Garlic Butter Swordfish
A beautifully seasoned swordfish with a delicious garlic butter pan sauce.
Ingredients
- two 6-8 ounce swordfish filets
- salt and black pepper
- seasoned salt (such as Lawry's seasoned salt)
- 4 tablespoons butter
- 4 cloves of garlic, finely chopped
- fresh parsley, finely chopped
- 1 large lemon, quartered (half for the sauce and half for garnishes)
Instructions
- Place 1 tablespoon of butter into a medium skillet and place it over medium heat
- While the skillet is preheating, season the swordfish filets with a pinch of salt and pepper and a generous sprinkling of seasoned salt
- Place the filets into the warmed skillet and let them sear undisturbed for 3-4 minutes or until the bottom side is golden brown and seared
- Flip the fish to the other side and cook until the fish is cooked through and the internal temperature reaches 145 degrees
- Transfer the seared fish onto plates
- Keep the skillet over medium heat and add 3 tablespoons of butter
- Once the butter has melted, add the finely chopped garlic and parsley and cook stirring consistently for about 2 minutes
- Squeeze the juice from half of a lemon into the garlic butter sauce and cook for another 30 seconds or so
- Spoon the garlic butter sauce over the seared filets
- Serve immediately garnished with lemon wedges and finely chopped parsley