Fish Type

Ingredients:

  • 1.5 lb swordfish steak, rinsed and patted dry
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme, chopped
  • 1/2 lemon, juiced
  • 1 tbsp olive oil
  • 1/4 cup of white wine, such as Pinot Grigio
  • 1 tbsp unsalted butter
  • 1 clove of garlic, minced
  • pinch of salt
  • pinch of cracked black pepper
  • Start by seasoning your swordfish with salt, pepper, rosemary and thyme. Push it gently into the fish.
  • Heat your large skillet on medium to high heat. Add in the oil and get it nice and hot, until it shimmers.
  • Carefully add in the swordfish and sear for about 7 minutes, or so, on each side. Your internal temperature of the thickest part of the fish should be around 135-140 degrees.
  • Right before you pull the fish, add the butter to the skillet. It will immediately begin to sizzle, so add in the white wine as well. Then add the lemon juice, and garlic. Let the sauce reduce with the fish for a few minutes,
  • Plate the fish, then pour the sauce around the perimeter of the fish. Garnish with a lemon, and sprinkle a bit more of fresh rosemary, thyme, or cut up chives.
  • The result is a truly great piece of fish that had this dark brown wine sauce that went perfect with the lemon, rosemary, and thyme. If you are looking for a new fish recipe, give this one a shot.
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Ingredients  

For the Lemon Garlic Mixture:

  • 2 TB salted butter, softened to room temp
  • 1 TB freshly chopped chives
  • 2 TB garlic cloves, minced
  • ⅛ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 TB juice from fresh lemon
  • 1 TB grated lemon peel

For the Fish:

  • 2 TB olive oil
  • 2 1-inch thick each swordfish fillets, about 6-7 oz each
  • kosher salt and freshly ground black pepper

Instructions

  1. Preheat oven to 400F with rack on middle position. In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.
  2. Use paper towels to pat-dry all excess moisture from the swordfish fillets. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.
  3. In a large, oven-proof pan, heat the olive oil over medium high heat. Once oil is hot, add the swordfish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn stove off, and immediately transfer pan into hot oven.
  4. Let fish roast about 5-6 minutes or just until the top is golden and center is just cooked through. Take care not to overcook. A minute before fish is done cooking in oven, cook small pan of prepared lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly. Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the swordfish pan as well.
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