Swordfish Steak Recipe with Creamy Lemon Basil Sauce
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.
Prep Time15 minutes mins
Cook Time6 minutes mins
Total Time21 minutes mins
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 522kcal
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
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!
- 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.
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Store leftover swordfish in an airtight container or wrapped in plastic wrap for up to 2 days. Keep the sauce separate for freshness.
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Freeze cooked swordfish steaks for up to a month. Thaw in the fridge before reheating.
Serving: 1serving - makes 2 | Calories: 522kcal | Carbohydrates: 5g | Protein: 35g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 142mg | Potassium: 980mg | Fiber: 3g | Sugar: 1g | Vitamin A: 594IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg