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)
- 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.