Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons butter (room temperature)
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic (minced)
  • ½ teaspoon ginger (grated)
  • ⅕ teaspoon crushed red pepper
  • ½ teaspoon lemon peel (grated)
  • 1 tablespoon olive oil
  • 12 ounces swordfish (fillets should be 6-7 ounces each)
  • sea salt (to taste)

Instruction

  • Preheat oven to 400°F.
  • In a small bowl blend together the butter, parsley, garlic, ginger, red pepper and lemon peel.
  • Season the swordfish to taste with sea salt.
  • Place an ovenproof skillet over medium-high heat and when hot add one tablespoon of olive oil and the swordfish, salted side down.
  • Pan sear the swordfish for 1-2 minutes or until it has a nice color.
  • Turn the swordfish over, and drain out any excess oil from the pan. Carefully add a few tablespoons of water to the pan and place the pan in a preheated 400 degree oven
  • Roast the swordfish until just cooked through, about 6-8 minutes or until desired doneness.
  • Transfer swordfish to a serving dish
  • Add seasoned butter mixture to the same skillet. Allow it to cook slightly over medium-high heat until melted and bubbling (1-2 minutes).
  • Pour butter sauce over swordfish and serve with your favorite side dishes