Ginger Garlic Pan Roasted Swordfish

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Pan-Roasted Swordfish was always a big hit in my restaurant days and I always found different ways to serve this delicious sportfish.

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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.

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Before you start cooking the swordfish, prepare the compound butter you’ll be using at the end of the preparation.

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Now it’s time to get the Swordfish ready. Rinse and pat dry the swordfish with paper towels. Salt the swordfish.

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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.

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Carefully add a few tablespoons of water to the pan and place the pan in a preheated 400 degree oven.

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Roast the swordfish until just cooked through, about 6-8 minutes or until desired doneness.

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Transfer swordfish to a serving dish. I like serving my swordfish with wilted spinach, but feel free to use your vegetable or grain.

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Add seasoned butter mixture to the same skillet. Allow it to cook slightly over medium-high heat until melted and bubbling (1-2 minutes).

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Spoon the seasoned butter over top of the cooked swordfish and serve with your favorite side dishes.

For more recipes visit Ask Chef Dennis!