Ginger-Garlic Pan Roasted Swordfish – Around the Kitchen Table

I always have friends ask me, what’s the best way to cook fish?  While my favorite way is the simplicity of Olive Oil, Sea Salt and Pepper, there are times that I add additional flavors to spice things up a bit!  After all Variety is the Spice of Life.

One of my latest requests was what to do with swordfish?  Swordfish can be a disaster if overcooked and is really a fairly bland fish (if its fresh), so you can have fun adding in very flavorful ingredients.  Marinating is always an option, but quite frankly I forget to do it, so I always end up looking for other ways to add in additional flavors.

Using compound butters that are full of flavors is a great way to spice things up, whether you use it on fish, chicken or beef  they can add another layer of flavors to your dish.

This is my variation of a compound butter that would work wonderfully for you, and don’t be afraid to crank up the flavors you like most by adding a bit more into your butters.

Swordfish 2

You can do this fish in the oven for the entire cooking process, but I do like the Pan Roasting Method for some foods, and it worked well with the swordfish.   Just make sure you have a good ventilation system!

Ginger Garlic Pan Roasted Swordfish

Don’t forget to add a little color to your plates with  your favorite side dishes.

5.0 from 1 reviews
Ginger-Garlic Pan Roasted Swordfish
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: American
Serves: 2
Ingredients
  • 2 tablespoons butter, room temperature
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic - minced
  • ½ teaspoon grated ginger
  • ⅛ teaspoon crushed red pepper
  • ½ teaspoon grated lemon peel
  • 1 tablespoon olive oil
  • 2 1-inch-thick swordfish fillets ( 6-7 ounces each)
Instructions
  1. Preheat oven to 400°F.
  2. Blend together butter, parsley, garlic, ginger, red pepper and lemon peel in small bowl.
  3. Season to taste with sea salt.
  4. Heat oil in heavy large ovenproof skillet over medium-high heat.
  5. Sprinkle swordfish with sea salt .
  6. Add swordfish to skillet. Cook until browned, about 3 minutes.
  7. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer.
  8. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up all the bits, until melted and bubbling.
  9. Transfer swordfish to platter
  10. Pour butter sauce over swordfish and serve with your favorite sides

Here’s the video of  the cooking process.

Comments

  1. claudia lamascolo says:

    Recipe sounds great..wow pay what you want how cool will have to check it out. CRUDO? Thanks for the info. Love the video

  2. Good to hear from you over here Dennis. The fish looks delicious.

  3. This looks amazing Dennis, I love how you flavored the swordfish!

  4. This looks delicious. I always like swordfish; i think because it’s a sturdier fish. And you had me at the chili flakes!

  5. I love all fish but have not cooked swordfish and will now remedy that with you tasty recipe. I know what you mean about ventilation system – I have set off my smoke alarm so many times,lol.
    Thanks for a great dish, Chef Dennis!

  6. Looks divine!

  7. Your compound butter sounds fabulous, Dennis! Perfect for your swordfish, but I can see using it with salmon, too.

  8. Wow, amazing looking fish Chef, the flavors look so tempting. I think this seasoning would go very well with cod too…too good.

  9. This looks great, Chef Dennis! I love to grill swordfish with a simple ginger soy marinade, but this looks like a good option to vary my routine.

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