Ingredients:

• 2 swordfish steaks, 1-inch thick (about 2 lbs)
• Juice of 1/2 lemon
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper

For the herb butter:

• 4 tablespoons unsalted butter, softened
• 1 teaspoon freshly squeezed lemon juice
• Zest of 1 lemon
• 1/2 teaspoon garlic, minced (about 1/2 clove)
• 1/4 teaspoon salt
• 3 tablespoons minced fresh basil
• 2 tsp sage
• 2 tsp parsley

For Roux Sauce:

• 2 tbsp butter
• 4 tbsp flour
• 1/2 cup white wine
• 2 tbsp lemon juice
• Salt and pepper to taster

Cooking Instructions:

1. Sear swordfish in a stainless steel skillet for 3 minutes on each side
2. While fish sears, mix the ingredients for the herb butter in a bowl
3. Once seared, bake in oven at 375 degrees for 10 minutes
4. While fish bakes, mix roux sauce by melting butter in sauce pan and mixing in flour until melted. Then add white wine, lemon juice, salt and pepper and reduce for a minute
5. Once swordfish has cooked for 8 minutes, top with herb butter
6. Put roux sauce on plate and rest the fish on top, you can use the extra roux to put on roasted vegetables