Seared Swordfish with a Lemon and Wine Rosemary Sauce

I’m a huge fan of all sorts of different fish recipes. I will also admit that I do not eat as much fish as I would want to. I do make a Wisconsin fish fry on a fairly regular basis and have been known to smoke plenty of fresh trout, but I want more fish! With that said, I had just came off one of my shrimp scampi recipes and immediately fell in love with the wine sauce. So I thought, why not try a different type of fish other than cod or trout, and jazz it up a bit from herbs from my garden and make another wine sauce.

Boy, I was I ever right. I decided to go with a swordfish, not only because it is super awesome for you, but it could stand up to some pan searing. This recipe will be sure to please and offers a new take on a new type of fish for the family.

Pan Seared Swordfish Recipe

Let’s get started.

Ingredients:

  • 1.5 lb swordfish steak, rinsed and patted dry
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme, chopped
  • 1/2 lemon, juiced
  • 1 tbsp olive oil
  • 1/4 cup of white wine, such as Pinot Grigio
  • 1 tbsp unsalted butter
  • 1 clove of garlic, minced
  • pinch of salt
  • pinch of cracked black pepper

Start by seasoning your swordfish with salt, pepper, rosemary and thyme. Push it gently into the fish.

Heat your large skillet on medium to high heat. Add in the oil and get it nice and hot, until it shimmers.

Carefully add in the swordfish and sear for about 7 minutes, or so, on each side. Your internal temperature of the thickest part of the fish should be around 135-140 degrees.

Ingredients for making swordfish recipe

Right before you pull the fish, add the butter to the skillet. It will immediately begin to sizzle, so add in the white wine as well. Then add the lemon juice, and garlic. Let the sauce reduce with the fish for a few minutes,

Plate the fish, then pour the sauce around the perimeter of the fish. Garnish with a lemon, and sprinkle a bit more of fresh rosemary, thyme, or cut up chives.

The result is a truly great piece of fish that had this dark brown wine sauce that went perfect with the lemon, rosemary, and thyme. If you are looking for a new fish recipe, give this one a shot.

Seared Swordfish with a Lemon and Wine Rosemary Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A simple fish dish that is huge in flavor.
Ingredients
  • 1.5 lb swordfish steak, rinsed and patted dry
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme, chopped
  • ½ lemon, juiced
  • 1 tbsp olive oil
  • ¼ cup of white wine, such as Pinot Grigio
  • 1 tbsp unsalted butter
  • 1 clove of garlic, minced
  • pinch of salt
  • pinch of cracked black pepper
Instructions
  1. Start by seasoning your swordfish with salt, pepper, rosemary and thyme. Push it gently into the fish.
  2. Heat your large skillet on medium to high heat. Add in the oil and get it nice and hot, until it shimmers.
  3. Carefully add in the swordfish and sear for about 7 minutes, or so, on each side. Your internal temperature of the thickest part of the fish should be around 135-140 degrees.
  4. Right before you pull the fish, add the butter to the skillet. It will immediately begin to sizzle, so add in the white wine as well. Then add the lemon juice, and garlic. Let the sauce reduce with the fish for a few minutes,
  5. Plate the fish, then pour the sauce around the perimeter of the fish. Garnish with a lemon, and sprinkle a bit more of fresh rosemary, thyme, or cut up chives.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

12 thoughts on “Seared Swordfish with a Lemon and Wine Rosemary Sauce

  1. This was the most delicious fish!!!! I adapted it slightly for my blog High Heels to Hot Wheels by using garlic and rosemary infused olive oil, but your recipe is FANTASTIC!!

  2. I prepared this recipe using frozen swordfish steaks from Trader Joe’s – and it was hands down the most delicious swordfish we have ever eaten! My husband thinks we could open a restaurant and serve this dish. The only change I made was that I cut the searing time to 3 minutes per side, which was the recommendation on the preparation instructions from Trader Joe’s. It was perfect! Thank you!

  3. This was a truly delicious recipe! My goodness, that wine reduction was exactly the light buttery compliment that this flaky fish calls for. I will be subscribing. And I am definitely going to show off my culinary skills with this recipe for my date tomorrow. 😉

  4. This is an excellent recipe! I made it exactly following the recipe, with only exception being I seared each side for 4 minutes. It gives you a restaurant quality dish yet so easy to make. Thank you for sharing!

  5. This was delicious! I was browsing the web trying to figure out what to do with two swordfish steaks I bought, and this recipe turned out amazing. Easy, simple ingredients I had on hand, and power-packed flavor. Thank you!!

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