Pan-seared swordfish with a browned-butter almond crunch and a quick honey-citrus glaze. Weeknight-easy, restaurant-level bite.
By Matt Campbell
Swordfish is one of those magical proteins that cooks like a steak and makes weeknight dinner feel a little fancier without making you work for it.
This version is my favorite kind of weeknight chaos: a quick sear for crisp edges, then a nutty browned butter moment with sliced almonds, and finally a sweet, bright glaze that takes about as long as it takes you to find your favorite plate. The end result tastes like you tried way harder than you did, which is honestly the goal most days.
Garlic-Parmesan Roasted Asparagus
Lemon-Herb Couscous
Crispy Smashed Potatoes
Simple Arugula Salad
Refrigerate: Store leftover swordfish in an airtight container for up to 2 days. Seafood is at its best sooner rather than later.
Store sauce separately (if you can): If you have extra glaze and almonds, keep them in a small container and spoon over after reheating.
Reheat gently: Warm in a skillet over low heat with a tiny splash of water or broth, just until heated through. Microwave works in a pinch, but use 50% power to avoid turning it dry and tough.
Freezing: Not my first choice for this dish. Swordfish can get a little chewy after freezing and reheating, and the nut topping loses its crunch.
Avoid guessing. The most reliable way is a thermometer. For a slightly translucent center, pull the fish at 130°F to 135°F and let it rest a couple minutes. For a fully opaque, firmer center, go closer to 140°F, but it can dry out fast past that.
Food safety note: Some guidelines recommend 145°F for finfish. If you are cooking for anyone who is pregnant, immunocompromised, older, or very young, consider cooking to that temperature.
No thermometer? Look for opaque edges with a just-barely translucent center, and the fish should flake with gentle pressure.
Yes. Oil the grates, grill over medium-high heat about 3 to 5 minutes per side depending on thickness and your grill’s heat, then make the browned butter almond glaze in a small saucepan and spoon it over at the end. Use temperature as your north star when you can.
Sear both sides, then finish in a 400°F oven for a few minutes until it hits your target temperature. This prevents burnt edges with an undercooked center.
Swordfish is higher in mercury than many other fish. Many health guidelines suggest limiting it, especially for pregnant people and young children. For frequent seafood nights, rotate in lower-mercury options like salmon, trout, cod, or shrimp.
Yes. Swap butter for olive oil and add the almonds once the oil is hot. You will lose the browned-butter flavor, but the nutty crunch and sweet citrus glaze still deliver.
Look for firm, moist (not slimy) flesh with a clean ocean smell. Fresh and previously frozen both work great. If you can, choose sellers and fisheries with strong sustainability practices since swordfish sourcing varies by region.
The first time I cooked swordfish at home, I treated it like delicate fish and basically tiptoed around it. Big mistake. Swordfish wants confidence. Once I started searing it like a steak, everything clicked: crisp edges, juicy center, and that smug feeling like you just hacked dinner.
This nutty-sweet version is my go-to when I want something that feels a little fancy but still fits into real life. It is the kind of plate you can throw together on a Tuesday, then immediately text someone, “Come over, I accidentally made something good.”
Note: Swordfish is meaty, but it can dry out if pushed too far. Do not skip the resting step after cooking. It helps keep the center juicy. If you like extra sauce, you can double the glaze ingredients.
