Ingredients:

  • 2 (6-8 ounce) swordfish steaks, about 1 inch thick (approx. 170-225g each)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (1/2 stick) unsalted butter, softened (57g)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 tablespoon chopped fresh parsley (about 5g)
  • 1 tablespoon chopped fresh chives (about 5g)
  • 1 teaspoon lemon zest (from about 1/2 lemon)
  • 1/4 teaspoon garlic powder
  • Pinch of red pepper flakes (optional)

Instructions:

  1. In a small bowl, combine the softened butter, lemon juice, parsley, chives, lemon zest, garlic powder, and red pepper flakes (if using). Mix well with a fork or whisk until evenly combined. Set aside.
  2. Pat the swordfish steaks dry with paper towels. Season generously with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering (but not smoking), carefully place the swordfish steaks in the skillet.
  4. Sear the swordfish for 3-4 minutes per side, or until golden brown and cooked through. Cooking time will vary depending on the thickness of the steaks. Look for a slight opaque appearance on the sides of the fish as it cooks. Use an instant-read thermometer to check the internal temperature. Swordfish should reach 145°F (63°C).
  5. Reduce the heat to low. Add the lemon-herb butter to the skillet and let it melt, basting the swordfish with the butter as it melts. Cook for another minute or two until the butter is fragrant and the fish is nicely coated.
  6. Remove the swordfish steaks from the skillet and serve immediately. Spoon any remaining lemon-herb butter over the top.