Seared Swordfish with Brothy Farro

This seared swordfish with brothy farro is an incredibly easy and healthy swordfish recipe. It's so easy to make and the aromatic broth is delicious.

5 from 10 votes

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 510kcal

Bring 8 cups of water to a boil in a pot. Add the farro and 1 teaspoon salt. Reduce heat to a low boil and cook for 25-30 minutes. The farro should be tender but not overcooked. Drain and set aside.

While the farro cooks, prepare the broth. In a wide pot, heat the extra virgin olive oil over medium heat. Add the onion and cook, stirring often, for 5-6 minutes until translucent. Do not let the onion brown.
Add the sliced garlic and cook another minute or so.
Melt the butter into the pot. Once frothy, add the water and bring to a boil. Season liberally with salt, pepper, and crushed red pepper. Add the thyme.

Reduce heat on the broth to low and stir in the scallions and the cooked farro. Simmer the broth for 20 minutes. Add the Roma tomatoes and cook for 5-10 minutes more. Taste and season again to your preferences.

After adding the tomatoes to the broth, cook the swordfish.
Pat the swordfish dry and season all over with salt and pepper.
Heat the oil in a skillet over high. Once very hot, add the swordfish and cook without moving for 2-4 minutes. Note: Depending on the size of your skillet, you may need to cook the swordfish in batches. Do not overcrowd the skillet.
Flip the swordfish and add the butter. Cook an additional 2-4 minutes, using a spoon to baste the swordfish as it cooks. Turn off the heat.

Divide the brothy farro between shallow bowls and place a seared swordfish filet on top. Garnish with a drizzle of extra virgin olive oil, if desired. Enjoy!

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