Lemon Garlic Swordfish Recipe
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
10 mins
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Servings
4
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Calories
241 kcal
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Course
Main Course
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Cuisine
American
Lemon Garlic Swordfish Recipe
Description
The core of this recipe is searing swordfish fillets in olive oil to achieve a browned crust while retaining a tender and moist interior. The partial oven roasting finishes the cooking gently to avoid dryness. The accompanying lemon garlic mixture uses softened salted butter, minced garlic, fresh chives, lemon juice, and zest combined to form a vibrant topping. Cooking this sauce briefly until melted and bubbly helps meld the flavors without cooking out the citrus notes or chive freshness.
Flavor-wise, the fish offers a substantial, somewhat dense texture that holds up well to the punchy lemon and garlic butter mixture. The melted butter adds richness while the lemon juice and zest lend acidity and freshness. Fresh chives contribute herbaceous undertones. The balance between the savory crust and zesty sauce creates a well-rounded flavor profile.
This swordfish pairs well with light sides such as rice pilaf or a fresh farro salad as suggested. The dish's bright and rich elements work well for a dinner centerpiece that is neither heavy nor bland. Using a splatter guard during searing helps manage oil splatters for safer cooking.
Ingredients
For the Lemon Garlic Mixture:
- 2 TB butter softened to room temp, salted
- 1 TB chives freshly chopped
- 2 TB garlic minced, cloves
- ⅛ tsp kosher salt
- ¼ tsp black pepper freshly ground
- 1 TB lemon juice from fresh
- 1 TB lemon grated peel
For the Fish:
- 2 TB olive oil
- 2 swordfish fillet 1-inch thick, about 6-7 oz each
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- Preheat oven to 400F with rack on middle position. In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.
- Use paper towels to pat-dry all excess moisture from the swordfish fillets. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.
- In a large, oven-proof pan, heat the olive oil over medium high heat. Once oil is hot, add the swordfish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn stove off, and immediately transfer pan into hot oven.
- Let fish roast about 5-6 minutes or just until the top is golden and center is just cooked through. Take care not to overcook. A minute before fish is done cooking in oven, cook small pan of prepared lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly. Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the swordfish pan as well.
Notes
- Use a splatter guard when searing to minimize oil splashes while maintaining airflow.
- Cook swordfish until the top is just golden and the center is barely cooked to avoid dryness.
- Serve with rice pilaf or farro salad for complementary textures and flavors.
- Pat the fish dry before seasoning to ensure a good sear.
- Make the lemon garlic butter sauce just before finishing to preserve its fresh flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 2g | 1% |
| Protein | 17g | 34% |
| Fat | 18.5g | 28% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 71.4mg | 24% |
| Sodium | 696.4mg | 29% |
| Fiber | 0.3g | 1% |
| Sugar | 0.4g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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