Description
This Skillet Swordfish with Sun-dried Tomatoes and Artichokes is a vibrant, Mediterranean-inspired one-pan meal. Juicy swordfish steaks are seared to perfection and topped with a buttery garlic sauce loaded with sun-dried tomatoes, artichokes, and lemon.
Ingredients
Units
Scale
- 2 swordfish steaks
- 1/4 cup marinated artichokes, drained
- 1/4 cup sun-dried tomatoes
- 1 clove garlic, minced
- 2 tablespoons butter
- 1 lemon, juiced
- 1 bunch fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Heat a cast iron or heavy skillet over medium-high heat. Pat swordfish steaks dry and season with salt and pepper.
- Add 1 tablespoon butter to skillet and sear swordfish for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Lower heat and add remaining butter, garlic, sun-dried tomatoes, and artichokes to skillet. Sauté for 2–3 minutes until fragrant.
- Squeeze in lemon juice and stir to combine. Return swordfish to skillet and spoon sauce over the top.
- Sprinkle with fresh parsley and adjust seasoning if needed. Serve immediately with lemon wedges.
Notes
- Patting the fish dry helps it sear better and develop color.
- Use marinated artichokes for extra flavor right out of the jar.
- Add a splash of white wine to the sauce for depth (optional).
- Use a fish spatula to flip the swordfish gently without tearing.
Nutrition
- Serving Size: 1 steak with toppings
- Calories: 460
- Sugar: 2g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 95mg