish and turn to coat both sides. Marinate for 5 to 15 minutes. Turn steaks over and cover with lid or wax paper. Microwave on HIGH for 1½ minutes; rotate dish ¼ turn. Sprinkle with onions and continue to microwave on HIGH 1½ minutes longer or until fish flakes easily when tested with a fork. Let stand, covered, for 2 minutes. Serve fish and sauce over rice. Garnish with red bell pepper, if desired. Serving Size: 4

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