Swordfish steaks with citrus butter
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 565, total fat 34 G., saturated fats 14 G., proteins 41 G., carbohydrates 26 G., fiber 5 G., cholesterol 172 mg, sodium 916 mg, sugar 17 G.
Calories 565, total fat 34 G., saturated fats 14 G., proteins 41 G., carbohydrates 26 G., fiber 5 G., cholesterol 172 mg, sodium 916 mg, sugar 17 G.
Swordfish, a delicacy and delicate fish, requires especially careful frying, otherwise it can dry out and ruin this precious piece. With this recipe, you'll cook it perfectly, with a wonderful lemon-pepper crust and a tart lemon sauce. Serve with a light salad of oranges, pomegranate, and grapes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Garnish
- 1 pomegranate, peeled
- 2 fresh oranges, peeled and divided into segments without membranes
- 1.5 cups seedless grapes
- Grated zest and juice of 1 lime
- 1 tbsp fresh mint leaves, finely chopped
- 1 ripe avocado
- 3 radishes
- 2 peaches, sliced
Swordfish in lemon butter sauce
- Grated zest and juice of 3 lemons
- 2 tablespoons lemon pepper
- 6 swordfish steaks (170-220 g)
- 2 tbsp. l. olive oil
- 1/4 cup frying oil and 1/4 cup diced butter
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Recipes with similar ingredients: swordfish, lemon pepper, butter, lemon juice, lime, peaches, radish
Cooking the dish according to the recipe:
- For the salad, season any ingredients with lime juice and set aside for a while.
- For the creamy lemon butter, pour 1/4 cup of lemon juice into a separate bowl and set aside for a while.
- In a small bowl, make a paste with 1/2 cup of the remaining lemon juice, lemon zest, and lemon pepper. Season the fish with salt and spread a small amount of the lemon paste on one side of each steak to create a crust. In a large skillet over medium heat, heat the olive oil and melt 1/4 cup of butter. Place the steaks, crust side down, and cook. It's important to leave the fish undisturbed for about 3 minutes to allow the caramelization process to begin and the spices to adhere.
- Flip the fish and cook the other side. Swordfish cooks quickly, otherwise you risk overcooking it. Transfer the fish to a plate and let it rest. It will continue to cook even after you remove it from the heat. This is especially important to remember when cooking swordfish. If you cook this fish until it looks done, you'll end up overcooking it.
- Add the remaining lemon juice to the heated pan and stir to loosen any browned bits. Remove from heat and stir in the cubes of butter. Season with salt and pepper, if desired.
- For servingPlace the swordfish steaks on a serving platter and drizzle with a little lemon-butter sauce. Arrange the citrus salad around the fish.
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