Simple Seared Swordfish Chop
We are obsessed with swordfish chops, and we think you will be too. Cooking these chops is much easier than it may look. There is no fuss or frills here. Just a little bit of seasoning is all that’s needed to let the luscious meat shine.
The meat from a swordfish chop is much different from the more common steaks. Tender and fatty, it’s reminiscent of eating pork belly but with the delicate flavor of swordfish. This simple method of searing the chop and finishing in the oven will give you great results every time. If you can use an oven-safe pan, such as stainless steel, it will make your life easier. If not, you can always transfer the chop to an oven-friendly baking dish.
Serve swordfish chops with whatever sides you want. This mild fish will pair well with so many flavors. The meat will definitely be the star of the show. The tender meat will fall right off the bone and practically melt in your mouth. We promise, you’ve never had anything quite like it.
- 1 swordfish chop, approximately 1.25 pounds
- 2 tablespoons canola oil, divided
- 1 teaspoon Wulf’s Garlic & Herb spice blend
- 4 tablespoons butter
Preheat your oven to 375 F.
Pat the swordfish chop dry with a paper towel. Rub a teaspoon of canola oil all over the chop and season with the garlic & herb spice blend.
Heat a medium sauté pan over medium-high heat. Add the remaining one tablespoon of oil to the pan. When the oil is shimmering, place the chop in the pan with the bone side facing upwards to start. Sear on both sides plus the edges until golden brown, ending with the chop facing bone-side down. Remove from heat.
If using an oven-safe pan, transfer the entire pan into the oven. However, if necessary, transfer the chop to an oven-safe dish at least one inch in depth.
Periodically check the chop for doneness. It will take about 20-25 minutes to finish cooking in the oven, depending on thickness.
About halfway through roasting, add the 4 tablespoons of butter to the pan. When melted, baste the chop by spooning the melted butter over top of the chop. Repeat the basting process at least twice during cooking.
When the internal temperature of the swordfish reaches 140 F, remove the pan from the oven. Transfer the chop to a platter to rest. After 5-10 minutes, generously spoon the melted butter and pan drippings over the top of the fish.
To serve, carefully slice swordfish into two or three portions. The meat will be very tender and want to fall apart. That’s okay, because that’s how you know it’s ready to be devoured.