Ingredients:

  • 2 swordfish steaks, about 1-inch thick (approx. 6-8 oz/170-225g each)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon sea salt (3g)
  • 1/4 teaspoon freshly ground black pepper (1g)
  • 4 tablespoons unsalted butter, softened (57g)
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 tablespoon chopped fresh parsley (5g)
  • 1 tablespoon chopped fresh chives (5g)
  • 1/4 teaspoon garlic powder (1g)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. In a small bowl, combine the softened butter, lemon juice, parsley, chives, garlic powder, and red pepper flakes (if using). Mix well and set aside.
  2. Pat the swordfish steaks dry with paper towels. Season both sides generously with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  4. Carefully place the swordfish steaks in the hot skillet. Sear for 4-5 minutes per side, or until golden brown and cooked through. Aim for an internal temperature of 135-140°F (57-60°C). Look for opaque flesh and easy flaking.
  5. During the last minute of cooking, add the lemon-herb butter to the skillet. Spoon the melted butter over the swordfish steaks to baste them.
  6. Remove the swordfish steaks from the skillet and let them rest for a minute or two before serving. Spoon any remaining butter sauce over the steaks.