Another simple date night special. Pick up a couple swordfish steaks and make sure you have:
Olive Oil
Butter
Salt
Pepper
Few garlic cloves
1 Lemon
White wine of your choice
1. Prep the fish – Swordfish should come in steaks and if still has the skin around it, trim it off. It can get fishy when baking so clean it up nice. Quick rinse with fresh water and pat dry with paper towel.
2. Sear the fish – Use a nonstick frying pan on medium high heat and coat with thin layer of olive oil. You want the oil hot but not smoking. Sprinkle one side of the fish steaks with salt and pepper and put that side down in the pan. While searing, sprinkle side up with salt and pepper and flip after a minute or two. You just want to get a little color on the fish and seal it up with a little crust. Same amount of time on other side and set aside.
3. Make a little wine sauce – Once fish is out of pan, crush a few garlic cloves and add to pan with a tab or two of butter and a pinch of salt. Saute until hot (don’t burn the garlic) and then add in a couple splashes of white wine, probably a 1/4 to 1/2 cup. Just enough to deglaze the pan and cook off the alcohol, then remove from heat. If you want to add capers, now’s the time but don’t over do it – they are strong. Drink the rest of the wine with dinner.
4. Bake the fish – Preheat oven to 425F. Add 4-6 slices of lemon to bottom of a baking dish and arrange fish on top. Pour the wine sauce from the pan over the fish. Put a thin tab of butter on each piece of fish and bake for about 10 minutes at 425F. Keep an eye on it, fish will be firm to the touch when done. Drizzle a couple spoonfuls of sauce from the pan over the fish and a sprinkle of parsley. Enjoy!
This dish works well with a simple salad for a light dinner. If you want a heartier meal, serve the fish over mashed potatoes with the salad on the side.