It doesn’t get easier or more delicious than Pan-Seared Swordfish with bright, acidic lemon caper sauce. The swordfish steaks cook quickly on a stovetop (about 4-5 minutes per side), and then you make the simple pan sauce as they rest. It’s a foolproof restaurant-worthy seafood recipe that you’ll make again and again.
Pan-searing is one of the best methods for cooking swordfish steaks, as it quickly sears the exterior, locking in the juices and creating a flavorful crust, while the interior remains moist and tender.
If you love swordfish as much as I do, try Sicilian pan-seared swordfish with olive relish, my baked swordfish with tomatoes and corn, or these juicy grilled swordfish skewers next.
Quick Ingredient Highlights
A note on using frozen swordfish: be sure to thaw them overnight in a refrigerator, then pat dry with paper towels to remove excess moisture (otherwise they won’t sear well). And speaking of searing, use a neutral oil with a high smoke point. Olive oil burns too easily.
You might be wondering why this seafood recipe calls for chicken broth. Feel free to use seafood stock instead, but I’m a ‘work with what you have on hand‘ kinda gal, and I always have chicken stock. Either will do!
Other Fish To Try
I make this lemon caper sauce all the time and have served it with pan-seared salmon, baked trout, and branzino, but it’s especially delicious with pan seared scallops.
If I happen to have a bottle of white wine open, I’ll always add a splash to the sauce before adding chicken stock.
How To Make Pan Seared Swordfish Steaks
Full instructions including ingredient quantities can be found in the recipe card below.
Always add cold butter off the heat! This helps to prevent the butter from separating–you want it to emulsify into the sauce, creating a smooth, luscious texture.
My Best Tips
- Ensure the skillet is hot before adding the fish to achieve a beautiful sear.
- Use a heavy-bottomed skillet that can retain heat, such as stainless steel or cast-iron.
- Don’t overcrowd the pan. Once you add the fish, don’t move the steaks around. When it’s time to flip them, they should life easily.
- How to know when the fish is ready: it should be opaque and just cooked through to maintain its juicy texture.
- Adjust the lemon juice quantity according to your taste preference for tanginess in the sauce. I like things super lemony, whereas my husband does not.
Make It A Complete Meal
Serve the lemon butter swordfish steaks alongside roasted vegetables or a light side salad. A few of my favorites are crisp-tender roasted broccolini with breadcrumbs, Sicilian oven-roasted cauliflower, and this easy arugula salad with balsamic and Parmesan.
If you want to make it a bit heartier, pair it with a side of couscous, quinoa, or garlic mashed potatoes.
A real triumph of a dish for swordfish-lovers!, especially when you’re craving easy elegance at home. If you give this one a try, please be sure to let us know by leaving a ⭐️⭐️⭐️⭐️⭐️ rating and review below. I think you’re going to love it!
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25-Minute Pan-Seared Swordfish with Lemon Caper Sauce
Equipment
Ingredients
- 4 (6-ounce) swordfish steaks, about 1½ lbs
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 3 Tbsp neutral oil
- 1 medium shallot, finely chopped
- ¾ cup low-sodium chicken broth
- 1 lemon, plus more cut into wedges for serving
- 2 Tbsp capers, drained
- 3 Tbsp unsalted butter, very cold
- Fresh parsley or thinly sliced chives, for serving
Instructions
- Season the swordfish. Season swordfish steaks on both sides with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper.
- Cook the swordfish. Preheat a large skillet over medium-high heat for about 3 minutes. Add 2-3 Tbsp of neutral oil (enough to coat the bottom of the pan). When the oil shimmers, carefully add the seasoned swordfish steaks then cook, undisturbed, for 4-6 minutes per side. Use tongs or a fish spatula to carefully transfer each swordfish steak to a large serving platter.
- Make the pan sauce. Reduce the heat to medium, then add 1 finely chopped shallot. Season lightly with a pinch of Kosher salt, then cook, stirring occasionally, for 1 minute. Increase the heat to medium-high, then add ¾ cup low-sodium chicken broth, then use a spatula to scrape up any browned bits. Allow the sauce to reduce for 2-3 minutes.
- Finish with butter, then serve. Add the juice of 1 lemon and 2 Tbsp drained capers, then stir well. Remove from the heat, then stir in 3 Tbsp cold butter. Taste, adjust seasoning with Kosher salt and black pepper as desired, then pour over the swordfish. Garnish with chopped parsley or chives, then serve immediately with lemon wedges on the side.
Notes
- To make-ahead: The lemon caper sauce can be made ahead and refrigerated for up to 3 days. Reheat gently on the stove before serving.
- Leftovers and storage: Cooked swordfish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat swordfish steaks gently in a skillet over low hot to avoid overcooking.
- To freeze: It’s not recommended to freeze cooked swordfish with the sauce as it might compromise the texture.
Nutrition
Photography by: Megan McKeehan
Another first for me with cooking – preparing swordfish. We were not disappointed! It was delicious and easy to prepare. I did make couscous and a salad for the side and the flavors melded together perfectly.
Thank you for another great dish!
My rating should show 5-star, not 4.
Thanks, Sonja!! xo, Ari
This one is a total winner. I love the quick lemon caper sauce that goes with it. So glad you enjoyed! xo, Ari
I substituted mahi mahi for swordfish (cheap!) but it was still delicious! The sauce is bursting with flavor!
Love that you tried the sauce with mahi mahi! Sounds delicious. Thanks, Josh! xo, Ari
Easy and delicious
Absolutely gorgeous!! Well done, Peter! xo, Ari
First time making this and we loved it!! Great sauce. I always sous vide swordfish since its so easy to overcook. After it t of the bath, I quickly seared it for the color and fond for the sauce. Perfection!!
Wonderful, so glad you enjoyed, Jill! xo, Ari
This was phenomenal! I was sooo nervous to make swordfish for Valentine’s Day as I know it’s a fish that needs to be cooked to a certain temp and can very easily be over cooked. I followed this to a T and the cook on the fish was phenomenal. This is definitely a restaurant quality dish. Served with roasted asparagus over a Parmesan polenta. Can’t wait to make it again!
What a fantastic meal choice for Valentine’s Day! I’m so glad the recipe lived up to your expectations and it sounds like you chose truly perfect sides. Thanks so much for leaving a review, Marissa! xo, Ari
Thank you for another delicious and easy to prepare recipe. I made the lemon caper sauce ahead of time so dinner came together quickly.
Wonderful, thrilled to hear it! And love that you were able to make the quick lemon sauce in advance, great time-saving tip! Cheers, Ari
Great recipe, thank you!
I used less butter and tossed in ~1 Tbsp of flour to thicken the sauce.
Really glad you enjoyed it! I love the lemon caper sauce so much — and it pairs beautifully with swordfish. Yum! Ari