Swordfish Steak Recipe with Creamy Lemon Basil Sauce
If you’re looking for a quick and healthy Swordfish Steak Recipe that tastes like a restaurant-quality dish, this is it! With tender, perfectly seared fish and a vibrant, creamy lemon basil sauce, this recipe is Paleo, Whole30, and keto-friendly. The best part? It’s ready in under a half hour, making it ideal for busy weeknights.
Servings: 2 servings
Ingredients
Swordfish
- 2 swordfish steaks 1 inch thick
- 1 tbsp lemon juice
- Salt and pepper to taste (Omit pepper for AIP)
- 2 tbsp ghee or coconut oil
Creamy lemon basil sauce
- 1/2 avocado
- 1/2 cup fresh basil packed
- Juice and zest of 1/2 lemon
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste (Omit pepper for AIP)
- 3 tbsp of water plus more, if necessary
Instructions
- Pat the swordfish dry with a paper towel, and season them liberally with salt and pepper on both sides. Pour lemon juice over the swordfish and refrigerate for 15 minutes.
- While the swordfish is marinating, place all ingredients of the lemon basil sauce in a blender and blend until smooth. If the sauce is too thick, add more water until it becomes the right consistency. Set aside.
- Heat a coconut oil in a skillet over medium high heat.
- Place the steaks in the pan and cook for 6 minutes, flipping halfway through.
- Drizzle lemon basil sauce over the steaks and serve with delicious veggies!
Notes
- Always use fresh swordfish for the best flavor. Look for steaks with firm, moist flesh and a clean, oceanic smell.
- For tender fish, cook until the internal temperature reaches 130°F, then rest briefly to finish cooking to 135°F. Use a meat thermometer to check the internal temperature at the thickest part of the fish. Avoid overcooking to keep the fish moist.
- Preheat the skillet before cooking the swordfish. A hot skillet ensures a beautiful golden crust without sticking.
- To customize the sauce, add garlic cloves for extra zing, red pepper flakes for heat, or swap basil for parsley for a different herbaceous flavor.
- Store leftover swordfish in an airtight container or wrapped in plastic wrap for up to 2 days. Keep the sauce separate for freshness.
- Freeze cooked swordfish steaks for up to a month. Thaw in the fridge before reheating.
Nutrition
Serving: 1serving - makes 2 | Calories: 522kcal | Carbohydrates: 5g | Protein: 35g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 142mg | Potassium: 980mg | Fiber: 3g | Sugar: 1g | Vitamin A: 594IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg