Pan Seared Swordfish Steaks!

My goodness, friends — I think I may have just discovered one of our new favorite dinners!

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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
EVOO
1/2 lemon
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

Tools:
Two nonstick omelet pans
Tongs
Kitchen Timer

Directions:
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!

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