Skillet Swordfish with Sun-dried Tomatoes and Artichokes

There’s something so satisfying about a meal that looks and tastes like it came straight out of a coastal Mediterranean bistro—without needing more than one pan and 30 minutes. This Skillet Swordfish with Sun-dried Tomatoes and Artichokes is bold, buttery, and beautifully simple. With juicy swordfish steaks, tangy artichokes, and rich sun-dried tomatoes in a lemony garlic butter sauce, it’s the kind of dish that feels special but is totally weeknight doable.

Behind the Recipe

This dish was born from one of those “what do I have in the fridge” moments. I had swordfish steaks thawed and a half-used jar of marinated artichokes begging to be used. A handful of sun-dried tomatoes, a lemon, and a bit of butter later, dinner became something I wanted to make again and again. It’s light yet filling, flavorful without being fussy, and feels like a mini vacation on a plate.

Recipe Origin or Trivia

Swordfish is a staple in Mediterranean coastal cuisine, especially in Italy and Greece where it’s often grilled or seared with lemon, garlic, and herbs. Sun-dried tomatoes and artichokes are pantry heroes of the region, adding big flavor with little effort. Combining them in a skillet meal brings that rustic elegance home in an easy and modern way.

Why You’ll Love Skillet Swordfish with Sun-dried Tomatoes and Artichokes

This dish brings restaurant-quality results right to your kitchen, and here’s why it’ll become a favorite.

Versatile: Perfect for dinner parties, romantic meals, or a quick weeknight dinner.

Budget-Friendly: Uses just a few flavorful ingredients to elevate the fish.

Quick and Easy: Ready in under 30 minutes with one skillet to clean.

Customizable: Easily switch out the fish or add more veggies.

Crowd-Pleasing: Balanced flavors, beautiful presentation, and fresh appeal.

Make-Ahead Friendly: Prep the ingredients ahead for even faster cooking.

Great for Leftovers: Excellent the next day in a salad or over pasta.

Chef’s Pro Tips for Perfect Results

Here’s how to get that golden crust and juicy center every single time:

• Pat swordfish dry before searing for better browning.
• Don’t overcrowd the pan—sear in batches if needed.
• Let the butter brown slightly before adding garlic for deeper flavor.
• Use a cast iron skillet for an even, golden sear.
• Always finish with fresh lemon and parsley to brighten everything up.

Kitchen Tools You’ll Need

Just a few tools stand between you and seafood perfection.

Cast Iron or Heavy Skillet: Gives a beautiful sear and holds heat well.

Fish Spatula or Tongs: Helps flip without tearing the delicate steak.

Microplane or Zester: For fresh lemon zest, if desired.

Sharp Knife and Cutting Board: To prep the garlic, lemon, and parsley.

Small Bowls: For organizing sun-dried tomatoes and artichokes.

Ingredients in Skillet Swordfish with Sun-dried Tomatoes and Artichokes

These ingredients combine to deliver a burst of Mediterranean flavor in every bite.

1. Swordfish Steaks: 2 steaks. Meaty and firm, they’re perfect for high-heat searing.
2. Marinated Artichokes: ¼ cup. Tender and tangy, adding texture and depth.
3. Sun-dried Tomatoes: ¼ cup. Brings sweetness and umami to the pan.
4. Garlic: 1 clove, minced. Aromatic and rich, it flavors the butter.
5. Butter: 2 tablespoons. Creates a luxurious, golden sauce.
6. Lemon: 1 whole, juiced. Brightens and balances the richness.
7. Fresh Parsley: 1 bunch, chopped. Adds fresh color and lightness.
8. Salt and Pepper: To taste. Essential for seasoning the fish and sauce.

Ingredient Substitutions

Need to make a switch? Try these easy alternatives.

Swordfish: Try halibut, tuna, or salmon fillets.

Artichokes: Use grilled zucchini or roasted bell peppers.

Sun-dried Tomatoes: Substitute with cherry tomatoes, lightly sautéed.

Butter: Use olive oil for a dairy-free version.

Parsley: Swap in fresh basil or oregano.

Ingredient Spotlight

Swordfish: This firm, steak-like fish holds up beautifully to pan searing and bold flavors. It’s mild, slightly sweet, and satisfying.

Sun-dried Tomatoes: These concentrated bursts of flavor add richness and a slight chew, which contrasts beautifully with the tender fish.

Instructions for Making Skillet Swordfish with Sun-dried Tomatoes and Artichokes

This one-skillet wonder is all about timing and building flavor in layers. Here’s how to bring it together effortlessly:

1. Preheat Your Equipment:
   Heat a large cast iron or heavy skillet over medium-high heat until hot.
2. Combine Ingredients:
   Pat swordfish steaks dry and season both sides generously with salt and pepper. Mince the garlic and roughly chop the parsley.
3. Prepare Your Cooking Vessel:
   Add 1 tablespoon of butter to the hot skillet. Once melted and slightly browned, add swordfish steaks and sear for 3–4 minutes per side until golden and cooked through. Remove and set aside.
4. Assemble the Dish:
   Lower the heat slightly. Add remaining 1 tablespoon of butter to the skillet, then stir in garlic, sun-dried tomatoes, and artichokes. Sauté for 2–3 minutes until warmed and fragrant.
5. Cook to Perfection:
   Squeeze in the juice of one lemon and stir. Return swordfish to the skillet, spooning sauce over the top to coat.
6. Finishing Touches:
   Sprinkle with freshly chopped parsley and adjust seasoning as needed.
7. Serve and Enjoy:
   Plate the swordfish with a generous scoop of the tomato-artichoke mix and a drizzle of pan sauce. Serve with lemon wedges on the side.

Texture & Flavor Secrets

The swordfish is tender yet firm, soaking up the garlicky, buttery sauce without falling apart. The sun-dried tomatoes bring a sweet chew, while the artichokes add a tangy bite. The lemon cuts through the richness, and the parsley keeps it all feeling fresh and light.

Cooking Tips & Tricks

Make this dish shine with just a few thoughtful touches:

• Use room temperature fish for even cooking.
• Let the seared fish rest briefly before returning to the skillet.
• Deglaze the pan with a splash of water or broth for extra sauce.

What to Avoid

Avoid these pitfalls to get the most out of your ingredients:

• Overcooking the fish: Swordfish dries out quickly, so pull it once just cooked through.
• Burning the garlic: Add it after the butter melts to avoid bitterness.
• Skipping seasoning: Salt and pepper bring everything together—don’t skimp.

Nutrition Facts

Servings: 2
Calories per serving: 460

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can prep the garlic, parsley, and lemon in advance. The artichokes and tomatoes are ready to go straight from the jar. Leftovers can be stored in the fridge for up to 2 days and reheated gently in a skillet or microwave. The fish can be flaked and used in wraps or salads the next day.

How to Serve Skillet Swordfish with Sun-dried Tomatoes and Artichokes

Serve with roasted potatoes, lemon couscous, or a simple arugula salad. A drizzle of extra virgin olive oil and lemon juice before serving takes it up a notch. For a low-carb option, try cauliflower mash or zucchini ribbons on the side.

Creative Leftover Transformations

Got extras? Let’s turn them into new meals.

• Flake the swordfish and serve it in tacos with a slaw.
• Toss with pasta and a splash of olive oil for a Mediterranean pasta bowl.
• Layer into a grain bowl with quinoa and greens.

Additional Tips

• Finish with a dash of crushed red pepper for a bit of heat.
• Serve in the skillet for a rustic, impressive presentation.
• Add capers or olives for an extra briny punch.

Make It a Showstopper

Garnish with lemon slices, parsley sprigs, and a drizzle of the pan sauce. Serve directly in the skillet on a wooden board for that “wow” factor. Use white or gold plates to let the colors of the fish, tomatoes, and herbs pop.

Variations to Try

• Mediterranean Mix: Add kalamata olives and feta cheese.
• Spicy Twist: Sprinkle chili flakes or add a dash of harissa.
• Citrus Herb Upgrade: Use a mix of lemon, orange zest, and thyme.
• Creamy Finish: Add a splash of cream to the pan sauce before serving.
• Grilled Version: Grill the swordfish and top with the warmed artichoke-tomato mix.

FAQ’s

Q1: Can I use frozen swordfish?

Yes, just thaw it completely and pat dry before cooking.

Q2: Can I substitute the fish?

Absolutely—halibut, tuna, or even salmon work well.

Q3: What if I don’t have a cast iron skillet?

Any heavy-bottomed skillet will work.

Q4: Can I make it dairy-free?

Yes, use olive oil instead of butter.

Q5: Are the artichokes marinated or plain?

Use marinated for more flavor and richness.

Q6: Can I make this ahead?

You can prep ingredients ahead, but cook fresh for best texture.

Q7: How do I know when swordfish is done?

It should flake easily and be opaque all the way through.

Q8: Can I add white wine to the sauce?

Yes, a splash of dry white wine adds lovely depth.

Q9: Is this gluten-free?

Yes, just double-check the marinade ingredients on the artichokes.

Q10: Can I serve it cold?

You can! It’s delicious as a cold salad topping or wrap filling.

Conclusion

Skillet Swordfish with Sun-dried Tomatoes and Artichokes is one of those rare dishes that’s as easy to make as it is impressive to serve. Full of fresh, bold Mediterranean flavors and ready in minutes, it’s a go-to meal that never gets old. Whether you’re cooking for two or hosting a dinner party, this is one skillet meal you’ll want on repeat.

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