Swordfish with burnt butter sauce and potato salad

Posted on June 29, 2014


I love eating fish and I cook with it quite often, but swordfish is one fish variety that I haven’t been too familiar with. You know what they say, it’s good to mix up the foods you eat to ensure exposure to the largest variety of nutrients and what not. Aside from the supposed health benefits, it’s also just nice to change up your diet once in a while. My earlier effort with sword fish was not great. In fact it was so abysmal that my roomie had since spurned any meal suggestions featuring it. But that is precisely why I made it my mission to master cooking with swordfish. And I finally made good on that. How do I know this? Said roomie was asking for more!


Swordfish is quite steak-like, it is a firm white flesh fish that is really well suited to grilling/pan frying. Here I’d pan fried it and dressed it in a burnt butter sauce flavoured with parsley, lemon and garlic. To continue in this classic vein, a warm potato salad was served on the side. I added a bit of greenery to the potato salad for colour and vegetable content, this was in the form of chopped parley (to mirror the flavour of the butter sauce) and some chopped up broccoli stems (you could substitute for frozen peas). I’d previously explained that I keep frozen broccoli stems in the fridge instead of frozen peas.

RECIPE – Swordfish with burnt butter sauce and potato salad (serves 2)


  • 2 swordfish steaks (~500g total)
  • salt and pepper to taste
  • ~1/2 tablespoon oil for cooking

Burnt butter sauce:

  • 30g butter
  • ~1 tablespoon chopped parsley
  • zest of 1/2 lemon
  • 1 small clove garlic, minced

Warm potato salad:

  • ~500g potatoes, peeled and chopped
  • 1/3 cup chopped broccoli stems (or frozen peas)
  • ~2 tablespoons chopped parsley
  • 1 teaspoon Dijon mustard
  • 1 tablespoon mayonnaise
  • ~2 teaspoon lemon juice
  • salt and pepper to taste


  1. Submerge chopped potatoes in a pot of cold salted water. Bring to boil then simmer until potatoes are tender. In the final ~20 seconds of cooking, toss in broccoli stems (or frozen peas) to cook. Drain.
  2. Mix cooked potatoes and broccoli stems with chopped parley, mustard, mayonnaise and lemon juice. Season to taste. Reserve.
  3. While the potato is cooking, heat a heavy based fry pan on medium heat until hot. Coat with a bit of oil and place fish onto hot pan. Season fish well on both sides. Fry on medium heat until cooked through (15-20 minutes). Remove fish from pan.IMG_8887IMG_8889
  4. In the same pan, place butter, parsley, lemon zest and minced garlic and mix until sauce is bubbling and slightly browned. Remove from heat.IMG_8890
  5. To serve, drizzle burnt butter sauce over the swordfish with a side of potato salad and a wedge of lemon.IMG_8897IMG_8898

How meaty does that look?! Swordfish is like this great middle ground between more delicate fish flesh and meatier land animals. The flesh is still quite light tasting but comes with a heavier texture. It’s almost like having the best of both worlds. Delicious, and all the more tasty because I’ve just redeemed myself from a previous misadventure with this fish!