Those, oh so popular, Sexy Pork Chops got me thinking about what else I could use that lemon-garlic sauce on that everyone seems to rave about. If you recall, last week I told you about the Teriyaki Salmon With Sriracha Honey Sauce I made using fish from a box of fish fillets I received for Christmas from my employer. I wanted to share this recipe I made using the swordfish fillets from that same box. I thought that wonderful lemon-garlic sauce used on the pork chops would go well with fish, so I altered a bit and made some very Sexy Swordfish.
These swordfish fillets are smothered in a wonderful zesty sauce made of white wine, chicken broth, and garlic then finished off with lemon and fresh herbs.
Here’s how I made the sexy swordfish:
Rinse the fish fillets under cool water; blot dry with a paper towel. Sprinkle fish fillets with salt and pepper, to taste.
Heat 1 teaspoon of oil in a large, heavy skillet over medium-high heat. Add fish and cook, turning once, until fish is browned on both sides, about 3 to 5 minutes per side.
Transfer the fish to serving platter and cover to keep warm.
Add the remaining teaspoon of oil to skillet. Add garlic, stirring constantly, until garlic is fragrant, about 30 seconds (DO NOT BROWN). Add the wine and broth to the skillet and increase the heat to high. Cook, stirring constantly while scraping up the browned bits from bottom of the skillet until liquid is reduced by two-thirds; about 5 minutes.
Turn off the heat and stir in a little salt and pepper, lemon zest and juice, and herbs.
Serve fish drizzled with sauce.
This swordfish is pretty sexy too ain’t it?!?
Sexy Swordfish
Ingredients
- 16 ounce swordfish fillet (2) 8-ounce fillets
- Kosher salt and freshly cracked black pepper
- 2 teaspoon extra virgin olive oil divided
- 2 cloves garlic minced
- ½ cup white wine dry
- ½ cup chicken broth
- 1 tablespoon lemon zest grated
- 1 tablespoon lemon juice fresh
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh dill chopped
Instructions
- Rinse the fish fillets under cool water; blot dry with a paper towel. Sprinkle fish fillets with salt and pepper, to taste.
- Heat 1 teaspoon of oil in a large, heavy skillet over medium-high heat. Add fish and cook, turning once, until fish is browned on both sides, about 3 to 5 minutes per side.Transfer the fish to serving platter and cover to keep warm.
- Add remaining teaspoon of oil to skillet. Add garlic, stirring constantly, until garlic is fragrant, about 30 seconds.
- Add the remaining teaspoon of oil to skillet. Add garlic, stirring constantly, until garlic is fragrant, about 30 seconds (DO NOT BROWN). Add the wine and broth to the skillet and increase the heat to high. Cook, stirring constantly while scraping up the browned bits from bottom of the skillet until liquid is reduced by two-thirds; about 5 minutes.
- Turn off the heat and stir in a little salt and pepper, lemon zest and juice, and herbs.Serve fish drizzled with sauce.
Anna Buckley says
Very sexy, Ms Spivey! Christina Maxwell would cook this for her Mr. Darcy who I’m sure would most definitely approve!
The Mountain Kitchen says
Thanks, Anna! Very cool! 🙂
Rachel says
Seriously, so sexy. Love the rosemary & dill combo. Can’t wait to see what’s next in that big box of delicious fish. 😉
The Mountain Kitchen says
Thanks, Rachel! I was a little scared when I mixed the rosemary & dill. It could have gone bad if one over powered the other… I have Mahi Mahi left and no plans yet.
Cheryl "Cheffie Cooks" Wiser says
Yum!
Patrons of the Pit says
Wow, there ya go! There’s a dish you don’t see coming across the supper table too often. And you’ve made it sexy no less. Looks awesome!
Wonder is this post will shoot off like your pork chop one did. I still can’t believe the stats on that one. Man!
The Mountain Kitchen says
Thank you! Sexy Pork Chops is ridiculous! It is still going strong. 732 view yesterday alone!! My one hit wonder…lol!
Patrons of the Pit says
That’s crazy. Lucky you! I tried to put the word sexy in a post title once, inspired by your chops, and well, the stats were not that sexy. It’s hard to tell what is going to take off in the blogosphere. I guess that keeps it interesting.
David needs to smoke you a ham soon. Just saying..
The Mountain Kitchen says
Ha! funny you should mention ham. Today is National Ham Day according to Foodimentary!!
Yes, the recipes that I think are going to be fabulous fizzle. Doing this for the challenge! 🙂
Dana@ IveGotCake says
Those really are some sexy ass swordfish.
Mmmmm
The Mountain Kitchen says
Thanks Dana! xoxo
Thao @ In Good Flavor says
This looks so delicious!! I make something similar, but I love the addition of rosemary in your recipe. My son who has never been a huge fish fan has become a huge fan of swordfish the past year and would appreciate this most all.
The Mountain Kitchen says
Thank you Thao. I was a little nervous that the dill and rosemary would fight each other, but it turned out delicious. Perhaps you son like the “steak” types of fish? Thanks for stopping by The Mountain Kitchen!
Cecila says
I’m still learning from you, but I’m improving myself. I absolutely liked reading all that is written on your site.Keep the tips coming. I enjoyed it!
The Mountain Kitchen says
Thank you so much for taking the time to comment, Cecila! It is much appreciated! 🙂