Pan-Seared Swordfish with Lemon Herb Butter
Ingredients
- • 680 g swordfish steaks
- • 30 ml olive oil
- • 60 g butter
- • 2 cloves garlic
- • 45 ml fresh lemon juice
- • 5 g lemon zest
- • 15 g fresh parsley
- • 5 g fresh thyme
- • 5 g salt
- • 2 g black pepper
Instructions
- 1
Pat the swordfish steaks dry with paper towels and season both sides generously with salt and pepper. Let them come to room temperature for 10 minutes.
- 2
Mince the garlic and chop the fresh herbs. Zest and juice the lemon, keeping them separate.
- 3
Heat olive oil in a large skillet over medium-high heat until it shimmers but doesn't smoke.
- 4
Carefully place the swordfish steaks in the hot pan. Cook for 3-4 minutes without moving them to develop a golden crust.
- 5
Flip the steaks and cook for another 3-4 minutes for medium doneness. The internal temperature should reach 145°F (63°C).
- 6
Transfer the cooked swordfish to a serving platter and tent with foil to keep warm.
- 7
Reduce heat to medium-low and add butter to the same pan. Once melted, add minced garlic and cook for 30 seconds until fragrant.
- 8
Remove pan from heat and stir in lemon juice, lemon zest, parsley, and thyme. Season the herb butter with a pinch of salt.
- 9
Pour the warm lemon herb butter over the swordfish steaks and serve immediately.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect swordfish is not overcooking it - the flesh should be just opaque in the center with a slight pink tinge. If you prefer your fish well-done, add an extra minute per side, but be careful not to dry it out. This meaty fish pairs beautifully with a crisp white wine or light beer."
