The Merchant Prince Swordfish
Elevate your seafood game with "The Merchant Prince Swordfish," a luxurious dish that marries simplicity with sophistication. Perfectly seared swordfish steaks are bathed in a velvety white wine and lemon butter sauce infused with fresh garlic, parsley, dill, and the briny pop of capers. The subtle citrus notes from lemon zest brighten every bite, while the sauce elegantly binds all the flavors together. Ready in under 40 minutes, this elegant yet approachable recipe is perfect for special occasions or an indulgent weeknight dinner. Serve it alongside roasted vegetables or a light quinoa salad for a restaurant-quality meal that’s sure to impress. This recipe highlights keywords such as seared swordfish, lemon butter sauce, and seafood dinner, ensuring it’s a must-try for any seafood lover.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) swordfish steaks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 minced garlic cloves
- 1 teaspoon lemon zest
- 2 tablespoons (chopped) fresh parsley
- 1 tablespoon (chopped) fresh dill
- 1 tablespoon capers
- 0.25 cup white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
Instructions
Pat the swordfish steaks dry with paper towels and season both sides with salt and freshly ground black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
Add the swordfish steaks to the skillet and sear for 3-4 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C). Remove the steaks from the skillet and set aside.
Reduce the heat to medium. Add the remaining tablespoon of olive oil to the skillet, followed by the minced garlic. Cook for 1 minute, stirring constantly, until fragrant.
Stir in the lemon zest, fresh parsley, fresh dill, and capers. Cook for an additional 30 seconds to combine the flavors.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2-3 minutes.
Lower the heat to low and whisk in the fresh lemon juice and unsalted butter until the sauce is smooth and slightly thickened.
Return the swordfish steaks to the skillet, spoon the sauce over the top, and cook for 1-2 minutes to reheat the fish and meld the flavors.
Transfer the swordfish steaks to a serving platter, garnish with additional fresh parsley if desired, and serve immediately with your choice of sides such as roasted vegetables or a warm quinoa salad.
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 3189 mg | 139% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.5 g | ||
| Protein | 164.7 g | 329% | |
| Vitamin D | 136.1 mcg | 680% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 3265 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
