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.
- 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
- Prep Swordfish: Pat steaks dry with paper towels. Trim off and discard any skin. Sprinkle both sides of each steak with salt.
|Makes 2 Servings|
|Amount Per Serving (1 steak, no toppings):|
|Total Fat 22g||34%|
|Saturated Fat 5g||24%|
|Net Carb 0g|
|Total Carb 0g||0%|
|Dietary Fiber 0g||0%|
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!
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!
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!!
I overcooked it I think I left the heat too high. Have used this recipe and it was wonderful.
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.
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
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-)