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Pan-Seared Swordfish Steaks with Caper-Currant Relish: Season 20, Episode 25. 8 mins.
september 28, 2020
Seafood Suppers
Swordfish tends to be more expensive than other seafood, so when you bring it home, you want to make sure you’re cooking it just right. Mildly flavored but meaty, swordfish steaks are best when cooked quickly over high heat, where they acquire a golden-brown crust. We speed up cooking by searing them in a hot skillet, flipping them frequently so that they cook from both the bottom up and the top down. To keep each bite juicy, we make sure to remove the steaks from the heat when they reach 130 degrees and let carryover cooking bring them up to the desired temperature of 140 degrees.
Pan-Seared Swordfish Steaks
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Keith Dresser
“Swordfish is expensive, so you don’t want to overcook it. An instant-read thermometer is an indispensable kitchen tool—especially when cooking fish.”
“I love that Bridget tasted capers with Jack. So much flavor in a small package—capers are an underappreciated ingredient.”
Behind the Scenes
“I worked at a restaurant on Cape Cod where we would buy whole swordfish, which weighed between 80 and 100 pounds, and cut it ourselves. People love swordfish!”
At the Seafood Counter
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