This quick, pan-seared swordfish is finished with a bright, savory pan sauce made from preserved lemon peel, capers, scallions, and white wine, then enriched with butter for a silky, restaurant-style finish. It’s simple, fast, and packed with clean Mediterranean flavor.

Why You’ll Love This Recipe

• Fast enough for a weeknight: the fish cooks in minutes, and the sauce happens in the same pan.
• Big flavor with minimal ingredients: preserved lemon and capers bring a salty-tangy punch without complicated steps.
• Elegant but easy: it looks and tastes special, yet it’s straightforward and beginner-friendly.
• One-pan method: fewer dishes, more flavor (the sauce picks up all the browned bits from the fish).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 lb swordfish steaks (about 4 steaks, 8 oz each, 1 to 1 1/2 inches thick)
• 3 tablespoons olive oil
• 5 tablespoons unsalted butter, divided (2 tablespoons for the pan, 3 tablespoons to finish the sauce)
• 4 scallions, trimmed and finely chopped (or 1 large green onion, finely chopped)
• 1 tablespoon finely diced preserved lemon peel (from about 1/4 preserved lemon, pulp removed)
• 1/2 cup capers, rinsed and patted dry
• 1/2 cup dry white wine
• 2 tablespoons finely chopped fresh parsley
• 3/4 teaspoon fine salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste

Directions

1. Prep the preserved lemon: remove and discard the pulp, then finely dice the peel. Set aside.
2. Prep the scallions: trim, rinse, and finely chop. Set aside.
3. Prep the capers: rinse under cool running water, drain well, then pat very dry with paper towels (this helps prevent splattering and keeps the sauce from becoming too salty). Set aside.
4. Heat the pan: place a large skillet over high heat for 2 minutes.
5. Season the fish: pat the swordfish very dry. Season both sides with the salt and pepper.
6. Sear: add the olive oil to the hot pan. When the surface shimmers, lay in the swordfish steaks. Gently shake the pan so the fish doesn’t stick.
7. Cook the first side: once the fish slides easily, reduce heat to medium-high and cook 2 to 3 minutes (thicker steaks may need closer to 3 minutes).
8. Flip and finish cooking: turn the steaks and cook 2 to 3 minutes more, until the center is just cooked and still juicy. (A quick doneness check: insert a knife into the center for a couple seconds—when it feels warm against your lower lip, it’s ready.)
9. Rest the fish: transfer swordfish to warm plates and keep nearby while you make the sauce.
10. Build the sauce: reduce heat to medium-low. Add 2 tablespoons butter to the pan. Once melted, add the preserved lemon peel and scallions and cook 1 minute, stirring.
11. Add capers and wine: stir in the capers, then pour in the white wine. Simmer until reduced by about half (about 2 to 3 minutes), scraping up any browned bits from the pan.
12. Enrich and finish: turn off the heat. Stir in the remaining 3 tablespoons butter a little at a time until glossy and slightly thickened. Taste and adjust with a pinch more salt or pepper if needed.
13. Serve: spoon the sauce over the swordfish and sprinkle with chopped parsley.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes

Variations

• No wine: replace the white wine with 1/2 cup seafood stock (or vegetable broth) plus 1 teaspoon fresh lemon juice for brightness.
• Garlic-forward: add 1 small garlic clove, finely grated, with the scallions (cook only 30 seconds so it doesn’t brown).
• Olive twist: add 2 tablespoons chopped green olives when you add the capers.
• Herb swap: replace parsley with chopped dill or chives for a different fresh finish.
• Different fish: use tuna, halibut, or salmon fillets—adjust cooking time based on thickness.

Storage/Reheating

• Refrigeration: cool leftovers quickly, then store in an airtight container in the refrigerator for up to 2 days.
• Best way to reheat: warm gently in a covered skillet over low heat with a splash of water or broth to loosen the sauce, 3 to 5 minutes. Avoid high heat, which can dry out swordfish.
• Microwave option: reheat at 50% power in short bursts (30 to 45 seconds at a time) until just warmed through.
• Freezing: not recommended—the fish can become dry and the butter sauce may separate when thawed.

FAQs

Can I use fresh lemon instead of preserved lemon?

You can, but the flavor will be different. Preserved lemon adds a unique salty-sour depth. If using fresh lemon, add 1 teaspoon finely grated lemon zest and finish with 1 to 2 teaspoons lemon juice to taste.

Do I need to rinse the capers?

Yes, especially if they’re salt-packed or very briny. Rinsing helps control saltiness so the sauce tastes bright, not overly salty.

What kind of white wine works best?

Choose a dry white wine you’d enjoy drinking, such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay.

How do I keep swordfish from sticking to the pan?

Preheat the pan well, use enough oil, and don’t move the fish too soon. Once it’s properly seared, it will release and slide more easily.

How do I know when swordfish is done without overcooking it?

Cook just until the center is opaque and warm, not hot. Swordfish dries out quickly, so aim for “just cooked” rather than firm and dry.

Can I make the sauce ahead of time?

It’s best fresh. Butter-based pan sauces can separate when held. If needed, prep the chopped scallions, capers, and preserved lemon peel ahead to make cooking faster.

What should I serve with this?

Steamed or roasted vegetables, couscous, rice, quinoa, or warm potatoes work well. A simple salad also balances the richness of the sauce.

Can I use ghee or oil instead of butter?

You can, but you’ll lose the classic silky texture. If avoiding butter, finish with 1 to 2 tablespoons extra olive oil off heat instead.

My sauce tastes too salty—how can I fix it?

Add a splash of water or broth and a little more wine (or a squeeze of fresh lemon juice if using the no-wine option). You can also stir in a bit more butter to soften sharp saltiness.

Can I cook this on a grill instead?

Yes. Grill the swordfish, then make the sauce in a small pan on the side (or on the stovetop). Spoon the warm sauce over the grilled fish just before serving.

Conclusion

Swordfish with preserved lemon and capers is a fast, flavorful way to make a fresh fish dinner feel special. With a simple sear and a quick pan sauce, you get a bright, savory finish that highlights the fish without overpowering it—perfect for an easy weeknight meal or an elegant dinner at home.

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