Pan-Seared Swordfish with Lemon Herb Butter
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.
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."
