swordfish

Swordfish is not often available. I think this may well be the only time I've prepared this since I started this cookbook.

seared & braised swordfish

2015-11-22

This is another of 1-skillet recipes where I start by searing and end with braising just to get the veggies in the same skillet. Usually, swordfish and shark steaks are cooked in the same way as Tuna Steaks, i.e. sear at very high temp for a short time to get the outside browned while the inside remains rare.

INGREDIENTS

This is what you need for 2 servings:

  • 2 swordfish steaks, 8 oz. each
  • S&P, seasoning
    I used dill
Pic1: seared/braised swordfish steak

Directions

 After I seared the steaks, I added vegetables and water to braise them. 
That lessened the contrast of a properly-seared fishsteak.


swordfish salad

This was served as a double meal, so not surprisingly there were leftovers. Those get recycled as fish salad.

 

Pic2: braising
Pic3: surf & turf meal
Pic4: swordfish salad

swordfish with beef steak

2015-11-22

The best of 2 worlds together on 1 plate.

INGREDIENTS

This is what you need for 2 servings:

  • ½ lb. swordfish steak
  • ½ lb. London broil beef steak
  • 1 lb. frozen veggies mix
    carrots, zucchinis, bell peppers, sugar snap peas
  • S&P, spices of your choice
    I used dill for the fish, pepper for the steak
  • rice, boiled
Pic1: swordfish with beef steak

Directions

 

Pic2: add frozen veggies, water
Pic3: simmer
Pic1: swordfish with beefsteak