Pan-seared swordfish with lemon and chives – Pesce spada al limone ed erba cipollina
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
$18-25 total*
2 people
Ingredients
- 2 swordfish steaks (7-9 oz each)
- 1/4 cup dry white wine
- 1 garlic clove, peeled
- 2 tbsp extra virgin olive oil
- 1/2 lemon, cut into slices
- 1/2 lemon, juiced
- 2 teaspoons freshly chopped chives
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation
Pat dry the swordfish steaks and place them on a dry and clean surface.
Brown the garlic clove in a skillet with extra virgin olive oil for 2-3 minutes.
Remove the garlic clove from the oil and add the swordfish steaks. Sear the swordfish steaks until browned on each side, at medium-high heat.
Simmer with white wine until reduced.
When wine is evaporated, add salt, pepper, chopped chives, and a few lemon slices.
Cook the steaks for 3-6 minutes on each side (depending on the thickness), until swordfish is just cooked through. Do not overcook the fish as it will become dry and stiff.
Serve immediately, adding some fresh lemon juice and chopped chives.
Tips & notes
- If you have time, you can marinate the fish with oil, 2 cloves of garlic, lemon juice, and zest. Let the fish sit in the marinade for at least 1 hour or up to 8 hours.
- The swordfish should be pan-seared until it reaches 130°F in the center.
- You can replace the chives with parsley, dill, or thyme, depending on your availability.
* Price range estimated from local markets and supermarkets (it can change according to season, location and product quality)
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