Easy Lemon-Butter Swordfish
Easy? Check. Fast? Check. Healthy? Pretty much check! This easy lemon-butter swordfish recipe is quick to throw together and only requires one pan.
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Servings: 2
Calories: 446kcal
Equipment
Ingredients
- 2 (8-ounce) swordfish steaks
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- ¼ cup chicken stock (or dry white wine)
- ½ teaspoon thyme (freshly minced, or use ¼ teaspoon dry)
- ¼ teaspoon rosemary (freshly minced, or use a pinch of dry)
- ¼ teaspoon sage (freshly minced, or use a pinch of dry)
- 1 clove garlic (peeled and minced)
- 1 lemon (one half juiced, one half sliced into rounds)
Instructions
Sear the swordfish:
- Pat the swordfish dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Heat extra virgin olive oil in a skillet over medium-high heat, until shimmering and very hot. Add the swordfish and cook for 3 to 4 minutes. Flip and cook for an additional 3 minutes. The swordfish should be at about 125ºF at this point.
Prepare lemon-butter sauce:
- Add the butter to the skillet with the swordfish and cook until melted and frothy. Add the chicken stock, lemon juice, thyme, sage, rosemary, and minced garlic. Reduce heat to medium and cook until reduced slightly, about 5 minutes.
- Once the fish reaches 130ºF, remove the filets from the skillet, transfer them to a plate, and rest for 5 minutes. See Note 1.
- Taste the sauce and season once more to your preferences. Continue simmering until the sauce is thick enough to lightly coat the back of a spoon. Remove from heat.
To serve:
- Spoon the sauce over the swordfish. Garnish with two slices of lemon. Enjoy!
Notes
Cook the swordfish to 130ºF to 145ºF, depending on your preference.
Nutrition
Calories: 446kcal | Carbohydrates: 1g | Protein: 45g | Fat: 28g | Sodium: 243mg | Sugar: 1g | Vitamin C: 1mg
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