Hefty, hearty swordfish recipes for when you're craving a meaty meal

Aug 13, 2014 at 5:00 p.m. ET

The only reason I haven't completely sworn off red meat is my affinity for thick steaks and hearty burgers. And if you're like me, I bet you wouldn't believe a fish could replicate the texture and taste of your beef favorites. Well, think again, because the cow may have just been replaced with a finned and gilled contender.

Next time you're craving a thick, juicy steak or want to wrap your fingers around a big burger, skip the beef aisle, and hit the fish counter instead for some swordfish. These amazing recipes will change your perspective on fish and will probably make becoming a pescatarian just a smidge easier.

1. Italian swordfish burger recipe

Italian swordfish burgers

Serves 4


  • 1-1/2 pounds swordfish steaks
  • 2 garlic cloves, minced
  • 1/2 cup chopped parsley
  • 1 teaspoon chili powder
  • 1 teaspoon Italian seasoning
  • 1 cup panko breadcrumbs
  • 1/3 cup cooked quinoa
  • Salt and pepper
  • 2-3 tablespoons extra-virgin olive oil
  • Lettuce
  • 1 tomato, sliced
  • 4 hamburger buns
  • 4 slices cooked bacon
  • Your favorite sauce


  1. Cut the fish into cubes, and then pulse them in a food processor with garlic and parsley until they are fully chopped. Remove from the food processor, and scoop into a large bowl.
  2. Mix in the chili powder, Italian seasoning, panko, quinoa, salt and pepper.
  3. In a large skillet over medium heat, add the olive oil. Form the mixture into patties, and once the oil is hot, place them into the skillet.
  4. Cook the patties for about 6 minutes on each side or until fully cooked and golden brown.
  5. To assemble the burgers, place a patty on each bun, and top with lettuce, tomato, one slice of bacon and your favorite sauce.

2. Cajun swordfish BLT salad recipe

 Cajun swordfish BLT salad

Serves 2


  • 2 (5 ounce) swordfish steaks
  • 2 teaspoons Cajun seasoning
  • Salt and pepper
  • 3 cups chopped iceberg lettuce
  • 1/2 cup sliced yellow cherry tomatoes
  • 2 slices bacon, chopped
  • 1/2 an avocado, chopped
  • Fresh cilantro
  • 4 tablespoons ranch dressing


  1. Spray a grill pan with nonstick cooking spray. Pat the swordfish steaks with paper towels to absorb the extra liquid.
  2. Liberally coat the steaks with Cajun seasoning (about 1 teaspoon each), salt and pepper. Grill on each side for about 5 to 6 minutes or until fully cooked and the steaks have grill marks. Remove from the heat.
  3. Separate the lettuce into 2 large bowls. Add 2-1/2 tablespoons of sliced tomatoes over the lettuce. Add in 1 slice of chopped bacon, 1/4 of an avocado and some cilantro.
  4. Slice the swordfish steaks into thick slices, and top them with the salad. Drizzle each salad with ranch dressing, and serve.

3. Swordfish steaks with spicy quinoa recipe

Swordfish steaks with spicy quinoa

Serves 4


  • 4 (5 ounce) swordfish steaks, patted dry
  • 2 teaspoons sea salt
  • 1 teaspoon cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 a yellow onion, chopped
  • 1 small habanero or jalapeño pepper, seeded and chopped
  • 1 teaspoon ground coriander
  • 2 tablespoons Sriracha sauce or other spicy paste
  • 1-1/2 cups chicken broth
  • 2 cups cooked quinoa
  • 1/3 cup roughly chopped cilantro or curly parsley
  • 1 tomato, chopped


  1. Liberally add salt and pepper to the swordfish steaks on both sides. Spray a grill pan with nonstick cooking spray, and heat over medium-high heat. Add the swordfish steaks, and cook for about 5 minutes on each side or until fully cooked with grill marks. Remove from the heat. Let the steaks rest for a minute, and then slice them.
  2. In another skillet, heat the olive oil. Add the onions and habanero or jalapeño, and cook until softened, about 4 minutes. Mix in the coriander and Sriracha sauce, heating another minute until the spice darkens. Add in the chicken broth. Increase the heat to medium-high, and bring the mixture to a simmer. Cook, stirring occasionally, for about 10 minutes. Stir in the cooked quinoa, and heat for another 3 to 4 minutes or until the liquid is mostly absorbed.
  3. Divide the quinoa into 4 bowls (1/2 cup per bowl), and top with the swordfish steaks.

More fish recipes

Tuna, salmon and swordfish skewers
Fish and potato squares
Breaded oven-baked fish