Pan-Roasted Swordfish with Lemon-Lime Drizzle and Golden Potatoes
Cuisine: American
Recipe type: Fish
Serves: 2

Prep time: 
Cook time: 
Total time: 

When it comes to hearty, satisfying seafood dinners, it’s hard to beat a thick, tender swordfish steak with a flavorful sauce to dress it up, and buttery, golden hash browns on the side. If this sounds like a typical “meat and potatoes” meal, it is—but on the lighter side.

Swordfish is flavorful without tasting “fishy,” and a simple preparation is all it needs to bring out its richness. Salt, pepper, a little oil, and a hot pan are all it takes. A bright, citrusy drizzle tops these roasted steaks for a fresh finish. Using both lemon and lime adds a colorful, floral mix, and a touch of brown sugar gives the sauce a slightly sweet edge.

Yellow potatoes and Yukon gold are known for their delicate skins and creamy texture. They make the perfect potato to cook very simply in butter until they turn golden on the outside and lusciously tender on the inside. Lightly smashing them gives the potatoes a buttery “hash browns” appearance. Don’t worry if they break apart a bit as they cook—it’s all a part of the right look.

A note about swordfish: The health benefits of eating lean fish are well noted, but it’s also important to keep the health of nature in mind. Be sure the fish you purchase is certified sustainable—in this case, wild-caught (or “harpoon-caught”). Swordfish has made a comeback from the endangered list in recent years due to sustainability efforts, but overfishing can quickly turn the tide again.

For the Potatoes
  • 2 medium yellow potatoes (or Yukon gold), 3-4 oz each, cut in half lengthwise
  • 1½ tbsp unsalted butter, plus more as needed
  • sea salt
  • freshly ground black pepper
For the Swordfish and Drizzle
  • 1 small garlic clove, finely chopped
  • 1 tsp finely chopped lemon zest
  • 1 tsp finely chopped lime zest
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • ½ tsp brown sugar
  • sea salt
  • freshly ground black pepper
  • olive oil, for brushing
  • 2 swordfish steaks (preferably wild-caught), about 1-inch thick, 5-6 oz each
  • watercress, cilantro, or mixed greens, for serving (optional)

For the Potatoes
  1. Place the potatoes in a small pot and cover with cold water. Bring to a boil and boil until tender enough to pierce slightly with a fork, about 15 minutes. Drain.Potatoes Ready to Cook
  2. Heat a heavy (preferably cast-iron) skillet over medium heat and add 1½ tablespoons of butter. When the butter melts and begins to sizzle, season the potatoes with salt and pepper and add to the skillet cut-side down.Golden Potatoes
  3. Cook, undisturbed, until beginning to brown on the bottom, about 5 minutes. Turn and cook until the second side begins to brown and the potatoes are tender and creamy. (Add a little more butter if the skillet becomes too dry.)
  4. Turn cut-side-down again and use a spatula to lightly smash the potatoes. (If they break a bit, simply shove the pieces back together with the spatula.)Smashed Potato Halves
  5. To serve, place 2 smashed potato halves on each of 2 plates, alongside the swordfish (recipe follows).
For the Swordfish and Drizzle
  1. Preheat the oven to 400° F.Zest Ready to Chop
    Drizzle Ingredients
  2. Place the garlic, lemon and lime zest, and oil in a small saucepan or skillet and warm over medium-low heat until the oil begins to simmer, about 2 minutes.Lemon-Lime Drizzle
  3. Stir in the lemon and lime juice and brown sugar and season with salt and pepper. Simmer 1 minute and remove from the heat. Cover the pan while the fish cooks.Swordfish Steaks
  4. Meanwhile, heat an ovenproof skillet over medium-high heat and brush with olive oil. Season the swordfish with salt and pepper and sear 3 minutes. Turn the steaks over and place the pan in the oven. Roast until the fish is tender and just cooked through, about 3 minutes.Pan-Roasted Swordfish
  5. To serve, make a bed of greens (if using) on each of 2 plates and place 1 swordfish steak on top. Drizzle with the lemon-lime mixture and spoon potatoes alongside. Serve right away.

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