Pan-seared Atlantic Swordfish Steaks with fresh tomato relish

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Chef Justin, knocks it out of the park with a swordfish recipe that will smack your taste buds and call you Sally.

Yield 4 servings


  • 4 six ounce Fresh Florida swordfish steaks skin on
  • Sea salt & fresh ground pepper to taste
  • Natural wheat flour (for dusting)
  • 1 Pint Florida cherry tomatoes (quarted)
  • 2 Teaspoons capers
  • 2-4 Cloves garlic, finely chopped
  • 2 Tablespoons extra virgin olive oil
  • 1 lemon (juiced)
  • 1/2 cup fresh herbs (parsley & basil are good choices) (hand torn)


  1. Season the swordfish with salt and pepper on both sides.
  2. Dust the stakes with a small amount of flour, and shake off excess.
  3. Heat olive oil in pan on medium high until oil faintly smokes.
  4. Carefully add swordfish stakes to the pan.
  5. Cook stakes on both sides until golden brown. (about 2-3 minutes per side)
  6. Internal temperature should be 130 degrees before removing them from pan.
  7. In a mixing bowl add cherry tomatoes, garlic, capers, lemon juice, freshly torn herbs and a little salt & pepper.
  8. Lightly toss all ingredients together and allow some time for marinating.
  9. Serve each swordfish steak with a heaping spoonful of fresh tomato relish.