2 8-ounce swordfish filets
6 16-20 shrimp, peeled and deveined
2 tablespoons garlic, crushed
1 tablespoon parsley, chopped
½ tablespoon cracked black pepper
½ tablespoon sea salt
¼ cup chicken stock or white wine
2 tablespoons butter, softened
juice of ½ lime
½ teaspoon lime zest
1 tablespoon basil, shredded
2 tablespoons olive oil
pinch of crushed chilis
Season both sides of the swordfish filets with pepper and sea salt. In a heavy sauté pan over medium-high heat, add oil and crushed chilis. Heat for 30 seconds and add swordfish. Cook for three minutes, turn, and add shrimp and garlic.
Turn the shrimp after 1 ½ minutes and add the lime juice and chicken stock or white wine. Lower the heat to low and add the parsley, butter, lime zest, and basil. Stir until butter melts (be sure not to boil butter). Serve immediately.