Sautéed Swordfish

Deliciously seasoned Swordfish, Sautéed in a Butter and White Wine Sauce with Lemon

AuthorSara Bojarski Prep Time: 0:05:00
Cook Time: 0:10:00
Total Time: 0:15:00
Serving Size: Serves 2 Ingredients
  • 1 1/2 lbs Swordfish Steaks
  • 1 Teaspoon Thyme (leaves only, minced)
  • 1 Teaspoon Fennel Seeds
  • 1 Tablespoon Dijon Mustard
  • 2 Garlic Cloves (minced)
  • 1 Teaspoon Lemon Juice (fresh)
  • 3 T Extra Virgin Olive Oil
  • Salt and Pepper
  • 1/4 Cup Dry White Wine (Pinot Grigio)
  • 1 Tablespoon Butter
  • 2 Sprigs Thyme
  • 1 Tablespoon Lemon Juice (fresh)
Directions
  • In a small bowl, combine your thyme, fennel seeds, dijon mustard, garlic, 1 teaspoon of lemon juice, Olive Oil and some salt and pepper. Mix together thoroughly then rub all over your swordfish fillets.
  • Heat up a large skillet with enough Olive Oil to lightly coat the bottom of the pan. Once hot - add in your swordfish and cook about 5 minutes, flip the fish over and cook another 2 minutes. At this point, add in your wine, butter, and 2 sprigs of thyme. Cook about 3 minutes - basting the fish with a spoon.
  • At the absolute last minute, add in your tablespoon of lemon juice - remove the fish from the pan and plate. Ladle pan sauce over the fish and serve immediately.