Lemon-Basil Swordfish
Description
This elegant yet simple Lemon-Basil Swordfish dish transforms hearty swordfish steaks into a light, flavorful meal perfect for spring and summer evenings. The firm texture of the swordfish holds up beautifully to quick pan-searing, developing a delicious golden crust while remaining moist and tender inside. A bright sauce made from fresh lemon juice, zesty zest, and fragrant torn basil leaves adds a vibrant, aromatic kick that cuts through the richness of the fish. It comes together in under 30 minutes, making it an ideal weeknight dinner that feels special enough for guests. Serve it with roasted asparagus or a crisp green salad for a balanced, satisfying plate. This recipe highlights the natural sweetness of the seafood without overpowering it, relying on high-quality ingredients for maximum flavor.Ingredients
Directions
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Pat the swordfish steaks dry with paper towels and season both sides generously with salt and black pepper.
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Heat olive oil or butter in a large skillet over medium-high heat until shimmering but not smoking.
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Place the swordfish steaks in the hot skillet and cook undisturbed for 3 to 4 minutes until a golden-brown crust forms on the bottom.
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Carefully flip the steaks and cook for an additional 3 to 4 minutes, or until the fish is opaque throughout and flakes easily with a fork.
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Remove the steaks from the skillet and transfer them to serving plates.
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Immediately spoon any remaining pan juices, lemon zest, and torn fresh basil leaves over the hot fish before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 69.0kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.5g3%
- Cholesterol 29.0mg10%
- Sodium 27.0mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 11.5g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Swordfish is a firm, meaty fish that cooks quickly. Avoid overcooking, as it can become dry. The internal temperature should reach 145&# 194;°F (63ðC) for safe consumption.
For the best flavor, use fresh basil leaves torn by hand rather than chopped, which prevents bruising and discoloration.
If fresh lemon is unavailable, bottled lemon juice can be used, but fresh zest is highly recommended for aroma and brightness.
Leftover swordfish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or skillet, or serve cold in salads.
This dish pairs well with roasted asparagus, quinoa, or a simple arugula salad with vinaigrette.
