Dish A Day : Day 85 : Pan Fried Swordfish #foodtok #recipe #irish #cooking #food #easyrecipe

A simple bit of cheffy cooking that feels like summer on a plate. Two meaty swordfish steaks, pan-seared and finished with brown butter, lemon, and capers — rich, nutty, and just sharp enough to cut through that buttery flavour.
I’ve paired it with a roasted carrot and celeriac mash — earthy, sweet, and full of comfort — plus a fresh pear and cucumber salad that keeps everything light.
It’s Irish ingredients meeting Mediterranean sunshine, done in under half an hour. Proper food for families — simple, fresh, and full of flavour.

🐟 Swordfish with Brown Butter, Capers & Lemon
Serves: 2Prep Time: 15 minsCook Time: 30 mins

🧂 Ingredients
🐟 For the Swordfish:
* 2 swordfish steaks
* 50 g butter
* 1 tbsp olive oil
* 1 tbsp capers
* Juice of ½ lemon (plus extra to serve)
* Salt & pepper
* Chopped parsley (optional, for garnish)
🥕 For the Roasted Carrot & Celeriac Mash:
* 2–3 carrots, peeled and chopped
* ½ small celeriac, peeled and diced
* 1–2 garlic cloves (whole, unpeeled)
* 1 tbsp olive oil
* Salt & pepper
* Small knob of butter or drizzle of olive oil to finish
* Squeeze of lemon juice
🍐 For the Quick Pear & Cucumber Salad:
* ½ cucumber, thinly sliced
* 1 pear, thinly sliced (skin on)
* ½ small red onion, finely sliced
* Juice of ½ lemon
* 1 tbsp olive oil
* Salt & pepper

🔥 Method
1️⃣ Prepare the Mash:
1. Preheat oven to 200 °C (fan) / 220 °C (conventional).
2. Toss carrots, celeriac, and garlic with olive oil, salt, and pepper.
3. Roast 25–30 mins until soft and caramelised.
4. Squeeze out the roasted garlic and mash or blitz everything with a knob of butter (or olive oil) and a squeeze of lemon.
5. Keep warm.

2️⃣ Make the Salad:
1. Combine cucumber, pear, and red onion in a bowl.
2. Dress with lemon juice, olive oil, salt, and pepper.
3. Toss gently and let it sit 5–10 minutes to lightly pickle and soften.

3️⃣ Cook the Swordfish:
1. Pat steaks dry and season with salt and pepper.
2. Heat olive oil in a pan over medium-high heat.
3. Sear swordfish 2–3 minutes per side until golden and just cooked through (still slightly pink in the centre). Remove and keep warm.
4. In the same pan, melt butter until it turns nutty brown.
5. Add capers and lemon juice, swirl to combine.
6. Spoon the brown butter sauce over the swordfish and finish with chopped parsley if you have it.

4️⃣ To Serve:
* Spoon a mound of carrot & celeriac mash slightly off-centre.
* Lay the swordfish steak alongside.
* Drizzle brown butter and capers over the top.
* Add a small pile of pear & cucumber salad for colour and freshness.
* Finish with a squeeze of fresh lemon and a grind of black pepper.

#GlennsGrubb, #SwordfishSteak, #CheffyTips, #IrishFoodie, #FoodForFamilies,

Welcome to day 85 of a dish a day where I’m attempting to upload a new recipe every day for a year. And today we’re going quick and easy. My eldest didn’t sleep till half 12 last night and then an hour later my youngest got up full of beans. Having two boys that are neurode divergent and also chalk and cheese is just it’s an experience. But fear not, even though I am making something quick and easy, it is far from boring. So, we are going to be doing a pan fried swordfish steak with a lemon caper butter, a roasted carrot and celery mash and a super super quick pear and cucumber salad to cut through all of that richness. It’s very rare that I’m too tired to cook. So, let’s get cooking. Start by cutting about half a celery into big chunks and then two carrots into chunks of the same size. Slice three cloves of garlic. Get all of that into a bowl together with a nice amount of rap seed oil, some salt, pepper. Give that a mix. Then, we’re going to get that onto a tray. Get that into an oven for about 40 minutes at 200°, but keep an eye on them to make sure they do not burn. When they are ready, get them into a pot. Add some butter and lemon juice, and either mash them or give them a very quick blitz. Now, on for our salad, we’re going to slice half a red onion, half a pear, and half a cucumber with the juice of half a lemon, a nice amount of good quality olive oil, some smoked sea salt, and then set aside. And onto the swordfish or main event. This little black spot that you might see on Swordfish is called a bloodline. If I were working in a professional restaurant, I would of course be taking this out, but I don’t mind the taste. Pat down dry. Season very, very generously on both sides with more of our Akal Island sea salt, which was sent to me by a follower. Thank you so much for that. Get that swordfish into a hot pan. Get some nice color on it. This might take 2 to 3 minutes per side. Once that is ready, take it out to rest. In the same pan, add 50 grams of butter and let it bubble away till it becomes a nice nutty brown. and go in with a tablespoon of capers, the juiciest lemon I’ve ever used. Leave it bubble for a minute. Give it a quick swirl. And now it’s time to plate everything up. Start with a nice generous amount of our mash. Carefully lay your swordfish on top of that. Pour over our stunning lemon caper butter. Finish with a wedge of lemon and a little bit of our salad. And there we have an absolutely mind-blowing dish. And I’ll be honest, I actually spent more time eating the salad. That salad was a gamecher for me. A full written recipe will be in the description down below. Don’t forget to drop me a follow if you like my content, and I’ll catch you on the next one.