This buttery Lemon Garlic Swordfish is stunningly delicious. This recipe results in a tender, flavor-packed fish that tastes like you spent way more time on it than you did.
This delicious Lemon Garlic Swordfish brought me back to our long-ago BK years (Before Kids) when Hubby and I frequently experimented with various fish, whole grains, and fresh veggies for dinner.
We would take time preparing healthy sautéed greens almost every night. We’d often grill, bake, or pan-sear some kind of fish…Mahi Mahi with Mango Avocado Salsa or Marinated Seared Ahi were among our favorites. Halibut and Swordfish made regular appearances on our little kitchen table as well.
Then came the kid-years, when just about the only things we managed to “grill” were cheese sandwiches. And the only kind of fish that made it onto our plates were covered in breading and shaped like sticks. Some of you know what I’m talking about. If you don’t, rest assured that you’re not missing out on the food scene.
This Lemon Garlic Swordfish feels like a throwback that’s making a comeback. It’s totally back in dinner rotation. Get ready to devour this buttery, lemony, garlicky goodness.
Lemon Garlic Swordfish Recipe
This buttery Lemon Garlic Swordfish is stunningly delicious. This recipe results in a tender, flavor-packed fish that tastes like you spent way more time on it than you did.
Prep: 20min
Serving Size: 1 serving
Nutrition Facts: calories 241 kcal, Sugar 0.4 g, Sodium 696.4 mg, Fat 18.5 g, Saturated Fat 6 g, Trans Fat 0.3 g, Carbohydrate 2 g, Fiber 0.3 g, Protein 17 g, Cholesterol 71.4 mg, servingSize 1 serving
Ingredients:
- 2 TB salted butter (softened to room temp)
- 1 TB freshly chopped chives
- 2 TB garlic cloves (minced)
- 1/8 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 TB juice from fresh lemon
- 1 TB grated lemon peel
- 2 TB olive oil
- 2 1-inch thick each swordfish fillets, about 6-7 oz each
- kosher salt and freshly ground black pepper
Instruction:
- 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.
- 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.
- 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.
- 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.
Pan-Roasted Swordfish Steaks With Mixed-Peppercorn Butter
To save time when making this swordfish recipe, buy a peppercorn medley.
Prep: 15 minutes
Total: 25 minutes
Yield: Makes 4 servings
Ingredients:
- ¼ cup (½ stick) butter, room temperature
- 2 teaspoons chopped fresh parsley
- 1 garlic clove, minced
- ½ teaspoon ground mixed peppercorns, plus more for sprinkling
- ½ teaspoon (packed) grated lemon peel
- 1 tablespoon olive oil
- 4 1-inch-thick swordfish fillets (about 6 ounces each)
Instruction:
- Preheat oven to 400°F. Mash butter, parsley, garlic, ½ teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
- Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.
How to cook a swordfish steak
FAQ
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