Let’s be honest, sometimes you want a dinner that feels a little fancy without feeling like you’ve signed up for a four-hour kitchen shift. This Swordfish Recipes Pan Seared option brings just that—quick, easy, and plated like it came from a bistro. We’re talking golden-seared swordfish nestled in a creamy Florentine sauce that’s rich, garlicky, and packed with baby spinach and sun-dried tomatoes. It’s the kind of one-pan magic that makes the rest of your week feel smoother. I made this on a Tuesday (because, why not treat yourself midweek?), and the smell alone had everyone wandering into the kitchen asking what I was cooking. We love One Pan Recipes for a reason, right? The fewer dishes, the better. And whether you’re usually into One Pan Chicken or diving into One Pan Pasta Recipes, this one bridges it all. Don’t let the skillet pan recipes label fool you—this isn’t just for chicken or vegetarian meals. This one’s got swordfish and it’s got attitude. If you’re used to recipes with salmon, this’ll shake up your rotation in the best way. Let’s get the pan hot, shall we?

1) Key Takeaways
2) Easy Pan-Seared Swordfish with Creamy Florentine Sauce Recipe
3) Ingredients for Pan-Seared Swordfish with Creamy Florentine Sauce
4) How to Make Pan-Seared Swordfish with Creamy Florentine Sauce
5) Tips for Making Pan-Seared Swordfish with Creamy Florentine Sauce
6) Making Pan-Seared Swordfish with Creamy Florentine Sauce Ahead of Time
7) Storing Leftover Pan-Seared Swordfish
8) Try these Main Course recipes next!
9) Pan-Seared Swordfish with Creamy Florentine Sauce
10) Nutrition

1) Key Takeaways

This is a quick 30-minute dinner idea with rich creamy flavor
Swordfish is seared golden and smothered in a Florentine-style sauce
One pan means less mess, more flavor, and easy cleanup
This recipe works well for a weekday meal or casual dinner party

2) Easy Pan-Seared Swordfish with Creamy Florentine Sauce Recipe

We all need those recipes that don’t ask for much but deliver big flavor. This is one of them. Swordfish Recipes Pan Seared isn’t just quick and straightforward, it’s satisfying in every way. When you want something that’s not chicken (again), swordfish comes in with its meaty texture and mild flavor. The creamy Florentine sauce is smooth and garlicky, with sun-dried tomatoes bringing that extra punch.

I love that you can cook this whole thing in one pan. That means no pile of dishes waiting after dinner. It’s the kind of recipe I pull out when I want a break without sacrificing a good meal. We’re talking One Pan Recipes with actual flavor.

If you usually reach for recipes with salmon or play around with One Pan Vegetarian Meals, you’ll appreciate how easily this slips into your rotation. It’s different enough to feel fresh, but still checks all the comfort boxes.

3) Ingredients for Pan-Seared Swordfish with Creamy Florentine Sauce

Swordfish Fillets Meaty and firm, swordfish holds its shape while searing. It cooks evenly and gives that satisfying bite you want from a main protein.

Salt and Pepper Sometimes, all a great piece of fish needs is a solid sprinkle of salt and pepper. It lays the foundation for the flavor to come.

Olive Oil You’ll need it to get that golden sear on the fish. Just a tablespoon goes a long way in adding depth and crisp edges.

Butter Once you remove the swordfish, butter steps in to soften the garlic and bring richness to the sauce.

Garlic Minced fresh garlic does wonders for a creamy sauce. It adds warmth and sharpens the flavor without overpowering the dish.

Heavy Cream This is what gives the sauce its silky texture. It balances the sharpness of the garlic and binds the sauce together.

Parmesan Cheese Nutty and salty, it melts into the sauce and pulls everything closer to comfort-food territory.

Red Pepper Flakes Just a little heat lifts the creaminess. It doesn’t scream spicy—it just gives you a nudge.

Onion Powder A pinch of this works like a shortcut. It backs up the garlic and deepens the base of the sauce.

Italian Seasoning This adds a gentle mix of herbs that brings familiarity to the sauce without overcomplicating it.

Fresh Baby Spinach The spinach softens into the sauce, bringing color and texture. It also gives the dish a nice fresh layer.

Sun-Dried Tomatoes They pop with tang and chew. They stand out in the best way, making each bite more interesting.

4) How to Make Pan-Seared Swordfish with Creamy Florentine Sauce

Step 1 Start by seasoning the swordfish. Grab your salt and pepper and go with your gut. Don’t hold back. Season both sides well.

Step 2 Heat olive oil in a skillet. When the oil’s hot enough to shimmer, lay the swordfish in and let it sear for 3 to 4 minutes per side. You’re looking for a golden crust and a firm touch.

Step 3 Once cooked, move the swordfish to a plate and reduce the heat. Drop in the butter and add garlic. Stir it around for about 30 seconds. Smells good already, right?

Step 4 Pour in the cream and give it a stir. Now add the Parmesan, red pepper flakes, onion powder, and Italian seasoning. Stir until everything blends into one silky, creamy mix.

Step 5 Toss in the spinach and sun-dried tomatoes. Let it simmer gently until the spinach wilts and the sauce thickens just a little—3 to 4 minutes is usually enough.

Step 6 Return the swordfish to the skillet. Let it sit in the sauce for a minute, spooning some over the top so it’s fully coated and warm through.

5) Tips for Making Pan-Seared Swordfish with Creamy Florentine Sauce

Use a hot pan. Swordfish needs that immediate heat to form a proper crust. A lukewarm skillet won’t cut it. Wait for the oil to shimmer before you start.

Don’t overcook the fish. Swordfish cooks fast. You want it just opaque in the center with a golden edge. Too much time in the pan, and it gets dry fast.

Taste the sauce before finishing. That Parmesan can be salty, so give it a quick taste before you think about adding more seasoning. You can always add but can’t take away.

6) Making Pan-Seared Swordfish with Creamy Florentine Sauce Ahead of Time

You can make the sauce ahead of time. Just stop before adding the spinach and tomatoes. Let the sauce cool, store it, then reheat gently and finish the rest when you’re ready.

If you want to cook the swordfish ahead, go for it—but undercook it slightly. When you warm it later in the sauce, it’ll finish cooking without drying out.

Skillet pan recipes like this work well for prepping in stages. Chop your garlic, measure your ingredients, and store them ready to go. Makes dinner feel like less of a task after a long day.

7) Storing Leftover Pan-Seared Swordfish

Place any leftovers in an airtight container. The fish and sauce can stay fresh in the fridge for up to three days. Reheat gently on the stove over low heat.

If the sauce gets too thick, a splash of broth or water helps bring it back to life. Don’t crank the heat—it’ll break the sauce and toughen the fish.

And yes, this dish actually tastes great the next day. Those One Pan Pasta Recipes aren’t the only ones with staying power.

8) Try these Main Course recipes next!

9) Pan-Seared Swordfish with Creamy Florentine Sauce