How to Pan-Fry Swordfish

1. Gather your ingredients. You will need:

* 1 pound swordfish steaks

* 1/4 cup olive oil

* 1/4 teaspoon salt

* 1/4 teaspoon black pepper

* 1 tablespoon lemon juice

2. Prepare the swordfish. Rinse the swordfish steaks under cold water and pat dry with paper towels. Season the steaks with salt and pepper.

3. Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the swordfish steaks.

4. Cook the swordfish for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, or it will become dry.

5. Remove the swordfish from the skillet and transfer to a plate. Squeeze lemon juice over the fish.

6. Serve the swordfish immediately with your favorite sides. Swordfish goes well with rice, roasted vegetables, or mashed potatoes.

Tips:

* To make sure the swordfish is cooked through, insert a meat thermometer into the thickest part of the fish. The fish is done when the internal temperature reaches 145 degrees Fahrenheit.

* If you don't have a meat thermometer, you can also check to see if the swordfish is done by inserting a fork into the thickest part of the fish. If the fork comes out clean, the fish is done.

* Swordfish is a versatile fish that can be cooked in many different ways. You can also bake, grill, or broil swordfish.