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.

Recipes

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.