Swordfish is a chunky fish which has a texture not short of a good steak. It is a joy to be treasured and for that reason we treat it simply, by pan frying and covering in parsley and lemon sauce. Heaven!
|Approximately 250g / 9oz swordfish steak|
|1 tablespoon olive or vegetable oil|
|1 tablespoon chopped flat leaf parsley|
|Lemon juice from half a lemon|
|1 tablespoon butter|
|Salt and pepper lightly sprinkled on swordfish steak|
Finely chop the parsley.
Squeeze the lemon juice.
Pat dry the swordfish with kitchen towel then brush with a little of the oil on both sides.
Lightly sprinkle the fish with salt and pepper.
Warm the serving plates.
Swordfish is a chunky white fish which can be cooked in a variety of ways. Pan frying it with a simple parsley and lemon sauce allows the delicious taste of the swordfish to take centre stage. This recipe is suitable for any thick white fish steak and great for tuna steak as well.
The main area of concern with cooking swordfish is how long to cook it for. Good swordfish should be cooked through so that the flesh is flaky throughout. The danger is that the flesh turns mushy and this is very easy to do if over cooked. Our timing is based on a pan which is pre-heated to a medium high heat (with oil in it) for a minute and a half before starting to cook the swordfish.
The next concern with pan-frying swordfish is the thickness of the fish. We have used fish that is about 2.5cm / 1 in thick. If your fish is thicker then cook for slightly longer, if thinner (for example the end piece) then cook for slightly less.
The final point to consider is the oil used. Extra virgin olive oil can burn if cooked on a medium high heat so is not suitable for this recipe. Either use normal olive oil or a vegetable oil which does not burn so easily.
This recipe was written by David Marks.
Add the swordfish to the pan and fry for four minutes. Turn the swordfish over and cook for a further three minutes. Remove from the pan and place on the pre-heated plates.