Ingredients:

  • 1 lb swordfish steaks (approx. 1-inch thick)
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 2 tbsp unsalted butter, softened
  • 2 cloves garlic, minced into a paste
  • 1 tsp fresh lemon zest
  • 1 tbsp fresh Italian parsley, finely chopped
  • 0.5 tsp dried oregano
  • 1 lemon, sliced into rounds
  • 1 tbsp nonpareil capers, drained

Instructions:

  1. Remove swordfish steaks from the refrigerator 15 minutes before cooking to temper. Pat them completely dry with paper towels to ensure a proper sear.
  2. Place your skillet over medium high heat for 3 full minutes until the oil just begins to shimmer and smoke.
  3. Lay the fish in the pan. Sear for 2 minutes until a deep golden crust forms and the fish releases easily.
  4. Preheat your oven to 400°F (200°C).
  5. In a small mixing bowl, combine softened butter, minced garlic, lemon zest, parsley, and dried oregano. Mash until a uniform herb butter forms.
  6. Rub the olive oil over both sides of the fish, then season with salt and pepper.
  7. Turn the steaks over. Immediately spread the garlic herb butter over the seared tops and place 1 lemon slice and 1 tbsp capers on each steak.
  8. Move the skillet to a preheated 400°F (200°C) oven.
  9. Bake for 8-10 minutes until the internal temperature hits 145°F and the garlic smells nutty and toasted.
  10. Use a spoon to pour the melted herb butter from the pan back over the fish.
  11. Remove from the pan and let rest on a warm plate for 3-5 minutes until the juices settle and the meat feels firm but yielding.