Pan-seared swordfish with lemon is a delicious main course that’s very easy to make, perfect even for special occasions like romantic dinners or holiday meals such as Christmas Eve or Christmas lunch. There are many ways to cook swordfish besides pan-searing, such as baking or air-frying. This way, you’ll have tender and juicy swordfish, and I’m sure you’ll make it many more times. Now let’s see how to prepare pan-seared swordfish with lemon, and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 slices swordfish
- 1 lemons
- 1 glass white wine
- 1 clove garlic
- 1.75 oz onion
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
How to make Pan-Seared Swordfish with Lemon
Let’s start preparing the pan-seared swordfish with lemon. Wash the lemon and peel it with a vegetable peeler, then set the peel aside. Cut the lemon in half and squeeze the juice.
Pour some extra virgin olive oil into a pan, along with the garlic clove and chopped onion. Let it sauté for a few minutes, then add the swordfish and let it brown well on both sides.
Once the swordfish is browned, add the lemon peel and deglaze with white wine, letting it evaporate completely.
Once the wine has evaporated, add the lemon juice and finish cooking.
When the pan-seared swordfish with lemon is cooked, season with salt and pepper and serve, perhaps with a few slices of lemon on the side.
How to store Pan-Seared Swordfish with Lemon
Store it in the refrigerator for 2 days
