Easy REVERSE-SEARED SWORDFISH CHOPS (gluten-free, keto)
The Juiciest, Most Flavor-Packed Seafood Recipe You’ll Ever Try! Melt-in-Your-Mouth & Ready in 30 Minutes!
If you love juicy, restaurant-quality seafood with minimal effort, this foolproof recipe is about to become your new obsession! Gluten-free, of course.
Swordfish chops are so rich and tender, you’d think they were slow-cooked for hours. But nope—just a quick sear and a little oven magic.
Regular swordfish steaks? Meh, not a fan. But a thick, juicy, fatty swordfish chop? Game changer! Think pork belly, but from the ocean. Tender, fatty, and downright delicious. The trick? A quick sear followed by a stint in the oven... Easy perfection!
If you’ve never had a swordfish chop, you’re missing out on the most luxurious, melt-in-your-mouth seafood experience. I grab some every time I see them in-stock at Wulf's Fish.
If you’ve got an oven-safe pan (like stainless steel), congrats, you just made life easier by going directly from the stove to the oven. If not, no worries—just transfer that beauty to a baking dish like a civilized person,... simply with one more dish to clean.
Easy REVERSE-SEARED SWORDFISH CHOP (gluten-free, keto)
INGREDIENTS:
1 swordfish chop, approximately 1.25 pounds
2 T avocado oil, divided
Salt and seasoning, to taste
4 T butter (or butter substitute)
DIRECTIONS:
Preheat your oven to 375 F.
Pat the swordfish chop(s) dry with a paper towel. Rub a teaspoon of avocado oil all over the chop. Season with salt and your favorite spice blend.
Heat a medium sauté pan over medium-high heat.
Add the remaining one tablespoon of oil to the pan. When the oil is shimmering, place the chop in the pan with the bone side facing upwards to start.
Sear on both sides plus the edges until golden brown, ending with the chop facing bone-side down. Remove from heat.
Transfer the fish to the preheated oven.
Periodically check the chop for doneness (~20-25 minutes).
About halfway through roasting, add the butter to the pan. When melted, baste the chop by spooning the melted butter over top of the chop. Repeat the basting process at least twice during cooking.
When the internal temperature of the swordfish reaches 140 F, remove the pan from the oven (remember to use an oven-mitt on the hot handle... just sayin' ). Transfer the chop to a plate to rest 5-10 minutes.
Drizzle the melted butter over the chop and dig in! The meat will be very fall-apart tender and juicy... Try to contain your drool!
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