Easy? Check. Fast? Check. Healthy? Pretty much check! This recipe is quick to throw together and only requires one pan. Say hello to your new favorite weeknight savior! Swordfish is mild and just a tiny bit sweet with a nice meaty texture so this bright and savory sauce pairs perfectly with it. If you're feeling real fancy, you can replace the chicken stock with white wine. (I'm cheap!)
I also use Meyer Lemons for this recipe because they are less acidic than regular lemons. You may use whichever lemon you prefer!
You can also replace the swordfish with a more cost effective fish such as tilapia or cod.
Skill Level: Easy
Time to Make: 25 minutes
1 pound swordfish (You can buy two 8-ounce filets or one 16-ounce filet)
1 tablespoon olive oil
1 tablespoon butter
1/4 cup chicken stock (or dry white wine)
A few sprigs of fresh mixed herbs (I used a mix of rosemary, thyme, and sage)
1 garlic clove
1 Meyer lemon
Salt and pepper to taste
Prep Ingredients: Mince the leaves of the fresh herbs. You should have about 1 heaping tablespoon. Mince the garlic clove. Juice half of the lemon and thinly slice the other half cross-wise. Season the swordfish with salt and pepper.
Heat olive oil in a skillet over medium high until shimmering and very hot. Add the swordfish and cook for six minutes. Flip and cook an additional six minutes. The swordfish should be at about 135ºF at this point.
Add the butter to the skillet with the swordfish and cook until melted and frothy. Add the chicken stock, lemon juice, herbs, and minced garlic. Reduce heat to medium and cook until reduced slightly, about 5 minutes. Once the fish reaches 145ºF, turn off the heat.
To Serve: Add the fish to a serving plate and spoon the sauce over top. Garnish with two slices of lemon. Enjoy!
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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!