Ingredients
Scale
For the Swordfish:
Zest and juice of 1 lemon
2–3 Tablespoons Extra Virgin Olive Oil + more for the pan
1 1/2 Teaspoons Italian Herb Seasoning
1/2 Teaspoon crushed red pepper flakes
Kosher salt and coarsely ground black pepper
4 (3/4-inch thick) Swordfish steaks about 6 ounces each
For the Salsa:
3 Tomatillos, husks removed and tomatillos scrubbed
4–5 garlic cloves, peeled
1 lime, zest and juice
1 bunch cilantro, leaves and tender stems
1 Teaspoon dried red pepper flakes
1 Tablespoon Extra Virgin Olive Oil
kosher salt and coarsely ground black pepper to taste
Instructions
For the Swordfish:
- Bring the swordfish to room temperature, dry well and season liberally on one side with salt and pepper. Meanwhile make the marinade by combining the lemon zest and juice, olive oil, Italian Herb Seasoning, crushed red pepper flakes, salt and pepper in a small bowl and whisk to emulsify. Drizzle about a tablespoon of olive oil into a cast iron pan and heat over medium/high heat. When oil is shimmering place the swordfish, seasoned side down, in the pan.
- Season the top of the steaks generously with salt and pepper. When the first side of the fish is nicely golden brown and releases easily from the pan, about 3-5 minutes, carefully turn over to cook the second side. Cook for about 3-5 minutes more, until cooked though and golden brown.
- Remove the swordfish steaks to a platter and pierced each of them in several places with a fork. Liberally spoon the marinade over the steaks. Cover with a tent of foil and allow to rest for 5 minutes.
For the Salsa:
- Quarter the tomatillos and place them in a blender with the remaining salsa ingredients. Blend for a minute or two until a smooth consistency. Pour into a small serving bowl and taste for seasoning.
Notes
I served this with Cinnamon Garlic Roasted Sweet Potatoes which are an easy side dish to have in your back pocket.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Pan Searing
- Cuisine: Sicilian
