Swordfish has a firm and meaty texture that can withstand frying without falling apart. I jazz it up a little bit with a light aromatic marinade that accentuates its mild flavor.

Serves 2


  • Juice and zest of 1 lemon
  • 2 cloves garlic, minced
  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. coconut aminos
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. red pepper flakes
  • 2 (8-ounce) swordfish steaks
  • 2 Tbsp. ghee or coconut oil
  • 1/2 pound fresh asparagus spears, woody ends trimmed off
  • 3 Tbsp. unsalted butter


    Combine the juice of half a lemon, garlic, extra-virgin olive oil, coconut aminos, sea salt, black pepper and red pepper flakes. Pour over the swordfish steaks and marinate for 1 hour.

    Add ghee to a cast-iron pan over medium-high heat. Add the swordfish and set aside the excess marinade. Sear each side for 3 minutes. Remove from the pan and set aside.

    Scrape off any browned bits that may be stuck to the bottom of the pan. Add the asparagus to the same pan and fry for 3 minutes. Sauté until they turn dark green.

    Move the asparagus to one side and return the swordfish to the pan. Lower the heat to medium-low and add the marinade used for the fish, unsalted butter, lemon zest and juice of the remaining lemon half. Swirl it around, scoop up the seasoned melted butter and drizzle it on top of the asparagus and swordfish. Simmer for 3 minutes to let the flavors meld together. Remove from the heat and serve.

    From One-Pot Paleo (Page Street) by Jenny Castaneda.

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