15-Minute Pan-Seared Swordfish
This elegant pan-seared swordfish features thick center-cut steaks cooked to golden perfection and finished with aromatic brown butter infused with garlic, anchovies, and capers. The Mediterranean-inspired sauce adds depth with its briny, savory notes while fresh herbs provide a bright finish. Perfect for weeknight dinners or special occasions when you want restaurant-quality seafood at home. The technique creates a beautiful crust while keeping the fish moist and flaky inside.
Ingredients
- 2 8-ounce swordfish steaks, preferably center cuthalibut1:1pescatarian
similar texture
- kosher salt
- freshly ground black pepper
- 1 tablespoon canola oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 anchovy fillets
- 2 tablespoons capers, drained
- 4 sprigs fresh marjoram, oregano, or rosemary
Instructions
- 1
Season the swordfish with salt and pepper
- 2
Heat the oil in a large skillet over medium-high heat
- 3
Sear the swordfish until golden brown on both sides, about 4 minutes per side
- 4
Add the butter, garlic, anchovies, and capers
- 5
Once the butter has melted and begun to brown, tilt the skillet toward you carefully and spoon any pooling melted butter over the swordfish a few times
- 6
Remove the skillet from the heat and add the herbs, swirling to coat them in the browned butter
- 7
Continue spooning everything over the swordfish for another minute or two
- 8
Serve the swordfish with the butter and herbs spooned on top
Tips
Stand back when adding herbs to the hot brown butter as it will splatter
Choose center-cut swordfish steaks for the most even cooking and best texture
Tilt the pan carefully when basting to avoid burns from hot butter
Good to Know
refrigerate cooked fish up to 2 days
season steaks up to 4 hours ahead
immediately while butter is warm
Common Mistakes
use medium-high heat to avoid burning butter
pat fish dry before seasoning to prevent sticking
don't move fish too early or crust won't form
Substitutions
similar texture
reduces umami
FAQ
Can I use frozen swordfish steaks?
Yes, but thaw completely and pat very dry before seasoning. Frozen fish releases more moisture which can prevent proper browning.
What if I don't have anchovies?
Omit them or substitute with a pinch of fish sauce or Worcestershire sauce for similar umami depth.
How long will leftovers keep?
Cooked swordfish keeps refrigerated for up to 2 days. Reheat gently in a low oven to avoid overcooking.