Swordfish Recipes Pan Seared with Creamy Florentine Sauce
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?
Servings: 4 servings
Ingredients
- 4 swordfish fillets (about 6 oz each)
- Salt and freshly cracked pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 2 cups fresh baby spinach
- 1/4 cup sun-dried tomatoes, chopped
Instructions
- Season swordfish on both sides with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear swordfish fillets 3–4 minutes per side or until golden brown and cooked through. Remove and set aside.
- Reduce heat to medium. Add butter to the same skillet. Once melted, stir in garlic and cook for 30 seconds until fragrant.
- Add heavy cream, Parmesan, red pepper flakes, onion powder, and Italian seasoning. Stir until smooth.
- Toss in spinach and sun-dried tomatoes. Cook until spinach wilts and sauce thickens slightly, about 3–4 minutes.
- Return swordfish to the skillet. Spoon sauce over the fillets and let everything warm through for another minute.
- Serve hot with your choice of sides. (We love crusty bread or steamed rice.)