Ingredients:

  • 2 (6-8 ounce) swordfish steaks, about 1-inch thick (170-230g each)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon sea salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 4 tablespoons (1/2 stick) unsalted butter, softened (56g)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 tablespoon finely chopped fresh parsley (5g)
  • 1 tablespoon finely chopped fresh chives (5g)
  • 1 clove garlic, minced (2g)
  • 1/4 teaspoon lemon zest (optional)

Instructions:

  1. Combine softened butter, lemon juice, parsley, chives, garlic, and lemon zest (if using) in a small bowl. Mix well. Shape into a log using parchment paper or plastic wrap and refrigerate until ready to use, or until slightly hardened.
  2. Pat the swordfish steaks dry with paper towels. Season both sides with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the swordfish steaks in the hot skillet.
  4. Sear for 3-4 minutes per side, or until the internal temperature reaches 145°F (63°C). The exact cooking time will depend on the thickness of the steaks. (Optional: Use a meat thermometer to ensure proper doneness).
  5. Remove the swordfish steaks from the skillet and let them rest for 2-3 minutes. Top each steak with a slice of lemon-herb butter. Serve immediately.