How to cook swordfish | Good Appetite

Swordfish – stay here with me – is like the perfect plain white t-shirt. A quiet and humble part of your rotation that doesn’t require any special treatment. It can be put on or off, just as suitable (with the right accessories) for a chic dinner party or a sweaty barbecue in the garden. It goes with almost everything in your closet (uh, pantry) and works all year round. Plus, on the days when you don’t bother to spend more than ten minutes putting your outfit (or dinner!) Together, the team can absolutely wear it. As far as I can tell, the only difference is that swordfish looks a little better covered in sauce.

Once you know what to look for at the fish counter, cooking swordfish at home is a flexible process. Do you fancy a barbecue? Swordfish is an ideal choice, especially if your clinging to seafood, as it is sturdy enough to withstand direct heat without sticking to the grids or falling apart. More of an indoor type? Instead, take the stove or oven, where your finished swordfish will be no less moist and ready for any topping or sauce. Read on to learn why swordfish can do it all and how to make sure you master it every time, no matter which route you take.

It’s a steak. (But no steak either!)

At the fish counter, you can find swordfish sold as “steaks” – thick pieces with a swirling muscle pattern, usually weighing between 6 ounces and 1 pound each. As the name suggests, these are bold pieces that feel more like ribeyes than fish fillets, with a matching meaty, juicy texture. It is this combination of size and texture that gives swordfish steaks the ability to appeal to both beef lovers who want to change their protein game and pescatarians who want easy grilling in the summer.

When shopping for swordfish, thickness is important. Request pieces that are at least an inch thick, as anything thinner could bend and break in half if you turn it over. Also, look for steaks that are a pale cream color with a touch of pink; a reddish streak or two is fine, but anything brown should be avoided.

It’s a blank canvas.

Swordfish has a super mild taste, which makes it the perfect, not-so-fishy fish that can be paired with almost any sauce, marinade, or topping. The texture also helps: because it is firmer and richer than most other fish, chunky salsas and heavy spreads work just as well as they do with chicken or pork. Soak your steak in a spicy harissa or soy citrus marinade (only for about 15 minutes so it doesn’t get mushy); sprinkle it with a herb salsa verde or caper butter; stack a bunch of citrus fruits, chunky olives or tomatoes – you can take it any flavor you want

It’s foolproof.

The best part about cooking swordfish is that it is almost terrifyingly no frills. The sturdy steaks can be seared, fried, broiled, or grilled in minutes, and since most recipes require you to cook the fish through, you don’t have to guess what time it will be ready. You can follow the cooking process by watching your steak turn opaque on the side; As soon as it feels firm and flakes off easily with a fork, you’re good to go. For a 1-inch thick steak, this means about 5-7 minutes per side over medium-high heat in a pan, on the grill, or under the grill, or a total of 7-10 minutes (no turning required) in a 450 ° F oven.

No matter how you plan to cook your swordfish, don’t forget about the oil. Rubbing both sides of the steaks with neutral oil before grilling ensures they don’t stick to the grids, and a dash of olive oil before frying or grilling adds a little extra fullness. For even coverage, pour a few tablespoons of either oil into a baking dish, then add the fish to coat.

Last but not least, it works on a stick.

Funny twist! Whilst whole steaks can be served by one or two people, depending on their size, swordfish skewers are a great alternative for larger groups and cook even faster. Simply cut your fish into cubes – the firm texture will help it hold its shape and even take on the delicious grill marks as it cooks – and thread it onto skewers, alone or with other ingredients. Summer vegetables like zucchini or peppers? Steak (like real steak) for a surf and turf style kebab? Like everything else about swordfish, it’s an adventure of your own choosing.

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