25-Minute Pan-Seared Swordfish with Lemon Caper Sauce - Well Seasoned Studio (2024)

It doesn’t get easier or more delicious than Pan-Seared Swordfish with Lemon Caper Sauce. The swordfish steaks cook quickly on a stovetop (about 4-5 minutes per side, based on thickness), and then as they rest you make a really simple pan sauce that’s bright, citrusy, and totally restaurant-worthy. It’s finished with lots of capers, which beautifully complement the fish.

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. Go ahead and make this for that person you’ve been longing to impress — it is foolproof!

If you love swordfish as much as we do, try Sicilian Swordfish with Olives, Baked Swordfish with Tomatoes and Corn, or my Grilled Swordfish Skewers next. Or check out all of our easy seafood recipes — it’s what we eat the most of in this house!

What You’ll Need

• Swordfish steaks, seasoned with Kosher salt and black pepper. Each swordfish steak should be about 6oz each and ~1-inch thick.
• Neutral oil, for pan searing the fish. You want to use something with a high smoke point like grapeseed, avocado, or canola oil.

For the lemon caper sauce, you’ll need a finely chopped shallot, low-sodium chicken broth, a fresh lemon, capers, and unsalted butter.

How To Make Pan Seared Swordfish Steaks

1. Prepare the swordfish steaks by patting dry with a paper towel and seasoning generously on both sides with Kosher salt and black pepper.
2. Sear the swordfish in a skillet preheated to medium-high with a little olive oil. Cook for 4-5 minutes per side, then remove the fish to a plate.
3. Make the lemon caper sauce. In the same skillet, reduce the heat to medium, then add a chopped shallot. Season, stir, then cook for 1 minute. Add chicken broth, being sure to scrape the bottom of the pan. Add the juice of 1 lemon and 2 tablespoons of drained capers. Turn off the heat, then stir in 3 tablespoons of cold butter. Taste, adjust seasoning, then pour the sauce over the cooked swordfish steaks.

This is such a quick and easy fish dinner! Enjoy with chopped parsley or thinly sliced chives and fresh lemon wedges. Deeeee-lish!

FAQs

Make-Ahead, Leftovers, & Storage

• 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.

How To Serve

Serve the swordfish steaks with lemon caper sauce alongside roasted vegetables or a light side salad. A few of my favorites are this Roasted Broccolini with Garlicky Breadcrumbs, Sicilian Cauliflower, and this easy 5-Minute Arugula Salad with Parmesan.

Pair it with a side of couscous, quinoa, or garlic mashed potatoes for a complete meal.

A real triumph of a dish for swordfish-lovers! Quick-to-make, flavorful, and easily pairs with a variety of side dishes. It’s so good.

If you make this Pan-Seared Swordfish recipe, please let us know by leaving a review and rating below!

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