Pan-Roasted Swordfish Steaks with Zucchini and Green Beans
Servings: 2 servings
Ingredients
- 2 ½ lb swordfish steaks
- 6 tbsp butter
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 1 tbsp dried parsley
- 1 tbsp dried oregano
- ½ tbsp dried red pepper flakes
- 2 tsp salt divided
- 1 tbsp lemon zest about 1 lemon
- 1 tbsp lemon juice about ½ lemon
- ½ lemon sliced
- 1 medium zucchini sliced
- ½ cup fresh green beans
Instructions
- Preheat oven to 400F.
- In a small microwave-safe bowl, melt 6 tbsp butter. When liquid, add garlic, ginger, parsley, oregano, red pepper flakes, lemon zest, lemon juice, and 1 tsp salt. Mix thoroughly until combined.
- Heat a large oven-safe (cast iron or stainless steel) skillet pan on medium/medium-high heat. When warm, add butter mixture.
- Add swordfish steaks and sear on one side until browned, about 2-3 minutes. Flip and sear remaining side for an additional 2-3 minutes, basting with hot melted butter mixture to coat the cooked side with herbs and spices.
- Move seared fish steaks to one side of the pan and add sliced green beans and zucchini. Sprinkle remaining 1 tsp salt over vegetables. Top with sliced lemon.
- Place entire pan in the heated oven for 10-12 minutes, or until the internal temperature has reached 145F.*
- When finished baking, remove fish and toss cooked vegetables in browned herb butter leftover in the pan until coated. Serve.
Notes
- *Unlike most other seafood, swordfish is prone to host bacteria and parasites that are gross and terrifying. It’s very important that you cook it all the way through to the correct internal temperature. Also, do not ever Google anything related to fish parasites. I almost went back to vegetarianism after reading the article headlines alone.