INGREDIENTS
2 8- ounce swordfish steaks
1 tablespoon olive oil
1 tablespoon butter
¼ cup chicken stock or dry white wine
1 teaspoon fresh mixed herbs (such as rosemary, thyme, or sage) minced
1 clove garlic peeled and minced
1 lemon one half juiced, one half sliced into rounds
Salt and pepper to taste
DIRECTIONS
Add the butter to the skillet with the swordfish and cook until melted and frothy. Add the chicken stock, lemon juice, herbs, and minced garlic. Reduce heat to medium and cook until reduced slightly, about 5 minutes.
Once the fish reaches 130ºF, remove the fillets from the skillet, transfer them to a plate, and rest for 5 minutes.
Taste the sauce and season once more to your preferences. Once the sauce is thick enough that it lightly coats the back of a spoon, turn off the heat.
Spoon the sauce over the swordfish. Garnish with two slices of lemon and serve.
