Baked Swordfish With Garlic Butter

Course: Main

Cuisine: American

Keyword: Easy, Fish, Oven-Roasted, Pan-Seared

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 456kcal

Author: Marilyn

This Baked Swordfish with garlic, rosemary, lemon, chives and red pepper flakes is a delicious and flavorful way to enjoy this mild white fish. The rosemary adds a complex aromatic flavor to the dish, while the garlic butter and red pepper flakes give it a little bit of spiciness. This recipe is easily halved.

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Ingredients

2 lemons, zest and juice

Compound Butter

1 stick unsalted butter softened
1 clove garlic, minced or ½ teaspoon minced garlic
4 sprigs fresh rosemary, chopped about 1 tablespoon
¼ lemon, zest and juice from
Kosher salt and freshly ground black pepper

Swordfish

2 tablespoons virgin olive oil
1 tablespoon lemon zest from ½ lemon
2 teaspoons lemon lemon juice from ½ lemon
3 cloves garlic, minced or 1 tablespoon minced
4 sprigs fresh rosemary
¼ teaspoon red pepper flakes
4 swordfish steaks about 6 ounces each and 1-inch thick
5 tablespoons compound butter divided

Instructions

Compound Butter

In a medium bowl and, using a fork mash together the softened butter, minced garlic, chopped rosemary, lemon juice, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Continue mashing until the butter is creamy and smooth.

Swordfish

Combine the olive oil, zest and juice from half of a lemon, minced garlic, rosemary sprigs, and red pepper flakes in a shallow dish. Pat the swordfish dry with paper towels. Season the swordfish with kosher salt and black pepper Add them to the shallow dish and flip, completely coating them in the marinade. Set aside for 15 minutes.
Meanwhile, preheat the oven to 400°F.
Heat a large cast iron grill pan over medium heat. Add 1 tablespoon of the compound butter and heat until melted. Add 1 tablespoon of the marinade to the grill pan.
Arrange the swordfish on the grill pan. Cook 3 minutes or until lightly browned. Using tongs, turn the swordfish over and place the rosemary sprigs from the marinade on top of each steak.
Bake the swordfish for 12 to 15 minutes, or until light golden brown. The swordfish steaks should register 145°F when tested with instant-read thermometer.
Transfer the swordfish steaks to serving plates and remove the rosemary sprigs. Add a dollop of the compound butter on the top of each.
Transfer the remaining compound butter to a tightly sealed container. Refrigerate until ready to use.
Serve the swordfish hot, garnished with lemon wedges along side.

Nutrition