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Sesame Lemon Pepper Swordfish Recipe

User Rating5.0 out of 5 (2 Reviews)  Write a Review

By Peggy Trowbridge Filippone, About.com

sesame lemon pepper swordfish recipe fish seafood receipt

Sesame Lemon Pepper Swordfish Recipe

© 2007 Peggy Trowbridge Filippone
Swordfish steaks are seasoned with lemon pepper, dill weed, and sesame seeds before searing in a hot skillet. Take care not to overcook the swordfish or it will become dry and rubbery. Have your side dishes ready to go because this recipe cooks up fast!

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

  • 2 (1-inch thick) swordfish steaks, about 1 pound
  • 1 teaspoon mayonnaise
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon dried dill weed
  • 2 teaspoons sesame seeds
  • 1 Tablespoon butter

Preparation:

Smear tops of swordfish steaks with half of the mayonnaise. Sprinkle with half of the salt, lemon pepper, dill weed, and sesame seeds. Press lightly to adhere. Turn swordfish steaks over and repeat so both sides are coated with spices, herbs, and sesame seeds.

Heat a heavy skillet over medium-high heat to the smoking point. Add butter to the pan and swirl to coat. Place swordfish steaks into the hot pan. Sear on each side until browned, turning only once. Do not overcook the swordfish or it will become dry and tough.

Serve immediately with lemon or lime garnish.

Yield: 2 servings

Sesame Lemon Pepper Swordfish Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.

User ReviewsWrite Review
5 out of 5 5 out of 5
Fantastic New Stand-By Swordfish RecipeMay 10, 2009By Hawaiilovestocook
"I have never written a recipe review before. This will be my first, but probably not my last. I remember having swordfish growing up some 40 plus years ago. In Hawaii swordfish, also called Shutome, is not that popular (unbelievable since it is caught in the Pacific Ocean.) We normally eat raw fish, have lomi lomi salmon or cook fish like Mahimahi. I recently re-discovered this fish and can't believe that so many years have passed since eating this special delicacy. I recently steamed swordfish and it was great; so moist. As most other cooks, I like to experiment with new twists on old favorites. I followed this recipe exactly and it was delicious. The crustiness was fantastic and certainly different from my previous steamed fish. The herbs all blend well together. As noted, just don't overcook. A 1"" thick piece should be cooked for about 3 1/2 minutes each side on medium high heat. Great recipe; I'll most certainly make it again. Happy Mother's Day. Aloha."

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