How to cook swordfish steaks in pan

Table of Contents Show

Ingredients
Reviews (156)
How do you know when swordfish steak is cooked?
How is swordfish meant to be cooked?
Does swordfish have to be fully cooked?
Can swordfish steak be pink in middle?

To save time when making this swordfish recipe, buy a peppercorn medley (sometimes packaged in a pepper grinder, available in the spice section of the supermarket).

Ingredients

Makes 4 servings

¼ cup (½ stick) butter, room temperature

2 teaspoons chopped fresh parsley

1 garlic clove, minced

½ teaspoon ground mixed peppercorns, plus more for sprinkling

½ teaspoon (packed) grated lemon peel

1 tablespoon olive oil

4 1-inch-thick swordfish fillets (about 6 ounces each)

Step 1
Preheat oven to 400°F. Mash butter, parsley, garlic, ½ teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.

Step 2
Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

How would you rate Pan-Roasted Swordfish Steaks With Mixed-Peppercorn Butter?

Reviews (156)

A question: can Chilean sea bass be used instead of halibut?
Wonderfully simple recipe, which is how any fish should be prepared. I did make a few changes, though. I seared the swordfish in a cast iron pan with both olive oil and a pat of butter. After turning it over, I added all of the other ingredients with the addition of some sliced shallots and cooked for 8 minutes in a 400-degree oven. Meanwhile, I cooked some linguini. After the fish was plated, I tossed the cooked linguini in the pan to mix with the parsley, lemon peel, butter, garlic, and shallots. I used a bit more lemon peel, parsley and garlic than this recipe called for, too. The result was delicious and so simple to prepare.
I make this dish at least once a month. It is SO easy and it turns out near restaurant quality. If I place it in the oven the full 10 minutes, its usually a little over cooked, so closer to 8 works best for me. Also, I don't bother to make the butter mixture. I don't quite understand the purpose since it goes into a hot pan. I just prep the ingredients and add them all at once after removing the fish (and I just use black peppercorns). I serve this with mashed potatoes, fresh pasta or fresh corn polenta and all are great accompaniments. (I usually add red pepper flakes and lemon juice or wine to the sauce, and a pinch of parmesan on top if serving with pasta!) We are lucky enough to have a fish monger that travels weekly to the coast to pick up fresh food and we get nice, thick portions each time but I wouldn't hesitate to make this with frozen fish if that's all that's available to you.
So simple, so perfectly delicious, it's everything a fish dish should be. Seafood can be intimidating for some, but even a novice can make this impressive dish, perfect for a Wednesday night or company. Try it, you won't be disappointed.
This recipe is a favorite among the fish eaters in our house. We usually thaw a few Trader Joe’s frozen swordfish steaks, which are probably just under an inch thick, and the optimal oven time seems to be 8 min. We use more garlic than specified, and add lemon juice to the sauce. A standard for us.
Crazy delicious. I had about eight roasted garlic cloves that I through in the butter and increased the lemon zest to about 1T. Deglazed the pan with a couple splashes of Grenache since that's what was in my glass at the time. Roasted 8 minutes and pulled it out and the temp went up to 137. A smidgen on the dry side. Next time I'll eat at 135.
This is our go-to recipe for swordfish. Delicious!
Easy and delicious!!!
This was absolutely delicious! My husband is not a fan of fish and he asked me when I was going to make this again. Which is actually tomorrow night.
I pan fried the swordfish and sautéed the onion and peppers and heated the butter garlic parsley lemon zest and juice Then took out of oven and added all Best swordfish I have eaten Delicious Tasty Flavourful And easy
Delicious! I like the method of searing in a well seasoned, cast iron frying pan on the stovetop and finishing in the oven. I added some sliced onion and bell pepper to the frying pan to top the fish along with the butter sauce.
This was easy, not too messy and turned out very nice. My steaks were a little thinner and would have benefitted from a shorter oven time. But it was still juicy and savory. Served with Lemon Thyme rice and sautéed zucchini in a roasted garlic butter.
Easy and delicious!!! My grandson gave it 5 stars!! Thanks Epicurious!!
Super easy and delicious!
First time making sword fish. It was delicious. I changed the butter recipe a bit, by adding a little lemon pepper, and a pinch of cayenne pepper, but everything else, 😋

How do you know when swordfish steak is cooked?

Cook swordfish steaks until an instant-read thermometer registers 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140 to 145°F (60 to 63°C) for well-done.

How is swordfish meant to be cooked?

Grill swordfish until outside is browned but inside is still slightly pink, about 3 to 8 minutes per side. 3. Pan-Sear: Heat oil in a large skillet over medium-high heat and sear swordfish steaks until browned on each side and just cooked through (flesh should feel firm when pressed), about 3 to 8 minutes per side.

Does swordfish have to be fully cooked?

Undercooked, it is rubbery. Unlike, say, salmon, which doesn't dry out as much as it cooks, swordfish needs to be served medium well, to the point where it is just cooked through but still juicy.

Can swordfish steak be pink in middle?

Caption Options. Raw swordfish steaks should have a swirled, almost wood-grain-reminiscent pattern, with white- to pink-tinged flesh that's firm—but not hard—to the touch. Buy the fish skin off (or slice off the skin yourself before cooking), as it tends to be tough.