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Butcher’s Rub Swordfish

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Butcher’s Rub Swordfish

Hearty and satisfying!


  • 2 swordfish steaks
  • 3 tablespoons Stuart’s Spices Butcher’s Rub, we recommend at least 1 tablespoon per fillet
  • olive oil
  • fresh lemon juice
  • optional: goat cheese for garnish


For the vegetable medley:

  • 1 red onion, chopped finely
  • 2 bell peppers
  • 1 package sliced white mushrooms
  • broccoli
  • 1 zucchini, diced
  • 1 summer squash, diced
  • olive oil
  • Stuart’s Spices Bouquet Garni
  • salt and pepper to taste
  • garlic to taste
  • balsamic glaze




  1. Preheat your oven to 400° F for the veggies
  2. Oil up a large cooking tray or spread aluminum foil on a baking sheet and oil it
  3. In a bowl, mix veggies, spices, balsamic glaze, and olive oil until well coated
  4. Spread evenly on tray and roast for 30-40 minutes depending on the size of the chopped veggies
  5. While veggies are roasting, liberally coat your swordfish steaks with the Butcher’s Rub, making sure to spread it evenly across both sides
  6. Bring a skillet to medium-high heat with some olive oil
  7. Pan sear for 3-4 minutes on each side, flipping when necessary to avoid burning
  8. Cook until the fish temps to 145° F
  9. Add a squeeze of fresh lemon juice and enjoy!