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Pan-Roasted Swordfish

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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

Known as the steak of the sea, you won’t find anything more satisfying than a fresh swordfish fillet.

Perfectly pan-seared and covered in a citrus-infused garlic and chive sauce, this one-pan recipe makes for an easy and impressive weeknight meal.

I encourage you to give this dish a try and, once you do, get creative with Heinen’s assortment of delicious swordfish recipes.

Pan-Roasted Swordfish

Pan-Roasted Swordfish


  • 2 lbs. swordfish steaks
  • 2 Tbsp. olive oil
  • 2 cloves garlic, finely minced
  • Juice of 1 lemon
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. fresh chives, chopped
  • 1 Tbsp. fresh parsley, chopped
  • Salt and pepper, to taste


  1. Season the swordfish on both sides with salt and pepper.
  2. Pour the olive oil into a large frying pan over high heat.
  3. When the oil begins to lightly smoke, add the swordfish. Turn the heat down to medium-high and cook for 3-4 minutes per side, or until it reaches 145°F.
  4. Remove the swordfish from the pan and add the garlic. Stir and cook for 1 minute, then add the lemon juice.
  5. Turn off the heat. Melt in the butter and add the herbs.
  6. Serve the sauce with the cooked swordfish.

Pan-Roasted Swordfish

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

Recent Reviews

  1. I made this for dinner this evening and was so excited that it turned out great. I wouldn’t change anything about it. My steaks were smaller so just adjusted cooking time and made frequent use of my thermometer. And they turned out juicy and flaky. My hubby can be kind of picky about fish and he gave it two thumbs up. I will definitely make this again.

    1. We are so glad that you and your husband enjoyed this recipe, Christine! Thank you for sharing this feedback.

  2. So easy and nice fresh taste served the sauce on the side added roasted baby potatoes and frozen ? greens beans & almonds It was a big hit especially for quick and easy after work. Hope they clean up!

    1. Jennifer, thank you for sharing Chef Billy’s recipe with your friends. We are happy that you made this dish and enjoyed it!

  3. This was easy and delicious. I didn’t have fresh garlic on hand so I had to use powdered. I also put in a tsp of capers in the pan before turning the heat off and adding the butter and herbs. The sauce was excellent. The excess was drizzled ove broccoli. Next time I will try it with green beans and rice or quinoa. Thanks for posting this recipe. Makes dinner that much easier!

  4. I made this today and subbed lime juice for the lemon juice and added powdered oregano and powdered rosemary. It was very tasty!

  5. This is such a good recipe that I copied the basics onto an index card for easy access!

    I modified it a little. I heated the pan to 365F then added the oil and placed the fish on the pan. Then reduced the heat as indicated.

    Cooking the garlic for only a minute and adding the herbs after taking off the heat is an excellent way to not overcook the garlic and retain the flavor of the aromatics.

    I had some left over, threw it in the freezer and pulled it out for excellent fish tacos!

    Thanks! Miriam

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