Pan-Seared Swordfish

A firm, meaty swordfish steak seared hard until deeply browned outside and still juicy within. One of the most steak-like fish you can cook, swordfish is mild, sturdy, and forgiving to handle — it takes a bold sear that flakier fish can't — as long as you pull it before it overcooks and dries out.

Serves 2

Ingredients

2 swordfish steaks, about 6–8 ounces each Salt and pepper 1 tablespoon neutral oil 1 tablespoon butter, optional 1 lime wedge, optional

Pan-Frying

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Browning Food and Building a Sauce→

Method

The pattern is simple: dry the fish well, sear it hard on the first side, flip once, and stop while it's still juicy.

Sear the first side

Pat the swordfish completely dry and season both sides with salt and pepper. Heat the oil in a skillet over medium-high heat until shimmering, then add the swordfish and cook undisturbed for 3–4 minutes, until deeply browned on the first side.

Flip and finish

Flip once and cook another 2–4 minutes, depending on thickness, until the fish is just cooked through but still moist; if using butter, add it during the last minute and spoon it over the fish. Remove the swordfish from the pan and let it rest for 1–2 minutes, then finish with a squeeze of lime if desired.

Pairs with: Roasted Red Pepper Sauce