Pan-Seared Swordfish Steaks

Pan-Seared Swordfish Steaks

These swordfish steaks are a low carb, keto seafood dinner with few ingredients. They only take minutes to prepare, and are quickly pan-seared until golden and crisp on the outside yet juicy and tender within.

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Ingredients

Swordfish:

• 2 swordfish steaks (3/4 to 1 inch thick, each weighing about 8oz)
• 1 tablespoon olive oil
• 1/2 teaspoon table salt
• Optional Topping Ideas (homemade or storebought):
• freshly squeezed lemon or lime juice
• salsa verde
• pico de gallo or salsa

Instructions

1. Pat the steaks dry with paper towels. Trim off any skin, discarding it. Sprinkle both sides of each steak with salt. Set aside.
2. In a 10-inch nonstick pan, heat olive oil over medium-high heat for a few minutes or until very hot.
3. Add swordfish steaks to the pan. Flipping every 2 minutes, cook them until the center registers 130 F, 5 to 7 minutes depending on the size of your steaks. I use a stopwatch and flip on even-numbered minutes, and after 4 minutes, I use a probe thermometer to start monitoring the temperature.
4. Immediately transfer the steaks to serving plates, or to a different dish to collect juices if you don’t want them pooling on serving plates. For the latter, let the steaks rest for a few minutes until the juices are released, then transfer to serving plates.
5. Add optional toppings over the swordfish steaks, and serve while hot.

Original Recipe Article from savorytooth.com

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