Best 8 Swordfish With Lemon Parsley Butter Sauce Recipes

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Swordfish with lemon parsley butter sauce is a classic combination that is sure to impress your taste buds. The delicate flavor of the swordfish pairs perfectly with the bright and tangy lemon parsley butter sauce. This dish is easy to make and can be on the table in under 30 minutes, making it a great option for a weeknight meal. Served with a side of roasted vegetables or mashed potatoes, this swordfish dish is sure to become a favorite.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON PARSLEY SWORDFISH



Lemon Parsley Swordfish image

This dish looks impressive and is easy to prepare-a winner in my book! I like that it comes together fast enough for a family weeknight meal but is special enough to serve guests for Sunday dinner. -Nathan Leopold, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 swordfish steaks (7 ounces each)
1/2 teaspoon salt
1/2 cup minced fresh parsley, divided
1/3 cup olive oil
1 tablespoon lemon juice
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes

Steps:

  • Preheat oven to 425°. Place fish in a greased 13x9-in. baking dish; sprinkle with salt. In a small bowl, combine 1/4 cup parsley, oil, lemon juice, garlic and pepper flakes; spoon over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, basting occasionally, 15-20 minutes. Sprinkle with remaining parsley.

Nutrition Facts : Calories 390 calories, Fat 26g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 171mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.

SWORDFISH WITH LEMON PARSLEY SAUCE RECIPE - (4.4/5)



Swordfish with Lemon Parsley Sauce Recipe - (4.4/5) image

Provided by GratefulSea

Number Of Ingredients 10

3/4 cup minced fresh Italian parsley
1 tablespoon grated lemon
1 1/2 teaspoons minced garlic
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon fine sea salt or other salt
4 8-ounce swordfish steaks (each about 3/4 inch thick)
Fleur de sel or other salt
1-2 Tablespoons capers (optional)
Lemon wedges

Steps:

  • Combine parsley, lemon peel and garlic in small bowl. Mix in oil, lemon juice and 1 teaspoon sea salt. Season with pepper. Place fish in single layer in shallow dish. Spoon half of parsley sauce over fish. Turn fish over to coat with sauce. Cover and chill at least 1 hour and up to 3 hours, turning fish occasionally. Place oven rack in uppermost position and preheat broiler. Place fish, with sauce still clinging to it, on broiler pan . Broil until fish is opaque is center, about 3 minutes per side. Transfer to platter. Spoon remaining parsley sauce over (consider adding capers at this point). Sprinkle lightly with fleur de del (aka salt). Garnish with lemon wedges and serve.

HOT SMOKED SWORDFISH WITH WHITE CLAM-GARLIC-PARSLEY SAUCE



Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce image

Provided by Bobby Flay

Time 15h35m

Yield 6 servings

Number Of Ingredients 14

1 cup kosher salt
1 cup sugar
2 tablespoons black peppercorns
One 4-inch-thick chunk swordfish loin, skin removed
2 to 3 tablespoons canola oil
2 dozen littleneck clams
2 tablespoons canola oil
3 cloves garlic, mashed to a paste with a little salt
1 small serrano chile, finely diced
1 cup white wine
1 tablespoon cold unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley, plus a handful leaves for garnish
Zest of 1 lemon
Salt and freshly ground black pepper

Steps:

  • For the swordfish: Stir together 8 cups water, the salt, sugar and peppercorns in a deep pot. Bring to a boil just to dissolve the salt and sugar; cool completely. Submerge the swordfish in the brine. Refrigerate for 12 hours.
  • Remove the swordfish from the brine and rinse well under cold water. Pat dry and allow to air dry for at least 1 hour. The exterior of the fish should feel sticky to the touch before smoking.
  • Prepare a smoker with maplewood chips and to an internal temperature of 200 to 225 degrees F.
  • Brush the fish very lightly with canola oil and sprinkle with salt and pepper. Smoke the fish for about 2 hours, adding chips through the first hour as necessary. You can keep adding chips the second hour if you prefer a much smokier flavor. Transfer the smoked fish to a large platter.
  • For the clam sauce: Remove the meat from half the clams and chop roughly. Heat the canola oil in a medium saucepan over high heat. Add the garlic and chile and cook for a few seconds. Add the chopped clams and cook, stirring, for another minute. Add the wine, bring to a simmer and cook until reduced by half.
  • Add the whole clams, cover the saucepan and cook, shaking the pan occasionally, until the clams open, 5 to 10 minutes. Stir in the butter. Remove from the heat and stir in the chopped parsley and lemon zest. Taste, and season with salt and pepper. Pour the sauce over and around the smoked swordfish, and scatter the parsley leaves on top.

SWORDFISH STEAKS WITH LEMON-PARSLEY SAUCE



Swordfish Steaks with Lemon-Parsley Sauce image

Categories     Garlic     Broil     Marinate     Low Carb     Low/No Sugar     Lemon     Spring     Parsley     Swordfish     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

3/4 cup minced fresh Italian parsley
1 tablespoon grated lemon
1 1/2 teaspoons minced garlic
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon fine sea salt or other salt
4 8-ounce swordfish steaks (each about 3/4 inch thick)
Fleur de sel or other salt
Lemon wedges

Steps:

  • Combine parsley, lemon peel and garlic in small bowl. Mix in oil, lemon juice and 1 teaspoon sea salt. Season with pepper.
  • Place fish in single layer in shallow dish. Spoon half of parsley sauce over fish. Turn fish over to coat with sauce. Cover and chill at least 1 hour and up to 3 hours, turning fish occasionally.
  • Preheat broiler. Place fish, with sauce still clinging to it, on broiler pan . Broil until fish is opaque is center, about 3 minutes per side. Transfer to platter. Spoon remaining parsley sauce over. Sprinkle lightly with fleur de sel. Garnish with lemon wedges and serve.

SWORDFISH WITH LEMON DILL WINE SAUCE



Swordfish With Lemon Dill Wine Sauce image

This is a very easy yet quite elegant dish to prepare when having company or you just want to spoil someone.

Provided by Norelllaura1

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 swordfish steaks, about 1/2 inch thick
6 sprigs fresh dill, minced
1/2 cup unsalted butter
1 lemon, juice of
1/4 cup dry white wine
fresh ground pepper
1 tablespoon cornstarch

Steps:

  • Season swordfish with pepper and broil for 5 mins each side. Remove and keep warm.
  • In a medium skillet over medium heat, melt butter. Add lemon juice and white wine and dill. Season with pepper to taste.
  • remove some of the liquid and let cool. Add the cornstarch to cooled liquid and mix together until smooth. Add this back into skillet and simmer, stirring until slightly thickened.
  • Remove swordfish steaks and place on plates. Spoon sauce over each steak and garnish with dill sprigs.

Nutrition Facts : Calories 390.9, Fat 28.5, SaturatedFat 16.1, Cholesterol 114, Sodium 126.7, Carbohydrate 3.3, Fiber 0.1, Sugar 0.4, Protein 27.2

POACHED SWORDFISH WITH LEMON-PARSLEY SAUCE RECIPE



Poached Swordfish with Lemon-Parsley Sauce Recipe image

Provided by Lulubelle

Number Of Ingredients 10

1 Tbsp Butter
4 thin sliced sweet onion
2 cups water
4 ) 6oz Swordfish steaks
Sea Salt, to taste
1 Lemon
2 Tbsp extra virgin olive oil
2 tsp fresh lemon juice
1/4 tsp Dijon Mustard
1 Tbsp fresh flat-leaf Parsley, minced

Steps:

  • Use the butter to grease the bottom and halfway up the side of the slow cooker. Arrange the onion slices over the bottom of the slow cooker, pressing them into the butter so that they stay in place. Pour in the water. Cover and cook on high for 30 minutes Place a swordfish steak over each onion slice. Thinly slice the lemon; discard the seeds and place the slices over the fish. Cover and cook on high for 45 minutes or until the fish is opaque. Transfer the (well-drained) fish to individual serving plates or to a serving platter Add the oil,lemon juice, mustard and pepper, if using, to a bowl; whisk to combine. Immediately before serving the swordfish, fold in the parsley. Evenly divide the sauce between the swordfish steaks. For a Swordfish Salad: Triple the amount of lemon-parsley sauce and toss 2/3 of it together with 8 cups of salad greens. Arrange 2 cups of greens on each serving plate. Place a hot or chilled swordfish steak over each plate of the dressed greens. Spoon additional sauce over the fish.

PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER



Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter image

Categories     Roast     Low/No Sugar     Healthy     Swordfish     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

1/4 cup (1/2 stick) butter, room temperature
2 teaspoons chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon olive oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

Steps:

  • Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
  • Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

SWORDFISH WITH TOMATO, BASIL AND LEMON



Swordfish With Tomato, Basil and Lemon image

I have had this recipe for about 10 years or so and just pulled it out again. It was memorable enough to make again!

Provided by Cook4_6

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons parmesan cheese
1 teaspoon basil
3/4 teaspoon salt
1/4 teaspoon pepper
2 lbs swordfish (4 steaks)
1 tomatoes
3 tablespoons parsley, fresh chopped

Steps:

  • Preheat the broiler.
  • In a small bowl, stir together first 7 ingredients.
  • Place swordfish on foil lined baking sheet and brush them lightly with the basting sauce. Broil the fish four inches from the heat until opaque on top. 3-4 minutes.
  • Coarsely chop tomato and parsley and add them to the remaining basting sauce.
  • Turn the fish steaks and spoon the tomato-basting sauce mixture over them.
  • Bake until fish is firm and just flakes when tested with a fork. 3-4 minutes longer.

Nutrition Facts : Calories 361, Fat 17, SaturatedFat 3.9, Cholesterol 90.6, Sodium 807.7, Carbohydrate 3.1, Fiber 0.9, Sugar 1.4, Protein 46.7

Tips:

- Swordfish can be cooked using various methods, including grilling, baking, and pan-searing. - For best results, use fresh swordfish that has a firm texture and a mild, slightly sweet flavor. - Swordfish should be cooked quickly over high heat to prevent it from becoming dry or overcooked. - If you are grilling swordfish, preheat the grill to high heat and cook the fish for 4-5 minutes per side, or until it is cooked through. - If you are baking swordfish, preheat the oven to 400 degrees Fahrenheit and bake the fish for 12-15 minutes, or until it is cooked through. - If you are pan-searing swordfish, heat a large skillet over medium-high heat and cook the fish for 3-4 minutes per side, or until it is cooked through. - Serve swordfish immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Swordfish is a delicious and versatile fish that can be cooked using various methods. By following these tips, you can cook swordfish perfectly every time. Swordfish is a great source of protein, omega-3 fatty acids, and vitamins. It is also a low-calorie and low-fat fish, making it a healthy choice for any meal. Whether you are grilling, baking, or pan-searing swordfish, be sure to cook it quickly over high heat to prevent it from becoming dry or overcooked. Serve swordfish immediately with your favorite sides for a delicious and satisfying meal.

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