Pan Seared Swordfish with Rosemary, Lemon and Garlic

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 4

  • 1 1/2 – 2 lb. swordfish steaks, about 1 1/4 inch thick
  • Olive oil, enough to just cover bottom of pan
  • Drake’s batter mix or seasoned flour

The Sauce

  • 4 – 3 inch sprigs rosemary
  • 1 T minced garlic
  • 1 T butter
  • 3 T olive oil
  • 2 thin slices of lemon cut in half
  • 1 T chopped lemon (cut off the peel) with juice
  • Dry white wine, a splash

Pre heat oven to 350º

Heat a saucepan over medium-high heat. Add olive oil. When oil is hot, add garlic rosemary and lemon slices. Stir until garlic softens while crushing rosemary a bit with spoon. Add butter, chopped lemon and a small splash of dry white wine. Stir until butter blends into sauce and reduce until sauce thickens a bit. Take off heat and reheat when fish comes out of the oven.

Dust swordfish steaks in Drake’s batter mix or seasoned flour. Heat a heavy ovenproof pan or skillet over med-high heat. Add olive oil and when hot add sword steaks to pan. Sear until fish browns nicely on the bottom, about 2-3 minutes. Flip swordfish and add pan to pre-heated oven. Bake for 4-6 minutes or until fish is barely opaque in the center (be careful, swordfish easily over cooks). Plate and top with sauce.

mm
Monahan's Seafood

Leave a Reply Text

Your email address will not be published.