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!
Ingredients Needed to Make Easy Baked Swordfish:
For this easy baked swordfish recipe, you will need:
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1 swordfish steak (about 1/2 pound)
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2 Tbsp. extra virgin olive oil, plus extra
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1 tsp. garlic powder – divided
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2 large lemons – divided
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sea salt
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2 to 4 green onions (scallions) – chopped
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2 to 4 Tbsp. white wine
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extra lemon slices, as a garnish
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.
What to look for when buying Swordfish…
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Swordfish steaks should be at least 1 +1/4-inch thick or more.
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Raw swordfish steaks should be firm to the touch.
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They should also have a tight swirled flesh to them.
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Make sure there’s No fishy smell to it. It should smell like the sea.
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No dull or discolored skin.
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And the meat color can vary from white, and ivory to a pinkish color.
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!
Finally, you might enjoy a few more seafood dishes!
- Baked or Roasted Branzino with Lemon
- Little Neck Clams in Wine and Garlic Broth
- Filet of Sole Francese
- Shrimp Avocado Salsa Dip
- Best Salmon Piccata
- Pan-Seared Mahi Mahi
- Baked Swordfish Livornese
- Roasted Red Snapper Italian Style!
- Cod Livornese
- Baked Flounder Filet Oreganata – Lightened
- How to Clean and Prepare Lobster Tails
Yield: 1 serving
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!
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
- 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 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.
- 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 VIDEO or Photos in our post!
Nutrition Information:
Yield:
1 servingServing Size:
1 servingAmount Per Serving: Calories: 276Total Fat: 28.1gSaturated Fat: 4gCholesterol: 1mgSodium: 2mgCarbohydrates: 2.9gFiber: 0.3gSugar: 0.9gProtein: 40g
That’s it friends!
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Happy Cooking! 🙂
Thanks again!
xo anna and liz
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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!