Simple, Sensational Swordfish

 

In my quest to prep fish at least twice per week, I’ve been trying different methods, specifically with salmon – prepping everything from mustard/honey to salt/pepper to soy marinated versions of the beautiful stream-swimmer in order to keep the excitement. That said, one can only take so much salmon, and most of the bottom-dwellers (sole, catfish, tilapia, cod) are pretty limited in the sense that they don’t have exorbitant flavors.

That leaves me constantly searching for what is fresh & wild, and luckily I was able to find this gorgeous swordfish at Whole Foods yesterday. I’ve made swordfish in a few iterations previously, and while a good monotony-breaker, I haven’t had it quite like this. This is a dish I could firmly put in the rotation due to it’s succulent, light deliciousness. So thank you Epicurious for providing the panacea for fish boredom.

Screen shot 2014-03-11 at 9.59.09 AM

Ingredients

  • 2 beautiful filets of fresh, wild caught swordfish (8-10 oz each)
  • 1/2 stick of butter
  • 2 tbsp chopped fresh parsley
  • 2 garlic cloves, minced
  • 1 tbsp cracked black pepper
  • lemon zest, grated from 1 lemon
  • juice of lemon
  • 2 tbsp EVOO
  • handfuls of arugula, sprinkled with lemon juice

Directions

  • coat both sides of swordfish with oil, salt & pepper (generous)
  • melt butter
  • preheat oven to 400°F
  • mix butter, parsley, garlic, cracked pepper, and zest in a bowl
  • heat EVOO inskillet over medium-high heat
  • once oil shimmers, sear swordfish for three minutes
  • flip swordfish and transfer to oven
  • bake swordfish for seven/eight minutes until cooked through
  • place swordfish on bed of arugula
  • take the same skillet and heat on medium-heat, add seasoned butter
  • cook until melted & bubbling – but not burnt – and drizzle over swordfish/arugula
  • wonder how it took you this long to appreciate the steaky softness of swordfish
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One thought on “Simple, Sensational Swordfish

  1. “Wonder how long it took you to appreciate the steaky softness of swordfish” is a good bit

    slash should be like your closing shtick, if you will

    >

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