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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.

Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

- Denise B.


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- Mary J.

Pan-Roasted Swordfish

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

10 minutes


2 adult(s)


Milanese Gremolata Olive Oil

Swordfish is best when prepared in a simple way. This pan-seared swordfish, topped with a lemon-lime mixture, is both tasty and colorful and just a touch sweet.


  • 2 swordfish steaks, about 1-inch thick (5-6 oz. each)
  • 1 small garlic clove, finely chopped
  • 1 teaspoon finely chopped lemon zest
  • 1 teaspoon finely chopped lime zest
  • 2 TBSP Milanese Gremolata Olive Oil
  • 1 TBSP fresh lemon juice
  • 1 TBSP fresh lime juice
  • 1/2 teaspoon brown sugar
  • sea salt
  • freshly ground black pepper
  • Milanese Gremolata Olive Oil for brushing
  • Watercress, cilantro or mixed greens for serving (optional)


  • Place the garlic, lemon and lime zests and oil in a small saucepan or skillet and warm over medium-low heat until the oil begins to simmer.
  • Stir in the brown sugar and lemon and lime juice and season with salt and pepper. Simmer 1 minute and remove from heat. Cover the pan and set aside.
  • Meanwhile, heat an ovenproof skillet over medium-high heat and brush with the Milanese Gremolata Olive Oil.
  • Season the swordfish with salt and pepper and sear 3 minutes. Turn the steaks over and place the pan in the oven. Roast until the fish is tender and just cooked through, about 3 minutes.
  • To serve, make a bed of greens (if desired) on each of the plates and place 1 swordfish steak on top. Drizzle with the lemon-lime mixture and serve immediately.