Citrus Butter Swordfish
Pan seared swordfish served in a citrus butter pan sauce that you will love.
Servings: 2
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