Whether you’re looking to cook a swordfish steak or a whole fish, knowing how long to bake it at 375 degrees Fahrenheit and 350ºF is essential.
In this post, we’ll break down the cooking time for both and give you tips on getting the perfect baked swordfish every time.
Do you need a quick and easy recipe for swordfish? This one is simple and only takes about a few minutes to make.
You can use any fish, but swordfish pairs well with lemon butter sauce.
So give this recipe a try the next time you’re looking for something new to cook.
What is the best temperature to bake swordfish?
When it comes to swordfish, there is no one-size-fits-all answer to the question of what temperature is best for baking.
The ideal temperature will depend on several factors, including the thickness of the fish and the type of oven used.
A moderate oven (375 degrees Fahrenheit) for thick swordfish steaks is generally best, as it will allow the fish to cook through without drying out.
If using a thinner cut of swordfish, a higher oven temperature (400 degrees Fahrenheit) may be necessary to achieve the same level of doneness.
How long to bake swordfish at 375ºF?
If you want to cook your swordfish a bit faster, you can bake it at 375 degrees Fahrenheit. Just be sure to adjust the cooking time to about 15 minutes per inch of thickness.
You can also cook swordfish on the grill, which only takes a few minutes per side. Just be sure not to overcook it, or it will become dry and tough.
Remember, regardless of how you choose to cook your swordfish; it’s important not to overcook it.
How long to bake swordfish at 350ºF?
Swordfish is best cooked at 350 degrees Fahrenheit, and you’ll want to cook it for about 20 minutes per inch of thickness.
When it comes to cooking fish, there are a few things to keep in mind. One important thing to remember is that fish continues to cook even after you take it out of the oven, so you’ll want to pull it out when it’s just about cooked through.
Otherwise, it may end up dry or overcooked.
When in doubt, it’s better to err on caution and pull the fish out a bit early. Once you’ve mastered the basics of cooking swordfish, you can start experimenting with different recipes and seasonings.
Should I bake the swordfish at 350ºF or 375ºF?
Bake swordfish at 350 degrees Fahrenheit, but you’ll need to remember that when baking swordfish, it’s important to remember that the fish will continue to cook even after you’ve taken it out of the oven.
As we said earlier, thinner pieces of fish should be cooked at a higher temperature (375ºF), while thicker pieces can be cooked at a lower temperature (350ºF).
If you’re using a convection oven, you may need to adjust the cooking time and/or temperature. If you’re unsure what temperature to use, start with 350ºF and adjust as needed.
How to Bake Swordfish at 375ºF
- Baking sheet
- 1 pound Swordfish steak (about 1 inch thick)
- 1 tbsp Olive oil
- 1 Lemon (quartered)
- Salt and pepper
- Preheat the oven to 375 degrees Fahrenheit.
- Rub the swordfish steak with olive oil and season it with salt and pepper.
- Place the steak on a baking sheet and bake it for about 12-15 minutes, or until it is cooked.
- Remove the swordfish from the oven and squeeze fresh lemon juice over it.
- Serve immediately.
Should I cover the fish with foil?
There’s no need to cover the fish with foil while baking. We don’t recommend it, as it could cause the fish to steam and become overcooked.
How do I know when the swordfish is done?
Swordfish is a hearty fish that can stand up to pretty intense cooking methods, but that doesn’t mean you can’t overcook it.
When cooked properly, swordfish is firm but moist, with a delicate flavor. So how do you know when it’s done? The best way to tell is by using a digital cooking thermometer.
Stick the thermometer into the thickest part of the fish and cook until the internal temperature reaches 145 degrees Fahrenheit. Once it hits that temperature, remove the swordfish from the heat and let it rest for three to five minutes before serving.
By using a cooking thermometer, you can ensure that your swordfish will be perfectly cooked every time.
What If I don’t have a thermometer?
If you don’t have a digital cooking thermometer, don’t worry. There are other ways to tell if the fish is cooked.
One way is to insert a sharp knife into the thickest part of the fish. The fish is done if the knife meets no resistance and slides through easily.
Another way to tell is by looking at the color of the fish. When cooked through, swordfish should be opaque all the way through and have a flaky texture. It needs to cook longer if it’s still translucent in the center or seems rubbery.
Can I add or replace some ingredients?
Of course! This is just a basic recipe to get you started. Once you’ve mastered the technique, feel free to experiment with different seasonings and ingredients. Some things you might want to try include:
- Using different herbs and spices like basil, oregano, or cumin
- Adding garlic or ginger for extra flavor
- Try a different type of oil like avocado or grape seed oil
- Add some chopped vegetables like onion, bell pepper, or zucchini
- Try serving the swordfish with a sauce or salsa.
Tips and tricks for a better recipe
First of all, if you don’t have a baking sheet, use a regular kitchen pan.
- Ensure your swordfish steak is at room temperature before cooking it. This will help it cook evenly.
- Season the steak with your favorite herbs and spices, salt and pepper.
- For crispy skin, sear the steak in a hot pan for a minute or two before baking it.
- To keep the fish healthy, bake it without any oil. Just season it with salt and pepper and bake as directed.
- You can also grill the swordfish steak instead of baking it. Just brush it with oil and grill over medium-high heat for about 5 minutes per side.
- Serve the swordfish with a simple salad or some roasted vegetables.
- If you have leftovers, swordfish is great in fish tacos or a salad the next day.
- You can also freeze cooked swordfish. Just wrap it tightly in the freezer-safe wrap and thaw in the refrigerator when ready to use it.
- This recipe is also perfect for halibut, mahi-mahi, or tuna steaks. Just adjust the cooking time accordingly.
- For extra flavor, try basting the fish with some lemon juice or white wine while it’s baking.
- To get fancy, top the baked fish with a dollop of pesto or some fresh salsa before serving.
- If you’re feeding a crowd, this recipe can easily be doubled or tripled.
Finally, this recipe is also great for meal prep. Cook the fish ahead of time and store it in the fridge for up to 3 days. Just reheat before serving.
This recipe is a simple and healthy way to cook swordfish and can be easily customized to your liking. You’ll be a swordfish pro with just a few tips and tricks in no time!
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