Easy Baked Swordfish

Easy Baked Swordfish comes out flaky, juicy, and delicious tasting every time!  This quick and easy seafood dinner is perfect for busy weeknights.  The secret to this flavorful baked swordfish is in our 4-ingredient marinade which makes this swordfish amazingly juicy and the best tasting! 

After one bite, you will fall in love with its moist and tender texture!

 

Summer season is upon us, but seafood lovers can make this dish all year long.

This recipe for easy-baked swordfish is effortless, as little as 5 minutes to prep, and then pop it into the oven for about 18 to 22 minutes, depending on the oven you use.

Our marinade includes lemon juice, extra virgin olive oil, white wine, and green onions.  It takes only four simple ingredients to make this swordfish amazingly juicy and the best tasting! 

Easy Baked Swordfish by 2sistersrecipes.com

Ingredients Needed to Make Easy Baked Swordfish:

For this easy baked swordfish recipe, you will need:

  • 1 swordfish steak (about 1/2 pound)

  • 2 Tbsp. extra virgin olive oil, plus extra

  • 1 tsp. garlic powder – divided

  • 2 large lemons – divided

  • sea salt

  • 2 to 4 green onions (scallions) – chopped

  • 2 to 4 Tbsp. white wine

  • extra lemon slices, as a garnish

Easy Baked Swordfish by 2sistersrecipes.com

How to make our Easy Baked Swordfish?

There are only 2 easy steps to making our easy-baked swordfish:

1. First Step: Marinate the swordfish for at least 15 minutes or more before baking.

2. Step 2: Bake, uncovered, in a preheated oven for about 18 to 22 minutes, until the swordfish flakes off with a fork.

When you bake swordfish with this simple marinade, it turns out flavorful. (*full recipe card below!)

In fact, you will be delighted and surprised after you take your first bite!  A wonderful dish even for children because swordfish don’t have any bones.

Easy Baked Swordfish by 2sistersrecipes.com

What to look for when buying Swordfish…

  • Swordfish steaks should be at least 1 +1/4-inch thick or more.

  • Raw swordfish steaks should be firm to the touch.

  • They should also have a tight swirled flesh to them.

  • Make sure there’s No fishy smell to it.  It should smell like the sea.

  • No dull or discolored skin.

  • And the meat color can vary from white, and ivory to a pinkish color.

  • Easy Baked Swordfish by 2sistersrecipes.com

WATCH VIDEO: How to Make our Easy Baked Swordfish? (1-Minute)

Quick Notes and Tips…

  • Keep in mind, that you will need to keep an eye on it before its finishes baking time. You don’t want to over-bake swordfish or it will turn out dry.
  • All ovens vary, so the baking time will vary as well.
  • Also, the thinner the swordfish steak is, the quicker it will bake, and in less time than required.
  • If you plan to bake more than 1 swordfish steak, it’s a good idea to double the ingredients for the marinade.

Swordfish steaks are one of the easiest seafood you can make.

It’s often grilled on the barbecue or grilled inside on a stove top, like our recipe for Swordfish Oreganata.  However, I prefer baking swordfish in the oven simply because it’s easier and faster! 

It’s the perfect dish to serve on rainy days too!

Easy Baked Swordfish is a great dish to serve family and friends!  Try this recipe, you’ll be glad you did!

ENJOY!!

* Full Recipe Card Below!

Don’t forget to PIN and SHARE it on your Seafood Board!

Easy Baked Swordfish by 2sistersrecipes.com

Finally, you might enjoy a few more seafood dishes!

Yield: 1 serving

Easy Baked Swordfish

Easy Baked Swordfish by 2sistersrecipes.com

Easy Baked Swordfish is easily baked in the oven and turns out flaky, juicy, and delicious tasting every time! This quick and easy seafood dinner is perfect for weeknights and one you'll enjoy making all year long!

Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes

Ingredients

  • 1 swordfish steak (about 1/2 pound)
  • 2 Tbsp. extra virgin olive oil, plus extra
  • 1 tsp. garlic powder - divided
  • 2 large lemons - divided
  • sea salt
  • 2 to 4 green onions (scallions) - chopped
  • 2 to 4 Tbsp. white wine
  • extra lemon slices, as a garnish

Instructions

  1. Preheat the oven to Bake at 375 degrees F, (190.6 degrees C)
  2. Use a deep, baking dish just large enough to hold the swordfish steak. I used a medium-size baking dish for this recipe, a 2.5 quart (or 2.3 L ) baking dish.

First for the Marinade:

  1. On the bottom of the baking dish, drizzle 1 + 1/2 tablespoons of olive oil, and squeeze 1 whole lemon, then sprinkle with 1/2 teaspoon of ground garlic powder.
  2. Place the swordfish steak on top of the first layer of marinade.
  3. Then, drizzle on top of the swordfish steak with a little extra virgin olive oil, the remaining ( 1/2 teaspoon) garlic powder, and the juice of the second lemon on top of the fish.
  4. Sprinkle with some sea salt on top of the steak. Then scatter with chopped green onions all around and on top of the fish. Then scatter white wine on top.
  5. Set it aside and let it sit for 15 minutes to marinate.
  6. Then BAKE, uncovered, for 18 to 22 minutes, or until swordfish is white, fully cooked, and tender to the fork when touched.
  7. Transfer to a serving plate, then pour all the remaining lemon sauce from the baking dish over the swordfish steak and serve.
  8. Serves 1

Notes

*See VIDEO or Photos in our post!

Nutrition Information:

Yield:

1 serving

Serving Size:

1 serving

Amount Per Serving: Calories: 276Total Fat: 28.1gSaturated Fat: 4gCholesterol: 1mgSodium: 2mgCarbohydrates: 2.9gFiber: 0.3gSugar: 0.9gProtein: 40g

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Thanks again!  

 xo anna and liz

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50 Comments

    1. Hi Judy! Sorry about that, the oven temperature is in the recipe card located near the bottom of the post, but if you missed it, the recipe calls for bake at 375 degrees. I hope this helps! Thanks for trying our recipe, enjoy! πŸ™‚

    1. Hi Amy! Thank you for your sweet comment! So happy you enjoyed our recipe for swordfish. Looking forward to hearing from you again! Have a great week. πŸ™‚

  1. Sword Fish was real good
    Used yellow onion I had and lemon juice and wine used was Chardonnay

    1. Hi Peg, Did I forget to mention that? I will go in and edit that in the directions, thanks so much!