My beau is all of a sudden really into swordfish. Not a typical craving but one I’m happy to indulge because 1) it’s healthy and 2) it makes for a very quick meal.
I took my two gorgeous swordfish steaks and seasoned them with pink peppercorn, sea salt, and lemon zest. I put them season side down in a cast iron skillet [that had been heating up in a 400 degree oven] with 2-3 tablespoons of butter and grape tomatoes. I let them sear for about a minute while I seasoned the other side and topped with torn basil. I then put the whole thing in the oven for about 7 minutes.
When it’s done, the tomatoes will have just started to wrinkle or blister and the dish will be nice and fragrant. With the basil and lemon, this is very much a summer fish dish. If you like caprese, this will likely be right up your alley…just healthier…and we all need healthier after the indulgence of the 4th of July weekend.