Seared to perfection, this swordfish dish develops a beautifully caramelized crust that locks in natural juices. The miso compound butter deliciously melts over the fish, infusing it with a rich, umami depth and a hint of citrusy brightness.
Servings
2
Prep Time
10 Min
Cook Time
10 Min
Ingredients
6 tbsp butter, softened
1 tbsp miso paste
1 tbsp chopped sushi ginger
Zest of one lime
2 8oz swordfish steaks, 1" thick
2 tbsp Noshejan Montreal Magique
Olive oil
Instructions
- Combine butter, miso paste, ginger, and lime zest in a mixing bowl. Mix well until thoroughly combined. Refrigerate until ready to use.
- Dry the swordfish completely with paper towels. Rub the Noshejan Montreal Magique on both sides of each steak, coating thoroughly.
- In a large frying pan over medium-high heat, heat enough olive oil to coat the bottom.
- Add the swordfish and cook for 2 minutes. Flip. Cook another 2 minutes. Flip again and cook for 2 minutes. Continue this until the internal temperature reads 130°.
- Remove from heat and top with the compound butter, allowing the butter to melt over each steak.
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