Pan-Seared Swordfish

Name: Pan-Seared Swordfish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: Swordfish 0.7 lb; White wine 5.3 oz; Parsley 1 tbsp; Garlic 1 clove; Lemon juice 2.7 tbsp; Extra virgin olive oil 2 spoonfuls; Fine salt to taste

Gluten Free
Lactose Free

Difficulty: Very easy
Prep time: 10 min
Cook time: 15 min
Serving: 2 persone
Cost: Average

PRESENTATION

Pan-seared swordfish is a simple way to cook the fish much appreciated in our Mediterranean cuisine. Swordfish can be enjoyed in many ways, and what we propose in this recipe is one of the easiest for a quick dinner, to fully savor the taste of swordfish with very few other ingredients: lemon juice, white wine, garlic, and parsley, often key aromas in seafood cuisine. Fresh and tender, pan-seared swordfish will become your staple among the main courses that are easy and quick to make, alongside other delightful recipes:

INGREDIENTS: Swordfish 0.7 lb (300 g); White wine 5.3 oz (150 g); Parsley 1 tbsp (4 g); Garlic 1 clove; Lemon juice 2.7 tbsp (40 g); Extra virgin olive oil 2 spoonfuls; Fine salt to taste

Preparation

How to prepare Pan-Seared Swordfish

To prepare the pan-seared swordfish, first, pat the fish dry with paper towels 1. Wash and dry the bunch of parsley, then chop it finely 2. Squeeze the lemon juice 3, strain it, and set it aside.

In a skillet, heat a drizzle of oil and fry the garlic, whole but without its peel. If you pierce it with a toothpick 4, it will be easier to remove later: it will only serve to flavor the fish during the initial cooking stages. Place the swordfish in the skillet 5 and sear it for one minute on each side. Now deglaze with the white wine 6.

When the alcohol has evaporated, pour in the strained lemon juice 7. Remove the garlic 8. Turn the fish again and continue cooking over medium-low heat. Add a pinch of salt and the parsley 910.

Optionally, add a few lemon slices 11. Let it color for a couple of minutes 12 and serve the pan-seared swordfish hot.

Storage

We recommend consuming the pan-seared swordfish immediately; if there are leftovers, you can store them for one day in the fridge.

Advice

You can prepare an olive oil and lemon emulsion before cooking by adding directly to the lemon juice one tablespoon of the two oils listed, and the parsley. Pour it in once the wine has evaporated and proceed with cooking as indicated above.

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

Pan-Seared Swordfish

PRESENTATION

How to prepare Pan-Seared Swordfish

Storage

Advice

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