Pan Roasted Swordfish Food

PAN-ROASTED SWORDFISH

Pan-Roasted Swordfish image

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 lbs. swordfish steaks
2 Tbsp. olive oil
2 cloves garlic, finely minced
Juice of 1 lemon
1 Tbsp. unsalted butter
1 Tbsp. fresh chives, chopped
1 Tbsp. fresh parsley, chopped
Salt and pepper, to taste

Steps:

Instructions Season the swordfish on both sides with salt and pepper. Pour the olive oil into a large frying pan over high heat. When the oil begins to lightly smoke, add the swordfish. Turn the heat down to medium-high and cook for 3-4 minutes per side, or until it reaches 145°F. Remove the swordfish from the pan and add the garlic. Stir and cook for 1 minute, then add the lemon juice. Turn off the heat. Melt in the butter and add the herbs. Serve the sauce with the cooked swordfish.

PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter image

Categories Roast Low/No Sugar Healthy Swordfish Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup (1/2 stick) butter, room temperature
2 teaspoons chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon olive oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

Steps:

Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

PAN SEARED SWORDFISH

Pan Seared Swordfish image

My quick and easy pan-seared swordfish is exactly what you need for a simple but delightfully tasty weeknight seafood dinner! It's lightly seasoned with a buttery lemon pepper sauce and it's on the table in no time at all!

Provided by Angela

Categories Dinner Recipes Main Dish Seafood

Time 13m

Number Of Ingredients 7

Ingredients

2 lbs swordfish steaks
1/2 tsp lemon pepper
1/2 tsp salt
2 Tbsp olive oil ((extra virgin))
2 Tbsp lemon juice
1 Tbsp butter ((optional))
1 Tbsp parsley ((optional - fresh, chopped))

Steps:

Prepare your swordfish steaks by patting them dry with paper towels, then season both sides with lemon pepper and salt.
Heat a skillet or non-stick frying pan with the olive oil over medium-high heat until the oil is shimmering and just beginning to smoke.
Add the swordfish steaks and sear for 3-4 minutes per side, or until the internal temperature reaches 145°F (63°C).
Remove the swordfish to a plate and add the lemon juice into the pan juices. Turn off the heat and add optional butter and parsley until the butter is melted. Stir and serve over the swordfish steaks.

Nutrition Facts : Calories 391 kcal, Carbohydrate 1 g, Protein 45 g, Fat 22 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 150 mg, Sodium 475 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g, ServingSize 1 serving

CAESAR-ROASTED SWORDFISH

Caesar-Roasted Swordfish image

Provided by Ina Garten

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 large garlic cloves, chopped
1/4 cup chopped fresh parsley
1 tablespoon anchovy paste
2 teaspoons Dijon mustard
1 cup good mayonnaise
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3 pounds center-cut swordfish steaks, 3/4 to 1 inch thick, cut into 6 portions
1/2 cup chopped scallions, white and green parts (4 scallions)
2 tablespoons good olive oil
3 tablespoons drained capers
Lemon wedges, for serving

Steps:

Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.

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