Lemon Garlic Butter Swordfish Scampi
When you want a fancy seafood dinner without the fancy effort. It's fast, buttery, and satisfying.
If you're staring at your to-do list and just want a high-quality meal that feels like an indulgence, this swordfish scampi is your best friend tonight. Swordfish has a meaty, steak-like texture that holds up beautifully against a bold garlic butter sauce without falling apart in the pan. It cooks incredibly quickly, making it perfect for those nights when you're exhausted but still want something better than a sandwich. The combination of bright lemon and rich butter creates that classic restaurant flavor in under 20 minutes of actual cooking time. You can serve it over pasta or with a crusty piece of bread to soak up every last drop of the sauce. It is elegant enough for guests but easy enough for a solo Tuesday night reward.
Ingredients
- 2 unit swordfish steaks — about 6 oz each
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 unit garlic cloves — minced
- 1 tsp red pepper flakes — optional for a kick
- 1 tsp dried oregano
- 1 cup lemon juice
- 1 unit lemon — zested and sliced for garnish
- 2 cup fresh parsley — chopped
- 1 pinch salt
Method
- 1 Pat the swordfish steaks dry with paper towels and season both sides generously with salt and pepper.
- 2 Heat the olive oil and 2 tbsp of butter in a large skillet over medium-high heat.
- 3 Sear the swordfish for about 3-4 minutes per side until golden brown. Remove fish from the pan and set aside on a plate.
- 4 In the same pan, lower heat to medium and add the minced garlic, red pepper flakes, and oregano. Sauté for 1 minute until fragrant but not burnt.
- 5 Stir in the remaining butter, lemon juice, and lemon zest. Let it simmer for 2 minutes to thicken slightly into a sauce.
- 6 Return the swordfish to the pan and toss with the sauce for 1-2 minutes to coat thoroughly.
- 7 Garnish with fresh parsley and lemon slices before serving.
Variations
- No Swordfish? — Substitute with 1 lb of large shrimp or firm white fish fillets like halibut.
- Add Greens — Toss in a handful of baby spinach at the very end until wilted for extra nutrients.
Notes
If you find the sauce too thin, simmer it for an extra minute before adding the fish back in. Use a high-smoke point oil if your stove runs hot.
Equipment that helps
- Cast iron or heavy-bottomed skillet — Ensures even heat distribution to get that perfect golden sear on the fish.
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