Ingredients
Scale
- 4 swordfish steaks (6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 large cloves garlic, grated or minced
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons honey
- 2 teaspoons fresh rosemary leaves, finely chopped
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh flat-leaf parsley, finely chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 3/4 cup low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, drained and rinsed
- 1 tablespoon fresh flat-leaf parsley, finely chopped
Instructions
- In a shallow dish, whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, rosemary, thyme, parsley, smoked paprika, salt, and pepper to create the marinade.
- Pat swordfish steaks dry and coat them in the marinade. Let marinate for 30–40 minutes.
- Heat olive oil in a heavy skillet over medium-high heat. Sear the steaks for 4–5 minutes per side until golden brown and cooked through.
- For the sauce: Sauté shallots in butter until softened. Add chicken broth and lemon juice; reduce by half before stirring in capers and remaining butter.
- Serve swordfish topped with the sauce and garnish as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 steak (170g)
- Calories: 359
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 85mg