Easy Broiled Swordfish Recipe

This easy broiled swordfish recipe is seasoned with Cajun spices or smoked paprika, then cooked under the broiler until browned on top and tender in the middle. It only takes a few ingredients and about 15 minutes from start to finish.

Swordfish is one of my favorite fish to cook when I want something simple but still substantial. The steaks are thick, meaty, and much less delicate than thinner fish fillets. Basically, they’re hard to mess up—as long as you don’t walk away from the broiler.

I love the Cajun version when I want a little heat. Smoked paprika is just as good if you prefer something milder. Serve the fish with rice, roasted vegetables, or a simple salad and dinner is done.

Why You’ll Love This Recipe

• It cooks quickly: The swordfish only needs about 6 to 8 minutes under the broiler, depending on its thickness.
• You only need a few ingredients: Swordfish, olive oil, seasoning, salt, and pepper. That’s it.
• It has plenty of flavor: Cajun seasoning adds heat, garlic, and herbs without requiring a separate marinade.
• It’s a one-pan dinner: Line the baking sheet with foil and cleanup is super easy.
• Swordfish is hearty: Its firm texture makes it satisfying enough to serve as the main part of the meal.

What Does Broiled Swordfish Taste Like?

Swordfish has a mild flavor and a firm, meaty texture. It isn’t as flaky or delicate as cod or tilapia, and it can hold up to bold seasonings without falling apart.

Broiling works really well for swordfish steaks because the intense heat browns the seasoning quickly. You get a lightly crisp, flavorful top while the center stays tender.

This recipe uses Cajun seasoning or smoked paprika. Cajun seasoning gives the fish a savory, slightly spicy flavor, while smoked paprika is milder and a little smoky. Both are good. Choose your own adventure.

Broiled Swordfish Recipe Ingredients

You’ll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

Swordfish steaks: Look for steaks that are about 1 inch thick and relatively even in size. Similar-sized pieces will finish cooking at roughly the same time.

Olive oil: A light coating keeps the fish from sticking and helps the seasoning adhere. You can use regular or extra-virgin olive oil.

Cajun seasoning: This gives the swordfish a savory, spicy crust. Seasoning blends vary quite a bit in salt and heat, so check the label before adding extra salt.

Smoked paprika: Use this instead of Cajun seasoning for a milder version. It adds color and a subtle smoky flavor without much heat.

Sea salt and black pepper: Add these to taste. If your Cajun blend already contains salt, you may not need much more.

See recipe card for quantities.

How to Make Broiled Swordfish

Top Tip

Check the fish early. Broilers vary a lot, and swordfish can go from tender to dry pretty quickly.

Start checking at the 6-minute mark by inserting an instant-read thermometer into the thickest part of a steak. Cooking to temperature is much more reliable than relying only on a timer.

Substitutions

Cajun seasoning: Blackening seasoning works well and has a similar savory, spicy flavor. Check the sodium level before adding extra salt.

Smoked paprika: Regular paprika is fine if that’s what you have. It won’t taste as smoky, but it will still add color and a mild pepper flavor.

Olive oil: Avocado oil is a good substitute because it handles high heat well and has a neutral taste.

Swordfish: Thick tuna steaks can be prepared similarly, although the cooking time and preferred final temperature may differ. For a softer, flakier option, use halibut and begin checking it sooner.

Broiled Swordfish Variations

Make it spicier: Add cayenne pepper to the Cajun seasoning or serve the fish with hot sauce.

Add lemon: Squeeze fresh lemon over the steaks before serving, or add lemon zest to the seasoning mixture.

Use garlic butter: Broil the swordfish with olive oil, then spoon a little melted garlic butter over it immediately before serving.

Add herbs: Finish the cooked fish with chopped parsley, cilantro, or chives for some freshness.

Make it smoky and sweet: Mix the smoked paprika with a small pinch of brown sugar. Keep an eye on it because sugar browns quickly under the broiler.

What to Serve with Broiled Swordfish

I love serving this broiled swordfish with my Instant Pot cilantro lime rice and sazón grilled vegetables for a simple dinner. If you want something fresh, try my avocado tomato salad or white bean arugula salad. You can also serve it with my shaved fennel salad, which has plenty of crunch and acidity to balance the Cajun seasoning.

If you love swordfish but feel like grilling instead, try my spicy grilled swordfish steaks.

Make Ahead

Swordfish is best cooked immediately before serving, but you can do a little preparation in advance.

Pat the steaks dry and mix your spices earlier in the day. Keep the fish covered in the refrigerator, then season it shortly before cooking. I don’t recommend salting the steaks several hours ahead because salt can pull moisture from the surface.

You can also line the baking sheet and prepare any side dishes in advance. Once the fish goes under the broiler, dinner moves quickly.

How to Store Broiled Swordfish

Refrigerator: Allow leftover swordfish to cool, then store it in an airtight container in the refrigerator for up to three days.

Freezer: You can freeze cooked swordfish, but the texture may be drier after thawing. Wrap it tightly and freeze it for up to two months.

Reheating: Reheat the fish gently in a covered skillet over low heat or in a 300°F oven. Add a splash of water or a small amount of butter to help keep it moist. Avoid blasting it in the microwave unless you want the office kitchen to remember you.

Leftover swordfish is also good cold or at room temperature in a salad, grain bowl, or sandwich.

Frequently Asked Questions About Cooking Swordfish in the Oven

Do you need to flip swordfish under the broiler?

No. When the rack is positioned close to the heating element, the swordfish can cook through without flipping. Leaving it alone also helps the seasoned top develop better color.

How do you know when swordfish is done?

The center should be opaque and separate easily with a fork. An instant-read thermometer inserted into the thickest part should register 145°F, the temperature recommended by the FDA for most seafood.

How long does swordfish take under the broiler?

Swordfish steaks that are approximately 1 inch thick generally take 6 to 8 minutes under a preheated high broiler. Thinner steaks may cook faster, while very thick steaks may need another minute or two.

Is Cajun swordfish very spicy?

It depends on the Cajun seasoning. Some blends are fairly mild, while others contain plenty of cayenne. Use smoked paprika for a non-spicy version, or combine paprika with a smaller amount of Cajun seasoning.

Can I use frozen swordfish?

Yes. Thaw it completely in the refrigerator and pat it very dry before seasoning. Excess surface moisture will prevent the fish from browning properly.

Can I bake the swordfish instead?

Yes. Bake the steaks in a preheated 400°F oven until they reach 145°F in the center. They won’t develop quite the same browned top, but this method is useful if your oven doesn’t have a broiler.

Hint: The placement of the rack is vest important, don't skip it.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.