Roasted Lemon-Basil Swordfish
Roasted Lemon-Basil Swordfish for two
… or more
Swordfish is one of my favorite fish! So meaty and moist you won’t even think it’s fish. This easy recipe is seasoned perfectly with a savory lemon flavor you will love… gotta try it!
Roasted Lemon-Basil Swordfish for two… or more
Yield: 2 servings
Ingredients:
2 swordfish steaks, 10 – 12 ounces
Salt and pepper
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup dry/ semi-dry white wine
2 tablespoons lemon juice, fresh or bottled
1 teaspoon kosher salt
1/4 teaspoon black pepper
Dash red pepper flakes, more to taste
3 – 4 basil leaves, thinly sliced or chopped
Garnish: Pine nuts and fresh grated parmesan cheese
Equipment needed:
Iron skillet or heavy oven-proof skillet
Bent-edged spatula
Cutting board
Chef knife
Measuring spoons
Liquid measuring cup
Small bowl
Paper toweling
As you can see this recipe involves swordfish, few staples found in your kitchen and simple preparation techniques to make an amazing dinner. My hubby loves this dish and he doesn’t like fish… says it doesn’t taste like fish at all! The cooked fish texture is firm and the lemon/ basil sauce really ties it all together. Let’s grab a skillet and getting cooking!
Preheat oven to 400 F.
To start, place your skillet on medium high heat to warm for about 3 – 4 minutes. While the skillet is heating mince the garlic. Place the basil in a chiffonade, by stacking leaves on top of each other and rolling them into a tube. Make thin, horizontal slices diagonally across the tube to create ribbons of basil. Set aside. Place butter and olive oil in heated skillet to melt and heat up. Saut garlic in skillet until lightly browned. Remove garlic and most of the excess fat from pan and place in a small bowl.
While garlic is sautéing, use a piece of paper towel to blot excess moisture from the swordfish steaks. This will aid in producing a golden-brown crust on the fish as it pans fries. Place fish on heated empty pan. There should still be enough fat to sear the fish and prevent sticking. Season steaks lightly with kosher salt and black pepper. Pan fry for 3 – 5 minutes or til edges are light brown. Turn fish steak over with spatula and pan fry for an additional 2 – 3 minutes. Place entire skillet into a 400 F oven and roast for 8 – 10 minutes or bottom of fish steak is golden brown. Remove fish to a dinner plate and loosely cover with foil while you make the sauce.
Now to make the luscious sauce! Return browned garlic and butter mixture into the skillet and heat for a couple minutes. Add wine, lemon juice, salt and peppers. Stir well. Bring sauce to a boil and allow to simmer until reduced by half. Sprinkle in basil. Couple quick stirs and pour sauce over swordfish steaks. Serve over with ribbon pasta or pesto tortellini. Garnish with pine nuts and a sprinkle of parmesan. Isn’t the aroma fabulous? Great meal appeal too… Enjoy!