Ingredients:

  • 2 (6 oz / 170g) swordfish steaks, about 1-inch thick
  • 1 tbsp (15ml) olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) freshly ground black pepper
  • 3 tbsp (42g) unsalted butter, divided
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 tbsp (3g) fresh parsley, finely chopped

Instructions:

  1. Use paper towels to pat the swordfish steaks completely dry on all sides and season both sides generously with kosher salt and black pepper.
  2. Heat olive oil in a 12-inch cast iron skillet over medium-high heat until it begins to shimmer.
  3. Carefully place the steaks in the pan, pressing down lightly to ensure full contact. Sear undisturbed for 3–5 minutes per side until a deep, golden-brown crust forms.
  4. Reduce heat to medium. Add the butter and minced garlic to the pan; once the butter foams, tilt the pan and continuously spoon the bubbling garlic butter over the fish for 2 minutes.
  5. Stir in the lemon juice and lemon zest, then immediately remove the pan from the heat. Garnish with fresh parsley and spoon the remaining pan sauce over the fillets.