Recipe

Swordfish With Creamy Caper Sauce

Pan-seared swordfish with crisp edges, finished in a lemony, caper-flecked creamy sauce that tastes restaurant-level but cooks fast on a weeknight.

By Matt Campbell

•

4.8

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Swordfish is one of those “I’m trying to impress, but I also have laundry to fold” proteins. It sears like a champ, stays meaty instead of flaky, and it loves bold flavors. In this recipe, we go for the full hit: a hard sear for crisp edges, then a tangy and creamy pan sauce that’s bright with lemon, salty with capers, and just rich enough to make you drag a piece of bread through the plate like it owes you money.

It’s approachable and forgiving, too. The biggest rule is simple: do not overcook the fish. If you like it juicy, pull it earlier and let it rest. If you prefer to follow the standard food-safety target, cook it through to 145°F. Either way, keep the heat under control and taste as you go. You know the drill.

Quick buying tip: Look for steaks that are 1 to 1 1/4 inches thick with a fresh, clean smell (not fishy). Previously frozen is totally fine and often great quality. Just thaw fully and pat dry like you mean it.

Why It Works

Crisp edges, tender center: A quick sear gives swordfish that steakhouse vibe without drying it out.
A sauce that balances itself: Lemon and capers bring the tang, a touch of Dijon adds backbone, and a small splash of cream smooths everything out.
One pan, low drama: You build the sauce in the same skillet, so all the browned bits become flavor, not a cleanup problem.
Weeknight-ready but company-approved: It lands like a special dinner in about 25 minutes.

Pairs Well With

Lemon Herb Couscous
Sheet Pan Roasted Asparagus
Crispy Smashed Potatoes
Arugula Salad with Parmesan

Storage Tips

Best case: swordfish is happiest the day you cook it. But if you’ve got leftovers, we can still make them work.

How to store

Fridge: Store swordfish and sauce in an airtight container for up to 2 days. (Yes, cooked fish is often quoted as 3 to 4 days, but I like to keep this one conservative.) If possible, store the sauce separately so the fish stays less soggy.
Freezer: Not my favorite for this one. Creamy sauces can split and swordfish can turn dry. If you must, freeze the fish (without sauce) up to 1 month.

How to reheat without drying it out

Stovetop (best): Warm the sauce gently on low with a splash of broth or water. Add the fish just to heat through, 2 to 4 minutes.
Microwave (okay): Use 50% power in short bursts. Stop while it still looks slightly under, then let it rest. Residual heat will finish the job.

Leftover move: flake the swordfish into the sauce and toss with pasta, or pile it into a warm pita with arugula and extra lemon.

Common Questions

What does swordfish taste like?

Mild, clean, and meaty. Think “fish that eats like a steak.” That’s why it stands up to bold sauces without getting bullied.

How do I know when swordfish is done?

You’ve got two good options:

Food-safety style: cook to 145°F in the thickest part (the common U.S. guidance for fish), then rest 2 minutes.
Restaurant style: pull at 130 to 135°F for a juicier center that may be slightly translucent, then rest and let carryover heat finish the job.

If you do not have a thermometer, look for the fish to turn opaque and flake with pressure, with the center just barely glossy if you like it on the juicy side. Always follow local health authority guidance for your household.

Can I grill this instead of pan-searing?

Absolutely. Grill the swordfish over medium-high heat, about 3 to 5 minutes per side depending on thickness. Make the sauce in a small saucepan or in a skillet on the grill’s side burner.

What can I use instead of capers?

Chopped green olives work well. You can also use a tiny splash of pickle brine in the sauce for tang, then taste and adjust.

Should I rinse capers?

If your capers are very salty (or you are sensitive to salt), give them a quick rinse and drain well. Otherwise, just drain them and taste the sauce before adding extra salt.

Can I make it dairy-free?

Yes. Swap butter for olive oil and use full-fat coconut milk or an unsweetened plant-based cream. Keep the heat low so it stays smooth, and do not let it boil once the “cream” is in.

Is swordfish safe to eat?

Swordfish is delicious, but it is also known to be higher in mercury than many other fish. Many health authorities advise limiting intake for children and for people who are pregnant or breastfeeding. If that applies to your household, consider substituting salmon, cod, or mahi-mahi and using the same sauce. When in doubt, follow your local health authority guidance.

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 skillet (stainless steel or cast iron works great)
Tongs or a fish spatula
Microplane or fine grater (for lemon zest)
Instant-read thermometer (recommended for perfect doneness)
Small bowl and whisk

I started making swordfish on nights when I wanted the energy of a restaurant dinner without actually going out. The first time I nailed the sear, I felt like I’d unlocked a secret level: crispy edges, juicy center, and a pan sauce that tasted like I’d been babysitting it for an hour. The truth is it’s fast cooking, just fast decision-making. Now it’s one of my favorite “I wonder if…” meals, because the sauce is a playground. Add herbs, swap citrus, toss in a little heat, and suddenly you have a new dinner without learning a whole new recipe.

Swordfish With Creamy Caper Sauce

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

For the swordfish

4 swordfish steaks (about 6 oz each, 1 to 1 1/4 inches thick)
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/2 tsp smoked paprika (optional but great for color and depth)
1 tbsp olive oil
1 tbsp unsalted butter

For the tangy creamy sauce

2 cloves garlic, finely chopped
1/2 cup low-sodium chicken broth or seafood stock
1/4 cup heavy cream
1 tbsp Dijon mustard
1 tbsp capers, drained (optional: rinse if very salty)
1 lemon (zest and 2 tbsp juice, plus extra to taste)
1 tsp honey or maple syrup (optional, to round the acidity)
2 tbsp chopped fresh parsley (or chives)
Pinch of red pepper flakes (optional)

Optional add-in: 1 to 2 tbsp grated Parmesan for extra savory depth. If you use it, keep the heat low so it melts smoothly.

Instructions

Pat the fish dry and season. Use paper towels and really dry the surface. Season both sides of the swordfish with salt, pepper, and smoked paprika (if using). Dry fish equals better browning.
Sear for crisp edges. Heat a large skillet over medium-high heat until the pan is hot and the oil shimmers (a faint wisp of smoke is your green light). Add olive oil and butter. When the butter foams, add swordfish. Sear about 2 to 4 minutes per side for 1 to 1 1/4-inch steaks, until deeply golden. If the butter starts browning too fast, dial the heat down slightly.

Doneness target: For a juicier, restaurant-style center, pull at 130 to 135°F and rest. For the common U.S. food-safety target, cook to 145°F in the thickest part. Transfer to a plate and tent loosely with foil.
Lower the heat and gently sauté the garlic. Reduce heat to medium-low. Add the garlic and cook 20 to 30 seconds, just until fragrant. If the pan looks dry, add a tiny drizzle of oil.
Deglaze. Pour in the broth and scrape up the browned bits. Let it simmer 2 to 3 minutes to reduce slightly.
Make it creamy and tangy. Whisk in the cream and Dijon. Add capers, lemon zest, lemon juice, and red pepper flakes (if using). Simmer gently for 2 to 3 minutes until the sauce lightly coats a spoon. Do not let it boil once the cream is in, keep it at a low simmer so it stays smooth.
Taste and balance. Taste the sauce. Add a pinch of salt if needed, more lemon if you want it brighter, and a small drizzle of honey if it tastes too sharp.
Finish and serve. Return swordfish to the skillet for 30 to 60 seconds, just to warm and coat (or longer if you are cooking it through to your preferred final temp). Sprinkle with parsley. Serve immediately with extra sauce spooned over top.

Pro move: If the sauce gets too thick, whisk in a tablespoon of broth or water at a time. If it’s too thin, simmer 1 to 2 minutes longer. You are in charge here.

Nutrition information is estimated.

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