How to Make Pan-Seared Swordfish Steaks with Caper-Currant Relish
Swordfish, also known as broad bell, is one of the fastest and most powerful fish in the ocean. They can be quite elusive and expensive, so it's essential to cook them properly. This recipe teaches you how to sear swordfish steaks to perfection, avoiding dryness or mushiness. The dense, meaty texture of the fish makes it appealing to carnivores, and it can be treated like a steak. To complement the flavors, a quick Italian agridolce-inspired relish is prepared with minced parsley, capers, garlic, currants, lemon juice, and zest. The relish needs time to sit and develop its flavors while you prepare the swordfish steaks. Trim the fish, removing the skin and the line of blood, then season generously with kosher salt. Sear the steaks in a non-stick skillet, flipping them every two minutes to ensure even cooking. The constant flipping reduces cooking time and avoids enzymatic breakdown that turns the fish mushy. Cook the swordfish steaks until they are golden brown and register 130 degrees Fahrenheit. Let them rest for 10 minutes, then serve with the delicious caper-currant relish for a truly satisfying meal.
Ingredients:
- two pounds of swordfish steaks
- three tablespoons minced parsley
- two tablespoons of capers (rinsed and minced)
- one minced garlic clove
- two tablespoons of chopped currants
- two tablespoons of lemon juice
- one teaspoon of lemon zest
- two teaspoons of vegetable oil
- one and a half teaspoons of kosher salt
Cooking steps:
- Preparing the Relish: In a bowl, combine three tablespoons of extra virgin olive oil, three tablespoons of minced parsley, two tablespoons of minced capers, one minced garlic clove, two tablespoons of chopped currants, two tablespoons of lemon juice, and one teaspoon of lemon zest. Stir well and let it sit for 20 minutes to meld the flavors.
- Prepping the Swordfish: If necessary, trim any skin or bloodline from the two pounds of swordfish steaks. Season both sides generously with one and a half teaspoons of kosher salt.
- Searing the Swordfish: Heat a 12-inch non-stick skillet with two teaspoons of vegetable oil over medium-high heat. Ensure the surface of the fish is dry, then carefully place the swordfish steaks in the skillet. Cook for 7 to 11 minutes, flipping every two minutes, until the steaks are golden brown.
- Checking the Temperature: Use a meat thermometer to check the internal temperature of the swordfish. The ideal serving temperature is 140 degrees Fahrenheit, but remove the fish from the pan at 130 degrees to allow for carryover cooking.
- Letting it Rest: Let the swordfish steaks rest for 10 minutes before serving.
- Serving: Serve the pan-seared swordfish steaks with the caper-currant relish for a delicious and satisfying meal.
