If you’ve never had swordfish before now is the time to try it! With this recipe!
It’s simple, easy, and quick! Meals don’t get much better than that.
If you’ve never had swordfish before, here are TWO things you need to know before cooking it.
- Swordfish is known as the “steak of the sea” because its thicker and more dense. Similar to cooked tuna but a little lighter. So its not flaky and soft.
- It is VERY easy to overcook this. So keep your eyes on it!
- 1 lb fresh Swordfish 1-1 1/2 inch thickness
- 3 T Unsalted Butter
- 1-2 T Lemon Juice OR 1 fresh lemon
- 1 Tsp Dried Thyme
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1 T of Vegetable oil
- Cast Iron Skillet (optional)
- Preheat oven to 400 degrees (F). Heat vegetable oil in cast iron skillet (or oven safe pan) over medium high heat.
- If your fish is just one fillet cut it into two even parts, with a 1- 1 1/2 inch thickness. Pat your swordfish dry. Then season with a little bit of salt and pepper on each side. When skillet is ready add fish to pan.
- Sear the bottom side for 90 seconds. While bottom is cooking add a sprinkle of thyme to top. Then flip, and sear for another 2 minutes. Add the rest of the thyme to the swordfish, then the lemon juice, then add a 1 1/2 Tablespoon tab of butter to each fillet.
- Take the skillet (or oven safe pan) and put it directly onto the middle rack of the oven and bake for 6-8 minutes. This is where it can get tricky. Take it out at the 6 minute mark and poke into it to see if it’s fully cooked through. If not, put it back in for 1 to 2 more minutes until done. It will be fully white all the way through the fish.
- Once swordfish is fully cooked, take it out of the skillet and put onto a plate. Put a squeeze of lemon juice on top for that last bit of acidity. Enjoy!
Thanks for reading,
~Erin, The Short Chef