Seared Swordfish + Tomato-Oregano Relish

Rich swordfish seared and topped with a relish that combines earthy oregano with sweet cherry tomatoes.

It’s swordfish season, friends! ? (This is obviously not a swordfish, but just pretend.)

While you can get swordfish all year, you’ll start to see more and more of it become available in fall, and into winter. I am here to celebrate the abundance with this recipe, which makes my mouth water as I write about it.

It’s bursting with fresh, bold flavors, thanks to the Asian fusion-style relish. It’s made with sweet cherry tomatoes, earthy oregano, nutty sesame oil, salty soy sauce and a squeeze of citrus — all served atop a fillet of swordfish with a beautiful golden brown sear.

If you’ve never tried swordfish, you owe it to yourself to give it a go. Swordfish is a rich, meaty, almost-buttery fish with a high oil content. It has a stronger flavor than some other commonly served types of fish.

That big, briny flavor meets its match in the tomato relish with bold, peppery oregano. The colors in this dish are vivid and bright! It’s almost too pretty to eat.


In the photos, you’ll see that I served this fish atop a bed of cabbage dressed in soy sauce and sesame oil, and with a side of my baked steak fries with a spicy, smoky ketchup dipping sauce. Whenever I make seafood, I always have some extra citrus on hand for serving. There’s nothing quite like a squeeze of lemon before taking that first bite!

Recipe: Baked Cajun Steak Fries + Smoky Sriracha Steak Fries


For the fish:

  • Swordfish
  • Lemon
  • Olive oil

For the relish:

  • Cherry tomato
  • Sweet onion/yellow onion
  • Oregano
  • Soy sauce
  • Sesame oil
  • Sesame seeds


First, you’ll want to prep your swordfish fillet by giving it a squeeze of lemon and salt and pepper. I’d take a pass on marinating it in oil, as swordfish has a higher oil content and doesn’t really need it, in my opinion. Do this about an hour or so before you plan to cook the fish.

Combine your tomato, onion, and oregano into a bowl to make the relish. You’ll add soy sauce, sesame oil and sesame seeds to complement the base ingredients, making for a savory and saline relish with bold earthy notes.

When the fish is ready to cook, heat olive oil in a pan until it’s spattering-hot. Sear the swordfish — about four minutes on each side.

Serve while it’s nice and hot, and get ready to savor a symphony of fresh and bright flavors!

Seared Swordfish + Tomato-Oregano Relish

Rich, seared swordfish, topped with a relish that combines earthy oregano with sweet cherry tomatoes.
Prep Time 15 minutes
Cook Time 8 minutes
Course Main Course
Servings 2 people



  • 1 lb. swordfish fillet
  • 1 lemon halved
  • 2 tbsp. Olive oil

Tomato relish:

  • 1/2 c. cherry tomato sliced
  • 1.5 tbsp. sweet onion/yellow onion finely chopped
  • 1/2 tbsp. fresh oregano chopped
  • 1 /2 tsp. soy sauce
  • 1 tsp. sesame oil
  • 1/2 tsp. sesame seeds toasted


  • About an hour prior to the time you’d like to cook the fish, squeeze lemon over both sides of the fillet, and sprinkle a bit of salt and pepper. Refrigerate until ready to cook.
  • In a bowl, combine tomato relish ingredients and set aside.
  • Heat olive oil in a pan over medium high heat until spattering and drop in swordfish fillet. Sear about 4 minutes on one side and flip. Sear another 4 or so minutes until fully cooked. Checked for doneness by poking center with a fork. If it flakes, it’s ready.
  • Top with tomato-oregano relish, and serve with more fresh lemon for squeezing, if desired. Enjoy!

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