Swordfish is a mild, slightly sweet fish that is ideal for those who don’t like “fishy tasting” fish. It has a dense moist texture that is often compared to a beef steak. Its mild taste is an excellent canvas for a number of different herbs. In this recipe, it is basted with a garlic, mint and chive butter sauce once it is cooked.
Ingredients
2 swordfish steaks
2 tsp salt
2 tsp pepper
2 tbsp olive oil
Ingredients – Butter Sauce
1 tbsp chives, chopped
1 tbsp mint, chopped
2 tbsp butter, melted
2 garlic cloves, chopped
1 tsp salt
2 tsp ground pepper
2 tsp lemon pepper
1 lime, zest and juice
Dry the swordfish steaks by wrapping them in paper towels. Set them aside while you prepare the sauce.
Chop the herbs and garlic and mix together with the salt, lime zest, and peppers. Melt the butter in a pan and add the herb mixture to the melted butter. Cook for 2 minutes (enough to sweat the herbs). Add the lime juice and cook for an additional minute until bubbling. Set aside.
Preheat your oven to 350°F. Remove the fish steaks from the paper wrapping and season with salt and pepper on both sides. Heat an oven proof pan and add 2 tbsp olive oil. When the oil starts to smoke, place the steaks in the pan taking care not to burn yourself if any liquid jumps up. Sear for approximately 3 minutes until the steaks are browned and then flip over. Place in preheated oven and cook for an additional 5 to 6 minutes. Remove the steaks from the pan and place in a serving platter. Add any juices into your butter sauce and drizzle over the steaks.
Makes 2 to 4 servings.
Patataki 