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Swordfish With Portuguese Sauce

  • Yield: 4 servings


  • 4 7 to 8-ounce swordfish steaks, 1 1/2-inches thick
  • 1 tablespoon Creole Seasoning, or to taste
  • 1 tablespoon olive oil
  • Portuguese Sauce (see next recipe)
  • Garnish: 1/4 cup chopped green onions


  • Sprinkle both sides of swordfish steak with Creole seasoning and rub in with your hands.
  • Heat oil in a large skillet over high heat. Add swordfish and sear until medium-rare, about 3 minutes per side.
  • To serve, arrange swordfish on warmed dinner plates, top with Portuguese Sauce and sprinkle with green onions.