Swordfish steaks with citrus butter

Ingredients:

Garnish

• 1 pomegranate, peeled
• 2 fresh oranges, peeled and divided into segments without membranes
• 1.5 cups seedless grapes
• Grated zest and juice of 1 lime
• 1 tbsp fresh mint leaves, finely chopped
• 1 ripe avocado
• 3 radishes
• 2 peaches, sliced

Swordfish in lemon butter sauce

• Grated zest and juice of 3 lemons
• 2 tablespoons lemon pepper
• 6 swordfish steaks (170-220 g)
• 2 tbsp. l. olive oil
• 1/4 cup frying oil and 1/4 cup diced butter

Preparation:

1. For the salad, season any ingredients with lime juice and set aside for a while.
2. For the creamy lemon butter, pour 1/4 cup of lemon juice into a separate bowl and set aside for a while.
3. In a small bowl, make a paste with 1/2 cup of the remaining lemon juice, lemon zest, and lemon pepper. Season the fish with salt and spread a small amount of the lemon paste on one side of each steak to create a crust. In a large skillet over medium heat, heat the olive oil and melt 1/4 cup of butter. Place the steaks, crust side down, and cook. It's important to leave the fish undisturbed for about 3 minutes to allow the caramelization process to begin and the spices to adhere.
4. Flip the fish and cook the other side. Swordfish cooks quickly, otherwise you risk overcooking it. Transfer the fish to a plate and let it rest. It will continue to cook even after you remove it from the heat. This is especially important to remember when cooking swordfish. If you cook this fish until it looks done, you'll end up overcooking it.
5. Add the remaining lemon juice to the heated pan and stir to loosen any browned bits. Remove from heat and stir in the cubes of butter. Season with salt and pepper, if desired.
6. For servingPlace the swordfish steaks on a serving platter and drizzle with a little lemon-butter sauce. Arrange the citrus salad around the fish.