Looking for a restaurant-quality seafood dish that’s surprisingly easy to make at home? This Honey Lime Glazed Swordfish is a game-changer. The combination of sweet honey and tangy lime creates a perfectly balanced glaze that complements the meaty texture of fresh swordfish. I’ve refined this recipe to be foolproof while delivering maximum flavor, making it perfect for both special occasions and elevated weeknight dinners.
Ingredients
- 4 swordfish steaks (6-8 oz each), about 1-inch thick
- 3 tablespoons honey
- 2 fresh limes (juice and zest)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- Fresh cilantro for garnish (optional)
Instructions
- Pat the swordfish steaks dry with paper towels and let them come to room temperature for 15-20 minutes.
- In a bowl, whisk together honey, lime juice, lime zest, minced garlic, soy sauce, and 1 tablespoon of olive oil.
- Season both sides of the swordfish with salt and pepper.
- Heat the remaining olive oil in a large skillet over medium-high heat until shimmering.
- Place the swordfish in the hot pan and cook for 3-4 minutes on each side for medium doneness.
- Pour the honey-lime mixture into the pan and let it bubble for 1-2 minutes, occasionally spooning the glaze over the fish.
- Remove from heat when the glaze has thickened slightly and the fish is cooked through.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Recipe Notes
The key to perfect swordfish is not overcooking it. Look for steaks that are firm and slightly pink in color when raw. The fish is done when it’s just barely opaque throughout – if you see white proteins beginning to surface, you’ve gone too far.
For the best results, make sure your pan is properly heated before adding the fish. This ensures a nice sear that locks in moisture. If you can’t find swordfish, this glaze works beautifully with other firm white fish like mahi-mahi or halibut.
The leftover glaze in the pan makes an excellent sauce – don’t let it go to waste! Drizzle it over the fish just before serving. If you’re watching sugar intake, you can reduce the honey to 2 tablespoons without compromising the flavor balance.
Store any leftovers in an airtight container in the refrigerator for up to 2 days, though this dish is best enjoyed fresh off the stove.
Honey Lime Glazed Swordfish
Ingredients
- 4 swordfish steaks 6-8 oz each, about 1-inch thick
- 3 tablespoons honey
- 2 fresh limes juice and zest
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- Fresh cilantro for garnish optional
Instructions
- Pat the swordfish steaks dry with paper towels and let them come to room temperature for 15-20 minutes.
- In a bowl, whisk together honey, lime juice, lime zest, minced garlic, soy sauce, and 1 tablespoon of olive oil.
- Season both sides of the swordfish with salt and pepper.
- Heat the remaining olive oil in a large skillet over medium-high heat until shimmering.
- Place the swordfish in the hot pan and cook for 3-4 minutes on each side for medium doneness.
- Pour the honey-lime mixture into the pan and let it bubble for 1-2 minutes, occasionally spooning the glaze over the fish.
- Remove from heat when the glaze has thickened slightly and the fish is cooked through.
