Pan Seared Swordfish

Ingredients

• 2 Medium Golden Beets
• 2 Parsnips (, peeled)
• 2 tvsp Unsalted Butter
• 4 6oz portions of Swordfish
• Canola Oil
• Kosher Salt & Freshly Ground Pepper
• 2 tbsp Unsalted Butter
• 4 Fresh Sage Leaves
• 1/2 Lemon
• Chopped Parsley

Instructions

1. 1

   --- To make the Golden Beet-Parsnip Purée ---

2. 2

   Starting with cold water; boil the beets and parsnips until they can easily be pierced with a knife. The parsnips will take less time, so check them after about 20 minutes. The beets will take about 45 minutes.

3. 3

   Transfer to a plate or cutting board, and let them cool enough to handle.

4. 4

   Peel the beets by cutting off the two ends off, then use a paper towel to peel the skin.

5. 5

   Coarsely chop the beets and parsnips, then Blend in a high speed blender with 2 tablespoons butter until smooth.

6. 6

   Set aside and keep warm while you cook the Swordfish.

7. 7

   --- To cook the Swordfish ---

8. 8

   Heat a cast iron skillet on high with enough oil to lightly coat the bottom just until it starts to smoke.

9. 9

   Pat dry the swordfish steaks with paper towels, then season with kosher salt and freshly ground pepper.

10. 10

    Sear the swordfish on high for about 2 minutes, or until golden brown.

11. 11

    Reduce heat to medium and cook for an additional minute on the first side.

12. 12

    Turn the steaks and add the butter and sage leaves to the skillet.

13. 13

    Baste the butter over the steaks frequently with a spoon and cook about 2 to 3 more minutes, or until the desired temperature is reached.

14. 14

    Squeeze the lemon juice over the fish with a little parsley over each.

15. 15

    Serve with the Golden Beet-Parsnip Purée and spoon any remaining pan juices over the fish.