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Seared Swordfish with Lime and Herb Butter
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

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: 4 servings
Author: Nelson Cardoso
  • 1 tbsp canola oil
  • 4 pieces sword fish (about 0.2 kg or 0.45 lbs each piece)
  • 5 tbsp unsalted butter
  • 1 tsp freshly ground black pepper
  • 2 tsp sea salt flakes (you can substitute with 1 tsp fine salt)
  • 10 sprigs fresh thyme
  • 1/4 cup freshly squeezed lime juice (about 1 lime)
  1. Heat a well seasoned cast iron pan for a few minutes between medium high and high.

  2. Pat down the fish with paper towel

  3. Salt and pepper the pieces of fish on both sides.

  4. Pour the oil into the pan and use a paper towel to spread the oil evenly on the  bottom of the pan.

  5. Place the seasoned fish pieces in the pan and let cook/sear for 2 to 2 1/2 minutes.

  6. Carefully turn the pieces of fish over with a slotted spatula.

  7. Reduce the heat to medium and add the butter and thyme sprigs to the pan.

  8. After about 30 seconds, use a folded towel or oven mitt to tilt the pan slightly lifting the handle.

  9. 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.

  10. Remove the pieces of fish from the pan, onto a serving dish.

  11. Remove the sprigs of thyme from the pan and add the fresh lime juice.

  12. Mix the lime juice into the hot butter with a whisk.

  13. Pour the lime and herb butter over the pieces of fish.

  14. 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.