INGREDIENTS
This is what you need for 2 servings:
- 2 swordfish steaks, 8 oz. each
-
S&P, seasoning
I used dill
Swordfish is not often available. I think this may well be the only time I've prepared this since I started this cookbook.
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.
This is what you need for 2 servings:
Pic1: seared/braised swordfish steak
After I seared the steaks, I added vegetables and water to braise them.
That lessened the contrast of a properly-seared fishsteak.
This was served as a double meal, so not surprisingly there were leftovers. Those get recycled as fish salad.
Pic2: braising2015-11-22
The best of 2 worlds together on 1 plate.
This is what you need for 2 servings:
Pic1: swordfish with beef steak
Pic2:
add frozen veggies, water