Roasted Swordfish with Mushroom and Herb Butter

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the swordfish steaks dry with paper towels and season both sides generously with salt and pepper, then set aside at room temperature for 10 minutes.

   Tip: Bringing fish to room temperature ensures even cooking throughout the steak.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the sliced shallots and cook for 2 minutes until softened, then add the quartered mushrooms.

   Tip: Don't crowd the mushrooms; let them develop a golden color before stirring.

3. 3

   Continue cooking the mushrooms for 6-8 minutes, stirring occasionally, until they release their liquid and begin to brown. Add the minced garlic and thyme, cooking for another minute until fragrant.

   Tip: Wait for the mushroom liquid to evaporate for richer, more concentrated flavor.

4. 4

   Pour in the white wine to deglaze the pan, scraping up any browned bits, and let it reduce by half, about 2 minutes. Season with a pinch of salt and pepper, then transfer the mushroom mixture to a plate.

   Tip: The deglazing liquid adds depth of flavor to your mushroom sauce.

5. 5

   Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat. Once shimmering, carefully place the swordfish steaks in the pan and sear for 3 minutes on each side until a golden crust forms.

   Tip: Don't move the fish while searing; let it develop a flavorful crust.

6. 6

   Return the sautéed mushrooms to the skillet, arranging them around and over the fish. Transfer the entire skillet to the preheated oven and roast for 8-10 minutes until the fish is just cooked through.

   Tip: The fish should flake easily with a fork when done; avoid overcooking to keep it moist.

7. 7

   While the fish roasts, prepare the herb butter by mixing 4 tablespoons of softened butter with the chopped parsley, lemon zest, and a small pinch of salt in a small bowl.

   Tip: Make the herb butter ahead of time and chill it for easier handling.

8. 8

   Remove the skillet from the oven and top each swordfish steak with a generous dollop of herb butter, allowing it to melt over the hot fish. Squeeze fresh lemon juice over each portion and serve immediately with the roasted mushrooms spooned alongside.