Swordfish is a natural for grilling or broiling. The meat is firm and has a creamy, mild flavor. You should buy swordfish that has been caught on the east or west coast of America because the technique used for catching imported swordfish is controversial and unregulated. Swordfish may contain elevated levels of mercury, so limiting the amount of swordfish consumed is advised. Swordfish, served cold, is a good alternative to tuna in salads and is excellent in fish stews or chowders. A few simple steps ensure that you broil swordfish steaks fit for Neptune.
Things You'll Need
- Fresh swordfish steak
- Olive oil
- Lemon juice
- Lemon pepper
Buy 2 lb. of American-caught swordfish steaks. The steaks should all be about the same size and about 1 inch thick. Do not remove the skin from the steak, since it will come off easily once the fish is cooked and helps keep the fish moist while cooking. Swordfish can be tougher meat than other fish, so grilling or broiling is recommended. It works well for kabobs, also.
Season the swordfish steaks. Rub the steaks with a thin coating of butter. Sprinkle the fish lightly with salt, lemon pepper and two cloves of minced garlic. Drizzle a little olive oil on each steak. This helps promote browning of the meat.
Lay the swordfish steaks on the broiler pan. Heat the oven broiler for about 5 minutes. Place the broiler pan in the oven about 8 inches beneath the broiler heating elements. This allows the heat to circulate in order to cook the steaks evenly. Let the steaks cook until the fish begins to brown, or caramelize, approximately 5 minutes.
Pull the broiler pan out of the oven and turn the steaks over using a spatula. Rub each steak with a small amount of butter. Place the fish back under the broiler. Monitor the swordfish steaks as you broil the second side. When the fish begins to brown, remove from the oven. This should take another 4 to 5 minutes. Serve with fresh lemon slices.
Tips & Warnings
- Swordfish works very well with mild marinades.
- When purchasing swordfish, choose steaks that have a little strip of red, not brown. Brown on the swordfish indicates that the fish is old
- Cook raw fish within two days of purchasing to ensure safety and quality. Tightly wrapped swordfish can be frozen for three or four months.
- Photo Credit Comstock/Comstock/Getty Images
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