How to Sauté Swordfish with Tomato Compote & Spinach

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today I am going to show you how to make really good quick easy meals using swordfish. Okay guys, we've got our pan, got our heat. We are going to take one-half of our butter, one tablespoon, drop that in the pan that we are going to sear the swordfish in. We are not trying to cook this swordfish. We are just trying to get a nice sear on it. So you can take your tongs and move your butter around and make it melt a little faster. All right so our butter is ready now, so we are going to take our piece of swordfish, got it face down in the butter and we are going to cook it about, depending on the thickness of your swordfish steak, this is about a one inch steak. You want to cook it for about 20 seconds on each side and we are going to put it back on that plate we had or if you have a sheet pan you can put it on that and we are going to throw it in the oven. And don't worry if your butter begins to brown, that is part of the process that we want. So we probably are ready to turn this piece over in about twenty seconds. See how we got that nice color there. We want to make sure that we swish all of our butter back around to make sure that we got underneath the fish because whenever you picked it out, there is not going to be any butter left. About another fifteen seconds or so this is going to go in the oven while we finish the sauce. And you are not trying to cook the swordfish at this point. You are just trying to sear the outside and get that nice, has that nice look on the outside here. It has brown on the edges, a little bit of salt and pepper look. This is what you want it to look like on presentation. We are actually going to do most of the cooking for this so you can move it around if you want. Our butter is pretty nice and brown which is good. That is what we want. We are going to give it another five seconds on this side to even out the color. All right with that, back onto our plate and into the oven. And we are going to keep this going because right now we are going to add all of our onions and our garlic right to that butter. We'll come right back to finish that. "