Imagine a dish that combines the rich, meaty texture of swordfish with a burst of fresh herb flavors that dance on your palate. This isn't just another seafood recipe—it's a gourmet experience that will elevate your home cooking from ordinary to extraordinary. In just 25 minutes, you'll create a restaurant-quality meal that looks impressive, tastes incredible, and will have your dinner guests wondering if a professional chef secretly invaded your kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Swordfish steaks
- Fresh herbs (parsley, basil, dill)
- Olive oil
- Lemon juice
- Garlic
- Salt
- Pepper
Instructions
- Pat the swordfish steaks dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Prepare the herb sauce by finely chopping fresh parsley, basil, and dill. Mince 2-3 cloves of garlic.
- In a small bowl, combine the chopped herbs, minced garlic, 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, salt, and freshly ground black pepper. Whisk together to create a vibrant herb sauce.
- Season both sides of the swordfish steaks generously with salt and pepper.
- Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil and ensure the pan is hot before adding the fish.
- Place the swordfish steaks in the hot pan and cook for 4-5 minutes on each side. The fish should have a golden-brown crust and be slightly translucent in the center.
- Remove the swordfish from the heat and let it rest for 2-3 minutes to allow the juices to redistribute.
- Plate the swordfish steaks and generously drizzle the prepared herb sauce over the top.
- Garnish with additional fresh herbs and serve immediately with a lemon wedge on the side.
Tips
- • Always choose fresh, high-quality swordfish steaks with a firm, translucent appearance. • Pat the fish completely dry before cooking to ensure a perfect golden-brown sear. • Use a hot pan and don't overcrowd to achieve that beautiful caramelization. • Let the swordfish rest after cooking to retain its moisture and tenderness. • Fresh herbs are key—chop them just before mixing the sauce to maximize flavor intensity. • Use a meat thermometer if possible; swordfish is best at 145°F internal temperature. • Serve immediately after drizzling the herb sauce to preserve the vibrant, fresh herb flavors.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 1g
Protein: 26g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 55mg
