Lemon Garlic Swordfish

 Lemon Garlic Swordfish
Inspired by Chewoutloud

This recipe is similar to my other swordfish recipe, but instead of parsley if calls for chopped chives. I think the chives hold up better than the parsley which tends to become mushy. This recipe serves 2 people.


Ingredients

Lemon Garlic Mixture
2 tablespoons salted butter, softened to room temperature
2 tablespoons fresh chopped chives (reserve 1 tablespoon for garnish)
3 tablespoons garlic cloves minced
1/4 tablespoon salt
1/4 tablespoon ground black pepper
3 tablespoons fresh lemon juice
1 tablespoon grated lemon peel

Swordfish
1 lb Swordfish steak 1 inch thick
2 tablespoons olive oil
Salt and ground pepper

Directions
Preheat oven to 400 degrees Fahrenheit with rack in middle
In a small pan combine all the ingredients for the lemon garlic mixture, stir and set aside.
Rinse the fish and pat dry with a paper towel. Sprinkle fish with salt and pepper on both sides.
In a large oven proof cast iron skillet, heat the olive oil over medium high heat.
Once oil is hot, add the swordfish to pan and let cook until browned on one side, approximately 3 minutes. Do not move the fish. Flip the fish over to the other side, turn the stove off and transfer pan into hot oven.
Let the fish roast for six minutes or just until the top is golden and center is just cooked through. Be careful not to overcook. While the fish is in the oven, cook small pan of prepared lemon garlic mixture over medium high heat, stirring constantly until melted and bubbly. Turn heat off and pour over the cooked fish, be sure to pour off any juices from the swordfish pan as well.
Serve with lemon wedges and garnish with reserved chopped chives.