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. Landon Nordeman
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.
Seared Swordfish with Herb Butter
A simple herb butter sauce complements this seared fish dish at Boston’s The Marliave.
Yield: serves 4
Ingredients
- 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)
Instructions
- 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.
