Summary:
One of my favorite Seafood Dinner Recipes, these swordfish steaks are a low carb, keto meal with few ingredients. They only take minutes to prepare, and are quickly pan-seared until golden and crisp on the outside yet juicy and tender within.

INGREDIENTS
Swordfish:
- 2 (8-ounce) swordfish steaks, 3/4 to 1 inch thick (Note 1)
- 1 tablespoon olive oil
- 1/2 teaspoon table salt
Optional Topping Ideas:
- freshly squeezed lemon or lime juice
- salsa verde
- pico de gallo or salsa
INSTRUCTIONS
- Prep Swordfish: Pat steaks dry with paper towels. Trim off and discard any skin. Sprinkle both sides of each steak with salt.
NUTRITION
Makes 2 Servings |
Amount Per Serving (1 steak, no toppings): |
Calories 390 | |
Total Fat 22g | 34% |
Saturated Fat 5g | 24% |
Cholesterol 150mg | 50% |
Sodium 760mg | 32% |
Net Carb 0g | |
Total Carb 0g | 0% |
Dietary Fiber 0g | 0% |
Sugars 0g | |
Protein 45g |
PHOTOS




I made this and it was amazing! The fish turned out perfect, thanks to the wonderfully precise cooking instructions! I didn’t use a thermometer, but I turned the fish as directed while cooking, and cut into the center to see how done it was. I served this with a “salsa” of cubed avocado, blueberries, cilantro & lime juice. Delicious! I will make this recipe again!
Fish sat with Salt and lemon pepper for 30. Then pan seared with olive olive for two minutes per side. Finished with fresh squeezed lemon and 2 tbl. Butter in pan for two more minutes. Rest 10. Awesome!!
This was excellent! My only problem was that the pieces were different sizes, and I didn’t catch them all in time. Even the pieces that were a little too cooked were delicious though! I made a balsamic vinaigrette with a ‘greek salad’ and topped it with the fish, with a side of brown rice. A true keeper- Thank you!
I adore swordfish more than any other. Its texture reminds me of a juicy pork chop.. I pat dry, season with olive oil, fresh ground pepper and a Greek salt free seasoning from TJ’s. Let it sit covered 30 mins and then bring my skillet to decent heat but no raging. I place it in and leave it alone, watching the bottom begin to turn white. Before it gets to the middle, I flip and watch the bottom again. Before it is white all through, still a bit pink stripe at center, I pull it off to a plate and let it rest. Yummmmmy!!!🤣
Thank you for your recipe. I do like it, when no fresh lemon is available, with a great chunky salsa or pico. I opt for a larger piece of fish, for myself,and forgo rice, grains etc. I love them, they hate me. 👍
This was absolutely delicious, and so easy!!! Using Julia’s notes and tips made it easy to follow the recipe and have the swordfish steaks turn out perfectly – golden outside and moist, tender and perfectly cooked inside. After reading another review, I made sure to ask for a steak that was cut the same thickness throughout. I just topped with a little fresh squeezed lemon juice, and served broccoli and seasoned cauliflower rice on the side. My husband loved it so much, I made it twice in one week! (Whole Foods had it $7.00 off a pound!). I look forward to trying more of Julia’s recipes.
I bought mine at Whole Foods on sale too! I only buy Swirdfish when it’s on sale-)
I overcooked it I think I left the heat too high. Have used this recipe and it was wonderful.
Fantastic, restaurant quality meal! Thank you for the recipe and tips! I added the pics Dr gallo and canned green beans to the pan afterwards- was like Greek green beans-) Thank you so much!!!
perfect, simple, delicious
Delicious
Excellent recipe. So simple but brilliant. I did miss on the every two minutes but it still was juicy and delicious. I went with a lemon, butter wine and parsley sauce on top.
Just perfect. Thank you.