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(courtesy of chewoutloud.com)

Ingredients:

For the Lemon Garlic Mixture:
2 Tablespoons salted butter, softened to room temp
1 Tablespoon freshly chopped chives
2 Tablespoons cloves, minced
⅛ tsp kosher salt
¼ tsp freshly ground black pepper
1 Tablespoon juice from fresh lemon
1 Tablespoon grated lemon peel

For the Fish:
2 Tablespoons olive oil
2 1-inch thick each swordfish fillets, about 6-7 oz. each
Kosher salt and freshly ground black pepper

Directions:

Preheat oven to 400°F with rack on middle position. In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.

Use paper towels to pat-dry all excess moisture from the swordfish fillets. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.

In a large, oven-proof pan, heat the olive oil over medium high heat. Once oil is hot, add the swordfish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much). Carefully flip fish fillets over, turn stove off, and immediately transfer pan into hot oven.

Let fish roast about 5-6 minutes or just until the top is golden and center is just cooked through. Take care not to overcook. A minute before fish is done cooking in oven, cook small pan of prepared lemon-garlic mixture over medium-high heat, constantly stirring, just until melted and bubbly. Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from swordfish pan as well.