Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, July 27, 2017

Pan Roasted Swordfish with Garlic and Parsley

Swordfish is incredibly easy to overcook, and no matter how you serve it a dried out piece of swordfish is mighty disappointing. While this preparation doesn’t guarantee success every time, if you pay attention odds are good it will turn out pretty perfect.

Preheat your oven to 400 while you melt a half a stick of butter in a small pan with a couple minced garlic cloves, some chopped parsley, ground black pepper, and salt to taste. Heat a skillet over high heat, salt and pepper your swordfish, add a splash of oil to the pan and brown for about two minutes per side. Immediately transfer the pan to the oven and roast until cooked through, approximately 7 to 10 minutes depending on the thickness of your steaks. Don’t be afraid to check often. Remove them from the hot pan immediately and serve with the butter mixture and a squeeze of lemon.

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