Pan-Seared Swordfish

Name: Pan-Seared Swordfish
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: Swordfish 1.75 lbs; Garlic 2 cloves; Extra virgin olive oil 1 ½ tbsp; Lemon juice 4 tbsp; Lemon peel to taste; Wild fennel to taste; Extra virgin olive oil 1.3 tbsp; Fine salt to taste; Black pepper to taste

Gluten Free
Lactose Free

Difficulty: Very easy
Prep time: 5 min
Cook time: 10 min
Serving: 4
Cost: Average
Note + marinating time in the fridge (at least 1 hour)

PRESENTATION

The swordfish can be cooked in many ways, and the one we propose here is perhaps the simplest of all: pan-seared swordfish! Lemon, garlic, extra virgin olive oil, and wild fennel: just a few ingredients to savor the pure taste of the fish, enhancing its Mediterranean character. But what is the secret to not drying it out during cooking? Follow our recipe, and you'll discover how to achieve tender and juicy swordfish.

Very easy to prepare, pan-seared swordfish is the main course ideal for a healthy, light, and nutritious dinner. If you love seafood cuisine, we are sure it will become one of your go-to dishes!

Don't miss these tasty swordfish recipes as well:

Swordfish in Salmoriglio
Sicilian Style Swordfish
Swordfish alla Pizzaiola
Baked Swordfish
Swordfish Rolls

INGREDIENTS

Swordfish 1.75 lbs (800 g)

Garlic 2 cloves

Extra virgin olive oil 1 ½ tbsp (20 g)

For the marinade: Lemon juice 4 tbsp (60 g); Lemon peel to taste; Wild fennel to taste; Extra virgin olive oil 1.3 tbsp (20 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Pan-Seared Swordfish

To prepare the pan-seared swordfish, start by placing the swordfish slices in a baking dish, then season with oil 1, salt 2, and pepper 3.

Flavor with the zest of one lemon 4 and wild fennel 5. Cover with plastic wrap and let marinate in the refrigerator for one hour 6.

After the marinating time, heat a pan with a drizzle of oil 7 and the garlic cloves 8, then add the swordfish slices 9.

Do not touch the swordfish for about 4 minutes over medium-high heat 10, this way it will form a golden crust. Remove the garlic from the pan 11. After 4 minutes, flip the swordfish slices 12.

Deglaze with white wine 13 and cook for another 2 minutes, letting the alcohol evaporate completely. Once cooked 14, serve your pan-seared swordfish immediately, accompanied by a mixed salad and some lemon slices 15!

Storage

Pan-seared swordfish can be stored for one day in the refrigerator, in an airtight container.

Tip

To avoid a dry result, it is important not to overcook the swordfish, so make sure the pan is hot before adding it and keep the heat medium-high to brown the outside and keep the inside tender.

For the translation of some texts, artificial intelligence tools may have been used.

Pan-Seared Swordfish

PRESENTATION

INGREDIENTS

How to prepare Pan-Seared Swordfish

Storage

Tip

RELATED RECIPES