I’ve always loved seafood, and swordfish steak is one of my absolute favorites. There’s just something about that rich, meaty texture that gets my mouth watering. So I’m excited to share this recipe for perfectly cooked swordfish steaks from my friends at Food and Meal.
Cooking swordfish can be tricky – it’s easy to overcook and dry it out. But when you get it right, oh my! The steaks come out juicy, flaky and full of flavor. I find that using a simple pan-searing method works best to keep the moisture in. Then all you need is a few fresh garnishes and sides to let the fish shine.
I especially like making swordfish for dinner parties or date nights. It feels a little fancy and special without being too intimidating to cook. And it’s nice to take a break from the usual chicken or beef dishes. The sweet, mild taste of swordfish is so refreshing. I always get compliments whenever I serve it!
Swordfish steak Recipe
Equipment
Ingredients
- 4 swordfish steak a 200g
- 200 g mixed salad
- 200 g cocktail tomatoes
- 4 tbsp walnut oi
- 2 tbsp lemon juice
- 2 tbsp white wine vinegar
- 1 teaspoon honey
- 1 tbsp mustard
- Salt
- Pepper
- 4 tbsp herb butter
- 4 lemon wedges
Instructions
- Turn on the contact grill.
- Brush the grill plates with a little oil.
- Wash the lettuce with the tomatoes and divide on four plates.
- Mix the oil with the lemon juice, vinegar, honey and mustard to make a dressing. Put the dressing on the salad.
- Season the swordfish steak with salt and pepper and cook on the contact grill for about 2-4 minutes.
- Serve the fish with herb butter and lemon wedges on the salad.
Video
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
How to make Swordfish steak using oven
I’m so excited to share my easy method for baking juicy, flaky swordfish steaks right in the oven. Swordfish has such a lovely mild, sweet flavor that pairs nicely with citrusy or savory seasonings. While grilling or pan-searing can work well, I find that baking is a foolproof way to achieve perfect doneness without drying out the fish.
The key is to cook the steaks at a high temperature for just a short time. This keeps them nice and moist while allowing the exterior to caramelize to a beautiful golden brown. I simply coat both sides with a bit of oil and seasoning, then pop them in a hot 425°F oven for about 8 minutes. Easy peasy!
While they bake, the house starts to fill with the most wonderful aroma. Swordfish has such a uniquely Here is a continuation of the text about baking swordfish steaks in the oven:
Swordfish has such a uniquely sweet, briny scent when it cooks. It really whets my appetite and makes my mouth water! I like to keep the seasonings simple – usually just a squeeze of lemon or lime juice along with some salt, pepper, and maybe a dash of paprika or oregano. The fresh, clean taste of the fish should take center stage.
After 8 minutes, the steaks come out caramelized on the outside but still moist inside. I’ll let them rest for just a couple minutes before serving. The texture is amazing – so juicy and flaky with the perfect buttery feel. I like pairing baked swordfish with some fresh vegetables or a crisp salad to balance the rich meatiness.
Tips for making Swordfish steak
Cooking Up Perfect Swordfish Steaks
First, always start with the freshest swordfish you can find. The flavor will be clean, sweet and briny when it’s optimally fresh. I look for steaks with firm, shiny flesh and no “off” odors.
When it comes to prep, I’ve learned it’s best not to overhandle swordfish. The texture can get mealy if manhandled too much. Simply pat the steaks dry and brush lightly with oil before cooking. Less is more when seasoning as well – just a squeeze of citrus and sprinkle of salt and pepper lets the natural flavor shine through.
The cooking method I recommend most is pan-searing. Get your skillet nice and hot before adding a touch of oil, then the swordfish. Resist the urge to move the fish once it hits the pan. Let it sear undisturbed to caramelize the exterior while keeping the interior moist and flaky.
My last tip is to not overcook! Swordfish dries out quickly past medium doneness. I use an instant-read thermometer to test for 135°F – that ensures it stays tender and juicy.
Serving Suggestions about Swordfish steak
Swordfish steaks are so versatile and pair nicely with a variety of flavors. Here are some of my favorite serving ideas:
- Top steaks with a fresh mango-avocado salsa and serve with lime rice and sautéed spinach for a tasty plate. The sweet fruit pairs beautifully with the swordfish’s mild flavor.
- For Mediterranean flavor, drizzle steaks with lemon-herb vinaigrette while cooking. Serve alongside couscous tossed with diced tomatoes, kalamata olives, feta cheese, and fresh parsley.
- Complement the meatiness of swordfish by serving it with roasted potatoes or pasta in a rich tomato sauce. I also like to add some grilled asparagus for a pop of color.
- For a restaurant-worthy presentation, place steaks on a bed of crisp greens, roasted beets, and quinoa. Drizzle with a balsamic reduction.
- Swordfish stands up well to bold flavors. Rub steaks with a blend of chili powder, cumin, garlic, and oregano before grilling. Serve with avocado slices, black bean salsa, and lime wedges over cilantro rice.
Top 5 FAQs about Swordfish Steak
- How do I know when swordfish steak is done? Check for opacity – the flesh should be opaque all the way through when it’s fully cooked. Swordfish is best enjoyed when still slightly translucent in the center.
- What is the best way to cook swordfish steak? Grilling, broiling or pan-searing are great cooking methods to keep swordfish steaks moist while developing flavor. Avoid overcooking as it can make the flesh dry and chewy.
- What does swordfish taste like? Swordfish has a mild, sweet flavor with a meaty texture. It is not fishy tasting, and is often compared to steak in both texture and flavor.
- What sides go well with swordfish? Bright citrus flavors, herbal accents from parsley or basil, and light vegetable sides are delicious complements. Good options include lemon wedges, herbed rice pilaf, grilled zucchini or squash.
- How should I store leftover swordfish? Refrigerate cooked swordfish steaks for 2-3 days maximum. The dense meat holds up well compared to more delicate fish. Store tightly wrapped; enjoy leftover swordfish cold or gently reheat.
Conclusion
I especially like making swordfish for dinner parties or date nights. It feels a little fancy and special without being too intimidating to cook. And it’s nice to take a break from the usual chicken or beef dishes. The sweet, mild taste of swordfish is so refreshing. I always get compliments whenever I serve it!
So if you’re looking for something new and delicious to make for yourself or your guests, give this grilled swordfish steak recipe a try. I really think you’ll love it as much as I do. The step-by-step instructions make it easy to nail perfect cookery on my indoor grill. Let me know if you have any other questions!
- Cooking Like A Pro
- Author Name :Â Jaime Inez
- Address: Times Street, West Triangle, 1103, Quezon City, Metro Manila, Philippines
- Phone: Â 96-2-4108596
- Email: Contact@cookinglikeapro.net