Pan Roasted Lemon Garlic Swordfish served with Mushroom Risotto

If you are looking for an elegant dinner with your partner or loved ones, this is it. Swordfish is sustainably caught in the Northwestern Atlantic Ocean by our Local New England Fishing Fleet. The fishery is well maintained and many of the swordfish sold by Local Provisions has been harvested using either a rod and reel or longlines. The steak like nature of swordfish and the overall tenderness when cooked beautifully is what always keeps us coming back for me.

We elevate this dish by cooking the swordfish on a bed of lemon slices to fully flavor the steaks while making it easier to handle throughout the recipe. The lemon slices act as a barrier to the pan and prevent the fish from flaking when flipping it. Even though swordfish has a steak like consistency, it is not an exception and great care should be used when handling. We pour the lemon garlic sauce on the swordfish at the end of the recipe to ensure the flavor profile is robust when served.

The lemon garlic swordfish is paired with a creamy mushroom risotto. Risotto is very versatile and one of our favorite sides for seafood. It goes exceptionally well with swordfish as they both have deep flavor profiles. We use vegetable broth to cook the risotto to provide a little extra flavor and color to the dish. We finish the risotto by adding butter, parmesan, and chives.

Enjoy and please share your thoughts with us after you try this wonderful recipe.

Inspiration: Chew Out Loud Food Blog

Servings: 2

Keywords:

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins

Ingredients

Lemon Garlic Sauce

  • 2 Tablespoons Butter
  • 1 Tablespoon Scallions
  • 2 Garlic Cloves (minced)
  • ⅛ Teaspoon Salt
  • ¼ Ground Pepper
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Grated Lemon Rind

Swordfish

  • 1 lb. Swordfish
  • 6 Lemon Slices
  • 2 Tablespoons Olive Oil
  • ⅛ Salt and Pepper

Mushroom Risotto

  • 32 Ounces Chicken or Vegetable Broth
  • 2 ⅛ Tablespoons Olive Oil, Divided
  • 1 lb. Mushrooms (Portobello or White)
  • 1 Shallot (Large) Diced
  • ¾ Cup Arborio Rice
  • ½ Cup White Wine
  • ⅛ Sea Salt and Pepper
  • 1 ½ Tablespoons Chives
  • 2 Tablespoons Butter
  • ⅙ Cup Cheese (Parmesan)

Instructions

Mushroom Risotto

  1. Start the risotto first as you can let it cook while preparing the swordfish. In saucepan, heat the vegetable broth. In separate pan (large), heat olive oil over medium heat. Saute mushrooms for 3 minutes and remove, set aside.
  2. Add 1 tablespoon of olive oil and saute shallots for 1 minute. Add arborio rice and coat with the oil and shallot mixture. Let saute for 1 minute. Once sauted, add the white wine and let it become fully absorbed into the rice. Once absorbed, add in the vegetable broth. Cook for 20 minutes and be sure to stir frequently.
  3. Once rice is cooked through, remove from heat and add the mushrooms, butter, chives, and parmesan. Season with salt and pepper.

Lemon Garlic Swordfish

  1. Preheat oven to 400 Degrees Fahrenheit. Pat dry the swordfish steaks and sprinkle salt and pepper on each side. Feel free to cut the steak into two if you have one large steak.
  2. Combine all lemon garlic mixture ingredients in a small pan, mix, and set aside.
  3. In a large, oven-proof pan, heat the olive oil on medium heat. Once prepped, make a bed of lemon slices and add the swordfish steaks on top of them. Let sear for approximately 3 minutes until the swordfish is slightly brown. Once browned, flip the swordfish and place back on the lemon slices. Do take care when doing the flip!
  4. Once you have flipped the swordfish, place it directly into your hot oven. Let it roast for approximately 5 minutes (the time may be a little less or more depending on the thick of your cuts). At minute three, begin to heat the lemon garlic mixture and mix consistently. Once blended and bubbling, drizzle over the swordfish in the pan. Enjoy and be sure to share pics! #localprovisions #honorthecraft #gethooked