As we’ve mentioned in the past, we work with Wusthof Canada on a brand ambassador program. They recently sent us a fantastic new knife that we hadn’t yet had the chance to use or photograph. But the other day while I was browsing through the grocery store, I noticed some beautiful fresh looking swordfish on sale. I decided this would be a perfect match for our new knife! Oh… and I expected it would taste great too!
At first, when I picked up the fish, my intention was to cook up something I’ve made in the past, but then on the drive home, I decided I’d sear the fish and create a new flavour. So, I got to use my cool new filet knife and I created a new recipe to post on our blog as well… yay…a win win!
Tuesday’s can be tricky.
The evening required some schedule juggling. Since it was Shrove (pancake) Tuesday I had already promised the kids pancakes for dinner… no backing out of that!
This meant that in a short amount of time I had to do the groceries, cook pancakes, sear fish, make a side for the fish, make sure the kids were fed, have the dish ready and hot for Liz’s arrival from work so she could start the photo shoot… and be ready to leave at 7:00 pm for Michael’s music lesson.
Oh, and did I mention I was creating a new recipe? That involves jotting down all the steps and ingredients while cooking, which typically slows things down. Also, my recipes only make it to the blog if they taste good. Fortunately for me this was a simple recipe with very few ingredients. I was able to get it all done before 7:00…and yes, it turned out deliciously well. Liz arrived just before I had to leave and she started doing her photography magic. I got Michael to music on time and I was sitting comfortably at a café, sipping on a latte and starting this blog post by 7:35. Whew… I’m tired just writing about this 🙂
Stress isn’t always bad.
I’d rather not have this kind of stress every day, but it’s okay to be a little under pressure occasionally. We accomplished so much in one evening and we got to share a new tasty recipe with you.
Now we have a lot of left-overs in the fridge and we have no plans for next evening. We’ll be reheating something tomorrow and slowing down the pace. Whether you’re in the midst of weeknight chaos or you’re planning a nice relaxing evening, eat well, friends!
This recipe is ready in no time and it's delicious! It's perfect for busy weeknight dinners but you'll feel like you're eating a fancy restaurant meal.
Course: Main, Main Course
Cuisine: American, North American, Swedish
Servings: 4servings
Author: Nelson Cardoso
Ingredients
1tbspcanola oil
4piecessword fish (about 0.2 kg or 0.45 lbs each piece)
5tbspunsalted butter
1tspfreshly ground black pepper
2tspsea salt flakes (you can substitute with 1 tsp fine salt)
10sprigsfresh thyme
1/4cupfreshly squeezed lime juice (about 1 lime)
Instructions
Heat a well seasoned cast iron pan for a few minutes between medium high and high.
Pat down the fish with paper towel
Salt and pepper the pieces of fish on both sides.
Pour the oil into the pan and use a paper towel to spread the oil evenly on the bottom of the pan.
Place the seasoned fish pieces in the pan and let cook/sear for 2 to 2 1/2 minutes.
Carefully turn the pieces of fish over with a slotted spatula.
Reduce the heat to medium and add the butter and thyme sprigs to the pan.
After about 30 seconds, use a folded towel or oven mitt to tilt the pan slightly lifting the handle.
Spoon the butter from the bottom corner of the pan over the pieces of fish. Keep doing this for about 2 minutes, constantly covering the fish with the herb flavoured butter.
Remove the pieces of fish from the pan, onto a serving dish.
Remove the sprigs of thyme from the pan and add the fresh lime juice.
Mix the lime juice into the hot butter with a whisk.
Pour the lime and herb butter over the pieces of fish.
Enjoy this fish hot with your favourite side. We served this with a simple butter rice.
Recipe Notes
If you don't have a cast iron pan, feel free use a non-stick or stainless steel pan. If you use a stainless steel pan, don't spread the oil with the paper towel. Instead, swirl around the oil once it's hot to coat the bottom of the pan.
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