Swordfish Recipe With Pasta and Fresh Tomato-Garlic Sauce

Make this easy swordfish and pasta dish in minutes!

Pan-roasted swordfish with lemon-garlic sauce, garnished with parsley

The fresh tomato and garlic sauce topping this easy swordfish recipe with pasta takes only about 20 minutes to make, but rivals anything you might order in a fancy high-end restaurant. 

Maybe that's because we use a "professional chef" technique to ensure the swordfish stays moist and tasty.

The "secret" to making this foolproof swordfish recipe with pasta is pan roasting, one of my favorite techniques because it's super easy, and produces fabulous flavor and texture.

Because the pan roasting the swordfish steaks starts with searing them quickly in a little oil, flavor gets sealed in while the high heat slighty caramelizes the outside, forming a delicious brown crust. 

About 10 minutes in a hot oven finishes the cooking process without drying out the fish.  I used to try to get the same effect by broiling swordfish, but all too often, the steaks would dry out and turn tough.  Once I learned about pan roasting, I never looked back!

Making the sauce takes only about 3 minutes. I use the same pan that I cook the fish in - so even clean-up is fast and easy.

Swordfish recipe with pasta and fresh tomato and garlic sauce

Serves 4 as a main course

• 1 1/2 pounds swordfish steak - at least 1 inch thick
• 2 tablespoons canola oil
• Salt and pepper (use kosher or sea salt for best results)

For the tomato-garlic sauce

• 2 tablespoons butter
• 2 tablespoons canola oil
• 4 cloves garlic, chopped
• 2 cups cherry tomotoes cut in half  
• 1/2 cup white wine
• 4 tablespoons fresh basil, snipped or cut into small pieces

For the pasta

• 1 pound of pasta, such as rigatoni, fusilli, or linguini

What to do first

Take the swordfish out of the refrigerator about 30 minutes before you want to cook it so that it will come to room temperature (on an extremely hot summer day, you can reduce this to 10 or 15 minutes)

Set the oven to 400°F.

Fill a large saucepan three quarters full of water, add a teaspoon of salt, and bring to a boil.

Pan-roast the swordfish

Use these pan roasting instructions to cook the swordfish.

The swordfish steak finishes cooking very quickly in the oven - so be sure to test for doneness with a fork after 8-10 minutes, depending on the thickness of the steak.  As soon as the swordfish flakes easily with a fork, it's finished.

Make the pasta

As soon as you put the swordfish steaks into the oven, add the pasta to the boiling water.  Remove it once it becomes al dente - cooked through, but still a bit firm in the middle - and drain it in a colandar.

Make the fresh tomato-garlic sauce

1.  Being sure to use a thick potholder, remove the swordfish from the oven as soon as it is done, carefully take it out of the skillet, and place it on a serving platter.  Do not touch the pan, as it will still be burning hot.  Put the now-empty skillet on a large burner on the stovetop, and turn the heat up to medium high.

2.  Add the garlic and red pepper flakes, and cook over very low heat (you don't want to burn the garlic!) until the garlic begins to turn light brown.  Set aside until the fish is done.

1.  Add the butter and olive oil to a small skillet, and melt over low heat. 

Add the garlic and red pepper flakes, and cook over very low heat (you don't want to burn the garlic!) until the garlic begins to turn light brown.  Set aside until the fish is done.

2. Use a spatula to carefully remove the swordfish from the pan and put it on a serving platter.

3.  Add the white wine to the cooking pan and stir to deglaze - remember to use oven mitts when touching the hot pan!  Pour the wine mixture into the skillet with the garlic, and bring to a simmer over medium heat.  Cook for 3 minutes, stirring constantly, to reduce the volume.  Remove from the heat, and stir in the grated lemon zest and lemon juice.  Pour over the swordfish, and garnish with the parsley.

Serving suggestions

Serve this delicious swordfish with lemon-garlic sauce with linguine or another type of pasta, a green vegetable such as steamed broccoli, and crusty slices of French bread.