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 5-ingredient marinade, which makes this swordfish amazingly juicy and the best tasting!
Easy Baked Swordfish
A delicious dinner, this recipe for easy-baked swordfish is practically effortless. It takes as little as 5 minutes to prep, then pop it into the oven for about 18 to 22 minutes, depending on the oven you use. After one bite, you will fall in love with its moist and tender texture!
We love swordfish occasionally. Some of our favorites include a more tomato-based sauce, like our Baked Swordfish Livornese, and don’t miss our Swordfish Oreganata.
Tell Us About the Marinade for Easy Baked Swordfish
Our marinade is made up of 5 ingredients. It includes lemon juice, extra virgin olive oil, white wine, garlic powder, and green onions. It takes only five simple ingredients to make this swordfish amazingly juicy and the best tasting – every time! And it is FANTASTIC!
How To Make Our Easy Baked Swordfish?
Let’s go over the ingredients you will need for our baked swordfish.
Ingredients overview for this recipe:
- Swordfish Steak: Choose a fresh cut of swordfish steak from you local seafood store. For this recipe we use one steak, about 1/2 pound.
- Olive Oil: Choose extra virgin olive oil, and you will need about 2 tablespoons, plus extra.
- Garlic Powder: For this recipe, we prefer to use ground garlic powder. It makes the prep work that much easier.
- Lemons: You will need at least 2 lemons to make the marinade, which will become the sauce, and a few slices to garnish.
- Green Onions: Choose long, thin, green onions; these are also known as scallions. You will only need about 2 to 4 of them.
- White Wine: Choose a good quality drinking wine for the marinade. And, you will only need a few tablespoons of it.
- Seasonings: You will only need some sea salt to season the fish.
How to Make Easy Baked Swordfish?
Our full printable recipe card is located at the bottom. But first, let’s go over the steps before you start. 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.
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.
What to look for when buying Swordfish?
There are a few things you should know when buying swordfish for the first time. And they are:
- 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.
What Sides To Serve It With?
Now your swordfish is ready to serve with any of these great sides. Try serving it with any of these delicious sides for a complete dinner:
WATCH VIDEO: How to Make our Easy Baked Swordfish? (1-Minute)
Quick Notes and Tips…
- You can use frozen swordfish. Be sure to allow it to fully thaw before marinating and baking it.
- 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.
Bake and Serve!
Baked swordfish steaks are one of the easiest seafood dishes you can make.
And, it’s enjoyable to eat with any delicious side you choose to serve it with. A great dish to serve family and friends! Try this recipe, you’ll be glad you did!
ENJOY!!
More Delicious Seafood Dishes You’ll Love!
- Baked or Roasted Branzino with Lemon
- Honey Mustard Grouper
- Little Neck Clams in Wine and Garlic Broth
- Filet of Sole Francese
- Best Salmon Piccata
- Pan-Seared Mahi Mahi
- Baked Swordfish Livornese
- Roasted Red Snapper Italian Style!
- Baked Flounder Filet Oreganata – Lightened
If you make this easy-baked swordfish dish, please leave a comment and a star rating below. We’d love to hear from you! For more delicious ideas and recipes, follow us on Instagram, Pinterest, and Facebook.
Easy Baked Swordfish
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!
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
- Preheat the oven to Bake at 375 degrees F, (190.6 degrees C)
- 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:
- 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.
- Place the swordfish steak on top of the first layer of marinade.
- 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.
- Sprinkle some sea salt on top of the swordfish steak. Then scatter with chopped green onions all around and on top of the fish. Then scatter white wine on top.
- Set it aside and let it sit for 15 minutes to marinate.
- Then BAKE, uncovered, for 18 to 22 minutes, or until swordfish is white, fully cooked, and tender to the fork when touched.
- Transfer to a serving plate, then pour all the remaining lemon sauce from the baking dish over the swordfish steak and serve.
- Serves 1
Notes
*See our VIDEO or Photos in our post!
RECIPE NOTES & TIPS:
- You can use frozen swordfish. Be sure to allow it to fully thaw before marinating and baking it.
- 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.
Nutrition Information:
Yield: 1 serving Serving Size: 1 servingAmount Per Serving: Calories: 276Total Fat: 28.1gSaturated Fat: 4gCholesterol: 1mgSodium: 2mgCarbohydrates: 2.9gFiber: 0.3gSugar: 0.9gProtein: 40g
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Happy Baking! 🙂
Thanks for stopping by…
xo anna and liz
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Weeknight Dinners Made Easy
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Easy, no fuss, excellent results in flavor. Made dish for 12 guest had fish cut 1 inch thick 6-7 ounces each. It’s a keeper in my book!
Just to clarify you only use the top of the green onion and not the white part? If correct, is the green part only used for color?
Hi Ro,
That’s a good question, thanks for asking.
For this recipe, we use both parts of the green onion, the white and green of the scallion (aka: green onion). The green onion provides flavoring to the swordfish, it is not for color or garnish. I hope this answers your question.
Have a great evening!
Can you suggest a few good wines for this recipe?
Hi Ro! Thanks for asking about the wines…. we would recommend a white wine like a Sancerre Reserve, which is a Sauvignon Blanc white wine that pairs perfectly with our Swordfish recipe and many other seafood dishes as well.
Love the marinade! I’ve used it on swordfish and halibut. What do you think about salmon?
You can try it on salmon as well, it should turn out flavorful too.
Hi Anna and Liz,
I don’t know how I missed this awesome recipe! But I have to tell you that your blog posts and about 5 other blogger posts have been going to my spam folder for over 6 months now! I couldn’t figure out why I hadn’t received any posts from all of these (favorite) bloggers of mine! Anyway, I just stopped by and saw your new format (fabulous!) and picked this recipe from the array of recipes on your landing page! YUM, I will put this on my must make list since I’m trying to lose some “pandemic pounds” UGH! Thank you for sharing this!
Mmmmm,
Ciao,
Roz
Aw, thanks so much Roz! How are you? Thank you for your lovely note, and so glad you took the time to visit us. Hope you’ll make our swordfish soon. Have a great weekend! 🙂
My 16-year old pescatarian absolutely loved it. I didn’t tell my non-drinking husband there was a few tablespoons of wine in the recipe since I figured it all burnt off in the oven. Keep the easy recipes coming. I normally make meals with no fewer than 10 ingredients (and endless changes from my cooking experience) but loved this one. Thank you!!!!
Hi Melanie, so glad you enjoy our recipe. Thank you for leaving a sweet comment as well! Keep cooking and baking! Looking forward to hearing from you again. Have a great week. 🙂
Can you substitute the wine with another ingredient I don’t have white wine?
Hi Nancy!
Yes, you can use chicken broth in place of white wine. Most restaurants use chicken broth in fish recipes, instead of wine. I hope this helps! And enjoy our recipe… thanks so much. 🙂
I used white rice vinegar instead of wine. It was great!
Wow! So glad to hear white rice vinegar worked. A good tip for substitution. Thanks so much, Carrie!
Whole family, including our 1 1/2 year old, LOVED this!
Hi Jillian! So glad to hear that! .. and welcome to our recipe blog, it’s so nice to meet you! Thanks again.
xo
Hi
Just wondering if there is any benefit to using a marinade overnight before baking the swordfish? I’m thinking of trying this for a dinner party and buying the fish the day before. Thank you!
Hi Mary, even though we have never marinated swordfish the night before, we believe you can do it. And chill it in the fridge overnight, then cook it the following day. So, yes you can!
Thoughts on using mahi-mahi…?
Thanks, James for asking. Mahi mahi has a moderately mild flavor with a fairly firm texture and it closely resembles a swordfish. So, can you use Mahi Mahi with this recipe? I would have to guess it’s a yes! And, if you do, please, by all means, let us know the outcome. Thanks in advance.
Delicious recipe! So moist and flavorful. Will use again. Thank you!
Thank you, Frieda! Welcome to our recipe blog, it’s nice to meet you! So happy you enjoyed our swordfish recipe. We look forward to hearing from you good.
I love the simplicity. I followed directions but it did not turn out flaky after 18 minutes so I added 4 more minutes. It was better but still not as flaky as expected. Does it matter if I use frozen rather than fresh? Thanks
Hi Plee, Yes, unfortunately, it does make a difference. But it’s ok. I have tried it with frozen and found it was different. Anyway, I hope you enjoyed it our recipe.
warmly,
Anna
I have made talk to you soon once and it was fabulous. When making 5 or 6 swordfish steaks why not fill baking dish with full marinade instead of half on bottom and half on top and just turn fish and add scallions and wine on top ?
When I post comment it says it is duplicate. This is my first time posting anything.
I have made talk to you soon once and it was fabulous. When making 5 or 6 swordfish steaks why not fill baking dish with full marinade instead of half on bottom and half on top and just turn fish and add scallions and wine on top ?
Hi Eileen! Thank you so much! So happy you tried our recipe. You can certainly try that when you have more than one swordfish to bake. There are so many ways to bake swordfish with our marinade and if that’s easier for you to do – then go for it! Have a great weekend, and hope you will keep cooking and baking! 🙂
Thanks so much! 🙂
Awesome! I’ve been making a lot of fish lately and was looking for a good marinade and baking recipe. This hit the spot! This makes us New Englanders proud!
Oh, I’m so glad to hear that! Thanks, Ryan for stopping by and leaving a lovely comment. 🙂
This was the easiest and best recipe for swordfish. It was on sale at our local market so I found your recipe and it was out of this world fantastic. We just got some more fish so we could eat it again tonight. Thank you so much. By the way we used the same recipe for salmon and it was equally good!
Yay!! So happy 😀 you enjoyed our recipe! Thanks so much Janine! And thanks for the extra tip!
I did this yesterday w some substitutions – i’m allergic to garlic, so I used grated ginger and chopped fresh rosemary, and hubby is allergic to scallions so i minced a shallot – but it was fantastic! Teen looked doubtful but his face lit up when he tasted it – the lemon taste was remarkably strong and really pleasing. and a great texture!
Hi Cara! Thank you for stopping by and leaving a lovely comment. I’m thrilled to hear how you adapted our recipe and the outcome was fantastic! This is one of our favorite recipes for swordfish, and I’ll be posting a new one later this week. Have a great day! 🙂
The plating suggests dressing with the lemon sauce but doesn’t tell how to make it. Is it the drippings from the pan or something else?
Hi Stephanie! Thanks for asking. Yes, pour the remaining lemon sauce from the baking dish over the fish and serve. I will go and edit that part, thanks so much!
This was sublime. I bought the swordfish fresh today at my local farmers market, fresh from the boat off Montauk NY. This is easily the best swordfish I have ever had.
Thank you so much Lisa! So happy you enjoyed our recipe, and thank you again for taking the time to leave a lovely comment! Have a great night! 🙂
I never think to make swordfish! This looks so delicious that I’m going to look for some soon 🙂
It really is delicious tasting Susan, and doesn’t have a fishy taste at all. We know you will love this recipe!