Ingredients:

  • 2 Swordfish Steaks, about 1-inch thick (6-8 oz/ 170-225g each)
  • 2 tablespoons Olive Oil (30ml)
  • 1/2 teaspoon Sea Salt (2.5 ml)
  • 1/4 teaspoon Black Pepper (1.25 ml)
  • 4 tablespoons Unsalted Butter, softened (56g)
  • 1 tablespoon Fresh Lemon Juice (15ml)
  • 1 tablespoon Fresh Parsley, chopped (15ml)
  • 1 tablespoon Fresh Chives, chopped (15ml)
  • 1/2 teaspoon Lemon Zest (2.5 ml)
  • 1/4 teaspoon Garlic Powder (1.25 ml)
  • Pinch of Red Pepper Flakes (optional)
  • Salt and Pepper to taste

Instructions:

  1. In a small bowl, combine the softened butter, lemon juice, parsley, chives, lemon zest, garlic powder, and red pepper flakes (if using). Mix well with a fork or whisk until evenly combined. Set aside.
  2. Pat the swordfish steaks dry with paper towels. This is crucial for a good sear. Season both sides with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. The pan needs to be hot. You should see the oil shimmering.
  4. Carefully place the swordfish steaks in the hot skillet. Sear for 3-4 minutes per side, or until cooked through and opaque. The internal temperature should reach 145°F (63°C).
  5. Reduce the heat to medium-low. Add the lemon-herb butter to the skillet. Spoon the melted butter over the swordfish steaks, basting them for about 1 minute.
  6. Remove the swordfish steaks from the skillet and serve immediately. Spoon any remaining lemon-herb butter from the pan over the steaks.