These easy pan-seared swordfish steaks are coated in citrus zest, seared to perfection, and finished with diced green onions and freshly squeezed citrus juice.
Are you trying to add more seafood into your diet?
Have you been eating lots of salmon and white fish, and want to shake things up?
If you’re looking for a meatier fish, try swordfish.
Swordfish is meaty, has a texture similar to ahi tuna, and is incredibly flavorful.
Plus– it’s EASY.
I love grilled swordfish, but sometimes I don’t want to heat up the grill. That’s when I make these pan-seared swordfish steak.
These steaks are marinated in citrus juices, coated in zest, and quickly pan-seared.
How Make Pan-Seared Swordfish Steaks
Start by zesting and juicing a lemon and an orange. Reserve the zest, and pour the juice over the swordfish steaks.
Let the steaks marinate for about 10 minutes.
Next, heat oil in a sauté pan on medium-high heat until it’s shimmering. Take the fish out of the marinade, and sprinkle both sides of the steaks with salt.
Rub the reserved citrus zest on both sides of your swordfish, and sear the fish. Serve it immediately, while it’s still piping hot, and enjoy!
Need more help? Check out this tutorial on How to Pan-Sear Fish.
Pan-Seared Swordfish Steaks with Citrus
- 2 swordfish steaks (about 4oz per steak)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 lemon, zested and juiced
- 1 orange (or blood orange), zested and juiced
- 1 orange or lemon, cut into wedges or slices, for serving
- diced green onion, to serve
- Marinate swordfish steaks in the lemon and orange juice for about 10 minutes.
- Heat oil in a sauté pan over medium-high heat until oil begins to shimmer.
- Remove steaks from marinade, and salt both sides of the steaks. Next, rub the lemon and orange zest onto both sides of the steaks. (If any zest falls off, just sprinkle it onto the steaks while they cook.)
- Set swordfish onto the sauté pan, set a timer for 3 minutes, and don’t touch the fish until the 3 minutes have passed.
- Using a thin metal spatula, flip the steaks and sear them for about 3 more minutes. The steaks should be cooked through, but still juicy.
- Finish the fish by squeezing a little fresh orange or lemon juice over the fish, and topping with fresh diced green onion.
**A Note on Seafood Safety and Mercury: Swordfish is delicious, but keep it mind that since it’s at the higher end of the ocean’s food chain, it’s likely to have higher mercury levels than some other fish. This is a fish to enjoy on special occasions, not on a daily basis.