Simple, Sensational Swordfish


In my quest to prep fish at least twice per week, I’ve been trying different methods, specifically with salmon – prepping everything from mustard/honey to salt/pepper to soy marinated versions of the beautiful stream-swimmer in order to keep the excitement. That said, one can only take so much salmon, and most of the bottom-dwellers (sole, catfish, tilapia, cod) are pretty limited in the sense that they don’t have exorbitant flavors.

That leaves me constantly searching for what is fresh & wild, and luckily I was able to find this gorgeous swordfish at Whole Foods yesterday. I’ve made swordfish in a few iterations previously, and while a good monotony-breaker, I haven’t had it quite like this. This is a dish I could firmly put in the rotation due to it’s succulent, light deliciousness. So thank you Epicurious for providing the panacea for fish boredom.

Screen shot 2014-03-11 at 9.59.09 AM


  • 2 beautiful filets of fresh, wild caught swordfish (8-10 oz each)
  • 1/2 stick of butter
  • 2 tbsp chopped fresh parsley
  • 2 garlic cloves, minced
  • 1 tbsp cracked black pepper
  • lemon zest, grated from 1 lemon
  • juice of lemon
  • 2 tbsp EVOO
  • handfuls of arugula, sprinkled with lemon juice


  • coat both sides of swordfish with oil, salt & pepper (generous)
  • melt butter
  • preheat oven to 400°F
  • mix butter, parsley, garlic, cracked pepper, and zest in a bowl
  • heat EVOO inskillet over medium-high heat
  • once oil shimmers, sear swordfish for three minutes
  • flip swordfish and transfer to oven
  • bake swordfish for seven/eight minutes until cooked through
  • place swordfish on bed of arugula
  • take the same skillet and heat on medium-heat, add seasoned butter
  • cook until melted & bubbling – but not burnt – and drizzle over swordfish/arugula
  • wonder how it took you this long to appreciate the steaky softness of swordfish

One thought on “Simple, Sensational Swordfish

  1. “Wonder how long it took you to appreciate the steaky softness of swordfish” is a good bit

    slash should be like your closing shtick, if you will


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