Menu Enter a recipe name, ingredient, keyword...

Discover new ways to make swordfish here - 212 recipes

Easily make swordfish seasoned with simple ingredients to create the ultimate tender, moist and lean meal for dinner or a special occasion.

Google Ads

Top Recipe

By SippitySup

Rate this recipe 4.5/5 (4 Votes)
Grilled Swordfish with Sautéed Grapes and Sweet Onions 1 Picture
Details

Servings 4
Preparation time 20
Cooking time 20

  • 1/4 cup kosher salt (optional)
  • 2 cup water (optional)
  • 4 cup ice (optional)
  • 4 (6 oz) swordfish steaks
  • 1/4 cup extra-virgin olive oil (separated)
  • 2 sweet onions (such as Walla Walla or Vidalia) thinly sliced
  • 2 clove garlic (peeled and smashed)
  • 2 sprigs fresh rosemary (plus more as garnish)
  • 2 tablespoon red wine vinegar
  • 2 teaspoon honey
  • sea salt and freshly cracked black pepper (as needed for seasoning)
  • 2 cup seedless red grapes

See this recipe

This quick grilled swordfish dish takes hardly more effort than a turning on the grill

Top rated Swordfish recipes

By

1. Sprinkle the garlic with a generous pinch of salt; finely mince and place in a large shallow bowl with the vineg...

  • 1 large clove of garlic
  • Coarse salt, to taste
  • 2 1/2 tablespoons red-wine vinegar
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper, to taste
  • 4 red new potatoes
  • 8 ounces tender green beans, ends snapped, halved diagonally and blanched
  • 1/2 cup diced (1/4 inch) red bell pepper
  • 1/2 small red onion, slivered lengthwise
  • 1/4 cup pitted Niçoise olives
  • 1 tablespoon drained tiny capers
  • 1/4 cup loosely packed slivered basil leaves
  • 2 tablespoons fresh lemon juice
  • 4 swordfish steaks (about 6 ounces each)
  • 1 hard-cooked egg, sliced
  • 2 tablespoons chopped flat-leaf parsley
4.4/5 (7 Votes)

By

Prepare grill to medium-high heat

  • 1 Orange
  • 2 Cups basil leaves
  • 4 Tablespoons olive oil, divided
  • 2 garlic cloves, peeled
  • 1 1/2 lbs swordfish, cut into 1 inch chunks
4/5 (2 Votes)

By

Pulse the fish cubes in a food processor until finely chopped

  • 1 1/2 pounds skinless tuna or swordfish steaks, trimmed of any dark-colored meat and cut into 2-inch cubes
  • 4 cloves garlic, grated or finely chopped
  • 1 teaspoon crushed red pepper flakes
  • Kosher salt and pepper
  • 1 lemon
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 1/2 cups panko breadcrumbs
  • EVOO (extra-virgin olive oil) or vegetable oil, for shallow fying and drizzling.
  • 2 vine-ripened or plum tomatoes, seeded and chopped
  • 3 tablespoons capers
  • 1/4 cup finely chopped red onion
  • A small handful of basil leaves, thinly sliced
  • 4 ciabatta rolls or other crusty rolls, split
4.1/5 (8 Votes)

By

A little kick of cayenne and flavorful herbs add zing to versatile swordfish steaks

  • 1 pound 1 pound swordfish steak, 1 1/2-inches thick
  • 1 teaspoon 1 teaspoon dried rosemary
  • 2 tablespoons 2 tablespoons olive oil
4/5 (2 Votes)

By

Gabrielle Hamilton's Swordfish Piccata is the most delicious dish you can make from prep to completion in 25 minute...

  • 1 (1.5-pound) 1 (1.5-pound) swordfish steak, cut into 3/4-inch slabs
  • salt and black pepper to taste
  • 1/2 cup 1/2 cup Wondra flour
  • 2 tablespoons 2 tablespoons grapeseed oil
  • 9 tablespoons 9 tablespoons butter
  • 1 tablespoon 1 tablespoon finely minced shallot
  • 1/6 cup 1/6 cup dry white wine
  • 2 tablespoons 2 tablespoons capers
  • juice of 1/2 lemon, plus 2 lemon “cheeks” for garnish
  • 1 tablespoon 1 tablespoon minced parsley, plus a sprig for garnish
5/5 (1 Votes)

By

Sweet and Sour Vegetables In a bowl, combine all the ingredients

  • Sweet and Sour Vegetables
  • 2 stalks celery, cut into julienne
  • 1/2 English cucumber, unpeeled, cut into julienne
  • 1/3 cup (75 ml) pineapple, diced
  • 3 tablespoons (45 ml) rice vinegar
  • 2 tablespoons (30 ml) mirin
  • 1/4 teaspoon (1 ml) coriander seeds, crushed
  • 1/4 teaspoon (1 ml) black pepper, crushed
  • 1/4 teaspoon (1 ml) wasabi or
  • 1/2 teaspoon (2.5 ml) sambal oelek
  • Salt and pepper
  • Tuna
  • 4 steaks yellowfin tuna
  • 1 teaspoon (5 ml) celery salt
  • 2 tablespoons (30 ml) olive oil
5/5 (1 Votes)

By

1. Preheat grill to medium high

  • 2 T olive oil
  • Juice of 1/2 lemon
  • 1/2 tsp. garlic, chopped
  • 2 swordfish steaks (3/4 inch thick)
  • 1 tsp Greek seasoning
5/5 (1 Votes)

By

You’ve probably never seen smoked swordfish before, but you probably weren’t looking

  • 1 morita chile, seeds removed
  • 2 plum tomatoes, divided
  • 2 tablespoons finely chopped hoja santa or 1 finely chopped fresh basil with 1 finely chopped fennel fronds
  • 1 leek, white and pale-green parts only, halved lengthwise, divided
  • 1/3 cup olive oil
  • 1 small onion, finely chopped
  • 1 large carrot, finely chopped
  • Kosher salt
  • 1 garlic clove, finely chopped
  • 8 ounces smoked swordfish, shredded
  • 2 teaspoons Sherry vinegar or red wine vinegar
  • 8 corn tortillas, preferably blue
  • 1 cup vegetable oil
  • Avocado Cream
  • A lighter, smoother, more grown-up guacamole.
  • 2 ripe avocados, pitted, peeled
  • 1/2 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped fresh cilantro, plus leaves for serving
  • 2 tablespoons finely chopped fennel fronds, plus more coarsely chopped for serving
  • Kosher salt
5/5 (1 Votes)

By

Heat oil in a 12" skillet over medium-high

  • 2 tbsp. canola oil
  • 4 (8-oz.) boneless, skinless swordfish steaks
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. minced herbs, such as oregano, rosemary, and thyme
  • 2 tbsp. unsalted butter
  • 2 tsp. fresh lemon juice
  • Mashed potatoes and sautéed vegetables, for serving (optional)
5/5 (1 Votes)

By

Bring a large pot of salted water to a boil over high heat

  • 1 pound penne pasta
  • 1/3 cup olive oil, plus 2 tablespoons
  • 3 garlic cloves, minced
  • 1/2 teaspoon red chili flakes (plus more to taste)
  • 1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
  • 4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
  • 1 pound swordfish steaks, skin removed, cut into 1-inch cubes
  • 1/3 cup white wine
  • 2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
  • Extra-virgin olive oil, for drizzling
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
5/5 (1 Votes)

By

Place all ingredients except swordfish in food processor or blender

  • 1/4 cup olive or vegetable oil
  • 2 tablespoons capers
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon pepper
  • 2 cloves garlic
  • 4 swordfish steaks, about 1 inch thick (about 2 pounds)
5/5 (1 Votes)

By

Swordfish

  • 1/3 cup soy sauce
  • 1/4 cup canola or peanut oil, plus extra for brushing on the grill
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup minced or finely chopped ginger root
  • 2 tablespoons minced garlic (4 cloves)
  • 2 tablespoons Dijon mustard
  • 6 (8-ounce, 1-inch thick) swordfish steaks
  • Kosher salt
5/5 (1 Votes)

By

Season swordfish with salt & pepper

  • 4 lbs swordfish steaks, @ 1/2" thick
  • Salt & pepper
  • 1 C olive oil
  • 8 cloves thinly sliced garlic
  • 1/2 C white wine vinegar
  • 1/2 C packed mint leaves
5/5 (1 Votes)

By

DFinase

  • Fresh swordfish
  • Lemon juice
  • White wine
  • 1 tbsp soy sauce
  • 3 cloves minced garlic
  • Grated lemon rind
  • Black pepper
  • Garlic salt
  • Salt and pepper
  • Olive oil
  • Bread crumbs
5/5 (1 Votes)

More Swordfish recipes

Any burning questions? Our chefs answer!

Swordfish Skewers with Salsa Verde Grilled Swordfish with Sautéed Grapes and Sweet Onions