I didn’t really take pictures of this meal because I didn’t think it was going to be anything that special. Albert brought home swordfish and I just scrambled in the pantry to throw something together. This meal is only 5 ingredients (and two of them are butter and salt, aka freebies) so it’s super simple but ended up being one of my favorite swordfish recipes to date.
Start by sauteing chopped shiitake mushrooms in a castiron skillet with butter. That should take about one minute. While they cook, season one side of your swordfish steaks with salt and a drizzle of truffle oil. Place them, season side down, in the skillet with the chopped mushrooms. Sear for one minute, flip, and top each steak with a pat of butter. Sear for another minute and then put in a 400 oven for about 6 minutes. (Super thick steaks may need longer.)
The pictures are terrible, but that’s what I get for assuming this wouldn’t have been that great. Silly me, I should know that truffle oil usually makes everything great.