Sexy Swordfish {Inspired by The Sexy Pork Chops

Sexy Swordfish {Inspired by The Sexy Pork Chops

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:

Sexy swordfish fillets smothered in a wonderful zesty sauce made of white wine, chicken broth, and garlic then finished off with lemon and fresh herbs. | TheMountainKitchen.com

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.

Sexy swordfish fillets smothered in a wonderful zesty sauce made of white wine, chicken broth, and garlic then finished off with lemon and fresh herbs. | TheMountainKitchen.com

Transfer the fish to serving platter and cover to keep warm.

Sexy swordfish fillets smothered in a wonderful zesty sauce made of white wine, chicken broth, and garlic then finished off with lemon and fresh herbs. | TheMountainKitchen.com

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.

Sexy swordfish fillets smothered in a wonderful zesty sauce made of white wine, chicken broth, and garlic then finished off with lemon and fresh herbs. | TheMountainKitchen.com

Sexy swordfish fillets smothered in a wonderful zesty sauce made of white wine, chicken broth, and garlic then finished off with lemon and fresh herbs. | TheMountainKitchen.com

This swordfish is pretty sexy too ain’t it?!?

Sexy swordfish fillets smothered in a wonderful zesty sauce made of white wine, chicken broth, and garlic then finished off with lemon and fresh herbs. | TheMountainKitchen.com
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Sexy Swordfish

Sexy swordfish fillets smothered in a wonderful zesty sauce made of white wine, chicken broth, and garlic then finished off with lemon and fresh herbs.
Course dinner, Main Course
Cuisine American
Keyword herbs, Sexy, swordfish, Wine
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 421kcal
Author Debbie Spivey

Ingredients

  • 16 ounce swordfish fillet (2) 8-ounce fillets
  • Kosher salt and fresh 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.

Notes

Recipe adapted from Sexy Pork Chops

Nutrition

Calories: 421kcal | Carbohydrates: 3g | Protein: 45g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 149mg | Sodium: 402mg | Potassium: 1037mg | Vitamin A: 270IU | Vitamin C: 11.8mg | Calcium: 22mg | Iron: 1.1mg
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