Lemon-garlic swordfish

Lemon-garlic swordfish is a dish featuring thick swordfish steaks that are cooked to perfection with a flavorful lemon-garlic mixture. The mixture is made with salted butter, freshly chopped chives, minced garlic cloves, salt, black pepper, lemon juice, and grated lemon zest. The swordfish steaks are coated with olive oil and seasoned with salt and freshly ground black pepper before being cooked to your preferred doneness. The lemon-garlic mixture is then added to the steaks, resulting in a delicious and savory meal that is perfect for seafood lovers.

Ingredients

For the Lemon Garlic Mixture:

2 TB salted butter

1 TB freshly chopped chives

2 TB garlic cloves, minced

pinch of salt

pinch of black pepper

1 TB juice from fresh lemon

1 TB grated lemon zest

For the Fish:

2 TB olive oil

4 x 2cm thick swordfish steaks

Salt and freshly ground black pepper

The steps

Preheat oven to 210 degrees C. 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 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.

Tips

FREEZING FISH

Save for later

If you are not planning to eat your fish in the following few days after purchase, then a good option is to freeze it.

While frozen fish loses some of its quality characteristics, this compromise can be mitigated by following a few steps…

FILLETING FISH

How to prepare

Choose a large bench space and make sure all surfaces are clean – best to use a good-sized chopping board that is larger than the fish you intend to fillet…

See our tips