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 Sauce
- 6 oz. Swordfish Steak
- Olive oil for drizzle
- A little flour for dusting
- Salt and pepper to taste
- 2 tablespoons of butter
- ⅓ cup crab meat (use jumbo lump crab meat if you can afford it)
- ⅓ cup baby shrimp
- 1 cup dry white cooking wine
- 1 lemon
- 1 tablespoon diced shallots
- ½ cup heavy cream
- 2 sticks unsalted butter
- 1 teaspoon kosher salt
- ⅛ teaspoon white pepper
- 1 tablespoon fresh parsley
- Heat a medium-sized pan, drizzle with olive oil and place on medium heat. Season your fish with salt and pepper on both sides and dust with flour. Pat excess flour off the fish. Place your fish in the heated sauce pan. Sear your fish for 3 minutes on each side.
- Turn your heat down to medium and continue to cook your fish for about 4 more minutes on each side. The olive oil will begin to draw up. When this happens, add 2 tablespoons of butter to the pan and continue to cook your fish in the oil and butter mixture.
- Turn on low and continue to watch your fish. You want your fish to be slightly brown and crisp around the edges. To check the temperature on the inside of the fish, use a food thermometer to check the temperature. If the temperature reaches 120 degrees or above then the fish is okay. But cook to your liking.
- Combine the wine, lemons and shallots in a medium saucepan and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 20 minutes, stirring occasionally and mashing the lemons with the back of a spoon to break up into pieces. Add the cream and cook until reduced by half, about 3 minutes.
- Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Add the salt and pepper, and whisk to blend.
- Remove from the heat and strain, pressing down with the whisk, through a fine mesh strainer, into a small bowl. Fold in the parsley and serve immediately or cover to keep warm.
- Now that your fish is done as well as your sauce, take a small sauce pan drizzle a small amount of olive oil in the pan and one that pan gets warm, add your shrimp and crab meat and cook for about 4 minutes. Constantly stir to make sure that it doesn’t stick to your pan or get burned.
- Add about 2 big spoonfuls of some of that good lemon garlic butter to your shrimp and crab meat and cook it all together for about 3 minutes. You can add more if you want. It’s up to you.
- Plate your fish and pour the sauce over it and enjoy!