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Pan-Roasted Swordfish

Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

Known as the steak of the sea, you won’t find anything more satisfying than a fresh swordfish fillet.

Perfectly pan-seared and covered in a citrus-infused garlic and chive sauce, this one-pan recipe makes for an easy and impressive weeknight meal.

Pan-Roasted Swordfish
Pan-Roasted Swordfish

Servings:
4

Ingredients

  • 2 lbs. swordfish steaks
  • 2 Tbsp. olive oil
  • 2 cloves garlic, finely minced
  • Juice of 1 lemon
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. fresh chives, chopped
  • 1 Tbsp. fresh parsley, chopped
  • Salt and pepper, to taste

Instructions

  1. Season the swordfish on both sides with salt and pepper.
  2. Pour the olive oil into a large frying pan over high heat.
  3. When the oil begins to lightly smoke, add the swordfish. Turn the heat down to medium-high and cook for 3-4 minutes per side, or until it reaches 145°F.
  4. Remove the swordfish from the pan and add the garlic. Stir and cook for 1 minute, then add the lemon juice.
  5. Turn off the heat. Melt in the butter and add the herbs.
  6. Serve the sauce with the cooked swordfish.

Pan-Roasted Swordfish

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

Recent Reviews

5
  1. 5

    I made this for dinner this evening and was so excited that it turned out great. I wouldn’t change anything about it. My steaks were smaller so just adjusted cooking time and made frequent use of my thermometer. And they turned out juicy and flaky. My hubby can be kind of picky about fish and he gave it two thumbs up. I will definitely make this again.

    1. We are so glad that you and your husband enjoyed this recipe, Christine! Thank you for sharing this feedback.

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