Firm and full of delicate flavor, a swordfish steak goes well with a range of different dishes for a quick, heart-healthy meal. Although swordfish is often cooked on the grill or pan roasted, searing it in a skillet is another easy option. A little oil will help keep the fish moist, preserving its characteristic texture. As long as you keep an eye on the clock and don't let this fish dry out, skillet swordfish is quick, simple and delicious.
Things You'll Need
- Swordfish steak
- Olive oil
- Ground black pepper
Add a few teaspoons of olive oil to the skillet. Heat it over a medium-high heat.
Pat away any excess moisture on the surface of the swordfish steak. Sprinkle salt and pepper over both sides.
Add the swordfish steak to the skillet. Watch the side of the steak for it to change color, which usually takes three to four minutes. When the bottom quarter has changed color, it is ready to turn over.
Turn the swordfish over and cook the other side three to four minutes. The seared side should be a light brown color. Cook the other side evenly and remove from heat.
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