There was a sale for wild, line caught swordfish steaks the other day so we decided to get a couple to try it out. I’ve always been a fan of pan roasting and since swordfish steaks are particularly thick and not a very delicate fish, I thought this would be a great opportunity to try it out. These pan roasted swordfish steaks are simple and insanely delicious.
- 2 wild caught swordfish steaks
- 2 oz pastured butter or ghee, softened
- 1 tbs herbs de provence
- 2 tbs olive oil
- celtic sea salt
- cracked black pepper
- Preheat oven to 400° F.
- While oven is preheating, coat swordfish steaks with olive oil and salt and pepper.
- Heat an oven proof skillet on the stove over a medium high heat and sear swordfish 2-3 minutes on each side.
- When fish is finished searing, place pan in the oven and roast for 10 minutes.
- In a small mixing bowl, combine butter and herbs de provence using a fork and set aside.
- Remove swordfish from oven and set aside on a plate for later.
- Return skillet to stove top. Add herb butter mixture and using a wooden spoon, scrape up remaining browned bits from fish. Your skillet handle will be hot so use an oven mitt to avoid burning yourself.
- Once butter mixture has melted, pour over swordfish and enjoy.
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