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. Add this to my Recipe Box.
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
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