pan seared swordfish with rosemary, lemon and garlic

serves 4

• 1 1/2 – 2 lb. swordfish steaks, about 1 1/4 inch thick
• olive oil, enough to just cover bottom of pan
• drake’s batter mix or seasoned flour

the sauce

• 4 – 3 inch sprigs rosemary
• 1 t minced garlic
• 1 t butter
• 3 t olive oil
• 2 thin slices of lemon cut in half
• 1 t chopped lemon (cut off the peel) with juice
• dry white wine, a splash

pre heat oven to 350º

heat a saucepan over medium-high heat. add olive oil. when oil is hot, add garlic rosemary and lemon slices. stir until garlic softens while crushing rosemary a bit with spoon. add butter, chopped lemon and a small splash of dry white wine. stir until butter blends into sauce and reduce until sauce thickens a bit. take off heat and reheat when fish comes out of the oven.

dust swordfish steaks in drake’s batter mix or seasoned flour. heat a heavy ovenproof pan or skillet over med-high heat. add olive oil and when hot add sword steaks to pan. sear until fish browns nicely on the bottom, about 2-3 minutes. flip swordfish and add pan to pre-heated oven. bake for 4-6 minutes or until fish is barely opaque in the center (be careful, swordfish easily over cooks). plate and top with sauce.