INGREDIENTS
2 swordfish fillets
2 TBSP butter, room temperature
2 tsp. fresh parsley, chopped
2 garlic cloves, minced
1/2 tsp. ginger, grated
1/8 tsp. crushed red pepper
1/2 tsp. lemon peel, grated
1 TBSP olive oil
Sea salt
DIRECTIONS
Preheat oven to 400-degrees.
In a small bowl blend together the butter, parsley, garlic, ginger, red pepper and lemon peel.
Season the swordfish to taste with sea salt.
In an ovenproof skillet, heat oil over medium-high heat.
Place the swordfish in the skillet and cook until browned, 2-3 minutes.
Turn the swordfish over and transfer pan to the oven.
Roast until just cooked through, about 8-10 minutes or until desired doneness.
Add seasoned butter mixture to the same skillet.
Allow it to cook slightly over medium-high heat until melted and bubbling.
Transfer swordfish to a serving dish.
Pour butter sauce over swordfish and serve.
Serves 2.
