Ingredients:

  • 2 swordfish steaks, about 1-inch thick (approx. 6 oz / 170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon unsalted butter (15 ml)
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons unsalted butter, softened (57g)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 tablespoon finely chopped fresh parsley (15 ml)
  • 1 tablespoon finely chopped fresh chives (15 ml)
  • 1 teaspoon lemon zest (5 ml)
  • 1/4 teaspoon garlic powder (1 ml)
  • 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 until evenly combined. Set aside.
  2. Pat the swordfish steaks dry with paper towels. Season generously with salt and pepper on both sides.
  3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is melted and the oil is shimmering.
  4. Carefully place the swordfish steaks in the hot skillet. Sear for 3-4 minutes per side, or until a golden-brown crust forms and the fish is cooked through. The internal temperature should reach 145°F (63°C).
  5. During the last minute of cooking, spoon the lemon-herb butter over the swordfish steaks, allowing it to melt and infuse the fish with flavor.
  6. Remove the swordfish steaks from the skillet and let them rest for a few minutes before serving. Spoon any remaining lemon-herb butter from the skillet over the fish.