Recipe

Pan-Seared Swordfish with Lemon Caper Butter

Crisp edges, juicy center, and a bright, buttery sauce you will want to spoon over everything.

By Matt Campbell

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4.8

A plated pan-seared swordfish steak with golden-brown edges, topped with lemon caper butter and chopped parsley, on a white plate with a simple weeknight table setting

Swordfish is one of my favorite ways to do seafood on a weeknight because it cooks like a steak. It is sturdy, forgiving, and it loves a hard sear. The trick is treating it like a good friend who runs hot: quick time in the pan, then get out before things dry up.

This recipe is my go-to: pan-seared swordfish steaks with crisp edges and a lemon caper butter that tastes like you made a plan. It is bright, salty, buttery, and exactly what swordfish wants.

What to serve with it? Keep it simple: roasted potatoes, rice, a big green salad, or asparagus that you can cook while the fish rests.

Raw swordfish steaks on a cutting board beside lemons, capers, garlic, parsley, butter, olive oil, salt, and pepper on a bright kitchen counter

Why It Works

Big flavor, low drama: the lemon caper butter comes together in the same pan while the fish rests.
Crisp outside, juicy inside: a hot skillet plus dry fish equals that golden crust.
No guessing game: you cook to temperature, not vibes. Pull at 130 to 135 F for a juicy finish, or cook longer if you prefer it more done.
Flexible: works with fresh or good-quality thawed swordfish and pairs with basically any side you have.

Pairs Well With

Storage Tips

Swordfish is best the day you cook it, but leftovers can still be solid if you are gentle with them.

Refrigerate: Store cooled swordfish in an airtight container. It is best within 2 days for texture, and often keeps well up to 3 to 4 days if properly refrigerated. Store extra sauce separately if possible.
Reheat: Warm in a covered skillet over low heat with a splash of water or broth, just until heated through. Microwaving tends to toughen it, but if you must, use 50% power in short bursts.
Eat it cold on purpose: Flake leftovers into a salad with arugula, cucumbers, and a lemony vinaigrette, or tuck into a sandwich with mayo and pickles.
Freezing: You can freeze cooked swordfish, but it is best within 1 month for the least dry texture. Thaw overnight in the fridge and reheat gently.

Common Questions

How do I keep swordfish from drying out?

Two things: do not overcook it, and do not start with a wet steak. Pat the fish very dry, use a hot pan, and pull it at 130 to 135 F in the thickest part, then rest 5 minutes. It will coast up a few degrees and stay juicy.

What internal temperature should swordfish be cooked to?

Texture-wise, I like swordfish that finishes around 135 F after resting (pull around 130 to 135 F). For food-safety guidance, the FDA recommends 145 F for finfish. Cook to your comfort level and the diners you are serving. Just know swordfish firms up fast as you climb past the mid-130s.

What if I do not have a thermometer?

Look for the fish to turn mostly opaque and feel firm but still springy when pressed in the thickest part. If it feels stiff, it is likely past the sweet spot. When in doubt, err on the slightly under side and let the rest do the last bit of work.

Can I grill swordfish instead?

Yep. Oil the grates, preheat to medium-high, and grill about 3 to 5 minutes per side depending on thickness. Finish with the same lemon caper butter.

How do I handle extra-thick swordfish steaks?

If your steaks are closer to 1 1/2 to 2 inches, you can sear both sides, then slide the skillet into a 375 F oven for a few minutes to finish gently without over-browning the outside.

Is swordfish “fishy” tasting?

Not really. It is mild and meaty. The lemon and capers lean into fresh, briny flavors that make it taste clean, not fishy.

What thickness of swordfish steaks works best?

1 to 1 1/2 inches is ideal. Thinner cooks too fast and can dry out before you get good browning.

Do I need to remove skin or dark bloodline?

Most swordfish steaks are sold skinless. If you see a darker strip, you can trim it for a milder flavor, but it is optional.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch cast iron or stainless steel skillet
Fish spatula or sturdy spatula
Instant-read thermometer
Cutting board and chef’s knife
Microplane or zester (optional, for lemon zest)

The first time I cooked swordfish at home, I treated it like delicate white fish and babied it. Low heat, too much flipping, lots of “Is it done?” energy. It came out… fine. Then I realized swordfish wants the opposite: confidence. Hot pan, good seasoning, and a sauce that shows up loud. Now this lemon caper butter is my safety blanket. If the day is chaotic, at least dinner has a plan.