Seared Swordfish with Herb Butter

Name: Seared Swordfish with Herb Butter
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 tbsp. canola oil; 4 (8-oz.) boneless, skinless swordfish steaks; Kosher salt and freshly ground black pepper, to taste; 2 tbsp. minced herbs, such as oregano, rosemary, and thyme; 2 tbsp. unsalted butter; 2 tsp. fresh lemon juice; Mashed potatoes and sautéed vegetables, for serving (optional)

Serves
serves 4

LANDON NORDEMAN

New England has long been known for its swordfish. And chef-owner Scott Herritt, of the city's historic Restaurant The Marliave does it justice with his seared version, served with a simple herb butter sauce, as well as mashed potatoes and mixed vegetables. This recipe first appeared in our December 2014 issue with the story Boston Uncommon.

Ingredients

2 tbsp. canola oil
4 (8-oz.) boneless, skinless swordfish steaks
Kosher salt and freshly ground black pepper, to taste
2 tbsp. minced herbs, such as oregano, rosemary, and thyme
2 tbsp. unsalted butter
2 tsp. fresh lemon juice
Mashed potatoes and sautéed vegetables, for serving (optional)

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Instructions

Step 1

Heat oil in a 12" skillet over medium-high. Season steaks with salt and pepper; cook until browned, 2–3 minutes. Flip steaks; add herbs, butter, and lemon juice. Cook, basting steaks with herb butter, until cooked through, 2–3 minutes. Serve with mashed potatoes and vegetables, if you like.