Swordfish Recipe

Prepare Swordfish

Pat swordfish steaks dry with paper towels. Season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Set aside while preparing other elements (10 minutes).

Sear Swordfish

Heat 2 tbs extra-virgin olive oil and 1 tbs unsalted butter in a large heavy skillet over medium-high heat until butter foams. Add swordfish steaks and sear 3–4 minutes per side until a golden crust forms and internal temperature reaches 125–130°F for medium (fish will continue to cook off heat). Remove to a warm plate and tent loosely with foil. Spoon lemon zest and 1 tbs lemon juice over the steaks.

Cook Prosciutto

In the same skillet used for swordfish, add 1 tbs extra-virgin olive oil over medium heat. Add diced prosciutto and cook 2–3 minutes until edges begin to crisp and fat renders. Stir in minced garlic and chopped shallot and cook 1 minute until fragrant, taking care not to burn the garlic.

Build Sauce

Add 2 tbs tomato paste to the skillet and cook 1 minute, stirring to bloom the paste. Deglaze with 60 ml dry white wine, scraping up browned bits; simmer 1–2 minutes until reduced by about half.

Finish Sauce

Add 120 ml chicken stock and bring to a gentle simmer. Stir in 180 ml heavy cream and reduce heat to low. Simmer gently 3–5 minutes until the sauce slightly thickens. Season with 1 tsp salt, 1/2 tsp black pepper and 1 tbs lemon juice. Taste and adjust seasoning. If you prefer a smoother texture, whisk vigorously or process briefly with an immersion blender to emulsify.

Return Swordfish

Nestle the seared swordfish back into the skillet with the warm pink sauce for 1 minute just to heat through and coat. Spoon sauce over the steaks and keep warm until plating.

Make Parmesan Croutons

Preheat oven to 200°C (400°F). Toss 3 cups cubed day-old bread with 1 tbs extra-virgin olive oil, 0.5 tsp garlic powder and 0.5 cup grated parmesan until evenly coated. Spread in a single layer on a baking sheet and bake 8–10 minutes, tossing once, until golden and crisp. Remove and cool.

Dress Arugula and Tomatoes

In a large bowl, whisk together 2 tbs balsamic vinegar, 2 tbs extra-virgin olive oil, 0.5 tsp salt and 0.25 tsp black pepper. Add 4 cups baby arugula and 2 cups quartered heirloom tomatoes; toss gently to coat.

Assemble Salad Topping

Divide dressed arugula and tomatoes among four plates. Scatter torn fresh mozzarella (8 oz) and parmesan croutons evenly over the greens. Top with torn basil leaves if using.

Place one portion of the dressed arugula salad to the side of each plate. Set a seared swordfish steak partly over the salad or alongside as preferred. Spoon generous amounts of the pink prosciutto cream sauce over and around the swordfish so the sauce also touches the greens without wilting them excessively.

Finish each plate with an extra drizzle of high-quality olive oil, an optional sprinkle of extra grated parmesan, and a lemon wedge on the side. Serve immediately.