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Pan-Roasted Swordfish

January 1, 2021

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.

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

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

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.

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