Oven-Baked Swordfish with Lemon Butter
Oven-Baked Swordfish with Lemon Butter is a simple, fresh dish that highlights the firm, meaty texture of swordfish paired with the bright, tangy flavor of lemon butter. The lemon butter…
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Oven-Baked Swordfish with Lemon Butter is a simple, fresh dish that highlights the firm, meaty texture of swordfish paired with the bright, tangy flavor of lemon butter. The lemon butter melts over the fish as it bakes, giving it a lovely, slightly zesty richness that feels just right without being too heavy. This is a great recipe if you want a seafood dinner that feels special but doesn’t take too much effort.
I love making this dish because it’s quick and almost foolproof—just a little seasoning, a squeeze of fresh lemon, and a pat of buttery goodness on top before sliding it into the oven. The kitchen fills with an amazing smell while it’s baking, and I always find myself sneaking little tastes off the lemon butter sauce. It’s such a nice way to enjoy swordfish, especially on busy weeknights or when you want to impress guests without stress.
My favorite way to serve it is with a simple side of roasted veggies or a crisp green salad. The mild fish and bright butter sauce go perfectly with fresh, lightly cooked vegetables, making a complete and balanced meal. Plus, there’s always enough lemon butter leftover to drizzle on everything. I find it’s one of those dishes that keeps people coming back for seconds, and it’s great for sharing around the table.
Key Ingredients & Substitutions
Swordfish: This fish has a firm, meaty texture that holds up well to baking. If you can’t find swordfish, try tuna steaks or halibut for a similar feel. Avoid delicate white fish, as they may fall apart during cooking.
Lemon Butter Sauce: Fresh lemon juice gives the sauce its bright zing that balances the richness of butter. If fresh lemons aren’t available, bottled lemon juice works, but use sparingly to avoid bitterness.
Capers: They add a nice salty, tangy pop. If you don’t like capers or don’t have them, try green olives chopped finely or even a small splash of white wine vinegar for acidity.
Garlic & Parsley: Fresh garlic adds punch, and parsley brings a fresh herbal note. If fresh parsley isn’t on hand, dried parsley or chopped cilantro can work in a pinch.
How Do You Prevent Swordfish from Drying Out in the Oven?
Swordfish can become dry if overcooked. Here are some tips to keep it moist and tender:
- Sear First: Quickly searing the steaks gives them a tasty crust and helps lock in moisture.
- Don’t Overbake: Bake just until the fish flakes easily, about 8-12 minutes depending on thickness.
- Use Lemon Butter Sauce: Pouring this on before baking adds fat and flavor, keeping the fish juicy.
- Check Early: Start checking the fish a couple of minutes before the minimum baking time, especially if your steaks are thinner.
With these steps, you’ll get swordfish that’s tender, flavorful, and perfect every time.
Equipment You’ll Need
- Oven-safe baking dish – perfect for cooking the swordfish evenly in the oven without losing the lemon butter sauce.
- Large skillet – great for quickly searing the swordfish to lock in flavor and create a nice crust.
- Whisk or fork – handy for mixing the lemon butter sauce smoothly before pouring it over the fish.
- Measuring spoons – helpful to measure lemon juice, capers, and butter accurately for balanced flavors.
- Sharp knife and cutting board – essential for slicing the lemon and chopping parsley cleanly.
Flavor Variations & Add-Ins
- Swap swordfish for salmon or mahi-mahi for a different fish texture while keeping the lemon butter sauce delicious.
- Add fresh dill or basil instead of parsley for a slightly different herbal note that pairs well with lemon.
- Include sliced cherry tomatoes or roasted red peppers on top before baking for a pop of color and sweetness.
- For a spicy touch, sprinkle red pepper flakes or a dash of smoked paprika into the lemon butter sauce.
How to Make Oven-Baked Swordfish with Lemon Butter
Ingredients You’ll Need:
- 4 swordfish steaks (6 oz each, about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, melted
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 lemon, thinly sliced (for garnish)
- 2 tablespoons capers, drained
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- Optional: pinch of red pepper flakes for a little heat
- Asparagus or your favorite vegetable, steamed or roasted (for serving)
How Much Time Will You Need?
The total time to make this dish is about 25 minutes. It takes 5 minutes to prepare and sear the swordfish, around 10 minutes to bake it in the oven, plus a few minutes to mix the lemon butter sauce and get everything ready to serve. It’s a quick meal that feels special!
Step-by-Step Instructions:
1. Prepare the Oven and Swordfish:
First, preheat your oven to 400°F (200°C). Lightly oil a baking dish or use parchment paper to keep things from sticking. Pat the swordfish steaks dry with paper towels, then sprinkle salt and freshly ground black pepper generously over both sides.
2. Sear the Swordfish Steaks:
Heat the olive oil in a skillet over medium-high heat. When the oil is hot, place the swordfish steaks in the pan. Sear them for about 2 minutes on each side until they develop a nice golden crust. This helps lock in flavor. Remove the skillet from heat.
3. Make the Lemon Butter Sauce:
In a small bowl, whisk together melted butter, fresh lemon juice, minced garlic, capers, chopped parsley, and red pepper flakes if you want a little kick. This sauce will add bright flavor and richness to the fish.
4. Bake with Lemon Butter:
Place the seared swordfish in your prepared baking dish. Pour the lemon butter sauce evenly over each steak. Top each piece with a thin slice of lemon for extra zest. Bake in the preheated oven for 8 to 12 minutes, depending on the thickness of your steaks. The fish is ready when it becomes opaque and flakes easily with a fork.
5. Serve and Enjoy:
Take the swordfish out of the oven and spoon some of the sauce over each steak. Garnish with extra chopped parsley if you like. Serve immediately alongside steamed or roasted asparagus and lemon wedges for squeezing over the top. Enjoy your tasty, fresh, and healthy meal!
Can I Use Frozen Swordfish for This Recipe?
Yes, you can use frozen swordfish steaks, but be sure to thaw them completely in the refrigerator overnight before cooking. This helps the fish cook evenly and prevents extra moisture from making the dish watery.
How Should I Store Leftovers?
Store any leftover swordfish in an airtight container in the fridge for up to 2 days. Reheat gently in a microwave or on the stove to avoid drying out the fish. Adding a splash of lemon butter sauce when reheating can help keep it moist.
Can I Substitute the Butter in the Lemon Sauce?
Absolutely! You can substitute butter with olive oil or a dairy-free margarine for a lighter or dairy-free version. Just be sure to use the same amount to keep the sauce flavorful and smooth.
What Are Good Side Dishes with Oven-Baked Swordfish?
This swordfish pairs wonderfully with light, fresh sides like roasted asparagus, steamed green beans, a crisp salad, or even a simple rice pilaf. These options complement the bright lemon butter sauce without overpowering the fish.
