Swordfish Deluxe
A flavorful and tender swordfish steak cooked with rosemary, butter, and white wine, perfect for seafood lovers seeking a rich, aromatic main course.
Ingredients
Instructions
- Dredge the swordfish steak with flour and press rosemary into the fish.
- Brush the fish with oil.
- Place 5 tablespoons of butter in a large skillet and add the fish.
- Cook, turning once, until the fish is flaky, about 15 minutes.
- Sprinkle the fish with salt and remove to a hot platter.
- Add white wine and remaining butter to the skillet and heat.
- Pour the sauce over the cooked fish.
Tips & Substitutions
For a more robust flavor, consider marinating the swordfish in olive oil, garlic, and lemon juice for 30 minutes before cooking. If you don't have rosemary, thyme or dill can serve as great substitutes. Ensure your skillet is properly heated to achieve a nice sear on the fish. Using a meat thermometer, aim for an internal temperature of 145°F for perfectly cooked swordfish.
Serving Suggestions
Serve the swordfish deluxe over a bed of couscous or alongside roasted vegetables for a complete meal. A light salad with a citrus vinaigrette pairs beautifully with this dish, enhancing the flavors of the white wine sauce. For a heartier option, consider serving with a side of Creamed Dried Beef(Amish) or garlic mashed potatoes.
Storage & Reheating
Store leftover swordfish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a skillet over low heat, adding a splash of water or broth to maintain moisture, and cover with a lid. Heat just until warmed through to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Swordfish Deluxe contains roughly 755 calories, with 0g protein, 2g carbohydrates, and 80g fat. Note that it is relatively high in sodium, at 973mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen swordfish for this recipe?
Yes, you can use frozen swordfish. Just ensure to thaw it completely in the refrigerator before cooking to achieve even cooking and avoid a mushy texture. Pat it dry with paper towels before dredging and seasoning.
What can I substitute for white wine?
If you prefer not to use white wine, a splash of chicken broth or a mixture of lemon juice and water can be used as a substitute. This will still provide acidity and flavor without the alcohol.
How do I know when the swordfish is done cooking?
The swordfish is done when it becomes opaque and flakes easily with a fork. You can also use a meat thermometer; it should read 145°F for safe consumption. Avoid overcooking to prevent dryness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).