So we took another foray into the world of seafood, this time Kevin found swordfish steaks, BOGO! – at Fresh Thyme. Honestly, my first thought was: No. We’re just not going there. Instead, I pretended I didn’t hear him. I took a minute, thought about what he’d said; smiled and said, “What? Swordfish? We’ve never had swordfish before. Why not?”
I thought cooking tilapia was a big deal. Swordfish seemed daunting. I told Kevin I’d find a recipe, because I wanted to make it. (Honestly, I wanted to be sure it sounded like something I would like.)
So, I googled ‘how to cook swordfish’. While searching, I discovered a little nugget of information via the Food Network. – Link below – (“Swordfish is a mild-tasting, white-fleshed fish with a meaty texture. It is sold exclusively in steaks. Its mild taste makes it a particularly good choice for those who are unsure if they like fish. Reddish areas have a stronger flavor and can be cut off.“) Nicely done Kevin, a mild-tasting fish for your, not a fan of seafood, wife!
My swordfish steak recipe is based on a recipe I found at epicurious.com. (You will find the link at the bottom of this post, below my disclaimer. Gotta give credit, where credit is due.) I say my recipe is based on it, because I didn’t have all of the same ingredients, but I was kinda close.
Why choose a recipe with “pepper butter? Because, who am I kidding here? A mild tasting fish smothered in “pepper butter”? I can do that. I mean, I’m pretty darn sure I can eat that. Even if it is somewhat fishy, the pepper butter should help mask it a little.
Pan Roasted Swordfish with Pepper Butter (Alternative)
You will need a pan that can go from stovetop to oven.
- 3 Tbsp butter alternative (I used Country Crock Plant Butter w/olive oil)
- 2 tsp chopped fresh parsley (I would think you could substitute w/dried. I grow parsley, so I had fresh.)
- 1 garlic clove minced (You can substitute with garlic powder)
- 3/4 tsp black pepper, plus more for sprinkling on fish
- Dash or 2 of Cayenne pepper (to your taste), plus more for sprinkling on fish
- 1/2 tsp lemon juice
- 1 Tbsp olive oil
- Salt for sprinkling on fish
- 2 – 1 1/2″ – 2″ thick swordfish steaks
Preheat oven to 400 degrees.
If you want, you can cut out the “reddish area” of the steak. I did. But Kevin said he would keep his and he would also eat mine.
Mash butter alternative with fresh parsley, garlic, black pepper, Cayenne pepper and lemon juice.
Heat oil in oven safe pan (I used cast iron) on medium-high heat. Sprinkle salt and pepper(s) on fish. Cook until browned, about 4-5 minutes. (A little less if steaks are thinner.) Turn over and transfer to oven. Roast until cooked through, about 15 minutes. (Again, a little less time if steaks are thinner.) I checked it with a meat thermometer. It should be 145 degrees.
Transfer steaks to dish and cover. Add seasoned butter mixture to same pan, cook over medium-high heat, scraping up browned bits until melted and bubbling. Pour butter sauce over swordfish steaks and serve.
I am so pleased with how these turned out. SO easy and quick. They look just as good as they taste. And yes, there was a fishy flavor, almost like tuna, but not bad. (You have to remember, a fish lover I am not.) The pepper butter was a very nice addition and did just what I hoped it would do. Kevin, who loves all things seafood, was absolutely thrilled with them. I’m thinking one thing I will do different the next time is, cut the “reddish area” off of both steaks and cook them in a separate pan. Why? Because it said that the “reddish area” is where you’ll find the strongest fish flavor; and while mine had been cut away, it still cooked near my steak. If it hadn’t all been cooked in the same pan, I wonder if it may not have had as much fish flavor.
Enjoy!
Thanks for stopping.
Brenda
Disclaimer:
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!
Pan-Roasted Swordfish Steaks With Mixed-Peppercorn Butter Recipe | Epicurious