I’m a huge fan of all sorts of different fish recipes. I will also admit that I do not eat as much fish as I would want to. I do make a Wisconsin fish fry on a fairly regular basis and have been known to smoke plenty of fresh trout, but I want more fish! With that said, I had just came off one of my shrimp scampi recipes and immediately fell in love with the wine sauce. So I thought, why not try a different type of fish other than cod or trout, and jazz it up a bit from herbs from my garden and make another wine sauce.
Boy, I was I ever right. I decided to go with a swordfish, not only because it is super awesome for you, but it could stand up to some pan searing. This recipe will be sure to please and offers a new take on a new type of fish for the family.
Let’s get started.
Ingredients:
- 1.5 lb swordfish steak, rinsed and patted dry
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, chopped
- 1/2 lemon, juiced
- 1 tbsp olive oil
- 1/4 cup of white wine, such as Pinot Grigio
- 1 tbsp unsalted butter
- 1 clove of garlic, minced
- pinch of salt
- pinch of cracked black pepper
Start by seasoning your swordfish with salt, pepper, rosemary and thyme. Push it gently into the fish.
Heat your large skillet on medium to high heat. Add in the oil and get it nice and hot, until it shimmers.
Carefully add in the swordfish and sear for about 7 minutes, or so, on each side. Your internal temperature of the thickest part of the fish should be around 135-140 degrees.
Right before you pull the fish, add the butter to the skillet. It will immediately begin to sizzle, so add in the white wine as well. Then add the lemon juice, and garlic. Let the sauce reduce with the fish for a few minutes,
Plate the fish, then pour the sauce around the perimeter of the fish. Garnish with a lemon, and sprinkle a bit more of fresh rosemary, thyme, or cut up chives.
The result is a truly great piece of fish that had this dark brown wine sauce that went perfect with the lemon, rosemary, and thyme. If you are looking for a new fish recipe, give this one a shot.
Seared Swordfish with a Lemon and Wine Rosemary Sauce
Ingredients
- 1.5 lb swordfish steak rinsed and patted dry
- 1 tbsp fresh rosemary finely chopped
- 1 tsp fresh thyme chopped
- 1/2 lemon juiced
- 1 tbsp olive oil
- 1/4 cup of white wine such as Pinot Grigio
- 1 tbsp unsalted butter
- 1 clove of garlic minced
- pinch of salt
- pinch of cracked black pepper
Instructions
- Start by seasoning your swordfish with salt, pepper, rosemary and thyme. Push it gently into the fish.
- Heat your large skillet on medium to high heat. Add in the oil and get it nice and hot, until it shimmers.
- Carefully add in the swordfish and sear for about 7 minutes, or so, on each side. Your internal temperature of the thickest part of the fish should be around 135-140 degrees.
- Right before you pull the fish, add the butter to the skillet. It will immediately begin to sizzle, so add in the white wine as well. Then add the lemon juice, and garlic. Let the sauce reduce with the fish for a few minutes,
- Plate the fish, then pour the sauce around the perimeter of the fish. Garnish with a lemon, and sprinkle a bit more of fresh rosemary, thyme, or cut up chives.