Do you like Swordfish? I do! It taste just like steak. That’s right, you heard me. Steak! Swordfish is a slightly expensive fish that almost has the same consistency of a tuna steak, but it isn’t as dry. I actually prefer Swordfish over Tuna. In fact, when I do make tuna, I make a seasoning mixture and inject it so it isn’t so bad, which you can do if you want to for your swordfish. But anyway, I love fish. Just about any fish will do. Remember, I worked at Pappadeaux Seafood Kitchen. But I love lemon garlic buttery flavors on my fish more than anything. I think that is a small piece of heaven on earth. I thought that it would be a good combination to make a sauce for my fish and add shrimp and crab meat to it as well.
If you are browsing this blog and you came across this Pan Sear Swordfish recipe, I urge you to make this dish if you are having a fancy dinner party or if you are trying to impress someone. If a guy made this for me, I would be immediately turned on. OH OH OH! Before I give you the recipe, when you make the lemon garlic butter, save the excess sauce and put it in a mason jar or container because it actually turns into butter and you can continue to use it for other recipes. That was my favorite part!
*The sauce has been adapted from Emeril Lagasse’s Lemon Garlic Butter SaucePrint