I’ll be honest, I always let Dubs cook the fish because I was intimidated! BUT I decided to push myself out of my comfort zone recently and make this delicious swordfish for us and boy was I surprised. It was by far one of the easiest and most delicious recipes I’ve ever cooked! Since we don’t eat meat and I’ve been craving more protein and less carbs, I’m trying my best to add in meals once a week that are fish and veggie heavy. Plus, I bought larger filets so that we would have leftovers because who doesn’t love a meal that at least feeds you lunch or dinner the next day. Hope you enjoy this as much as I do – happy cooking!
- 2 tbsp vegan butter (I used Miyokos)
- ¼ cup white onion, finely diced
- 3 garlic cloves, minced
- 1 tsp dried parsley or herbs
- 1 tbsp juice from fresh lemon
- 1 tbsp grated lemon peel
- 1 tbsp olive oil
- 2 7.5 oz swordfish filets
- Black pepper + himalayan sea salt to taste
- Preheat the oven to 400 degrees F. Pat-dry the swordfish filets with paper towels and then season with black pepper.
- In a large, cast iron pan, heat the olive oil over medium high heat. Once oil is hot, add the swordfish filets to the pan and brown on each side, about 3 minutes.
- Bake the fish for about 7 to 9 minutes until it’s golden and cooked all the way through (should be white in the center). Make sure to not over cook.
- While the fish is baking, add the vegan butter, onion, garlic, parsley, lemon, lemon peel, black pepper and sea salt to a pan on medium heat. Once it is melted and bubbly, keep on low heat until the fish is done.
- Serve the fish immediately and pour the lemon garlic mixture over it. Enjoy with one of my favorite sides!
With Health + Happiness Always,
Jax
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