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

​

​

Printable version

​

​

Original recipe

​