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Pan‑Seared Swordfish with chimichurri

Pan‑Seared Swordfish with Chimichurri

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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Main Course
Cuisine American, Argentinian, Mediterranean
Servings 2

Equipment

  • Heavy‑bottomed skillet or cast‑iron pan essential for a seared crust; non‑stick pan is an alternative but won’t deliver the same color.
  • Tongs or fish spatula for gently turning steaks.
  • Chef’s knife and board to prep herbs for chimichurri.
  • Measuring spoons and cups to keep seasoning balanced.
  • Small Mixing Bowl for chimichurri prep (or use a mason jar).
  • Plate lined with paper towels (optional) rest the fish if you’re juggling pans.

Ingredients
  

  • Swordfish steak: 2 steaks ~6 oz each, about 1–1¼″ thick, skin removed
  • Olive oil: 3 tablespoons divided
  • Kosher salt: 1½ teaspoons
  • Freshly ground black pepper: 1 teaspoon
  • Garlic powder: ½ teaspoon
  • Smoked paprika: ½ teaspoon optional, adds smokiness like blackened swordfish recipes
  • Lemon wedges: 4
  • Butter: 1 tablespoon optional, for finishing

Chimichurri Sauce

  • Flat‑leaf parsley: 1 cup finely chopped
  • Fresh cilantro: ½ cup finely chopped
  • Fresh oregano: 2 tablespoons finely chopped
  • Garlic: 3 cloves minced (about 1 tablespoon)
  • Red wine vinegar: 2 tablespoons
  • Olive oil: ½ cup
  • Red pepper flakes: ¼ teaspoon adjust to taste
  • Salt and pepper: to taste
  • Zest of 1 lemon optional, brightens the sauce

Instructions
 

Prepare the Chimichurri

  1. Finely chop parsley, cilantro, oregano, and garlic.
  2. Combine in a bowl with red wine vinegar, olive oil, red pepper flakes, lemon zest, salt, and pepper.
  3. Whisk or stir until emulsified.
  4. Let it rest for at least 10 minutes (or refrigerate up to 4 hours) to meld flavors.

Season the Swordfish

  1. Pat steaks dry with paper towels (essential for a crisp crust).
  2. Brush or rub each steak with 1 tablespoon of olive oil.
  3. Sprinkle with salt, pepper, garlic powder, and smoked paprika (if using).
  4. Gently press seasoning to adhere.

Heat the Pan

  1. Warm a heavy skillet over medium‑high heat for about 2–3 minutes until very hot.
  2. Add 1 tablespoon of olive oil and swirl to coat.

Sear the Swordfish

  1. Carefully place steaks in the skillet. Should sizzle instantly.
  2. Cook undisturbed for 3½–4 minutes to form a golden crust.
  3. Flip once using tongs or spatula.
  4. Add butter to pan and spoon melted butter over the top for 2–3 minutes more.
  5. Fish should register about 130°F (55°C) on an instant‑read thermometer—opaque at edges, slightly translucent center. Cooking to medium ensures moist texture.

Rest & Sauce

  1. Transfer steaks to a plate; let them rest for 2 minutes.
  2. Spoon vibrant chimichurri generously over each steak.
  3. Serve with lemon wedges for extra zing.