Roasted Swordfish with Spinach

Instructions

1. 1

   Pat the swordfish steaks dry with paper towels. Season both sides generously with 0.75 teaspoon sea salt and 0.25 teaspoon black pepper. Let sit at room temperature for 10 minutes to allow the seasoning to penetrate the fish.

   Tip: Dry fish will develop a better crust when pan-seared rather than steamed.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, place swordfish steaks in the pan and sear for 4-5 minutes per side until golden brown and cooked through. Transfer to a warm plate and tent loosely with foil.

   Tip: Don't move the fish while searing; let it develop a caramelized crust undisturbed for 4 minutes before flipping.

3. 3

   In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of olive oil. Add diced shallot and minced garlic, sautéing for 1-2 minutes until fragrant but not browned.

   Tip: Keep the heat moderate to prevent the garlic from burning, which would impart a bitter flavor.

4. 4

   Add the packed fresh spinach in batches, stirring with a wooden spoon until each batch wilts before adding more. This should take about 3-4 minutes total. Season with 0.25 teaspoon salt, remaining 0.25 teaspoon pepper, and red pepper flakes.

   Tip: The spinach will significantly reduce in volume as it releases its moisture.

5. 5

   Pour in the dry white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and capture all the flavorful browned bits. Simmer for 2 minutes to allow the alcohol to cook off slightly.

   Tip: The deglazing process adds depth and complexity to the sauce.

6. 6

   Remove the skillet from heat and stir in 3 tablespoons of cold butter until completely melted and incorporated into the spinach. Add fresh lemon juice and lemon zest, stirring gently to combine.

   Tip: Adding cold butter at the end creates a silky, emulsified sauce without breaking it.

7. 7

   Divide the garlicky spinach mixture among four serving plates or a large platter. Top each portion with a roasted swordfish steak.

   Tip: The warm spinach will stay hot under the swordfish and create a cohesive plate.

8. 8

   Spoon any remaining pan sauce over the top of each swordfish steak and serve immediately while everything is hot.

   Tip: This sauce is best enjoyed fresh and warm, so plate and serve right away.