This Swordfish Parmesan recipe turns out tender swordfish with a lemony base, finished under the broiler with a creamy Parmesan topping that turns golden and irresistible in minutes.
It’s definitely restaurant-quality. You’d find something like this at a good seafood restaurant, but it comes together in just under 30 minutes when you make it at home.
If you love fresh seafood dinners like this one, you may also like to try our recipes for mango mahi mahi, pistachio baked salmon and grilled tuna with citrus salsa.
What We Love About This Easy Swordfish Recipe:
- It’s meaty and satisfying.
- It’s not a fishy fish. Instead, it’s mild in flavor.
- And it’s perfect for broiling.
- Lemon + butter + parmesan is a great combination for fish.
🐟 What to Look for When Buying Swordfish
When shopping for swordfish, look for:
✔ Color
• Pale pink to ivory
• Even in tone
• Avoid pieces with brown or dull spots
✔ Texture
• Firm and dense
• Should spring back when pressed
• Not soft or mushy
✔ Smell
• Clean and fresh
• Slightly ocean-like
• Never fishy or strong
✔ Moisture
• Slightly moist, but not wet or slimy
Good swordfish makes all the difference in this recipe.
- Ask for center-cut swordfish steaks for even cooking.
- The thickness of the steaks should be about 1 to 1½ inches.
- Fresh swordfish is best, but frozen (properly thawed) works too.
A few more swordfish recipes: swordfish teriyaki, grilled swordfish with rosemary and swordfish souvlaki.
How to cook Swordfish:
Perfectly cooked swordfish should be firm but tender, moist—not dry and easy to flake with a fork.
A quick broil is the best way to cook perfect swordfish. Broiling helps keep it light, fresh, and not overcooked. Timing matters here- keep an eye on it.
That Parmesan Topping
The topping is a fantastic addition! It’s creamy from mayonnaise, fresh from parsley, savory from Parmesan and slightly sweet from onion. Under the broiler, it turns lightly golden and adds the perfect amount of richness without overpowering the fish.
A Quick Note About Broiling
Broiling is perfect here because it cooks quickly, adds light browning and keeps the fish tender. Just don’t walk away—swordfish cooks fast!
What to Serve With Swordfish Parmesan
Keep things simple and fresh and serve with potatoes, rice or orzo. Add a side of steamed or roasted asparagus or spinach salad. Let the swordfish be the star!
When to Make This
This broiled swordfish recipe is perfect for a quick weeknight dinner or when you want a lighter, fresh meal. It’s also a great dish to make when entertaining (it plates beautifully)!
Don’t let fish scare you! Swordfish is one of those ingredients that is very easy to work with. This recipe keeps things simple and lets the flavor of the fish shine—just with a little boost from that golden Parmesan topping.
🐟 VARIATIONS
- Garlic Parmesan Swordfish: Add minced garlic to the topping for extra flavor.
- Herb Lemon Swordfish: Add fresh thyme or oregano for a more herb-forward version.
- Spicy Version: Add a pinch of red pepper flakes to the topping.
- Lighter Version: Use light mayonnaise to reduce richness.
- Mediterranean Style: Add olives or capers for a briny twist.
🔍 FAQ
- How do you know when swordfish is done? Swordfish is done when it flakes easily with a fork, it turns opaque and the center is just cooked through. Overcooking can make it dry, so watch it closely.
- Why is my swordfish dry? This usually happens when it’s cooked too long and the heat is too high for too long. Swordfish cooks quickly—keep a close eye while broiling.
- Can I grill this instead of broiling? Yes! Grill over medium-high heat, and add the topping during the last few minutes. Making grilled swordfish will add a nice smoky flavor.
- Can I use frozen swordfish? Yes. Thaw it completely and pat it dry before cooking. This helps get better texture and flavor.
- What does swordfish taste like? It has a mild, slightly sweet flavor, and it has a firm, steak-like texture. It’s great for people who don’t love “fishy” seafood.
Swordfish Parmesan
Equipment
Ingredients
- 6 tablespoons mayonnaise
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely grated onion
- ½ cup freshly squeezed lemon juice (2 large lemons)
- 6 tablespoons melted butter
- 1½ pounds swordfish (four 6-ounce pieces)
- 6 tablespoons grated Parmesan cheese
Instructions
- Preheat your oven broiler, and have the broiler pan handy.
- In a small bowl, mix together the mayonnaise, parsley and onion. Set aside.
- Put lemon juice in one bowl and melted butter in another.
- Dip the swordfish in lemon juice, then in melted butter. Place the salmon on your broiler pan and broil for 5 minutes. Turn it over and spread with the mayonnaise mixture. Sprinkle with Parmesan and continue broiling for 5 to 7 minutes, or until the fish flakes with fork and the topping is golden.
Notes
- If you are preparing this recipe as gluten-free, just be sure to use a brand of mayonnaise that is known to be GF.
- Use fresh, high-quality swordfish
- Watch closely under the broiler
- Don’t overcook—fish should stay moist
- Serve immediately for best texture
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
