There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Swordfish has a bolder, meatier flavor than white-fleshed fish. Bring out this rich flavor by cooking it like a beef steak. Pan-frying swordfish, especially with a grill pan, is the best indoor cooking method for this fish, according to "The Illustrated Cook's Book of Ingredients." Properly prepared swordfish will entice the taste buds while contributing to a healthy diet. Adding swordfish to your diet contributes a dose of heart-healthy omega-3 fatty acids from the fish, but pregnant women and children should avoid it because of the amounts of mercury in the fish.
Heat the skillet over medium-high heat until the surface is hot.
Rub both sides of the swordfish steaks with a thin coating of olive oil. Place the oiled steaks in the pan.
Cook the steaks for three minutes per 1/2-inch thickness.
Turn the steak with a spatula and cook for two minutes per 1/2-inch thickness or until the flesh is firm when pressed with a finger. Serve the fish with your choice of sauce or topping.
- "Mansion on Turtle Creek Cookbook"; Dean Fearing; 1987
- "The Illustrated Cook's Book of Ingredients"; DK Publishing; 2010
- "Season to Taste"; Liam Tomlin, et al.; 2005
- Photo Credit Jupiterimages/Photos.com/Getty Images