Perfectly Baked Swordfish with Zesty Lemon Basil Butter: A Quick & Healthy 25-Minute Dinner!

Prepare to elevate your weeknight dinner game with this incredibly delicious and surprisingly simple baked swordfish recipe. Ready in less than 25 minutes, this dish features succulent swordfish cuts, expertly seasoned and seared to perfection, then finished in the oven. The grand finale? A vibrant, zesty lemon basil butter that melts over the warm fish, infusing every bite with bright, herbaceous flavor. If you’re looking for a quick, fuss-free, yet utterly gourmet seafood experience, you’ve found your new go-to recipe!

Why You’ll Adore This Easy Baked Swordfish Recipe

As I get older, my appreciation for healthy, delicious seafood has only grown. Whether it’s the rich flavors of pan-seared shrimp, the bright notes of lemon pepper salmon, or this brilliantly simple baked swordfish, I’m always drawn to quick and fuss-free dinners that deliver exceptional taste without the extra effort. This particular recipe takes swordfish, often considered a bit subtle in flavor, and transforms it into something truly crave-worthy.

My mission was clear: take swordfish, which I sometimes found a bit bland on its own, and infuse it with a vibrant, unforgettable flavor profile. And mission accomplished! This baked swordfish recipe results in perfectly cooked, succulent fillets with delightful caramelized edges from the initial sear. Topped with a zesty and herbaceous lemon basil butter, every bite is a burst of fresh, savory goodness. The best part? It all comes together in just about 25 minutes, making it an ideal choice for busy weeknights or a spontaneous, impressive meal. You’ll love how easy it is to prepare and how much flavor is packed into every flaky piece!

Key Ingredients for Your Flavorful Swordfish

Creating this outstanding baked swordfish dish relies on a few core ingredients, each playing a crucial role in developing its incredible taste and texture. Here’s a closer look at what you’ll need:

• Swordfish Cuts: For this recipe, I used two fresh, 1-inch thick swordfish select cuts. Swordfish is a firm, meaty fish that holds up beautifully to searing and baking. If fresh swordfish isn’t available, you can absolutely use frozen swordfish steaks; just be sure to thaw them completely in the refrigerator beforehand. The thickness of your fillets is important, as it directly impacts the cooking time. Thicker cuts will naturally require a little more time in the oven to cook through, while thinner cuts will cook faster.
• Olive Oil: A good quality olive oil not only adds a wonderful depth of flavor but also plays a crucial role in achieving that desirable caramelization when searing the swordfish. While I highly recommend olive oil for its taste, any neutral oil with a high smoke point, such as avocado oil or grapeseed oil, would also work well for the searing process.
• Seasoning Blend: A simple yet effective blend of spices brings out the best in the swordfish. You’ll need onion powder, garlic powder, dried basil, kosher salt, and freshly ground black pepper. This combination creates a savory base that perfectly complements the fish. If you only have regular table salt, remember to cut the amount in half, as table salt is finer and saltier by volume than kosher salt. Feel free to adjust the spice levels to your personal preference.
• Unsalted Butter: This is the foundation of our luscious lemon basil butter, and trust me, you do not want to skip it! Unsalted butter gives you control over the overall sodium content of your dish. It’s essential that your butter is soft (at room temperature) to ensure it can be easily mashed and combined with the other butter ingredients, creating a smooth, creamy compound butter.
• Fresh Basil: For that bright, herbaceous kick that truly elevates the dish! Fresh basil provides a fragrant, slightly sweet, and peppery note that pairs wonderfully with both lemon and fish. If fresh basil isn’t available, fresh cilantro would make a decent alternative, offering a different but equally appealing fresh herb flavor.
• Garlic: One minced clove of fresh garlic is all it takes to add a pungent, aromatic depth to the lemon basil butter. This typically equates to about one teaspoon of minced garlic. Freshly minced garlic offers a much more vibrant flavor than pre-minced or powdered garlic in this context.
• Fresh Lemon Juice: A squeeze of fresh lemon juice is absolutely non-negotiable for this recipe! It’s the key ingredient that brightens up the rich butter, cuts through the richness of the swordfish, and amplifies all the other flavors. Always opt for fresh lemon juice over bottled for the best, most vibrant taste.

How to Bake Swordfish: Step-by-Step Guide

This baked swordfish recipe combines the best of both worlds: a quick sear in a hot skillet to develop a beautiful crust, followed by gentle baking in the oven to ensure it’s flaky and tender throughout. Follow these steps for perfect results:

Before you begin, make sure to preheat your oven to 350 degrees Fahrenheit (175°C). This ensures your oven is at the correct temperature when the swordfish is ready to go in, preventing uneven cooking.

• Prepare Your Skillet: Place a large, oven-safe nonstick skillet (or a cast iron skillet) over medium-high heat on your stovetop. Allow it to heat up sufficiently before adding the oil. A hot skillet is crucial for achieving that desirable golden-brown sear.
• Craft the Lemon Basil Butter: In a medium-sized mixing bowl, combine the softened unsalted butter, finely minced fresh basil, minced garlic, a generous squeeze of fresh lemon juice, and ¼ teaspoon of kosher salt.




• Mash and Mix: Using a fork, thoroughly mash all the ingredients for the butter together until well combined and smooth. This compound butter will be a flavorful topping that melts into the swordfish.




• Season the Swordfish: In a small separate bowl, combine all the dry spices for the swordfish: onion powder, garlic powder, dried basil, kosher salt, and black pepper. Use your fingers or a spoon to mix them thoroughly.
• Apply Seasoning: Generously and evenly sprinkle this spice mixture over both sides of your swordfish cuts. Don’t be shy; this seasoning blend is key to building flavor.




• Sear the Swordfish: Once your skillet is hot and shimmering with the added olive oil, carefully place the seasoned swordfish cuts into the skillet, seasoned side down. You should hear a satisfying sizzle!




• Caramelize for Flavor: Allow the swordfish to sear undisturbed in the hot skillet for about 4 minutes. Resist the urge to move it around or fiddle with it. This static contact with the hot pan is what creates that beautiful, flavorful caramelized crust.




• Flip and Transfer: Use a thin-set spatula to carefully flip the swordfish over. The seared side should now be beautifully golden brown. Immediately transfer the entire skillet (with the swordfish inside) into your preheated oven.




• Bake to Perfection: Bake the swordfish in the oven for approximately 11 to 12 minutes, or until it’s cooked through. The exact timing will depend on the thickness of your swordfish cuts. A good indicator of doneness is when the fish flakes easily with a fork and the center is opaque.
• Handle with Care: Using an oven mitt, carefully remove the hot skillet from the oven. The handle will be extremely hot – never grab it with your bare hands!




• Serve with Butter: Carefully transfer the cooked swordfish fillets to individual serving plates. Top each fillet with approximately two teaspoons of your freshly prepared lemon basil butter. The butter will melt beautifully, coating the fish in its aromatic goodness. Serve immediately and enjoy!

Tips for Buying the Best Swordfish

Choosing high-quality swordfish is key to a truly delicious meal. Here’s what to look for when you’re at the fish counter:

• Fresh vs. Frozen: You have the option to buy either fresh or frozen swordfish. If you opt for frozen, it’s best to plan ahead and thaw the swordfish slowly in the refrigerator overnight. For a quicker thaw, place the sealed swordfish in a large bowl of cold water, changing the water every 30 minutes until thawed. Never thaw frozen fish in hot water, as this can compromise its texture and flavor.
• Flesh Color: The flesh of swordfish can vary in color, typically ranging from a bright white to a light pink. Any darker areas should have a healthy reddish hue. Avoid fish that looks dull, gray, or has brown spots, as these can be signs of spoilage.
• Smell Test: Fresh swordfish should have a clean, mild smell, reminiscent of the ocean. It should never smell overpoweringly fishy, pungent, or sour. If it does, it’s a clear sign that the fish is past its prime and should be avoided.
• Texture: Good quality swordfish steaks should feel firm and resilient to the touch. When pressed gently, the flesh should spring back. If the steaks feel mushy, slimy, or leave an indent, they may not be fresh and are best left at the market.

Expert Recipe Tips for Success

To ensure your baked swordfish is absolutely perfect every time, keep these expert tips in mind:

• Achieve a Proper Sear: Make absolutely sure your skillet is piping hot before you add the swordfish. You should hear a distinct sizzle when the fish hits the pan. A hot pan is essential for creating a beautiful, flavorful caramelized crust and preventing the fish from sticking.
• Softened Butter is a Must: For the lemon basil butter, using softened (room temperature) butter is crucial. It blends easily and smoothly with the other ingredients. If you forget to take it out ahead of time, you can microwave it for just a few seconds on a low setting. Be very careful not to overheat it, or it will melt completely, which makes it much harder to mix into a cohesive compound butter. Cold butter will be stubborn and difficult to incorporate evenly.
• Embrace the Compound Butter: Seriously, do not skip the lemon basil butter! This simple addition truly elevates the entire dish. It provides an incredible boost of bright, citrusy, and herbaceous flavor that perfectly complements the mildness of the swordfish. It’s a small step that makes a huge difference in taste.
• Avoid Overcooking: Swordfish, like most fish, can become dry and tough if overcooked. For tender, flaky swordfish, aim for doneness when it flakes easily with a fork and the inside is opaque, not translucent. Using an instant-read thermometer is the most reliable way to check for doneness.
• Pat Dry for Best Sear: Before seasoning, gently pat your swordfish cuts dry with paper towels. Excess moisture on the surface of the fish will steam rather than sear, preventing that coveted golden-brown crust.
• Rest the Fish: Once out of the oven, let the swordfish rest for 2-3 minutes before serving. This allows the juices to redistribute, resulting in a more moist and tender fillet.

Storage and Reheating Tips

Proper storage and reheating ensure your leftover swordfish remains delicious and safe to eat:

• Storage: Any leftover baked swordfish should be stored in an airtight container in the refrigerator. It will stay fresh and flavorful for 3 to 4 days. Promptly refrigerating leftovers helps maintain quality and prevents bacterial growth.
• Reheating in the Oven: For the best texture, reheating swordfish in the oven is ideal. Wrap the swordfish tightly in aluminum foil and bake in a preheated 300°F (150°C) oven until it’s hot throughout, usually about 10-15 minutes. This method helps retain moisture, preventing the fish from drying out.
• Reheating in the Microwave: While faster, reheating swordfish in the microwave can sometimes result in a chewier texture, especially if heated for too long. Place the swordfish on a microwave-safe plate and heat in 30-second intervals until warmed through. Be careful not to overdo it!

Swordfish FAQs: Your Questions Answered

Here are some common questions about cooking swordfish:

What temperature should swordfish be cooked to?

According to the USDA, swordfish should be cooked to an internal temperature of 145 degrees Fahrenheit (63°C). This will yield a well-done piece of swordfish that is firm and opaque. If you prefer your swordfish to be medium-well, you can aim for an internal temperature of 135 degrees Fahrenheit (57°C), which will result in a slightly more moist and tender center. Always use an instant-read meat thermometer inserted into the thickest part of the fillet to ensure accuracy.

How do you know when swordfish is done?

Beyond using a thermometer, there are visual cues to tell when your swordfish is perfectly cooked. It’s done when it flakes easily with a fork in the thickest part of the fillet. The flesh should change from translucent and glassy to opaque and white throughout. Be careful not to overcook, as it can quickly become dry and tough.

Is swordfish a healthy choice?

Yes, swordfish is a very healthy choice! It’s an excellent source of lean protein, making it great for muscle building and satiety. It’s also rich in essential vitamins and minerals, including Vitamin D, selenium, and Niacin. Furthermore, swordfish provides beneficial Omega-3 fatty acids, which are known to support heart health and brain function. When consumed in moderation, it’s a fantastic addition to a balanced diet.

Can I grill this swordfish recipe instead of baking?

While this specific recipe is designed for baked swordfish after an initial sear, swordfish is also excellent grilled! If you wish to grill, you could follow the same seasoning and butter preparation. For grilling, sear each side for about 3-4 minutes over medium-high heat, then move to a cooler part of the grill to finish cooking until the internal temperature reaches 135-145°F (57-63°C), depending on your preferred doneness. The lemon basil butter can still be added at the end for an explosion of flavor.

What to Serve with Your Delicious Baked Swordfish

This oven baked swordfish is incredibly versatile and pairs beautifully with a wide variety of side dishes. Its bright, savory flavor complements many different culinary profiles. Here are some of my favorite suggestions:

• Roasted Vegetables: A medley of roasted vegetables makes for a perfect healthy and colorful accompaniment. Almost any combo works great! Consider roasting asparagus, broccoli florets, tender summer squash, sweet carrots, or hearty butternut squash. Toss them with a little olive oil, salt, and pepper, and roast alongside your swordfish or just before.
• Potatoes: Whether you prefer creamy mashed potatoes, crispy roasted potatoes, or even baked potatoes, this classic side always works well with fish. The comforting starch provides a nice balance to the lean protein.
• Quinoa: For a nutritious and satisfying option, serve your swordfish with a side of quinoa. You could even try a blend like brown rice and quinoa for added texture and nutrients. Quinoa absorbs flavors beautifully and makes for a complete, healthy meal.
• Rice: A simple bowl of perfectly cooked white or brown rice is always a winner. Here’s my favorite method to make perfectly cooked white rice every single time. Couscous is another excellent, quick-cooking grain option that pairs wonderfully with the Mediterranean flavors of the lemon basil butter.
• Fresh Salad: A crisp green salad with a light vinaigrette would provide a refreshing contrast to the rich swordfish and butter. Think mixed greens, cherry tomatoes, and cucumber.
• Sautéed Greens: Simple sautéed spinach or Swiss chard with a touch of garlic and olive oil offers a quick and healthy vegetable side that won’t overpower the fish.

More Delicious Seafood & Herb Butter Recipes You’ll Love

If you enjoyed this easy baked swordfish, you’ll surely love exploring these other fantastic recipes:

• Pistachio Crusted Salmon with Lemon Basil Sauce
• Seared Shrimp and Avocado Salad
• Rosemary Garlic Butter