A rich sauce adds the perfect level of zest to this meatier fish dish.
Swordfish's dense texture makes it an excellent choice for stovetop cooking. For best results, sauté in grapeseed oil.
- Grapeseed oil
- Freshly milled black pepper
- 1½ to 2 pounds swordfish steaks, ¾ inch thick
- 1 teaspoon butter
- 2 tablespoons finely chopped garlic
- 3 tablespoons thinly sliced scallions, both white and green parts
- ⅓ cup peeled, seeded, and chopped tomato
- 2 tablespoons fresh orange or tangerine juice
- ¼ teaspoon Dijon mustard
- 2 teaspoons chopped fresh parsley or basil, or 1 teaspoon chopped fresh tarragon
Coat a large nonreactive skillet with the grapeseed oil to a depth of ⅛ inch. Place over high heat. Generously pepper the swordfish and cook on both sides until cooked through, about 5 minutes. (Unless you have a super-sized pan, you will need to do this in batches.)
Put the swordfish on a serving platter. Wipe out the pan. Heat the butter, add the garlic and scallions, and cook over medium heat for 1 minute, stirring frequently. Stir in the tomato and cook, stirring constantly, until it almost dissolves in the sauce, about 1 minute. Add the orange juice and mustard. Cook another 1 to 2 minutes and stir in the herbs. Pour over the fish.From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.