Chive & Lemon Butter Swordfish

I’ve been trying to incorporate fish into our diets at least twice a week, although I know I should do it more often given the vast amount of health benefits that physicians spout off on a daily basis. Omega-3’s, omega-6’s quality protein, rich in calcium and phosphorus: The list goes on.

In the summer, I find my goal is a lot easier to accomplish because I can heat up the grill and be satisfied with the flavor of the fish every time. Now that the cold months have started edging their way in I’m less inclined to cook fish because more often than not it can easily be over cooked and turn out miserable.

This recipe however, is a go-to favorite of mine because it can be made in less than 10 minutes and never seems to fail (at least not yet). You can substitute in any herb for the chives (be it tarragon, sage, parsley, or even dill), but I like the bright freshness and slight onion flavor that they add when paired with swordfish.

Looks like my excuses are unjustified once again. We’ll be having fish for dinner tonight!

Chive & Lemon Butter Swordfish

Serves: 4 

• 4 (6 oz.)1-inch thick swordfish steaks, patted dry 
• Salt & pepper 
• 1 Tbsp olive oil 
• Juice from 1 lemon 
• 2 Tbsp chives, minced 
• 2 oz. unsalted butter 

Season the swordfish steaks on both sides with salt and pepper. Heat the oil in a large skillet over medium heat. Once hot, place the swordfish steaks in the pan and do not move to ensure browning. Allow to cook 3 minutes, and then gently flip with a spatula. Cook another 2 to 3 minutes on second side until cooked through. Remove fish to a serving platter.

Wipe the skillet clean, add the butter and allow to heat until just beginning to foam. Add the lemon juice and chives, heat for 15 to 30 seconds until fragrant and then immediately pour over fish. Serve warm.

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