Pan seared swordfish steaks

This flavorful pan seared swordfish steak is so simple to make and tastes wonderful.

This succulent baked swordfish is ready to eat in less than 25 minutes. Swordfish cuts are seasoned, seared and baked, then topped with lemon basil butter for a quick and easy dinner!

Pan-Seared Swordfish, a rich and meaty fish, is an easy, flavorful entrée perfect alongside most vegetables and grains. It's made more delicious by the addition of a citrusy Lemon Caper Sauce. Ready in just 25 minutes start-to-finish, this is both impressive and delicious! Gluten-free.

Easy? Check. Fast? Check. Healthy? Pretty much check! This easy lemon-butter swordfish recipe is quick to throw together and only requires one pan.

Easy to make, pan seared swordfish steaks are topped with a perfectly salty, sweet olive relish. You'll have an impressive, restaurant-worthy meal on the table in less than 30 minutes, guaranteed. Gluten-Free, Dairy-Free. #wellseasonedstudio #swordfish #sicilianfood #panseared #seafood #olives #oliverelish

One of my favorite Seafood Dinner Recipes, these swordfish steaks are a low carb, keto meal with few ingredients. They only take minutes to prepare, and are quickly pan-seared until golden and crisp on the outside yet juicy and tender within.

Blackened swordfish makes a quick, flavorful dinner in less than 20 minutes! Swordfish steaks are pan seared in a skillet, then finished in the oven and topped with Cajun butter.

Get this recipe for swordfish-like steak with crispy capers from Alison Roman's recently released cookbook, Dining In.

Pan-Seared Swordfish Steaks: Meaty swordfish is prone to turning mushy when overcooked. We ensured juicy meat and a brown exterior by giving it a quick sear over high heat. The steaks will continue cooking a bit when removed from the heat, so we take them off the stove before they come to the desired temperature of 140 degrees.

Discover the ultimate swordfish steak recipe air fryer guide for a delicious, juicy meal. Quick, healthy, and perfect every time.