Baked Swordfish Recipe with Lemon, Capers, and Butter Sauce

If you want my honest opinion, I literally tried this baked swordfish recipe for the first time myself last week.

I’m being very serious.

I hadn’t ever bought a swordfish for myself, only ever eaten it in various restaurants.

Each time I had it, though, I loved it.

Whenever I think about the steak of the sea, I think about my dad.

It’s his favorite.

And every single time that he sees this meaty fish on a menu with lemon, capers, and garlic butter sauce, he has to get it.

All year round.

So, when I saw that some swordfish steaks were on sale at the supermarket a few weeks ago, I knew that I had to try to recreate my dad’s favorite.

It’s always nice to have a good baked swordfish recipe in your back pocket; it’s a great option for when you’re cooking for a crowd.

Turns out, the recipe was so delicious, easy, and doesn’t even require a baking dish.

I may even keep it on a biweekly rotation in our house for weeknight dinners.

It’s super easy to make, and takes only a half hour to make. Could you believe that?

Here’s how I made it!

What’s in This Baked Swordfish Recipe?

Swordfish Steaks

You can get these from your local grocery store, and they’re never usually that expensive. Look for firm, fresh steaks with a vibrant color to ensure the best flavor.

Dry White Wine

Use any white wine you wouldn’t mind drinking. Avoid cooking wines as they lack depth. A crisp sauvignon blanc works beautifully here.

Butter

Good quality butter is essential for the richness of the sauce.

Garlic & Shallots

Freshly minced garlic cloves and shallots bring a deep, savory flavor to the lemon butter sauce.

Extra Virgin Olive Oil

A staple for any seafood dish, olive oil adds richness and prevents sticking..

Lemon

This recipe uses one lemon—juice from one half and slices or zest from the other for garnish.

Spices

Kosher salt, black pepper, thyme sprigs, and red pepper flakes season the dish without overpowering the natural flavors of the fish.

Capers

These tiny, briny flavor bombs elevate the lemon butter sauce, adding a delicious tanginess.

Step-by-Step Guide to Perfectly Cooked Swordfish: Pro Tips and Insights

Cooking swordfish can feel intimidating, but this guide breaks it down with helpful tips and tricks to ensure your dish comes out perfect every time.

1. Season the Swordfish for Flavorful Results

Generously season both sides of the swordfish with kosher salt and freshly cracked black pepper.
Why this matters: Proper seasoning enhances the natural flavor of the fish. To add an extra layer of taste, try rubbing the fish with a bit of lemon zest before searing.

2. Sear to Lock in Juices

Heat an oven-proof or cast-iron skillet over medium-high heat until hot. Add a drizzle of extra virgin olive oil, then sear each side of the swordfish for 2–3 minutes until a golden crust forms.
Pro Tip: Don’t overcrowd the pan; searing works best when the fish has space to caramelize. A well-seared crust helps the fish retain its moisture during baking.

3. Build the Lemon Butter Sauce

Once the fish is seared, reduce the heat slightly and add butter to the skillet. As the butter melts, sauté minced garlic and shallots until fragrant—this should take about 1–2 minutes. Stir in a splash of dry white wine, sprigs of thyme, and a pinch of red pepper flakes for a hint of heat.
Chef’s Insight: Let the wine reduce slightly to concentrate its flavor before adding the other ingredients. This step creates a rich base for the sauce.

4. Bake for Perfect Texture

Preheat your oven to 350°F before starting the searing process. Add freshly squeezed lemon juice to the skillet, then transfer the pan to the oven. Bake for 3–5 minutes, keeping an eye on the fish to avoid overcooking.
How to Tell It’s Done: The swordfish is perfectly cooked when it’s opaque in the center and flakes easily with a fork. If you have a meat thermometer, aim for an internal temperature of 145°F.

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5. Garnish and Serve Like a Pro

Remove the skillet from the oven and let the fish rest for a few minutes. Spoon the lemon butter sauce over the fish, then garnish with capers, fresh parsley, and lemon slices for a bright, tangy finish.
Pro Tip: Serve immediately with warm garlic bread or a side of lemony green beans to soak up the delicious sauce.

Tips for the Best Baked Swordfish Recipe

• Choose the Right Swordfish: Look for steaks that are about 1 inch thick to ensure even cooking.
• Avoid Overcooking: Swordfish is done when the flesh is opaque and flakes easily with a fork. Overcooked swordfish can become dry and tough.
• Use Fresh Lemon Juice: Freshly squeezed lemon juice makes a huge difference in flavor compared to bottled juice.
• Let the Fish Rest: After baking, let the fish sit for a few minutes before serving. This allows the juices to redistribute, ensuring tender and flavorful bites.

FAQs: Baked Swordfish Recipe

Q: Can I use frozen swordfish for this recipe?

Yes! Just make sure the swordfish is fully thawed in the refrigerator before cooking.

Q: How do I know when the swordfish is done?

The flesh should be opaque and flake easily with a fork. Use a meat thermometer to check for an internal temperature of 145°F.

Q: Can I make this dish without white wine?

Absolutely. Replace the wine with chicken stock or vegetable broth for a non-alcoholic version.

Q: Does this recipe require an oven-proof skillet?

While an oven-proof skillet makes it easier, you can sear the fish in a regular pan and transfer it to a baking dish for the oven step.

What to Serve with This Easy Baked Swordfish Recipe

• Wine Pairing: A crisp sauvignon blanc or chardonnay perfectly complements the lemon butter sauce.
• Garlic Bread: Fresh, crusty garlic bread is a must-have side for soaking up the sauce.
• Vegetables: Try sautéed lemony green beans, roasted asparagus, or a light mixed greens salad for a fresh and healthy addition.

Final Thoughts

This baked swordfish recipe is proof that simple ingredients and straightforward techniques can yield an incredibly flavorful dish. Whether you’re cooking for your family or impressing dinner guests, this dish will quickly become a favorite in your recipe rotation.

Try it for yourself, and let us know your thoughts in the comments below! Don’t forget to check out more delicious recipes on our website.

Baked Swordfish Recipe: Lemon, Capers, & Butter Sauce

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4.3 from 4 reviews

• Author: Gianna Ferrini

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Ingredients

 2 swordfish steaks (6-8 oz each)

 Salt and pepper, to taste

 2 tablespoons olive oil

 2 tablespoons unsalted butter

 2 cloves garlic, minced

 1 shallot, minced

 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

 1 teaspoon fresh rosemary leaves (or ½ teaspoon dried)

 1 cup dry white wine

 Juice of ½ lemon

 Lemon slices for garnish

 Capers, for garnish

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Instructions

Preheat your oven to 350°F (200°C).

2. Pat the swordfish steaks dry with paper towels. Season both sides of the fresh fish with salt and pepper.
3. In an oven-safe skillet, heat the olive oil over medium-high heat until it’s shimmering. Place the swordfish steaks in the skillet and sear for about 2-3 minutes on each side, or until they develop a golden-brown crust. This searing process will give the swordfish a nice texture and flavor.
4. While the swordfish is searing, melt the butter in the skillet. Add the minced garlic, shallots, thyme, and rosemary. Sauté for about 1-2 minutes until the garlic and shallots are fragrant and the herbs are slightly wilted. Stir in the white wine and lemon juice. This lemon-herb butter will add a burst of flavor to the dish.
5. Transfer the skillet to the preheated oven. Bake for about 3-4 minutes or until the swordfish is opaque and flakes easily with a fork. The exact baking time will depend on the thickness of your swordfish steaks.
6. Carefully remove the skillet from the oven. Serve the swordfish steaks on plates, drizzling any remaining lemon-herb butter from the skillet over the top. Garnish with fresh lemon slices and capers for freshness and color.
7. Store in an airtight container for up to 3 days.