Pan Roasted Swordfish Recipes

PAN-ROASTED SWORDFISH

Steps:

• Preheat oven to 400 degrees F.
• In a medium bowl combine all the TOPPING ingredients until well blended. Set aside.
• Using paper towels, pat dry the fish fillets so that all excess water is removed. Season with salt and pepper on both sides.

PAN-ROASTED SWORDFISH

Steps:

• Instructions Season the swordfish on both sides with salt and pepper. Pour the olive oil into a large frying pan over high heat. When the oil begins to lightly smoke, add the swordfish. Turn the heat down to medium-high and cook for 3-4 minutes per side, or until it reaches 145°F. Remove the swordfish from the pan and add the garlic. Stir and cook for 1 minute, then add the lemon juice. Turn off the heat. Melt in the butter and add the herbs. Serve the sauce with the cooked swordfish.

PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER

Steps:

• Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
• Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

HERB-MARINATED SWORDFISH

Steps:

• Heat a large nonstick skillet over medium-low. Rub 1 tablespoon of the oil all over the swordfish and season with salt. Add to skillet and cook until golden underneath, about 5 minutes. Flip and cook until golden underneath and medium throughout (flesh should be opaque, firm and flaky), about 5 minutes longer. Transfer fish to a shallow baking dish.
• To the skillet, add the remaining oil and the capers, and cook over medium-low, stirring occasionally, until capers are sizzling vigorously but not browned, about 2 minutes. Remove from heat and stir in caper brine, lemon juice, pepper, parsley and chives. Pour the caper-herb oil over the fish. Let marinate at room temperature, turning once or twice and occasionally spooning the caper oil over the fish, for 15 minutes.
• Divide fish among plates and drizzle with some of the caper oil. Serve warm or at room temperature, with lemon wedges and crusty bread.

SWORDFISH, PAN ROASTED

Steps:

• Preheat oven to 400 degrees. Mash butter, parsley, garlic, 1/2 tsp ground mixed peppercorns and lemon peel in a small bowl, season with salt. Heat oil in heavy ovenproof skillet over med high heat. Sprinkle swordfish w/ salt & ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 mins. Turn fish over and transfer to oven. Roast until just cooked through, about 10 mins longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over midium heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over fish and serve.