Swordfish Steaks with Asparagus in a Browned Butter Sauce
This past weekend, Nico and I had a little feast, just the two of us… it was a pretty healthy feast! I bought a lot of beautiful cuts of fish during my last visit to Trader Joe’s and wanted to give swordfish steaks a try.
I decided to treat them to my favorite “fish solution.” I seared the bad boys in butter and let them finish cooking in the oven. Then, I scraped up the browned bits with a bit more butter, capers, and a squeeze of lemon juice. Since my lovely friends Keith and Jackeline gave us an herb planter, and the basil is turning into a beast, so I decided to throw in some sliced basil instead of the traditional parsley. It was delicious.
The asparagus was seared simply with some garlic, butter, and olive oil. It was a gloriously simple meal.
We paired our dish with a deliciously zesty dandelion soup.
Stay tuned for our Dandelion Velouté recipe tomorrow! And stay tuned for a bit of a “fish mania” in the coming weeks! I am trying out a “healthy” streak to go along with my new running habit…for me that means fish browned in butter…that makes sense, right? Right?
I served our dishes in my new signature handmade porcelain dishes, made with 22 karat gold! They are for sale, along with our cookbook at our Etsy Shop!
- 2 6 ounce swordfish steaks
- salt and pepper
- olive oil
- 12 ounces asparagus, trimmed
- 4 cloves garlic, separated
- 4 tablespoons butter
- 3 tablespoons capers
- handful of basil, slivered
- squeeze of lemon juice
- Preheat oven to 400°F.
Warm a cast iron skillet with a generous drizzle of olive oil.
Season swordfish steaks with salt and pepper generously.
Once the pan is really hot, add the steaks and sear on one side for 3 minutes.
Flip the steaks and place in the oven to cook for about 7-10 minutes until cooked through.
- Meanwhile, heat a pan with some more oil.
Add the asparagus, half the garlic. Season with salt and pepper.
Cook until asparagus is bright green, yet still crisp, about 3-4 minutes. Set aside in a warm place.
- Once the steaks are cooked, divide the asparagus between two bowls and top each pile with a piece of fish.
Heat up the butter in the pan with the fish drippings. Melt the butter and allow to brown a little, scrape up any of the drippings.
Add lemon juice, capers, remaining garlic, and basil.
Swirl around for another minute.
Season with salt and pepper and drizzle over the fish and asparagus.
- Preheat oven to 400°F.