When it comes to fish fillets, swordfish steaks are in a category all their own. Swordfish has a much meatier, heartier, and… well, steakier texture than most types of fish. Because of this, swordfish can hold its own when combined with typically robust flavors, whereas other types of fish would be overwhelmed and overpowered. Not only that, but swordfish is high in selenium, niacin, and vitamin B12. This foolproof recipe is super simple yet ultra delicious, and the combination of pan searing and oven steaming creates a crispy lemon pepper crust with a flavorful moist inside. No doubt, this dish will have both swordfish steak newbies and steak-of-the-sea aficionados clamoring for more!
Garlic Lemon Pepper Swordfish Steak Serves 2 2 swordfish steak fillets (roughly 6-8 ounces each) 2 lemons, sliced 4 cloves of garlic, chopped 1 teaspoon ground sea salt 1 teaspoon ground black pepper aluminum foil
Preheat the oven to 350 degrees. In a bowl, mix together the salt and pepper. Pat the salt and pepper mixture onto both sides of the swordfish steak until thoroughly coated. Lightly oil a pan over high heat (make sure the pan is hot BEFORE placing the swordfish steaks on!), and sear each side for 2 minutes. Remove from heat.
On a sheet of aluminum foil, arrange half of the lemon slices and half of the chopped garlic. Place the swordfish steaks on top of the lemon and garlic, then cover with the remaining half of the lemon slices and half of the chopped garlic.
Enclose the swordfish steaks in the aluminum foil by securely folding over each side. Poke holes in the top of the foil in order for heat to escape, and place in a baking dish to steam in the oven for 10-15 minutes. The swordfish steak should be firm yet flaky as well as juicy, and many people enjoy swordfish with a thin line of pink in the middle (much like a traditional beef steak). Enjoy this deliciously fresh seafood dish!
Please note: swordfish steak is notably high in mercury, and it is not recommended for regular consumption. Guidelines recommend that you consume high mercury levels of seafood no more than once a week, and pregnant women as well as children should not consume high mercury levels of seafood at all.