You'll love my easy Ginger Garlic Pan Roasted Swordfish. It's the perfect restaurant style meal for your next date night dinner!
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 it’s fresh), so you can have fun adding in very flavorful ingredients. Marinating is always an option, but it takes a little more thought and time.
How do I make Compound Butter?
Compound butter is made by mixing additional elements, such as herbs, spices or aromatic liquids, into softened butter. Reforming the butter into logs using plastic wrap or parchment paper is a great way to store it until needed. You can also place it into serving crocks for table use.
Remember recipes are guidelines. Add your favorite flavors to make your signature compound butter. Have fun and experiment with the flavors.
Make sure to chill your butter to firm it up and can be kept in the refrigerator for up 5 days. Compound butter can be stored in the freezer for up to 6 months.
What are Compound Butters good for?
Using compound butter is a great way to spice things up with your cooking. You can use compound butter on fish, chicken or beef adding another layer of flavor to your dish.
Compound butter is also a wonderful addition to vegetables, rice, noodles and they taste great on bread.
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. This recipe will also work well on grilled swordfish.
Don’t forget to add a little color to your plates with your favorite side dishes. We eat with our eyes and if a plate is pleasing to look at the food will always taste better!
What other fish can I use instead of Swordfish?
Compound butter is a wonderful way to enhance any fish that may be on the drier side. Tuna, shark, or even mahi-mahi, and red snapper are also good choices. But truth be told a compound butter is a delicious way to dress up your favorite fish. My wife loves it with flounder.
You might also like these fish recipes:
- Blackened Salmon with a Gorgonzola Cream Sauce
- Pan Seared Halibut
- How to Poach Mahi-Mahi (or your favorite fish)
- Grilled Atlantic Rockfish
Ginger-Garlic Pan Roasted Swordfish
- 2 tablespoons butter room temperature
- 2 teaspoons chopped fresh parsley
- 1 clove garlic minced
- 1/2 teaspoon ginger grated
- 1/8 teaspoon crushed red pepper
- 1/2 teaspoon lemon peel grated
- 1 tablespoon olive oil
- 12 ounces swordfish fillets should be 6-7 ounces each
- Preheat oven to 400°F.
- In a small bowl blend together the butter, parsley, garlic, ginger, red pepper and lemon peel.
- Season the swordfish to taste with sea salt.
- In an ovenproof skillet heat oil over medium-high heat.
- place the swordfish in the skillet and cook until browned, 2- 3 minutes.
- Turn the swordfish over and transfer the pan to the oven. Roast until just cooked through, about 8-10 minutes or until desired doneness.
- Add seasoned butter mixture to the same skillet. Allow it to cook slightly over medium-high heat until melted and bubbling.
- Transfer swordfish to a serving dish
- Pour butter sauce over swordfish and serve with your favorite side dishes