Roasted Swordfish with Artichoke and Lemon-Herb Sauce

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss the halved artichoke hearts with 2 tablespoons of olive oil, half the minced garlic, sea salt, and pepper. Spread them in a single layer on a baking sheet and roast for 15-18 minutes until golden and fork-tender.

   Tip: Artichokes cook best when given space on the pan; avoid crowding them together.

2. 2

   While the artichokes roast, pat the swordfish steaks completely dry with paper towels. Season both sides generously with salt and pepper.

   Tip: Dry fish creates a better crust when searing and helps prevent sticking.

3. 3

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the swordfish steaks in the pan and sear for 2-3 minutes per side until golden brown.

   Tip: Don't move the fish around too much while searing; let it develop a crust undisturbed.

4. 4

   Transfer the seared swordfish to the oven for 8-10 minutes until the internal temperature reaches 145°F and the fish flakes easily.

   Tip: Use a meat thermometer for perfect doneness; swordfish is best served slightly moist inside.

5. 5

   While the fish finishes cooking, prepare the sauce. In a small saucepan, combine 1 tablespoon of olive oil, the remaining minced garlic, and the shallot. Sauté over medium heat for 1-2 minutes until fragrant.

   Tip: Keep the heat moderate to prevent garlic from browning and becoming bitter.

6. 6

   Add the fresh lemon juice, fresh thyme, and lemon zest to the saucepan. Simmer for 30 seconds, then remove from heat. Whisk in the cold butter cubes one at a time until the sauce is creamy and emulsified.

   Tip: Adding cold butter off-heat ensures a silky sauce without breaking the emulsion.

7. 7

   Finish the sauce by stirring in the fresh chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.

   Tip: Fresh herbs added at the end preserve their bright, delicate flavor.

8. 8

   To serve, place the roasted artichoke hearts on each plate, top with a swordfish steak, and drizzle generously with the lemon-herb butter sauce. Garnish with additional lemon zest and fresh herbs if desired.

   Tip: Serve immediately while everything is hot and the sauce is at its creamiest.