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If you’re looking for a quick and healthy Swordfish Steak Recipe that tastes like a restaurant-quality dish, this is it! With tender, perfectly seared fish and a vibrant, creamy lemon basil sauce, this recipe is Paleo, Whole30, and keto-friendly. The best part? It’s ready in under a half hour, making it ideal for busy weeknights.
Why You’ll Love This Swordfish Steak Recipe
Mmmmm, swordfish steak. I believe I first tried it about 5 years ago and have enjoyed it ever since. It’s one of my seafood favorites and has a steak-like texture because of how thick they are. This white fish also cooks super quick and isn’t “fishy” tasting. When cooked just right (as in, not overcooked and dry), it’s so delicious and tender, but mild enough that it goes well with any sauce or spices. I absolutely love it.
Often called the “steak of the sea,” its mild flavor would pair beautifully with mashed potatoes, a couscous salad, or grilled vegetables. This swordfish recipe is my favorite way to prepare this firm, flavorful fish. It’s quick, easy, and made with simple ingredients, yet delivers a delicious meal bursting with flavor.
Ingredient Notes
For the Swordfish
- Fresh swordfish steaks: Look for thick, firm, swordfish fillets, ideally about 1 inch thick. Fresh fish with no fishy smell is key to the best results.
- Lemon juice: Brightens the flavor and helps tenderize the fish.
- Salt and black pepper: Enhances the natural flavor of the fish. Use kosher salt and fresh ground pepper for the best taste.
- Ghee or coconut oil: Perfect for medium-high heat cooking, adding richness and preventing sticking. Feel free to use another neutral oil that can stand high heat.
For the Creamy Lemon Basil Sauce
- Avocado: Give the sauce its creaminess and provides healthy fats.
- Fresh basil: Packed with bold, aromatic flavor.
- Lemon juice and zest: Adds brightness and tang to the sauce.
- Extra virgin olive oil: Rounds out the flavor while keeping it light and smooth.
- Water: Helps achieve the perfect consistency.
- Salt and Black Pepper: To taste.
For exact ingredient amounts and instructions, see the printable recipe card below.
Step-by-Step Instructions
Step 1: Pat the steaks dry with paper towels to remove excess moisture. Season both sides liberally with kosher salt and fresh ground pepper, then drizzle with a squeeze of lemon juice. Let them marinate in the refrigerator for 15 minutes.
Step 2: While the fish marinates, blend the avocado, basil, lemon zest and juice, olive oil, and water until smooth. If the sauce is too thick, add more water, one tablespoon at a time. Set aside.
Step 3: Heat ghee or coconut oil in a cast iron skillet over medium-high heat. Once hot, add the swordfish steaks and cook for about 6 minutes, flipping halfway through. The fish should develop a golden crust while remaining tender inside.
Step 4: Plate the swordfish and drizzle the creamy lemon basil sauce over the top of the fish and extra lemon wedges on the side. Pair with sautéed green beans or mashed potatoes for a complete meal.
Expert Tips
- Always use fresh swordfish for the best flavor. Look for steaks with firm, moist flesh and a clean, oceanic smell.
- For tender fish, cook until the internal temperature reaches 130°F, then rest briefly to finish cooking to 135°F. Use a meat thermometer to check the internal temperature at the thickest part of the fish. Avoid overcooking to keep the fish moist.
- Preheat the skillet before cooking the swordfish. A hot skillet ensures a beautiful golden crust without sticking.
- To customize the sauce, add garlic cloves for extra zing, red pepper flakes for heat, or swap basil for parsley for a different herbaceous flavor.
Serving Suggestions
- Serve over cauliflower rice or with roasted vegetables for a low-carb option.
- Pair with sweet potatoes or pasta salad for a heartier meal.
- Add a side of fresh greens dressed with olive oil and lemon juice for a light, balanced plate.
- If you enjoy white wine, a crisp Sauvignon Blanc or Chardonnay pairs beautifully with swordfish, enhancing the citrus and herbaceous notes of the sauce.
- Serve leftovers as fish tacos or a fish sandwich.
Storage Tips
Store leftover swordfish in an airtight container or wrapped in plastic wrap for up to 2 days. Keep the sauce separate for freshness.
Freeze cooked swordfish steaks for up to a month. Thaw in the fridge before reheating.
Recipe FAQs
Yes, but ensure they’re completely thawed and patted dry with paper towels before cooking. This helps achieve a good sear.
Pan-searing is the best way to cook swordfish if you’re new to it. It’s quick, easy, and ensures the fish stays moist.
Swordfish is a mild, meaty fish, often compared to tuna steak or halibut. It’s not overly “fishy” and takes on flavors beautifully.
Swordfish does not need to be cooked all the way through, but it depends on personal preference and ensuring safety. Unlike some other fish like salmon or tuna, which are often served medium or even rare, swordfish is traditionally cooked fully because of its dense, meaty texture. When in doubt, always err on the side of safety and fully cook your fish.
Sure! To grill, preheat a charcoal or gas grill to medium-high heat (about 400°F) and prepare the fish. Grill the swordfish for 4–5 minutes per side. Use an instant-read thermometer, checking for an internal temperature of 130–135°F for a moist center or 145°F for fully cooked.
To bake, set your oven to 400°F. Place the seasoned swordfish in a baking dish and drizzle with olive oil or melted ghee. Bake uncovered for about 10–12 minutes, depending on thickness, until the fish reaches your desired doneness.
More Seafood Recipes You’ll Love
- Grilled Keto Halibut with Basil Chimichurri
- Pan-Seared Whole30 Scallops with Garlic Ghee
- Paleo Mahi Mahi in Creamy Sun-Dried Tomato Sauce
- Sheet Pan Salmon and Bok Choy
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Swordfish Steak Recipe with Creamy Lemon Basil Sauce
Ingredients
Swordfish
- 2 swordfish steaks, 1 inch thick
- 1 tbsp lemon juice
- Salt and pepper, to taste (Omit pepper for AIP)
- 2 tbsp ghee , or coconut oil
Creamy lemon basil sauce
- 1/2 avocado
- 1/2 cup fresh basil, packed
- Juice and zest of 1/2 lemon
- 1 tbsp extra virgin olive oil
- Salt and pepper, to taste (Omit pepper for AIP)
- 3 tbsp of water, plus more, if necessary
Instructions
- Pat the swordfish dry with a paper towel, and season them liberally with salt and pepper on both sides. Pour lemon juice over the swordfish and refrigerate for 15 minutes.
- While the swordfish is marinating, place all ingredients of the lemon basil sauce in a blender and blend until smooth. If the sauce is too thick, add more water until it becomes the right consistency. Set aside.
- Heat a coconut oil in a skillet over medium high heat.
- Place the steaks in the pan and cook for 6 minutes, flipping halfway through.
- Drizzle lemon basil sauce over the steaks and serve with delicious veggies!
Notes
- Always use fresh swordfish for the best flavor. Look for steaks with firm, moist flesh and a clean, oceanic smell.
- For tender fish, cook until the internal temperature reaches 130°F, then rest briefly to finish cooking to 135°F. Use a meat thermometer to check the internal temperature at the thickest part of the fish. Avoid overcooking to keep the fish moist.
- Preheat the skillet before cooking the swordfish. A hot skillet ensures a beautiful golden crust without sticking.
- To customize the sauce, add garlic cloves for extra zing, red pepper flakes for heat, or swap basil for parsley for a different herbaceous flavor.
- Store leftover swordfish in an airtight container or wrapped in plastic wrap for up to 2 days. Keep the sauce separate for freshness.
- Freeze cooked swordfish steaks for up to a month. Thaw in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Had some leftover sauce, any recommendations for its use?
You can use it on chicken or other meat, or even drizzle over roasted veggies!
Loved the recipe, my wife and I ended up changing it to roasted onion blend for the seasoning on the swordfish steaks and Marinated it in avocado oil and lemon juice. on the side we cooked green beans lightly peppered and finally cooked potatoe wedges in a French onion seasoning. everything turned out with a smooth roasted flavor with some tanginess to it all, it was very Spectacular
Wow, Impressive.
I had a couple of beautiful Aussie barramundi fillets, and some day old basil, and was trying to figure out how to combine the two when I came across this recipe. It worked really well, and we loved it. Healthy, too. My Japanese wife thought it might be fun to see if it worked with shiso leaves instead of basil, so we’re going to try that at some time.
Love your variation! So glad you enjoyed it. Let me know how it works with shiso leaves!
Just tried making the recipe with shiso instead of basil. Works really well. It was hard to decide which version we preferred. We currently have more shiso growing in the garden than we know what to do with, so it’s a great way to use it. Thanks for a great recipe
I used your recipe but cooked it in my sous vide. It came out amazing! I wish I could post a picture!
Sounds amazing and so glad you liked it. I need to get a sous vide cooker. I hear so many great things!
SUPER excited to make this! Anyway to substitute the avocado for something else??
You can just make it without it!