Swordfish is a mild white fish that is easily prepared and always delicious when seasoned with Mediterranean flavors, like in my pan seared swordfish recipe.
I enjoy experimenting with different styles of preparing swordfish, but my favorite is to pan sear the fish. I love using Mediterranean spices, lemon, capers, olives and tomatoes. The combination reminds me of dinning on a terrace, overlooking the blue Mediterranean sea!
Pan Seared Mediterranean Swordfish
2 swordfish steaks, one-inch thick, about 6 ounces each
2 tablespoons olive oil
2 cloves garlic, chopped
1/2 teaspoon crushed red pepper
2 tablespoons fresh lemon juice
1 tablespoon drained capers, chopped
1 tablespoon water
1/4 cup sliced Kalamata olives
1/2 cup sliced cherry tomatoes
4 thin lemon slices
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Pat swordfish dry and season with salt and pepper.
In a heavy skillet heat butter and oil over moderately high heat until foam subsides. Sauté garlic with crushed red pepper for one minute, stirring throughout.
Push shallots to side of skillet. Add swordfish and sauté until golden, about three minutes.
Turn fish over and add lemon juice, capers and water. Top with olives, tomatoes and lemon slices.
Simmer mixture for three minutes, or until fish is just cooked through. Serves two.
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