Follow these steps for perfect results
Swordfish Steak
Rinsed and Patted Dry
Salt
To Taste
Black Pepper
Cracked, To Taste
Fresh Rosemary
Finely Chopped
Fresh Thyme
Chopped
Olive Oil
Unsalted Butter
White Wine
Such As Pinot Grigio
Lemon Juice
Juiced
Garlic
Minced
Lemon Wedges
For Garnish
Fresh Rosemary
Chopped, For Garnish
Fresh Thyme
Chopped, For Garnish
Chives
Chopped, For Garnish
Season swordfish with salt, pepper, rosemary, and thyme.
Gently press seasonings into the fish.
Heat a large skillet on medium-high heat.
Add olive oil to the skillet and heat until shimmering.
Carefully add swordfish and sear for about 7 minutes on the first side, until internal temperature reaches 135-140°F.
Flip the swordfish.
After 4 minutes, add butter to the skillet.
Add white wine, lemon juice, and minced garlic.
Let the sauce reduce while the fish cooks, maintaining the 135-140°F internal temperature.
Plate the fish and pour the sauce around it.
Garnish with lemon wedges, fresh rosemary, thyme, or chives.
Expert advice for the best results
Don't overcook the swordfish; aim for medium-rare to medium.
Use a dry white wine for the sauce.
Adjust lemon juice to taste.
Everything you need to know before you start
10 minutes
Sauce can be made ahead, but fish should be cooked fresh.
Serve the swordfish steak on a bed of greens, drizzled with the sauce.
Serve with roasted vegetables or a side salad.
Complements the lemon and herbs.
Discover the story behind this recipe
Common seafood dish in coastal regions.
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