Jul 14 2026
Restaurants›Cinghiale›Pan Seared Swordfish Recipe

Pan Seared Swordfish Recipe

Inspired by Cinghiale
Time1h
Serves4

roasted fingerling potatoes, purple broccoli lobster & lemon butter, chili oil

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Ingredients

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For the Swordfish

For the Roasted Fingerling Potatoes

For the Purple Broccoli Lobster & Lemon Butter

Method

For the Swordfish

  1. 1

    Prepare the Swordfish

    Pat the swordfish steaks dry with paper towels. Season both sides with salt, black pepper, and drizzle with olive oil.

  2. 2

    Sear the Swordfish

    Heat a skillet over medium-high heat and add the olive oil. Once hot, add the swordfish steaks. Sear for about 4-5 minutes on each side until golden brown and cooked through. Drizzle chili oil over the steaks just before serving.

For the Roasted Fingerling Potatoes

  1. 3

    Preheat the Oven

    Preheat your oven to 425°F (220°C).

  2. 4

    Prepare the Potatoes

    Wash and halve the fingerling potatoes. Toss them in a bowl with olive oil, salt, black pepper, and chopped rosemary.

  3. 5

    Roast the Potatoes

    Spread the potatoes on a baking sheet in a single layer. Roast in the oven for 25-30 minutes or until golden and crispy, stirring halfway through.

For the Purple Broccoli Lobster & Lemon Butter

  1. 6

    Prepare the Broccoli

    Wash and trim the purple broccoli into florets.

  2. 7

    Cook the Broccoli

    In a pot of boiling salted water, blanch the broccoli florets for 2-3 minutes until bright in color and tender-crisp. Drain and set aside.

  3. 8

    Make the Lobster Lemon Butter

    In a skillet, melt the butter over medium heat. Add the lobster meat and cook for about 3-4 minutes until heated through. Add the lemon juice, salt, and black pepper. Stir to combine and add the blanched broccoli.

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