My goodness, friends — I think I may have just discovered one of our new favorite dinners!
And before we start, thank you to everyone who has subscribed to my new YouTube channel, where I’m sharing all my recipe videos! Subscribing is a free way to help support this blog! Thank you!
Holy cow. One word for you: SWORDFISH.
Now let’s pause for just a second, because up until literally yesterday when we made this, I was under the impression that I didn’t like swordfish. I thought…oh it’s tough, oh it’s too meaty, oh it’s too fish. Friends, I was WRONG on all accounts!
Not only did this fish literally melt in my mouth, but it had the most delicious flavor!
Yes, it’s a little “meatier” than say…sea bass…but it was such a yummy change of pace!
And pan seared like we did on the stove, Steven said he thought it actually tasted a little bit like a pork chop!
We absolutely loved it and it’s now in our weekly rotation!
Here’s What You Need: (Serves 2)
2 half-pound sword fish steaks
1 Tbsp butter (optional)
Spice Rub: (Can triple this and make a large batch — goes great on veggies)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp lemon verbana
1 tsp lemon zest
1 tsp garlic powder
Two nonstick omelet pans
This was so simple!
On dry swordfish steaks, drizzle one side with 2 tsp EVOO and sprinkle with 2 Tsp of the spice rub. Flip the steaks over and repeat with another 2 tsp oil and another 2 Tsp of the spice rub.
Heat two omelet pans on the stove over medium heat. (One per steak, so as not to crowd the pan). Add 2-3 Tbsp EVOO, and let it heat for about 45 seconds. You want the pans and oil to be fully preheated so that when you place the steak down it immediately sizzles!
Set a timer and cook for 4 minutes, untouched. Then flip, and let cook for another 4 minutes. (Set another timer).
Then, remove from pan and place on a plate. Immediately test the internal temperature with a digital meat thermometer. It should be 145 degrees F.
Then, to make a pan sauce, add your 1 Tbsp pat of butter to one of the hot pans along with the juice of 1/2 lemon. It will start sizzling. With a wooden spoon, scrape up some of the bits on the bottom of the pan. (That’s where the flavor is). Set aside.
To serve, drizzle each steak with 1-2 Tbsp of the pan sauce. I served this with brussels sprouts, a baked Japanese sweet potato and a salad. Enjoy!
OH my gosh, this was SO flavorful! The mixture of that lemon verbana with with garlic was the perfect mix of savory and bright, which complimented these steaks so much!
We had originally planned to grill these outside on our new grill, but we got lazy and decided to cook them on the stovetop, and I am SO GLAD that we did, because it gave it this phenomenal golden brown crust!
Just look at that! That’s all flavor! And it gave each bite this delightful — almost fried flavor — that, as someone who doesn’t eat fried food, found it absolutely marvelous!
And it just melted in our mouths! So you had this crispy crust, and then on the inside, it was tender and juicy and had just the most satisfying “mouthfeel!”
And it was hearty! My goodness, we both could barely finish our plates! Swordfish has some “staying power,” that’s for sure!
So consider this your personal invitation to reintroduce swordfish into your life, if — by chance, like me, you think you don’t like it!
I’ve already bought more for a repeat meal this week!
Thanks for stopping by, and I’ll see you tomorrow!
Here’s a sneak peak at one of my YouTube shorts!
Thank you for your support on Patreon!! You make this blog possible 🙂
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
***THANK YOU TO EVERYONE WHO HAS ORDERED MY BOOKS, BLOOM: A JOURNAL BY BEAUTYBEYONDBONES AND “MY BLOGGING TIPS“***Click to order your copy!
Be sure to check out my affiliate, Audible. Listening to audiobooks while I cook is literally my new favorite thing. And just for you, they’re offering a Free 30-Day Trial Membership. And with this free membership, you’re going to get 2 free audiobooks! Literally. Free. It is the best deal ever. And if for some reason, you decide it’s not for you, you can cancel within those 30 days and it’s zero money out of your pocket, plus, you get to keep the 2 audiobooks. Soooo…it’s pretty much a no brainer. Plus, it’s a free and easy way to support this blog! So thank you!!
@beauty.beyond.bones – Instagram
And really quickly, I’ve had several questions concerning my Amazon link (amazon.com/shop/beautybeyondbones) — You do not need to buy one of my specific highlighted products on my page, in order for it to “credit” my account. Any purchases that you search or mak
8 responses to “Pan Seared Swordfish Steaks!”
Swordfish is delicious, and yours was shaped like a heart!! If you haven’t tried fresh tuna steaks, I think you would find them delicious. You prepare them the same way.
I love fish and would certainly try your creation, Caralyn! Yum. ❤️
Yum yum yum yum. On guard!!!
Hallelujah and Maranatha Sister in JESUS-YESHUA CAROLYN, look yummy for my tummy!!
Shalom Aleichem and Mazel Tov Everyone!! 💕
I Love 💕 you all Everyone through Jesus-Yeshua Christ, because 💕 HE LOVED EVERYONE FIRST 💕!! Praise Jesus-Yeshua Christ for Today and Everyday!!
GOD BLESS YOU ALL ✝️ !!
Love 💕 Always and Shalom, YSIC \o/
Kristi 1611 AV
Interesting… I don’t think I’ve ever had swordfish
Looks very tasty
It’s a tasty fish to eat indeed but one of those big fish that seems to have a higher concentration of mercury I hear. So it would need to be an occasional tasty dish 🙂