📖 Instructions

1. Bring a large pot of salted water to a boil. This is key—generously salting the water seasons the pasta from the inside out. Don’t skimp!
2. Add the pasta to the boiling water and cook according to package directions until al dente. Nobody likes mushy pasta, so keep an eye on it. While the pasta cooks, prepare the sauce.
3. While the pasta cooks, prepare the swordfish: Pat the swordfish steaks dry with paper towels. Season them generously with salt, pepper, and a pinch of red pepper flakes. This step is crucial; dry fish sears better.
4. In a large skillet, heat olive oil over medium-high heat. The oil should shimmer, but not smoke. Carefully place the swordfish steaks in the skillet and sear for about 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C). Don’t overcrowd the pan; cook in batches if necessary.
5. Remove the swordfish from the skillet and set aside. Tent loosely with foil to keep warm. In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic; burnt garlic is bitter.
6. Add the lemon zest, lemon juice, white wine (if using), and butter to the skillet. Stir until the butter is melted and the sauce is slightly thickened. The sauce should be bright and aromatic. Simmer for a minute to let the flavors meld.
7. Stir in the chopped parsley, basil, and oregano. Season the sauce with salt and pepper to taste. Taste, taste, taste! Adjust the seasoning as needed. Is it lemony enough? Does it need more salt? Now is the time to make it perfect.
8. Drain the pasta, reserving about 1 cup of the pasta water. Add the pasta to the skillet with the sauce. Toss to coat, adding pasta water as needed to create a creamy sauce that clings to the pasta. The pasta water is liquid gold; it helps emulsify the sauce and makes it extra luscious.
9. Flake the swordfish into bite-sized pieces and add it to the pasta. Gently toss to combine. Be gentle, so you don't overcook the fish.
10. Serve the pasta immediately, garnished with extra parsley, a sprinkle of red pepper flakes (if desired), and grated Parmesan cheese. A final drizzle of olive oil never hurts either. Enjoy every single bite! Honestly, I could eat this every week.