Best 3 Pan Seared Swordfish Recipes
Pan-seared swordfish is a delectable dish that combines the delicate flavor of swordfish with a crispy, golden-brown crust. This cooking method is simple yet effective, allowing the natural flavors of the fish to shine through while creating a contrasting texture that elevates the overall experience. The article presents three distinct recipes for pan-seared swordfish, each offering unique flavor profiles and cooking techniques to satisfy diverse palates.
The first recipe, "Pan-Seared Swordfish with Lemon Butter Sauce," introduces a classic combination of flavors that highlights the mild taste of swordfish. The fish is seared until perfectly cooked, then finished with a luscious lemon butter sauce that adds a touch of brightness and richness. The second recipe, "Pan-Seared Swordfish with Salsa Verde," takes a Mediterranean twist, featuring a vibrant salsa verde made from fresh herbs, capers, and anchovies. This flavorful sauce complements the swordfish beautifully, adding a layer of complexity and freshness. The third recipe, "Pan-Seared Swordfish with Asian Glaze," explores bold Asian flavors with a glaze made from soy sauce, ginger, and honey. The glaze caramelizes during the searing process, creating a sweet and savory crust that perfectly complements the tender fish.
PAN-SEARED SWORDFISH WITH CREAMY DIJON-CAPER SAUCE RECIPE - (4.4/5)
Provided by GratefulSea
Number Of Ingredients 9
Steps:
- Pat fish dry with paper towels and season with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and the thickest part of the fish registers 140°F, about 5 minutes per side. Transfer fish to platter and tent loosely with foil. Add shallot to now-empty skillet and cook until softened, about 3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in crème fraîche, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and black pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.
PAN-SEARED SWORDFISH STEAKS WITH SHALLOT, CAPER, AND BALSAMIC SAUCE
Categories Sauté Quick & Easy White Wine Shallot Swordfish Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté shallots with salt to taste, stirring, 1 minute. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes. Turn fish over and add wine, vinegar, capers, and water. Simmer mixture 3 minutes, or until fish is just cooked through.
- Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.
PAN SEARED PEPPERED SWORDFISH WITH RED ONION CITRUS SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Rub the pepper into the swordfish steaks and let sit for 5 minutes.
- Meanwhile, combine the orange slices, onion, cilantro and olive oil in a bowl. Heat the vegetable oil in a heavy, large skillet over medium-high heat. Add the swordfish steaks and cook until well browned, about 3 minutes per side. Serve the fish with the salsa.
Tips:
- Select the Freshest Swordfish: Opt for swordfish steaks that are firm to the touch, have a mild, briny aroma, and a vibrant pink or red color.
- Proper Thawing Technique: If using frozen swordfish, thaw it gradually in the refrigerator overnight or under cold running water for about 30 minutes. Avoid thawing at room temperature to prevent bacterial growth.
- Seasoning and Marinating: Enhance the flavor of swordfish by seasoning it with a blend of herbs, spices, and citrus. Marinating the fish for at least 30 minutes helps infuse it with even more flavor.
- Achieving a Perfect Sear: Heat your pan or skillet over medium-high heat and add a drizzle of oil. Once the oil is shimmering, carefully place the swordfish steaks in the pan, ensuring they are not crowded. Sear for 2-3 minutes per side, or until golden brown and cooked through.
- Internal Temperature: For perfectly cooked swordfish, aim for an internal temperature of 145°F (63°C) as measured with a meat thermometer. This ensures that the fish is cooked through while retaining its moist and tender texture.
- Resting the Fish: After searing, allow the swordfish to rest for a few minutes before serving. This resting period helps redistribute the juices throughout the fish, resulting in a more flavorful and succulent dish.
Conclusion:
Pan-seared swordfish is a versatile and delicious seafood dish that can be enjoyed for lunch or dinner. With its mild flavor and firm texture, swordfish pairs well with various seasonings, marinades, and accompaniments. Whether you prefer a simple preparation with butter and lemon or a more elaborate dish with a flavorful sauce, pan-seared swordfish is sure to impress. Experiment with different recipes and techniques to find the perfect combination that suits your taste.
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