Swordfish Steaks
$18.95
Swordfish has firm, slightly sweet mild pink flesh and rich oil content. Swordfish can handle the heat. With a dry rub and grilled over a hot coal fire, hearty and succulent wild caught swordfish steaks promise to please a crowd.
Sold by the pound
Description
Pan Seared Swordfish
My quick and easy pan-seared swordfish is exactly what you need for a simple but delightfully tasty weeknight seafood dinner! It’s lightly seasoned with a buttery lemon pepper sauce and it’s on the table in no time at all!
Author | Angela
Servings: 4 servings
Calories: 391kcal
Prep 5 minutes
Cooking 8 minutes
Total Time 13 minutes
Ingredients
- 2 lbs. swordfish steaks
- ▢1/2 tsp lemon pepper
- ▢1/2 tsp salt
- ▢2 Tbsp olive oil (extra virgin)
- ▢2 Tbsp lemon juice
- ▢1 Tbsp butter(optional)
- ▢1 Tbsp parsley (optional – fresh, chopped)
Instructions
- Prepare your swordfish steaks by patting them dry with paper towels, then season both sides with lemon pepper and salt.
2 lbs swordfish steaks1/2 tsp lemon pepper1/2 tsp salt
- Heat a skillet or non-stick frying pan with the olive oil over medium-high heat until the oil is shimmering and just beginning to smoke.
2 Tbsp olive oil
- Add the swordfish steaks and sear for 3-4 minutes per side, or until the internal temperature reaches 145°F (63°C).
- Remove the swordfish to a plate and add the lemon juice into the pan juices. Turn off the heat and add optional butter and parsley until the butter is melted. Stir and serve over the swordfish steaks.
2 Tbsp lemon juice1 Tbsp butter1 Tbsp parsley
Notes
- Work in batches if needed to allow enough room in the pan or skillet to prevent over-crowding the swordfish.
- 1 tablespoon of butter can be added to the lemon juice with about 1 tablespoon of chopped, fresh parsley if desired.
