Ingredients:

  • 2 (6 oz / 170g each) swordfish steaks, about 1 inch (2.5cm) thick
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons (1/2 stick / 57g) unsalted butter, softened
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. In a small bowl, combine the softened butter, lemon juice, parsley, chives, garlic, and red pepper flakes (if using). Mix well with a fork or whisk until evenly distributed. Set aside.
  2. Pat the swordfish steaks dry with paper towels. Season generously on both sides with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  4. Carefully place the seasoned swordfish steaks in the hot skillet. Sear for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  5. Once the swordfish is cooked through, remove the skillet from the heat. Add the lemon-herb butter to the pan and let it melt over the hot fish, basting the swordfish with the melted butter.
  6. Serve the swordfish immediately, spooning any remaining lemon-herb butter over the top.