Julia Helton / Contestant on Food Network’s VEGAS CHEF PRIZEFIGHT
Vegas Chef Prizefight is on Food Network Thursdays at 10pm (all times ET/PT).
Pan roasted swordfish
1 1/2 cups Castelvetrano olives (or similar mild green olives), pitted and crushed
2 tablespoons fresh lemon juice
¼ cup plus 2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 swordfish steak per person (8 to 10 ounces each), 1 to 1¼ inches thick
2 garlic cloves, thinly sliced
¼ cup fresh parsley leaves, chive, marjoram, oregano, mint (tender leaves and stems)
2 lemons, halved, for serving
- Season the swordfish with salt and pepper.
- Heat 2 tablespoons olive oil in a 9” skillet over medium-hi heat.
- Working two at a time, add the swordfish steaks, making sure they’ve got a little space between one another.
- Cook until the steaks are a deep golden brown on one side, 5 to 7 minutes.
- Using a fish spatula, flip the steaks and cook until they are equally golden brown on the other side, another 5 to 7 minutes.
- In a medium bowl, combine the olives, lemon juice, two sprigs of picked oregano leaves and ¼ cup of the olive oil.
- Pick the soft herbs then place them in a separate bowl and season with a little olive oil, salt, and pepper.
- Transfer the fish to a large serving platter or baking dish.
- Add the garlic to the skillet and cook until just softened, 1 or 2 minutes.
- Add the olive mixture and remove from the heat.
- Spoon the olive mixture over the swordfish and let it sit a few minutes.
- Top fish with soft herb salad, and serve with any extra olive mixture and the lemon halves for squeezing over.