Swordfish is one of my very favorite fish to cook. It is not super complicated to work with, has great texture and is quite delicious. It is also a great source of protein and full of niacin, selenium, B-12 and Omega 3’s. A real win-win for dinner.
In the fall, I shared my garlic butter swordfish recipe, but if you are looking for a lighter springtime preparation for swordfish, this citrus butter swordfish is a delicious choice. Bright flavors from fresh lemon and clementine juice are combined with a bit of butter creating a rich, tangy sauce that is just perfect over a piece of pan seared swordfish. You are going to love this one….
Let’s get started…
In addition to a few pieces of swordfish, you will need 1 tablespoon of extra virgin olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of paprika, 1/4 teaspoon cumin, 1/4 teaspoon of turmeric, a pinch of salt and black pepper, 4 tablespoons of butter and 1/3 cup of fresh citrus juice from lemons and orange, clementine or tangerines.
Combine the garlic powder, onion powder, paprika, cumin, turmeric, salt and black pepper and season the swordfish on both sides. Add 1 tablespoon of extra virgin olive oil into a large skillet and place it over medium heat.
While the skillet is warming, bring a saucepan of water up to a rolling boil. Once it begins boiling, add a big pinch of salt and 8 ounces of The Only Bean’s black bean spaghetti pasta. Cook according to the directions on the box.
Once the skillet is nice and warm, add the seasoned swordfish and let it cook undisturbed for 4-5 minutes. Let the swordfish sear until the underside is a deep golden brown and then carefully flip to the other side.
Cook on the other side until the swordfish is cooked to your desire level of doneness. The recommended internal temperature for swordfish is 145 degrees. Once the fish is cooked through, transfer it onto a plate and set it aside for now…
Leave the skillet over medium heat and add 4 tablespoons of butter into the skillet. As the butter melts, use a stiff whisk or wooden spatula to work up any browned bits from the bottom of the skillet and then add 1/3 cup of fresh citrus juice into the melted butter. Bring the sauce up to a simmer and let it cook for 1-2 minutes until it begins to thicken a bit and then add the swordfish back into the skillet.
Once the pasta is finished cooking, drain it and add 2 tablespoons of butter into the pan. Toss the pasta in melted butter and then transfer it onto a plate with some of that beautiful swordfish. Spoon a little of the extra citrus butter over the pasta and enjoy…
I am so glad that I picked up some of The Only Bean’s black bean spaghetti to serve with this citrus butter swordfish and it was absolutely fantastic!! I highly recommend giving it a try!
This swordfish is simply fabulous. This citrus butter pan sauce is bright, rich and really satisfying.
You are going to love this simple, delicious swordfish…
Citrus Butter Swordfish
Ingredients
- 2 pieces of fresh swordfish
- 1 tablespoon of extra virgin olive oil
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of paprika
- 1/4 teaspoon of cumin
- 1/4 teaspoon of turmeric
- a pinch of salt and black pepper
- 4 tablespoons of butter
- 1/3 cup of fresh citrus juice
- 8 ounces of black bean pasta (or the pasta of your choice)
- 2 tablespoons of butter
Instructions
- Combine 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of paprika, 1/4 teaspoon cumin, 1/4 teaspoon of turmeric and a pinch of salt and black pepper in a small dish
- Season both side of the swordfish
- Cook the pasta according to manufacturers directions
- Add 1 tablespoon of extra virgin olive oil into a large skillet and place over medium heat
- Once the pan is warm, place the seasoned swordfish into the skillet and let it cook undisturbed for 4-5 minutes
- Once the underside is golden brown, carefully flip to the other side and cook to your desired level of doneness (a minimum internal temperature of 145 degrees)
- Transfer the swordfish onto a plate and set aside for now
- Add 4 tablespoons of butter into the skillet and use a stiff whisk or wooden spatula to work up any brown bits from the bottom of the skillet as the butter melts
- Once the butter is melted, add 1/3 cup of fresh citrus juice and bring the pan sauce to a simmer
- Simmer for 1-2 minutes and as soon as the sauce has thickened a bit, add the swordfish back into the skillet and spoon the citrus butter sauce of the swordfish
- Once the pasta is cooked, drain and toss in 2 tablespoons of butter
- Serve the citrus butter swordfish and black bean pasta immediately