Ingredients Seafood Fish Swordfish 18 Swordfish Recipes, From Skewers to Steaks and Pasta Get ready to add swordfish to your regular dinner rotation. By Jodie Kautzmann Published on June 18, 2024 Close Photo: Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely With its mild flavor and firm, meaty flesh, swordfish is a terrific choice for a host of scrumptious and satisfying dishes. Swap it in for steak in classic preparations like Swordfish au Poivre, cut it in chunks and thread it onto skewers for Seafood Spiedini, or grill it up and slather it in salsa, as in our Grilled Swordfish with Carrot-and-Walnut Salsa — whichever recipe you go for, you're sure to delight fish fans and skeptics alike. Read on for all of our favorite ways to enjoy succulent swordfish. 01 of 18 Swordfish Steaks with Salmoriglio Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver A simple Italian five-ingredient marinade called salmoriglio infuses meaty swordfish steaks in this easy summer recipe while still allowing the fish’s natural sweetness to shine through. Drizzling additional marinade over the grilled fish just before serving provides a showstopping, glossy finish with a flourish of bright lemony flavor. Get the Recipe 02 of 18 Swordfish au Poivre Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco We’ll eat this elegant swordfish riff on classic steak au poivre from Houston chef Aaron Bludorn any time. Serve it with crispy roasted potato wedges, which are especially delectable with the briny, creamy au poivre sauce. Get the Recipe 03 of 18 Grilled Swordfish with Carrot-and-Walnut Salsa Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Grilled fish maintains our mantra of simple, easy, and delicious for summertime cooking. 2013 F&W Best New Chef Jason Vincent steeps swordfish steaks in a savory kombu marinade and serves them with a nutty, slightly piquant gremolata-like salsa with roasted walnuts and Calabrian chiles. Get the Recipe 04 of 18 Slow-Roasted Swordfish Birria Jen Causey "It’s a fruity, spiced flavor bomb in every sense of the word but a controlled one that keeps you coming back for one more bite until it’s all gone," says food writer Javier Cabral of the chile sauce that coats these swordfish fillets. It's a garlicky blend that includes toasted dried ancho, guajillo, and cascabel chiles. Get the Recipe 05 of 18 Insalata di Pesce Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Quickly poaching the mix of swordfish, shrimp, and scallops gently cooks the seafood to perfection for tender, flaky bites. Choose a favorite olive oil here; its flavor permeates the whole dish and adds a savory vegetal flavor. Get the Recipe 06 of 18 Swordfish Skewers with Salsa Verde © Con Poulos Chef Chad Colby uses fresh bay leaves on these swordfish skewers, which impart a lovely fragrance to the dish. He threads zucchini ribbons between the leaves and fish, grills the skewers alongside lemon halves, then serves them with the charred lemon. Get the Recipe 07 of 18 Grilled Swordfish with Herbs and Charred Lemon Salsa © John Kernick Justin Chapple dries herbs from his garden in the microwave to have them on hand for all kinds of dishes. Here, he uses a mix of rosemary, thyme, and oregano to season swordfish, which he serves with a salsa made from grilled lemon slices, parsley, celery, and shallot. Get the Recipe 08 of 18 Swordfish Sicilian-Style © Greg DuPree In 2018, Food & Wine named this recipe from Marcella Hazan one of our 40 best. An oregano-infused sauce imparts bright flavor to hot-off-the-grill steaks. The secret to this quick-cooking swordfish is pricking holes in the fish so the lemony dressing seeps in. Get the Recipe 09 of 18 Grilled Swordfish Steaks with Basil-Caper Butter © Tina Rupp Flavored butter gives these meaty swordfish steaks from expert griller Steven Raichlen a piquant, herbal taste. Serve them with an arugula and endive salad with pine nuts and Parmesan. Get the Recipe 10 of 18 Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce © Ben Dearnley In this delicious dish, the anchovies provide a roundness and depth of flavor rather than a strong hit of anchovy. If you like, you can swap tuna for the swordfish. Get the Recipe 11 of 18 Swordfish with Vegetable Couscous and Tomato Vinaigrette © Kelly Brisson Succulent swordfish steaks are simply seasoned with salt and pepper, sautéed until golden, and arranged on a bed of fluffy couscous studded with diced fennel and summer squash. A chunky plum tomato vinaigrette tops off the dish. Get the Recipe 12 of 18 Seafood Spiedini © Abby Hocking Firm-structured fish holds up best when cut into pieces and skewered. Italian chef Daniele Uditi uses swordfish for these herb-lashed skewers. Get the Recipe 13 of 18 Swordfish with Romesco Sauce © Con Poulos Chef Jonathan Waxman makes his rich, nutty romesco sauce with caramelized vegetables, toasted hazelnuts and almonds, and fiery Calabrian chiles for an unforgettable accompaniment to grilled swordfish. Feel free to prepare the sauce up to a week ahead of time. Get the Recipe 14 of 18 Grilled Swordfish with Tangy Onions and Fennel © Christina Holmes A riff on the classic Venetian dish sarde in saor, this recipe combines meaty swordfish, tangy onions, and smoky grilled fennel. Plump currants and toasted pine nuts are scattered over the cooked fish before serving. Get the Recipe 15 of 18 Grilled Swordfish with Lima-Bean-and-Herb Butter © Fredrika Stjärne Chef Lee Woolver uses garden-fresh lima beans along with chives, parsley, and dill to make a green butter for this swordfish. Get the Recipe 16 of 18 Sweet and Sour Swordfish © Petrina Tinslay This Sicilian-style dish, a recipe from TV chef and family friend Tyler Florence and adapted by beauty industry expert Sylvie Chantecaille, includes lots of vibrant orange bell peppers. Get the Recipe 17 of 18 Swordfish with Orzo, Pistachios, and Olives © Tina Rupp This impressive dish is a bright and sophisticated medley of texture, color, and flavor — and it comes together in less than half an hour. Get the Recipe 18 of 18 Swordfish in Creamy Tomato Sauce © Kana Okada Here, swordfish steaks are cooked at a low temperature in an aromatic broth spiked with tomato, garlic, and oregano, allowing them to absorb the rich flavors while still remaining moist and succulent. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit