The Best Lemon & Garlic Swordfish – Easy Dinner Recipe

Our first time making swordfish, we used this recipe and it got us hooked! It’s simple, quick and ridiculously tasty. What we love about this dish: it’s consistent and pretty fool-proof so don’t be intimidated… go ahead and give it a shot! (Recipe below)

Stainless-Steel Cookware (All-Clad D3) - https://amzn.to/3I5dVyy
Non-Stick Cookware (HexClad) - https://amzn.to/3HfgvB7
Cutlery (Shun Knives) - https://amzn.to/34L7T85
Lemon Squeezer - https://amzn.to/33xXxYx

Prep Time: ~ 15-20 minutes
Cook Time: ~ 25 minutes

Serving Size: 2

Ingredients
(2) Swordfish Steak portions, Rinsed And Patted Dry
Salt
Cracked Black Pepper
1 Tbsp chopped Fresh Rosemary
1 tsp chopped Fresh Thyme
Olive Oil
2 Tbsp Unsalted Butter
¼ cups White Wine (we used Justin Sauvignon Blanc and enjoyed it with eh meal as well)
½ fresh lemon juiced
4 cloves minced Garlic
Optional garnish: Lemon Wedges

Risotto - https://amzn.to/36pUQcB
Chicken broth - https://amzn.to/33x1FrC
Fresh grated parmesan

Asparagus
Minced garlic


Directions
Start by seasoning your swordfish with salt, pepper, rosemary and thyme. Push the seasonings gently into all sides of the fish.
Heat a pot with a splash of olive oil. Add risotto rice and stir for about 2 minutes until some of the grains begin to toast. Add chicken broth as a substitute for water and then add the seasoning packet. Bring to a boil then turn down to a high simmer, stirring occasionally for 20 minutes.
Heat a large skillet on medium-high to high heat. Add in olive oil and get it nice and hot, until it shimmers.
Carefully add in the swordfish and sear for about 7 minutes or so on the first side. Then flip over. At about 4 minutes into cooking the swordfish on the other side, add the butter into the skillet. It will immediately begin to sizzle, so add in the white wine as well. Then add the lemon juice and garlic. Let the sauce reduce with the fish for a few minutes, you can spoon the sauce over the fish while it is reducing. The internal temperature for the thickest part of the fish should be between 135-140 F.
While reducing the sauce or after, heat another skillet on medium heat, add olive oil and sauté the asparagus for 2 minutes. Add minced garlic and season with salt. Continue to sauté the asparagus for 3 more minutes or so until the asparagus turns a dark green and is tender.
Once you achieve the appropriate temperature for the fish, you can plate.
Plate the risotto first, then grate fresh parmesan on top. Then plate the fish and top with the asparagus. Pour the lemon sauce around the perimeter of the fish over the risotto. Garnish with a lemon and enjoy.

00:00 - Intro
00:03 - Swordfish seasoning prep
01:26 - Risotto
01:46 - Cooking swordfish
02:46 - Cooking asparagus
03:12 - Plating!

Original recipe based off of Dax Phillips https://tastykitchen.com/recipes/main...