Swordfish Seasoning Secrets

Pan-seared swordfish is a simple yet tasty dish that can be made with a variety of seasonings and sauces. While some recipes call for a basic combination of salt and pepper, others suggest adding lemon pepper, lemon juice, or even a splash of white wine for a more complex flavour. For those who enjoy a bit of spice, Cajun seasoning or Old Bay can be a great addition.

Regardless of the specific seasoning used, the key to a successful pan-seared swordfish dish is to avoid overcooking the fish, as this can result in a dry and flavourless texture. With the right balance of seasonings and a careful eye on the pan, this dish can be a delicious and impressive meal for any occasion.

Olive oil and salt

Pan-Seared Swordfish with Olive Oil and Salt

Pan-seared swordfish is a quick and easy dish to make, perfect for a simple yet tasty weeknight dinner. The swordfish is lightly seasoned and seared in a hot pan, resulting in a golden and crisp exterior with a juicy and tender interior. Here is a guide on how to prepare and cook swordfish using olive oil and salt.

Ingredients:

• Swordfish steaks (fresh or frozen)
• Olive oil
• Salt
• Optional: freshly squeezed lemon or lime juice, pico de gallo, or salsa

Preparation:

Pat the swordfish steaks dry with paper towels. If there is any skin, trim and discard it. Sprinkle both sides of each steak with salt. You can also add other seasonings like lemon pepper or Old Bay.

Cooking:

Heat olive oil in a pan over medium-high heat until very hot. Add the swordfish steaks to the pan and cook, flipping every 2 minutes, until the centre reaches 130°F (54-63°C). The cooking time will depend on the size of the steaks, typically taking 5 to 7 minutes for an 8-ounce steak.

Resting and Serving:

Transfer the swordfish steaks to serving plates and let them rest for a few minutes. The swordfish can be served as-is, with just a light salting and cooking in olive oil. For a brighter flavour, you can add toppings like lemon wedges, fresh salsa, salsa verde, or pico de gallo. Keep the toppings simple so as not to overpower the swordfish's flavour. Some suggested sides include a Mediterranean salad, roasted vegetables, or coleslaw.

Lemon pepper

To make lemon pepper swordfish, you can follow these steps:

Preparation:

• Pat the swordfish steaks dry with paper towels.
• Season both sides of the swordfish steaks with lemon pepper and salt.

Cooking:

• Heat a skillet or non-stick frying pan with olive oil over medium-high heat until the oil is shimmering and just beginning to smoke.
• Add the swordfish steaks and sear for 3-4 minutes per side, or until the internal temperature reaches 145°F (63°C). The swordfish should be golden brown on each side.
• Remove the swordfish from the pan and add lemon juice into the pan juices.
• Turn off the heat and add optional butter and parsley until the butter is melted.
• Stir and serve over the swordfish steaks.

You can also add other ingredients such as garlic, rosemary, thyme, or white wine to enhance the flavour of the dish.

Lemon juice

To make a lemon sauce, you can add lemon juice to the pan juices after cooking the swordfish. You can also add other ingredients like butter, garlic, herbs, or chicken broth to make a more complex sauce.

• Add lemon juice, butter, and herbs (such as parsley or chives) to the pan after cooking the fish. Stir to create a light sauce and serve over the swordfish.
• Make a lemon caper sauce by sautéing a shallot, adding chicken broth, lemon juice, and capers, then stirring in cold butter. Pour the sauce over the swordfish steaks and garnish with fresh herbs.
• Combine softened butter, lemon juice, lemon peel, garlic, and chives to make a lemon-garlic mixture. After pan-roasting the swordfish, slather on the mixture.
• Simply squeeze lemon over the swordfish after cooking, or serve with lemon wedges on the side.

Parsley

When making pan-seared swordfish, it is important to first pat the swordfish steaks dry with paper towels and then season both sides with salt and pepper or another seasoning blend. Next, heat a skillet or non-stick frying pan over medium-high heat and add olive oil. Once the oil is hot, add the swordfish steaks and sear for a few minutes on each side, until the desired level of doneness is reached. Finally, remove the swordfish from the pan and add any desired toppings or sauces.

Additionally, parsley can be used in a relish that is served on top of the swordfish. To make a sweet and salty olive relish, combine pitted and chopped Castelvetrano olives, Kalamata olives, chopped tomato, drained capers, toasted pine nuts, golden raisins, and chopped parsley in a mixing bowl. Drizzle with extra virgin olive oil and red wine vinegar, and season with salt to taste. This relish can be made up to 3 days in advance, but it is best to add the tomatoes just before serving to prevent them from becoming too mushy.

Overall, parsley is a versatile herb that can enhance the flavour and presentation of pan-seared swordfish. Whether it is used as a garnish, added to a compound butter or sauce, or included in a relish, parsley can complement the mild flavour and meaty texture of swordfish.

Garlic

To make a simple garlic compound butter, mix together softened butter, fresh parsley, garlic, red pepper, and lemon peel. This can be stored in the refrigerator for up to 5 days or frozen for up to 6 months.

When pan-searing swordfish, it is recommended to pat the fish dry with paper towels and season with salt and pepper before cooking. Heat a skillet or frying pan with olive oil over medium-high heat, then add the swordfish and sear for 3-4 minutes on each side.

For a garlic butter sauce to accompany the swordfish, add the garlic to the pan after removing the fish and cook for 1 minute. Then, add lemon juice and butter, stirring until melted and bubbling. Pour this sauce over the swordfish and serve.

The mild flavour of swordfish lends itself well to the addition of garlic, creating a flavourful and satisfying dish.

Frequently asked questions