Easy Stove-Top Swordfish Preparation
Cooking swordfish on the stove is a simple and tasty way to enjoy this meaty fish. Before you start, it’s important to prepare your swordfish properly to ensure a delicious result. With a few easy steps, you can get your fish ready for the perfect stovetop sear or sauté.
First, inspect your swordfish steak or fillet. Look for any remaining scales or skin that need to be removed. Many swordfish cuts come skinless, but if yours has skin, gently peel it off with a sharp knife or a paring knife. This helps prevent sticking and makes the fish easier to cook evenly.
Next, check for any rough edges or blemishes. Use a sharp knife to trim away any dark or discolored areas. Cutting off these spots improves both the appearance and flavor of your cooked swordfish.
Once the fish looks clean, pat it dry with paper towels. Removing excess moisture ensures a better sear and prevents steaming. A dry surface helps the fish develop a nice, golden crust when cooked.
Now, season your swordfish. A simple approach is to sprinkle it with salt and pepper. You can also add additional flavors such as garlic powder, paprika, or lemon zest based on your taste. Lightly rubbing the seasonings into the fish helps it absorb flavor during cooking.
If you’re planning to marinate the swordfish for extra flavor, do so for about 15 to 30 minutes. Use a simple marinade with olive oil, lemon juice, and herbs like thyme or parsley. Just remember not to marinate for too long, as the acid can start to break down the fish’s texture.
Before cooking, prepare your stove and skillet. Use a heavy-bottomed skillet like cast iron or stainless steel, and heat it over medium-high heat for a few minutes. Adding a small amount of oil with a high smoke point, such as canola or avocado oil, ensures the fish won’t stick and will cook evenly.
When the skillet is hot, carefully place your swordfish onto the pan. You should hear a sizzle — that means it’s hot enough. Resist the urge to move the fish too early; let it cook undisturbed for 3 to 4 minutes on one side, depending on thickness. Turn the fish gently with a spatula or tongs and cook for another 2 to 3 minutes until it’s opaque in the center.
Remember, swordfish is best cooked to an internal temperature of 145°F (63°C). Use a meat thermometer if you want perfect doneness. Overcooking can make it dry, so keep an eye on the fish and use visual cues like flaking and color to judge when it’s ready.
- Tip: Always use fresh or properly thawed swordfish for best flavor and texture.
- Tip: Avoid overcrowding the skillet; cook in batches if needed for even cooking.
- Tip: Let cooked swordfish rest for a couple of minutes before serving to help juices redistribute.
- Tip: Add a squeeze of lemon or a simple sauce after cooking for extra flavor.