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Weeknight Poached Swordfish with Leeks

Swordfish steaks gently poached at a bare simmer in broth with softened leeks and lemon, kept below the temperature threshold that dries fish out.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Calories: 290
Ingredients Method

Ingredients
  

  • 2 tablespoons butter
  • 2 medium leeks white and light green parts only, sliced into half-moons
  • 2 garlic cloves minced
  • 3 cups fish or chicken broth
  • 1 lemon thinly sliced
  • 4 swordfish steaks about 6 ounces each, 1 inch thick
  • Kosher salt and black pepper to taste
  • 2 tablespoons fresh dill or tarragon chopped, for garnish

Method
 

  1. Melt the butter in a wide, deep skillet over medium heat. Add the leeks and cook for 8 to 10 minutes, stirring occasionally, until softened but not browned.
  2. Add the garlic and cook for 30 seconds until fragrant.
  3. Pour in the broth and add the lemon slices. Bring to a bare simmer, with only occasional small bubbles breaking the surface.
  4. Season the swordfish steaks with salt and pepper, then lower them gently into the simmering liquid, making sure they're mostly submerged.
  5. Poach for 12 to 15 minutes, keeping the liquid at a bare simmer throughout, until the thickest part of the fish reaches 140°F on an instant-read thermometer.
  6. Carefully remove the swordfish with a slotted spatula and let rest for 2 minutes.
  7. Divide the leeks and a spoonful of the poaching liquid among shallow bowls.
  8. Top each bowl with a swordfish steak and garnish with fresh dill or tarragon.
  9. Serve immediately while everything is still warm.