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Pan-Roasted Swordfish

Known as the steak of the sea, you won't find anything more satisfying than a fresh swordfish fillet. Perfectly pan-seared and covered in a citrus-infused garlic and chive sauce, this one-pan recipe from Chef Billy Parisi makes for an easy and impressive weeknight meal. Serves 4 Ingredients • 2 lbs. swordfish steaks • 2 Tbsp. olive oil • 2 cloves garlic, finely minced • Juice of 1 lemon • 1 Tbsp. unsalted butter • 1 Tbsp. fresh chives, chopped • 1 Tbsp. fresh parsley, chopped • Salt and pepper, to taste Instructions 1. Season the swordfish on both sides with salt and pepper. 2. Pour the olive oil into a large frying pan over high heat. 3. When the oil begins to lightly smoke, add the swordfish. Turn the heat down to medium-high and cook for 3-4 minutes per side, or until it reaches 145°F. 4. Remove the swordfish from the pan and add the garlic. Stir and cook for 1 minute, then add the lemon juice. 5. Turn off the heat. Melt in the butter and add the herbs. 6. Serve the sauce with the cooked swordfish.