Pan Seared Swordfish with Roasted Vegetable Balls. Sprinkle both sides of each steak with salt. Pour the olive oil into a large frying pan over high heat. When the oil begins to lightly smoke, add the swordfish.
Heat oil in sauté pan on HIGH until oil faintly smokes; add fish. Chef Tips: *Try replacing finishing butter with Butter Boy French Butter. Turn swordfish over and transfer to oven. You can cook Pan Seared Swordfish with Roasted Vegetable Balls using 0 ingredients and 0 steps. Here is how you cook that.
Ingredients of Pan Seared Swordfish with Roasted Vegetable Balls
Add seasoned butter to the same skillet. Cook over medium-high heat, scraping up the browned bits until melted and bubbling. Pour butter sauce over swordfish and serve. Notes Plate the sauce in a bowl and wipe the pan with some paper towels.
Pan Seared Swordfish with Roasted Vegetable Balls step by step
The pan will be used for the next step of pan searing the swordfish. Pat the swordfish steaks dry with a paper towel. Season the steaks with salt and pepper – about ¼ tsp each of salt and pepper. In a bowl, combine soy sauce, honey, salt, pepper and ginger; mix well. Heat frying pan or saucepan over medium-high heat and pour in peaches.