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Easy Lemon Butter Swordfish

1.5 lbs swordfish

salt and pepper to taste

1 tbsp olive oil

2 tbsp butter

1/2 cup cooking white wine (or chicken broth)

4 fresh thyme sprigs

2 cloves garlic, minced

1 lemon, halved

2 tbsp capers, for serving

Rinse and pat dry your fish filets with a paper towel. Season with salt and pepper on each side.

Heat a large skillet on medium high and add in the oil. Sear your fish for 6 minutes. Flip the fillets over and cook for another 6 minutes.

Next, melt the butter in the pan. Add in the wine, herbs and garlic. Lower the heat to medium low and allow the sauce to reduce slightly – about 4 minutes. Add the juice of half the lemon and stir for one minute. The internal temperature of the fish should be 145° F. Serve with capers, lemon slices from the other half of the lemon and the sauce spooned over the fish.

prep time: 5 minutes mins cook time: 20 mins total time: 25 mins


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