Seared Swordfish Steak with Lemon-Herb Butter
Whip up this easy swordfish steak recipe! Pan-seared to perfection & topped with a zesty lemon-herb butter. Mediterranean sunshine on a plate! Get the recipe now. ... Quick - Easy
Alright, let's dive into this swordfish steak recipe . Honestly, I was never a massive fish fan growing up. But this recipe changed everything. Are you ready for some meditarrean flavour?
A Taste of Sunshine: Seared Swordfish
This easy swordfish steak dinner is like a little holiday on a plate. it brings the bright, sunny flavours of the mediterranean straight to your kitchen.
The recipe is ready in less than 30 minutes!
It all starts with the meaty swordfish steak . Pan-seared to perfection and topped with a luscious lemon-herb butter. You know, something that just zings on your tongue.
Seared Swordfish Steak with Lemon-Herb Butter Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Why This Swordfish Recipe Rocks
First off, swordfish is packed with protein and omega-3 fatty acids. That’s super good for your heart. The top health benefit is really a nutritional highlight.
Also, this swordfish grilled recipes makes it an amazing dish to bring to a dinner party. honestly, it’s impressive enough for guests.
But quick and easy enough for a weeknight meal. who doesn't love that?
Let's Talk Ingredients:
You'll need two swordfish steaks, about an inch thick. Look for firm, moist steaks that smell fresh, yeah? A good swordfish marinade could also work well here.
For the amazing swordfish seasoning , we're keeping it simple: olive oil, salt, and pepper. but the real star is the lemon-herb butter.
Softened butter, fresh lemon juice, parsley, chives, and a touch of garlic.
Super Simple Instructions
First, mix up that lemon-herb butter. I like to roll it into a log and chill it while I prep everything else. Pat those swordfish steaks dry. Season them generously.
Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3- 4 minutes per side. The internal temperature hits 145° F ( 63° C), that's where it is perfect.
Rest the steaks for a couple of minutes before topping with that incredible lemon-herb butter. Honestly, the flavours together are just heavenly. This pan-seared swordfish recipe is absolutely divine.
Enjoy this mediterranean swordfish recipe . a side of grilled asparagus or lemon-garlic roasted potatoes would be spot on. and don't forget a crisp white wine to wash it all down! this swordfish steak with lemon butter will not disappoint, i promise.
Alright, let's dive into what you'll need for this unreal swordfish steak recipe ! It's simpler than you think, promise. I'm just buzzing to share this one with ya!
Ingredients & Equipment
Main Players
For the swordfish steaks , you'll want 2 steaks, about 6-8 ounces (170-230g) each and around 1-inch thick .
Quality is key! Look for steaks that are firm, moist, and a lovely pinkish-white colour. Avoid anything that looks dull or smells too fishy. Honestly, fresh is always best!
You'll also need 1 tablespoon (15 ml) of olive oil for searing. a good glug will do the trick. plus, 1/2 teaspoon (3g) of sea salt and 1/4 teaspoon (1g) of black pepper to bring out all those awesome flavours.
Seasoning Notes
This is where the magic happens for this Mediterranean swordfish recipe ! We're making a lemon-herb butter to take things up a notch.
Think 4 tablespoons (56g) of unsalted butter , softened until it's spreadable – not melted! Then add 1 tablespoon (15 ml) of fresh lemon juice . Oh my gosh! A must!
Then, throw in 1 tablespoon (5g) of chopped fresh parsley and 1 tablespoon (5g) of chopped fresh chives . get that green vibe going.
Finally, 1 clove of minced garlic (2g) and maybe 1/4 teaspoon of lemon zest if you're feeling fancy!
Don't have chives? Spring onions work great. For an extra kick, a pinch of red pepper flakes is the way to go! This marinade for swordfish steaks is killer!
Kit List
Okay, here's what you need to get the job done. a large skillet is key – cast iron is my go-to, but any heavy-bottomed pan will work.
I still remember the first time i tried to make this in a flimsy pan. what a mess!
You'll also need a small bowl for mixing that lush lemon-herb butter.
A spatula for flipping those swordfish steak with lemon butter , and a meat thermometer. This will help you cook like a pro when you are wondering how to cook swordfish steak!
Don't have a fancy meat thermometer? No worries! Just keep an eye on the colour and texture. Swordfish is done when it's opaque and flakes easily with a fork.
This easy swordfish steak dinner is ready to go!
Alright, let's get this show on the road! got a craving for something a bit fancy pants, but don't wanna spend hours in the kitchen? this seared swordfish steak recipe with lemon-herb butter is your answer! honestly, it's so simple, even i can't mess it up (and that's saying something!).
Ready for a mediterranean vacay in your mouth? let's do this.
Seared Swordfish Steak: Mediterranean Magic
This swordfish steak recipe brings sunshine to your plate. tender swordfish topped with zesty lemon-herb butter? oh my gosh, yes! it's quick enough for a weeknight and fancy enough for guests.
Plus, cooking swordfish steak recipe this way is super easy. it's great for the summer barbecue or even just a little treat if you fancy a bit of posh.
Prep Like a Pro
First, the mise en place . it's all about getting your ducks in a row, yeah? chop your herbs, soften your butter, and measure everything out.
This will save you a ton of time later. for the essential mise en place, make sure you've softened your butter and have the herbs chopped as finely as you can be bothered.
Safety first, folks! no running with knives, alright? and wash your hands!
Step-by-Step: From Sea to Sizzle
- Make the Lemon-Herb Butter : Mix softened butter , lemon juice , chopped herbs, and minced garlic in a bowl. Roll into a log and chill.
- Prep the Steaks: Pat the swordfish dry with paper towels. This is key! Season with salt and pepper.
- Sear It Good: Heat 1 tablespoon olive oil in a skillet over medium-high heat. You want it shimmering, almost smoking.
- Cook 'em Up : Sear for 3- 4 minutes per side. Get a nice crust. The internal temperature should reach 145° F ( 63° C) . Use a meat thermometer!
- Rest & Serve: Remove the swordfish . Rest for 2- 3 minutes . Top with a slice of that lovely butter. Serve immediately.
Pro Tips for Perfection
Wanna make this swordfish steak recipe truly amazing? don't overcrowd the pan! this will lower the heat and you'll end up steaming the fish instead of searing it.
And for those of you who like swordfish marinade ideas, consider marinading the swordfish steaks for about 30 minutes before cooking for an extra flavour punch.
Common mistake? overcooking! swordfish gets dry quickly. better to undercook slightly, you can always cook it more if needed. it also really helps to choose the right swordfish seasoning too.
I once used some dodgy paprika and it was rank! as for make-ahead options, you can prepare the lemon-herb butter a day in advance.
This pan-seared swordfish recipe it's super easy!
So there you have it! a simple, delicious way to enjoy how to cook swordfish steak . trust me, this easy swordfish steak dinner will become a new favourite.
Enjoy it on its own, with some grilled asparagus, or some lovely mediterranean swordfish recipe style rice! go on, give it a bash.
You won't regret it.
Right then, let's dive into the nitty-gritty of making this swordfish steak recipe shine, shall we? think of this section as your cheat sheet for total success.
Honestly, even the best recipes need a little extra something, you know?
Recipe Notes: Your Secret Weapon
These aren't just random tips, they're the bits I learned after making this a few times. Trust me, they make all the difference!
Serving Suggestions: Make it a Proper Meal
Right, you've got your perfectly seared swordfish steak . ace! but what goes with it? i love a bit of theatre, so plating-wise, think rustic chic.
A smear of pesto, a scattering of toasted pine nuts.
For sides, try grilled asparagus . easy peasy! or, if you're feeling a bit more ambitious, some lemon-garlic roasted potatoes . for drinks, a crisp white wine is just the ticket.
If you're not feeling fancy, a nice pint of ale also works well.
Storage Tips: Avoid Sad, Soggy Swordfish
Leftovers? Lucky you! Pop any leftover swordfish steak into an airtight container and keep it in the fridge. It will be good for up to 2 days.
Freezing? Hmm, honestly, I wouldn't. It can get a bit rubbery . Reheating? Gently does it. A quick pan-sear is best. Otherwise, it might dry out.
Variations: Mix it Up a Bit
Fancy a tweak? for a dairy-free version, just swap the butter for a good quality olive oil. it'll still be lush.
Or, if you're feeling spicy, a pinch of chilli flakes in the swordfish seasoning will do the trick.
Seasonal ingredient swaps? Courgettes instead of asparagus. That's how you end with a delicious Mediterranean Swordfish recipe .
Nutrition Basics: Good for You, Inside and Out
Okay, a rough guide: about 450 calories per serving. loads of protein. seriously good for building those muscles, innit? plus, the omega-3s are a win for your heart.
Just remember this is just a rough estimation.
Look, this swordfish steak recipe isn't just food, it's an experience. get stuck in, have a laugh, and don't be afraid to experiment.
Now, go forth and cook something amazing, you fabulous thing!
Frequently Asked Questions
What's the best way to tell if my swordfish steak is cooked through? I don't want to end up with something like a rubber band!
The best way to ensure your swordfish isn't overcooked is to use a meat thermometer. Aim for an internal temperature of 145°F (63°C). If you don't have a thermometer, the flesh should be opaque and flake easily with a fork. Remember, like a good cuppa, a little resting time (2-3 minutes) after cooking will help the juices redistribute for a more tender result.
Can I use frozen swordfish steaks for this swordfish steak recipe?
Absolutely! Just be sure to thaw them completely before cooking. The best method is to thaw them overnight in the refrigerator. Pat them dry with paper towels before seasoning and searing – getting rid of excess moisture is key to achieving that lovely golden-brown crust. Thawed fish can be a bit more delicate, so handle them with care!
What can I serve with this swordfish steak recipe to make it a proper meal, innit?
This seared swordfish steak is quite versatile! Grilled asparagus or a fresh green salad are always good choices for something light. For something heartier, consider lemon-garlic roasted potatoes or a creamy polenta. A crisp white wine or a light beer pairs wonderfully with the Mediterranean flavors. Alternatively, a simple couscous salad with roasted vegetables would also be a cracking addition.
How long does leftover swordfish last, and what's the best way to reheat it?
Cooked swordfish will keep in the refrigerator for up to 2-3 days. For best results, store it in an airtight container. When reheating, gently warm it in a skillet over low heat or in a preheated oven at 275°F (135°C) to prevent it from drying out. Microwaving isn't really recommended as it can make the fish a bit tough, bit like a soggy biscuit!
I'm watching my calories. Are there any lighter variations of this swordfish steak recipe I could try?
Definitely! You can reduce the amount of butter in the lemon-herb butter or substitute it with a light olive oil-based dressing. Focus on fresh herbs and lemon juice to add flavor without the extra calories. Serve with plenty of vegetables, like steamed broccoli or a colourful salad, to create a balanced and healthy meal. You could also try grilling the swordfish instead of searing it, as that requires less oil.
Can I adapt this swordfish steak recipe for the grill?
Absolutely, grilling swordfish imparts a fantastic smoky flavour. Preheat your grill to medium-high heat. Lightly brush the swordfish steaks with olive oil and season with salt and pepper. Grill for 4-5 minutes per side, or until cooked through to 145°F (63°C). Be sure to keep an eye on it to prevent it from drying out - nobody wants a sad, dry steak! You can still top it with the lemon-herb butter after grilling for that extra bit of flavour and indulgence.
