Pan-Roasted Swordfish was always a big hit in my restaurant days and I always found different ways to serve this delicious sportfish.
My ginger garlic topping is as flavorful as it is aromatic, and I could count on orders coming in when this dish was served to a nearby table.
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.
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.
What Ingredients do I need to make Pan Roasted Swordfish?
Let’s start by gathering the ingredients we need to make Pan-Roasted Swordfish with Compound Butter. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.
Before you start cooking the swordfish, prepare the compound butter you’ll be using at the end of the preparation.
How do I make Compound Butter?
Compound butter is made by mixing additional elements, such as herbs, spices or aromatic liquids, into softened butter.
Can I save compound butter for later use?
Yes you can. One of the ways to save compound butter to use in other recipes is by reforming the butter into logs using plastic wrap or parchment paper. That way you can 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.
**Compound butter 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, pork, 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.
How do I make Pan Roasted Swordfish?
Now it’s time to get the Swordfish ready. Rinse and pat dry the swordfish with paper towels. Salt the swordfish.
Place an ovenproof skillet over medium-high heat and when hot add one tablespoon of olive oil and the swordfish, salted side down. Pan sear the swordfish for 1-2 minutes or until it has a nice color.
Turn the swordfish over, and drain out any excess oil from the pan. Carefully add a few tablespoons of water to the pan and place the pan in a preheated 400 degree oven.
**Roast the swordfish until just cooked through, about 6-8 minutes or until desired doneness.
Transfer swordfish to a serving dish. I like serving my swordfish with wilted spinach, but feel free to use your vegetable or grain.
Add seasoned butter mixture to the same skillet. Allow it to cook slightly over medium-high heat until melted and bubbling (1-2 minutes).
Spoon the seasoned butter over top of the cooked swordfish and serve with your favorite side dishes.
**You can do this fish in the oven for the entire cooking process, but I do like the Pan Roasting Method for some foods for swordfish. You can also add the butter directly to swordfish before it goes in the oven instead of cooking the compound butter in a pan.
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, 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.
Who’s ready for dinner? This is perfect for a date night or entertaining.
More Seafood Recipes You’ll Love!
- Blackened Salmon with a Gorgonzola Cream Sauce
- Pan-Seared Halibut
- How to Poach Mahi-Mahi (or your favorite fish)
- Grilled Atlantic Rockfish