Pan-Seared Swordfish Steaks with Lemon & Garlic Herbed Butter | TASTYBITS
Hey my seafood lovers, this recipe is for you. Over the weekend my hubby and I decided to whip up something different. We partnered with Whole Foods to create a succulent recipe consisting of their thick cut swordfish steaks. Though neither of us had ever eaten swordfish, we decided that keeping it simple was best. Pan-Seared Swordfish Steaks with Lemon & Garlic Herbed Butter offers a new take on a new type of fish for the family.
If you’re new to swordfish like we were, buy it now, while it’s on sale! We’re budget conscious shoppers over here, so when we want something we try to find a deal. Visit Whole Foods from now until August 22 and find these beautiful steaks for 12.99 lb.
This Pan-Seared Swordfish Steaks with Lemon & Garlic Herbed Butter recipe was truly quite simple. I scoured the internet for a good recipe. One that I could expand upon and tweak if necessary. I found a couple, but in the end, went with my gut.
Swordfish steaks are the perfect fish for those following a low-carbohydrate, high-protein diet (55%). It has no carbohydrates and contains essential amino acids and omega-3 fatty acids. Swordfish contains a significant amount of fat, but the majority of that fat consists of heart-healthy mono- and polyunsaturated fats. Sounds like swordfish is a pretty solid fish, go-to fish. Unless you’re pregnant. In that case I will have to eat your portion!
Pan-Seared Swordfish Steaks with Lemon & Garlic Herbed Butter
This simple and easy Pan-Seared Swordfish Steaks with Lemon & Garlic Herbed Butter is sure to be a hit, any day of the week. Pair this healthy and meaty fish with your favorite sides like garlicky mashed potatoes and roasted green beans.
1/4 cup (1/2 stick or 4 tbs.) butter, room temperature
2 teaspoons chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon grated lemon peel
1 tablespoon olive oil
4 1-inch-thick swordfish fillets (about 6 ounces each)
Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 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 fish with salt and ground mixed peppercorns. Add fish 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.