Seared Swordfish with Herb Butter

  • Serves

    serves 4


New England has long been known for its swordfish. And chef-owner Scott Herritt, of the city's historic Restaurant The Marliave does it justice with his seared version, served with a simple herb butter sauce, as well as mashed potatoes and mixed vegetables. This recipe first appeared in our December 2014 issue with the story Boston Uncommon.


  • 2 tbsp. canola oil
  • 4 (8-oz.) boneless, skinless swordfish steaks
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. minced herbs, such as oregano, rosemary, and thyme
  • 2 tbsp. unsalted butter
  • 2 tsp. fresh lemon juice
  • Mashed potatoes and sautéed vegetables, for serving (optional)


Step 1

Heat oil in a 12" skillet over medium-high. Season steaks with salt and pepper; cook until browned, 2–3 minutes. Flip steaks; add herbs, butter, and lemon juice. Cook, basting steaks with herb butter, until cooked through, 2–3 minutes. Serve with mashed potatoes and vegetables, if you like.

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