Swordfish
Swordfish is meaty and dense, which lends well to handling swordfish similarly to how you would cook a steak. Pan-searing and basting with butter, garlic, and thyme is a classic technique and works well with the swordfish. As long as you don't overcook it (use a food thermometer!), swordfish is incredibly delicious and not quite like any other fish
Active Time: 10 min
Total Time: 10 min
Ingredients
> swordfish
> garlic, thyme
> lemon
> salt, pepper
> oil, butter
Instructions
1. Thoroughly pat swordfish dry and generously season with salt + pepper.
2. Heat oil in a skillet over medium-high heat until hot. Sear each side of the swordfish for maybe two minutes, depending on the thickness.
3. Stand the swordfish on its skin side, and sear for another minute or so.
4. Add the butter, garlic (peeled and crushed), and thyme. Baste by tilting the skillet and spooning the butter over the swordfish.
5. Remove from the pan, and top with a bit of freshly squeezed lemon juice. Serve and enjoy!
Notes/Tips:
> It's important to fry the swordfish on its skin side for a bit. This gives it a delightful, crisp texture. Without searing, it can be a bit oily and unpleasantly thick.
> Avoid overcooking it at all costs. A food thermometer is your best friend -- once it hits ~115F at its thickest point, remove it from the heat immediately.