Pan-Seared Swordfish with Zesty Guacamole

Rinse the swordfish and pat dry. Set aside.

At this point, I like to make the guacamole so that the fish has time to warm up a bit. I don’t like to shock the chilled steak by placing it directly on a hot pan. You will obtain a better sear if the swordfish (or any meat, for that matter) hangs out in the kitchen with you before showtime.

Cut the avocados in half and remove the pits. Scoop the meat from one of the avocados into a medium sized bowl and mash until all large lumps are gone. Roughly chop the other avocado and add to the bowl. Add the scallions, garlic and the lime juice. Mix all the ingredients. Season to taste with salt, pepper, and additional lime juice if needed.

Season the swordfish steak(s) with salt and pepper.

Let the pan heat up for 2-3 minutes, on medium-high. Add the oil to the skillet. I prefer a high-smoke point oil, such as grapeseed or vegetable, but you can use extra-virgin olive oil, too. Just be prepared to see a bit of smoke (it should be white) once the fish hits the pan.

Tilt your pan to roll the oil around (it should move easily) and add the swordfish. Let the steaks do their thing for approximately 3-4 minutes on each side (depending on their thickness). Try not to move the steak too much prior to flipping, as it will affect the perfect sear.

While the first side cooks away, season the other side with more salt and pepper.

After 3-4 minutes, flip the steak(s) and continue to cook for approximately 3-4 more minutes or just until the fish is cooked through, around 125° F for medium rare. If the fish sticks when you try to flip it, it’s not ready!

Grab your plates and serve the swordfish topped with the zesty guacamole!