Pan-Seared Swordfish Steaks
Most types of fish require a gentle temperature and a delicate touch. But for rich, meaty swordfish, it's best to crank up the heat.
Gather Your Ingredients
Key Equipment
Before You Begin
For the best results, purchase swordfish steaks that are ¾ to 1 inch thick. Look for four steaks that weigh 7 to 9 ounces each or two steaks that weigh about 1 pound each. If you purchase the latter, cut them in half to create four steaks. We've found that skin-on swordfish often buckles in the hot skillet. Ask your fishmonger to remove the skin or trim it yourself with a thin, sharp knife. Serve with Caper-Currant Relish, Spicy Dried Mint–Garlic Sauce, or Harissa-Oregano Sauce.
Instructions
1.
Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. While oil heats, pat steaks dry with paper towels and sprinkle on both sides with salt.
2.
Place steaks in skillet and cook, flipping every 2 minutes, until golden brown and centers register 130 degrees, 7 to 11 minutes. Transfer to serving platter or individual plates and let rest for 10 minutes. Serve with lemon wedges.
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