Boston Uncommon / Saveur
This recipe couldn’t be easier and is a good base recipe for all types of fish. Cooking times vary depending on the type of fish used.
- 2 tbsp. canola oil
- 4 (8-oz.) boneless, skinless swordfish steaks
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. minced herbs, such as oregano, rosemary, and thyme
- 2 tbsp. unsalted butter
- 2 tsp. fresh lemon juice
- Mashed potatoes and sautéed vegetables, for serving (optional)
Heat oil in a 12" skillet over medium-high. Season steaks with salt and pepper; cook until browned, 2–3 minutes. Flip steaks; add herbs, butter, and lemon juice. Cook, basting steaks with herb butter, until cooked through, 2–3 minutes.
Serve with mashed potatoes and vegetables, if you like.
Serves: 4