Who knew swordfish could be so delicious? I swear, every single time I've ordered it at a restaurant, it comes out dry and bland. For a while I wondered if that's just the way swordfish was supposed to taste. But cooking swordfish at home has been something of a revelation. It came out tender and succulent, and each bite was set over the top thanks to a little lemon herb butter, which I found in The Summer Shack Cookbook.
According to that cookbook, swordfish "must always be cooked through because it is prone to parasites." With that in mind, the hardest part is not overcooking it. The key, I found, is to sear the steaks over high heat and then let them finish over very low heat for eight to ten minutes. The herb butter is pretty straightforward to make, and it keeps well in the fridge. That's partly why I included the full recipe here. While you won't need all of it, it's honestly easier to make in bulk and will spruce up just about anything it touches. Some potatoes would work well with the fish, but I decided to add some sauteed kale, which also added a bit of color to the plate.
- For the Lemon Herb Butter:
- 1 stick unsalted butter, softened
- 1/2 tablespoon fresh lemon juice
- ½ teaspoon Worcestershire sauce
- 3 sprigs fresh Italian parsley, stems removed, leaves chopped
- 5 tablespoons fresh chives, minced
- ⅓ teaspoon salt
- ⅛ teaspoon ground black pepper
- For the Swordfish:
- 4 swordish steaks, about 1 ½-inches thick
- 1 tablespoon canola oil
- Salt and pepper
For the lemon her butter: Add the paddle attachment to a stand mixer. Add the softened butter and turn on the mixer. Beat the butter until it is fluffy, about two minutes. Using a spatula, scrape down the sides of the bowl, and add the lemon juice, Worcestershire sauce, parsley, chives, salt, and black pepper. Mix until well combined.
Transfer the butter to a piece of parchment paper or plastic wrap. Roll the butter into a “tight cylinder, about 1 ¼-inches thick. Twist the ends of the wrapping up, and then transfer the butter to the fridge.
For the swordfish: Add the one tablespoon of canola oil to a heavy-bottomed 12-inch stainless steel skillet set over medium high heat. Carefully add the swordfish steaks. Cook until well browned, about two minutes. Flip the steaks, and then brown on the other sides, about two minutes. Reduce the heat to low, and cook until steaks are completely cooked, eight to ten minutes.
Serve the steaks with about a tablespoon or so of the lemon herb butter. I also served this with a side of sauteed kale.