Lemon Garlic Swordfish

You know life has been far too busy when your kids are upset because they are tired of buying their lunches because there have either been no leftovers or very little. So, we are getting back on track. Kitchen is cleaned, groceries are sort of purchased for the month but meals have been planned. This is our first day meal that I planned for 2 meals. We are having the swordfish with baked potatoes. We baked enough potatoes to have for dinner tomorrow or the next night too in a breakfast scramble. Time to be smart about planning ahead over the holidays.

Verdict:

My family loved this swordfish. I was the only one who was a bit meh on it. The fish is a strong fish so it has a super fishy taste (to me anyways) and almost bordered on tasting like tuna. But, my family loved the lemon garlic flavor of the sauce and thought it enhanced and mellowed some of the fish flavor.

I served this with baked potatoes, Brussels sprouts, and a green side salad to complete the meal.

Time: 30-35 minutes
Difficulty: easy
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Ingredients:

1/2 cup butter, softened
1 tablespoon chives, chopped
4 cloves garlic, minced
1/4 cup lemon juice, freshly squeezed
2 tablespoons (about 1 lemon) zest
1/4 cup olive oil
2 lbs. swordfish steaks
salt and black pepper

Directions:

Preheat oven to 400 degrees. Cover a rimmed baking sheet with aluminum foil.
In a small saucepan place stick of butter, garlic, lemon juice, and zest. Set aside.
Pat-dry the swordfish fillets. Evenly sprinkle both sides of fillets with salt and black pepper. Set aside.
In a large, oven-proof pan, heat the olive oil over medium high heat. Once oil is hot, add the swordfish fillets to pan and let cook until browned on one side, about 3-5 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn stove off and place fish 9n baking pan. Let fish cook 5-6 minutes or just until the top is golden and center is just cooked through.
Just before the fish is done cooking heat the pan of lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly. Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the swordfish pan as well.
Serve while hot.