Swordfish Steak With Chervil Butter Recipes

PAN-SEARED SWORDFISH

Steps:

• Prep Swordfish: Pat steaks dry with paper towels. Trim off and discard any skin. Sprinkle both sides of each steak with salt.
• Sear Swordfish: Heat olive oil in pan (Note 2) over medium-high heat until very hot, a few minutes. Add swordfish steaks to pan. Flipping every 2 minutes, cook until center registers 130 F, 5 to 7 minutes depending on size of your steaks (Note 3).
• Rest & Serve: Immediately transfer steaks to serving plates, letting them rest for a few minutes (Note 4). Add optional toppings over steaks, and serve (Note 5).

SWORDFISH STEAK WITH CHERVIL BUTTER

Steps:

• In a small bowl or measuring cup, combine the olive oil, lemon juice, and salt.
• Brush mixture on the swordfish; cover and chill in the refrigerator for 30 minutes.
• Let the mesquite chips soak in water for 30 minutes.
• In a bowl, mix together the butter, chervil, and pepper; set aside.
• Place mesquite chips over hot coals in grill.
• Grill swordfish over hot coals 12-15 minutes or until done, turn once during cooking time.
• Transfer fish to platter or serving plates; generously apply butter mixture.

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.