Restaurant Style Ginger Garlic Swordfish –
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. If you’re not a fan of butter, try out some of my other delicious fish recipes like my Red Snapper en Papillote or my Mediterranean Style Salmon. Both are loaded with flavor and butter free.
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 butter. That’s how I came up with my ginger garlic pan-roasted swordfish.
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!
Don’t forget to add a little color to your plates with your favorite side dishes.
- 2 tablespoons butter room temperature
- 2 teaspoons chopped fresh parsley
- 1 clove garlic - minced
- 1/2 teaspoon grated ginger
- 1/8 teaspoon crushed red pepper
- 1/2 teaspoon grated lemon peel
- 1 tablespoon olive oil
- 2 1- inch -thick swordfish fillets 6-7 ounces each
Preheat oven to 400°F.
Blend together butter, parsley, garlic, ginger, red pepper and lemon peel in small bowl.
Season to taste with sea salt.
Heat oil in heavy large ovenproof skillet over medium-high heat.
Sprinkle swordfish with sea salt .
Add swordfish to skillet. Cook until browned, about 3 minutes.
Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer.
Add seasoned butter to same skillet. Cook over medium-high heat, scraping up all the bits, until melted and bubbling.
Transfer swordfish to platter
Pour butter sauce over swordfish and serve with your favorite sides