easy pan seared swordfish

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petit chef

1 lb sword fish steak, about 1 inch thick
1/2 tsp of salt
1/2 tsp of pepper
1 lemon
1/2 lime
1 shallot
2 cloves of garlic
1 tbsp of olive oil

Heat the olive oil in a large pan over medium-high heat. Sprinkle both sides of the fish with salt and pepper, squeeze with the lime juice, and the juice of half the lemon. When the pan is hot, place fish in the pan and cook for 2 minutes, lower heat to medium and cook an additional 3 minutes. Meanwhile dice the shallots and the garlic and add them to the pan. Flip the fish and cook for 5 minutes. Cut the fish into 2 steaks for serving. Serve with a lemon wedge from the reserved lemon half.

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