Ingredients:

  • 4 swordfish steaks (about 6 oz / 170g each)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter (56g), softened
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, finely chopped (30g)
  • 1 tablespoon fresh chives, finely chopped (15g)
  • 1 teaspoon garlic, minced (5g)
  • Juice of 1 lemon (about 2 tablespoons / 30ml)

Instructions:

  1. In a bowl, combine softened butter, lemon zest, parsley, chives, minced garlic, and lemon juice. Mix until well incorporated; set aside.
  2. Pat swordfish steaks dry with paper towels; this ensures a good sear. Season both sides generously with salt and pepper.
  3. Heat olive oil in a skillet over medium-high heat until shimmering.
  4. Carefully place the swordfish steaks in the skillet. Cook for about 4-5 minutes on the first side; don’t flip until a golden crust forms. Flip and cook for another 3-4 minutes, or until the internal temperature reaches 145°F (63°C).
  5. Once cooked, add a dollop of lemon herb butter to each steak in the skillet. Allow the butter to melt over the fish for a minute before removing from heat.