1.5 lb. swordfish steak, rinsed and patted dry

1 T. fresh rosemary, finely chopped

1 tsp. fresh thyme, chopped

½ lemon, juiced

1 T. olive oil

¼ cup of white wine, such as Pinot Grigio

1 T. unsalted butter

1 clove of garlic, minced

Pinch of salt

Pinch of cracked black pepper

 

Start by seasoning your swordfish with salt, pepper, rosemary and thyme. Push it gently into the fish. Heat your large skillet on medium to high heat. Add in the oil and get it nice and hot, until it shimmers. Carefully add in the swordfish and sear for about 7 minutes, or so, on each side. Your internal temperature of the thickest part of the fish should be around 135-140 degrees. Right before you pull the fish, add the butter to the skillet. It will immediately begin to sizzle, so add in the white wine as well. Then add the lemon juice, and garlic. Let the sauce reduce with the fish for a few minutes. Plate the fish, then pour the sauce around the perimeter of the fish. Garnish with a lemon, and sprinkle a bit more of fresh rosemary, thyme, or cut up chives.