Easy Lemon Butter Swordfish
1.5 lbs swordfish
salt and pepper to taste
1 tbsp olive oil
2 tbsp butter
1/2 cup cooking white wine (or chicken broth)
4 fresh thyme sprigs
2 cloves garlic, minced
1 lemon, halved
2 tbsp capers, for serving
Rinse and pat dry your fish filets with a paper towel. Season with salt and pepper on each side.
Heat a large skillet on medium high and add in the oil. Sear your fish for 6 minutes. Flip the fillets over and cook for another 6 minutes.
Next, melt the butter in the pan. Add in the wine, herbs and garlic. Lower the heat to medium low and allow the sauce to reduce slightly – about 4 minutes. Add the juice of half the lemon and stir for one minute. The internal temperature of the fish should be 145° F. Serve with capers, lemon slices from the other half of the lemon and the sauce spooned over the fish.
prep time: 5 minutes mins cook time: 20 mins total time: 25 mins
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