Seared Swordfish with a Lemon and Wine Rosemary Sauce
I’m a huge fan of all sorts of different fish recipes. I will also admit that I do not eat as much fish as I would want to. I do make a Wisconsin fish fry on a fairly regular basis and have been known to smoke plenty of fresh trout, but I want more fish! With that said, I had just came off one of my shrimp scampi recipes and immediately fell in love with the wine sauce. So I thought, why not try a different type of fish other than cod or trout, and jazz it up a bit from herbs from my garden and make another wine sauce.
Boy, I was I ever right. I decided to go with a swordfish, not only because it is super awesome for you, but it could stand up to some pan searing. This recipe will be sure to please and offers a new take on a new type of fish for the family.
Let’s get started.
Ingredients:
- 1.5 lb swordfish steak, rinsed and patted dry
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, chopped
- 1/2 lemon, juiced
- 1 tbsp olive oil
- 1/4 cup of white wine, such as Pinot Grigio
- 1 tbsp unsalted butter
- 1 clove of garlic, minced
- pinch of salt
- pinch of cracked black pepper
Start by seasoning your swordfish with salt, pepper, rosemary and thyme. Push it gently into the fish.
Heat your large skillet on medium to high heat. Add in the oil and get it nice and hot, until it shimmers.
Carefully add in the swordfish and sear for about 7 minutes, or so, on each side. Your internal temperature of the thickest part of the fish should be around 135-140 degrees.
Right before you pull the fish, add the butter to the skillet. It will immediately begin to sizzle, so add in the white wine as well. Then add the lemon juice, and garlic. Let the sauce reduce with the fish for a few minutes,
Plate the fish, then pour the sauce around the perimeter of the fish. Garnish with a lemon, and sprinkle a bit more of fresh rosemary, thyme, or cut up chives.
The result is a truly great piece of fish that had this dark brown wine sauce that went perfect with the lemon, rosemary, and thyme. If you are looking for a new fish recipe, give this one a shot.
Seared Swordfish with a Lemon and Wine Rosemary Sauce
Ingredients
- 1.5 lb swordfish steak rinsed and patted dry
- 1 tbsp fresh rosemary finely chopped
- 1 tsp fresh thyme chopped
- 1/2 lemon juiced
- 1 tbsp olive oil
- 1/4 cup of white wine such as Pinot Grigio
- 1 tbsp unsalted butter
- 1 clove of garlic minced
- pinch of salt
- pinch of cracked black pepper
Instructions
- Start by seasoning your swordfish with salt, pepper, rosemary and thyme. Push it gently into the fish.
- Heat your large skillet on medium to high heat. Add in the oil and get it nice and hot, until it shimmers.
- Carefully add in the swordfish and sear for about 7 minutes, or so, on each side. Your internal temperature of the thickest part of the fish should be around 135-140 degrees.
- Right before you pull the fish, add the butter to the skillet. It will immediately begin to sizzle, so add in the white wine as well. Then add the lemon juice, and garlic. Let the sauce reduce with the fish for a few minutes,
- Plate the fish, then pour the sauce around the perimeter of the fish. Garnish with a lemon, and sprinkle a bit more of fresh rosemary, thyme, or cut up chives.
37 Comments
Katie
Yes, please!
Julian Butyniec
what other fish could I use instead of swordfish.
Charlotte
I used it with salmon & it was just as good & at the time I didn’t have any white wine so I used dry vermouth & it came out just as good
Dax Phillips
Sounds great, Charlotte. Glad everything came out with a twist!
Deborah
Excellent! I did not cook the fish as long as the recipe indicates, as swordfish has a tendency to be dry. I returned it to the pan to coat in the sauce before serving. Perfect even though I forgot the chive garnish!
Amanda @ High Heels to Hot Wheels
This was the most delicious fish!!!! I adapted it slightly for my blog High Heels to Hot Wheels by using garlic and rosemary infused olive oil, but your recipe is FANTASTIC!!
Dax Phillips
Thanks Amanda! Glad you enjoyed it…
Anita
I prepared this recipe using frozen swordfish steaks from Trader Joe’s – and it was hands down the most delicious swordfish we have ever eaten! My husband thinks we could open a restaurant and serve this dish. The only change I made was that I cut the searing time to 3 minutes per side, which was the recommendation on the preparation instructions from Trader Joe’s. It was perfect! Thank you!
Ayoka
This was a truly delicious recipe! My goodness, that wine reduction was exactly the light buttery compliment that this flaky fish calls for. I will be subscribing. And I am definitely going to show off my culinary skills with this recipe for my date tomorrow. 😉
Dax Phillips
Thanks Ayoka! I hope it turns out well with your date… Enjoy!
Lisa @ The Cooking Bride
This recipe was great! I adapted it so my husband could grill our fish, but the lemon butter sauce was wonderful. This will probably be the only swordfish recipe I use from now on!
Jen H
This is an excellent recipe! I made it exactly following the recipe, with only exception being I seared each side for 4 minutes. It gives you a restaurant quality dish yet so easy to make. Thank you for sharing!
Dax Phillips
Thanks Jen! Glad you enjoyed the recipe…
Sarah
This was delicious! I was browsing the web trying to figure out what to do with two swordfish steaks I bought, and this recipe turned out amazing. Easy, simple ingredients I had on hand, and power-packed flavor. Thank you!!
Dax Phillips
Awesome! Thanks Sarah, and glad you enjoyed the recipe.
Chris Williams
Thanks for the recipe. Only thing I would change is cook the fish more like 4-5 minutes per side before adding butter, wine, etc. To keep fish from overlooking we removed it while the sauce reduced. Delicious and juicy! It was awesome! We paired it with fresh sautéed whole rainbow organic carrots. We ate everything! Thanks! And…..we printed out the recipe for another time it was so good!
Cheers, Elaine and Chris in Colorado
E Adam Frymer
The cook times need to be revised. 14 min then add ingredients and reduces as per directions will result in over cooked.
Ingredients should be added early into the second side cooking so you can finish and pull at 135 to 140 degrees.
Cooked properly this is an amazing dish.
James
Tried this last night and it was great. Loved the sauce, we had broccoli that went well with it to. I would make this again. I did the fish 4 min on each side. Then 2 min once sauce was added.
Dax Phillips
James – great to hear and so happy you guys enjoyed! Thanks for trying the recipe. – Dax
MamaCat61
Being out of white wine (gasp, how did that happen?), I also used vermouth and an extra tablespoon of butter at the end. I usually leave the cooking of fish to my husband, because he grills it amazingly. Today, however, was windy and cold outside, so I decided to try another way and I’m so glad we did. We will definitely make this again.
Dax Phillips
That’s awesome! Glad you enjoyed (with or without wine) the fish!
Charles Brown
Super tasty! Like some others, I reduced the searing time – 4 minutes on one side, then 3 minutes on the other, then adding the butter/wine/etc. and reducing for about 2 minutes more or so before pulling the fish.
Definitely going to try again with trout next time!
Marisa Vinciguerra
P,S.
I used Thyme instead of Rosemary, and did it in a Cast Iron Skillet…it was remarkable!
Jennifer
This is simple and incredibly delicious. Thank you very much! I will enjoy this again.
Dax Phillips
Thanks Jennifer, I’m glad you enjoyed it!
Dawn K
Nice simple swordfish recipe! The flavors were excellent enhancing the dish but letting the swordfish stay the star of the dish.
Meg
I’m a novice cook and found this recipe super easy to follow. The fish turned out perfectly! Next time I’ll add some capers.
Dax Phillips
That’s great to hear Meg! I’m glad you enjoyed and thanks for taking the time to try it out. Happy holidays!
Kenneth Sabatini
I love Swardfish. I usually grill it with soy amd Sage (you won’t taste the soy… 🙂 ).
THIS was a surprise that turned absolutely awesome. What a wonderful recipe.
Thank you.
It’s now in my recipe book.
Sonal Humane
This recipe was amazing! I added some Cajun spices along with the salt and pepper and it made it extra flavorful. I added both thyme and rosemary at the end with the butter and garlic and then basted it slightly. Turned out great!!
Jason Burke
This is an Outstanding recipe! I followed it exactly with the addition of a little red pepper flakes. Thank you for sharing.
Lisa
What an outstanding recipe!! Like many others, this is how we’ll cook swordfish going forward! Easy, quick & delicious!
Ellen
I have made several swordfish recipes on Pinterest and this one is by far the best. The butter, garlic, wine, lemon sauce made right before you plate the fish is the perfect complement to the fish. I love this recipe and use it whenever I cook swordfish. Plus it’s so easy!
Chris
Great recipe. My wife loved it, as did I.
LP
Very good! Recipe easy
Shazia Abdullah
Simple and delicious! My husband and I loved it! We will be adding to the dinner rotation. Thank you for sharing the recipe.
Jonathon Truwit
Terrfiic recipe. I used albarino wine instead of Pinot Grigio, otherwise I followed the recipe. Simple and delicious.