How to cook swordfish in a pan

Are you looking for a delicious and healthy seafood dish to add to your recipe collection? Look no further than ! With its mild flavor and firm texture, swordfish is a versatile fish that is perfect for pan frying. In this article, we will guide you through the steps of cooking swordfish in a pan to achieve the perfect sear and tender interior.

Before we dive into the cooking process, it’s important to consider the freshness and quality of your swordfish. Select a firm, bright-colored fish with a mild aroma. If possible, buy fresh swordfish steaks from a reputable fishmonger. Frozen swordfish is also an excellent alternative, just make sure to thaw it properly in the refrigerator overnight before cooking.

Now let’s move onto the cooking process. First, you will need a large, heavy-bottomed skillet or frying pan. Heat the pan over medium-high heat and add a tablespoon of olive oil or butter. Allow the oil or butter to melt and heat up for a minute or two.

While the pan is heating, season your swordfish steaks with salt, pepper, and any other desired herbs or spices. Popular choices include garlic powder, paprika, or a squeeze of lemon juice for a citrusy touch. Gently pat the seasoning onto both sides of the swordfish to ensure it sticks.

Once the pan is properly heated, carefully add your seasoned swordfish steaks to the hot oil or butter. Be sure not to overcrowd the pan, as this can prevent the fish from achieving a nice sear. Cook the swordfish for approximately 3-4 minutes on each side, depending on the thickness of the steaks. You will know it’s time to flip the fish when the bottom develops a golden-brown crust.

While the swordfish is cooking, resist the temptation to constantly flip or move the steaks around. This can interfere with the development of a beautiful crust. Instead, let the fish sear and cook undisturbed, allowing it to develop a lovely caramelization on both sides.

To achieve a perfectly cooked swordfish, use the touch test. Gently press the center of the fish with your finger — if it springs back, it’s done; if it feels soft and squishy, it needs a bit more time. Remember that the fish will continue cooking for a brief period after you remove it from the pan, so it’s better to slightly undercook it than to risk overcooking and drying it out.

Once the swordfish is cooked to your desired level of doneness, remove it from the pan and let it rest for a couple of minutes. This resting period allows the flavors and juices to redistribute, resulting in a more succulent and tender fish.

Now it’s time to plate your deliciously seared swordfish! Serve it alongside your favorite sides, such as a refreshing citrus salad or steamed vegetables. You can also drizzle a simple sauce over the fish, like a lemon butter sauce or a tangy salsa verde, to enhance its flavors.

In conclusion, cooking swordfish in a pan is a simple yet rewarding way to enjoy this delectable fish. By following these steps, you can achieve a beautifully seared exterior and a moist, tender interior. So, take a plunge into the world of swordfish and add this tasty seafood dish to your culinary repertoire!