Pan-Seared Swordfish
This pan-seared swordfish recipe is quick, flavorful, and enhanced with a zesty lemon caper sauce, perfect for any dinner occasion.
Ingredients
For the Swordfish
- 2 pieces Fresh swordfish steaks (6 ounces each, 1-inch thick) If using frozen, thaw in the fridge overnight and pat dry.
- to taste Kosher salt For seasoning.
- to taste Black pepper For seasoning.
- 1 tablespoon Neutral oil (e.g., grapeseed or canola) Ensure it has a high smoke point for searing.
For the Lemon Caper Sauce
- 2 tablespoons Finely chopped shallots For flavoring the sauce.
- ½ cup Low-sodium chicken broth For deglazing and adding richness.
- 2 tablespoons Freshly squeezed lemon juice Adds tanginess to the sauce.
- 2 tablespoons Drained capers For briny flavor.
- 2 tablespoons Unsalted butter To finish the sauce.
Instructions
Preparation of Swordfish Steaks
- Pat the swordfish steaks dry with paper towels to remove excess moisture.
- Season both sides generously with kosher salt and freshly-ground black pepper.
- Let the steaks sit at room temperature for about 15 minutes prior to cooking.
Cooking the Swordfish
- Heat a skillet over medium-high heat until it is hot, about 2-3 minutes.
- Add the oil, ensuring it coats the skillet evenly.
- Carefully place the swordfish steaks in the skillet, cooking for 4 to 6 minutes on one side until golden-brown.
- Flip the steaks and cook for an additional 4 to 6 minutes until they easily release from the pan.
Making the Zesty Lemon Caper Sauce
- Sauté the chopped shallots in a pan over medium heat until they are soft.
- Deglaze the pan with chicken broth, scraping off any stuck bits.
- Add the lemon juice and capers, allowing the sauce to mix well.
- Remove from heat and whisk in cold butter until fully melted.
Notes
Serve with complementary side dishes like roasted vegetables, couscous, or a fresh arugula salad for an unforgettable meal.