Description

A flavorful and healthy dish featuring pan-seared swordfish steaks seasoned with spices, served over garlicky sautéed spinach and finished with a lemon-butter broth sauce.

Ingredients

Units Scale

2 swordfish steaks (6–8 oz each)
2 tbsp olive oil
1 tbsp lemon juice
1 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper to taste
4 cups fresh spinach
2 cloves garlic, minced
2 tbsp unsalted butter
1/4 cup chicken or vegetable broth
Crushed red pepper flakes (optional)

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Instructions

Pat swordfish dry and season both sides with smoked paprika, garlic powder, salt, and pepper.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear swordfish steaks for 3–4 minutes per side, or until cooked through and golden brown. Remove and set aside.
In the same skillet, add the remaining olive oil and butter. Sauté garlic for about 30 seconds until fragrant.
Add spinach and cook, tossing until just wilted.
Pour in broth and lemon juice, simmer for 1–2 minutes to reduce slightly.
Plate the spinach and place swordfish steaks on top. Spoon the pan juices over the fish.
Garnish with crushed red pepper flakes if desired and serve hot.

Notes

Use fresh, thick-cut swordfish steaks for best texture and flavor.
Don’t overcook the fish—it’s done when opaque and easily flakes with a fork.
Substitute kale or Swiss chard for spinach if preferred.
For extra zest, add lemon zest to the sauce at the end.

Nutrition

Serving Size: 1 swordfish steak with spinach
Calories: 380 kcal
Sugar: 1g
Sodium: 320mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 38g
Cholesterol: 90mg