1 1/2 pounds swordfish steaks, about 1 inch thick
Kosher salt and freshly ground black pepper
4 TBSP unsalted butter
2 garlic cloves, minced
1/2 tsp dried mint
1/4 tsp crushed red chili flakes
2 tsp chopped fresh mint
Lemon wedges, for serving

Cut the skin off the swordfish, then cut the fish into 1-inch cubes.  Season the fish cubes generously with salt and pepper.

In a really big skillet (large enough to hold all the fish cubes in one layer), melt the butter over medium heat.  Let the butter brown.

Add the fish to the pan and cook, quickly turning with tongs and basting with butter, about 3 minutes.  Stir in garlic, dried mint, and chili flakes, and continue to cook, stirring gently (don’t break up fish), until the fish is just cooked through, about 1-2 minutes longer.  Add more salt or chili flakes if desired.

Serve garnished with the fresh mint and lemon wedges.