How to Pan-Fry Swordfish

How to Pan-Fry Swordfish thumbnail
Swordfish steaks vary in coloring depending on the diet and habitat of the fish.

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.

Things You'll Need

  • Skillet or grill pan
  • Olive oil
  • Spatula
Show More

Instructions

    • 1

      Heat the skillet over medium-high heat until the surface is hot.

    • 2

      Rub both sides of the swordfish steaks with a thin coating of olive oil. Place the oiled steaks in the pan.

    • 3

      Cook the steaks for three minutes per 1/2-inch thickness.

    • 4

      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.

Tips & Warnings

  • Choose accompaniments for swordfish with flavors that are complementary. Basil, coriander, citrus, sesame oil, cilantro and paprika are some complementary flavors, according to "The Illustrated Cook's Book of Ingredients."

  • Pregnant women and young children should not eat swordfish because of the risk for mercury exposure in the fish.

Related Searches

References

  • "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

Related Ads

Recent Blog Posts

Stout Hot Chocolate with Beer Whipped Cream
by Jackie Dodd

First, we need to address the fact that this is a thing. Chocolate beer is a spectacular, astounding, remarkable thing. Chocolate stouts need to be sought out, consumed, enjoyed  and shared. It’s chocolate beer. Liquid that goes into your glass doesn’t … Continue reading →

How to Make a Basic Vinaigrette
by Jennifer Farley

Did you know it’s very easy to make homemade vinaigrette? It’s fast, easy and so worth it. I have never encountered a store-bought vinaigrette that is anywhere near as tasty as a basic homemade version. Bottled vinaigrettes are overpriced and they’re also … Continue reading →

See all posts
Featured