Seared Swordfish with a Lemon and Wine Rosemary Sauce

Start by seasoning your swordfish with salt, pepper, rosemary and thyme. Push the seasonings gently into the fish.

Heat your large skillet on medium-high to high heat. Add in the oil and get it nice and hot, until it shimmers.

Carefully add in the swordfish and sear for about 7 minutes or so on the first side. Your internal temperature of the thickest part of the fish should be around 135-140 F when done. Then carefully flip it over.

At about 4 minutes into cooking the swordfish on the other side, add the butter into the skillet. It will immediately begin to sizzle, so add in the white wine as well. Then add the lemon juice and garlic. Let the sauce reduce with the fish for a few minutes, making sure you get to that 135-140 F internal temperature for the fish. Once you achieved that temperature, it is time to plate.

Plate the fish, then pour the sauce around the perimeter of the fish. Garnish with a lemon, and sprinkle the top with a bit more fresh rosemary, thyme or cut up chives.

The result is a truly great piece of fish that had this dark brown wine sauce that went perfect with the lemon, rosemary and thyme. If you are looking for a new fish recipe, give this one a shot.