Pan Seared Swordfish Steaks

Ok so I’ve never cooked swordfish before, and the experimenter in me just had to try it out. I’ve also never cooked with shallots, and I figured if I was doing an experiment I may as well go all in. Well, the finished product was actually pretty good. 

The best thing about this recipe is that it’s super easy and quick!

What you need:

• 2 Swordfish steaks
• 2 whole shallots (4 bulbs)
• 1 tbsp butter
• 1 tbsp olive oil 
• 2 tbsp honey balsamic vinegar
• 1/4 cup red wine
• 1 tbsp water 
• Salt and pepper to taste

What you do:

• Season the swordfish with salt and pepper (I didn’t use measurements)
• Slice your shallots as thinly as possible
• Heat the oil and butter on medium-high until the butter is melted fully
• Add the shallots and a little salt and pepper and sauté until they become translucent 
• Push the shallots to the side and place the swordfish into the pan and cook for about 3 minutes
• Flip the swordfish over and add the balsamic vinegar, wine and water
• Turn the heat down and simmer for another 3-5 minutes or until the fish is cooked through
• Plate and serve! (Drizzle some sauce and shallots over the fish for some added flavor)

I served mine with some roasted asparagus and quinoa with chopped carrots and zucchini.