Seared swordfish steaks are meaty and filling filets of fish. I find swordfish filets at a good price from the grocer’s freezer, but this simple fish preparation will work with many different fish types. To cook swordfish follow along step by step in this real-time recipe video as I prepare and serve blackened fish filets with couscous and rustic veggies. This complete fish dinner can be prepared and served in about 30 minutes.
How to Cook Swordfish Steaks
I buy swordfish steaks frozen from my regular big box grocery in the freezer case near the seafood counter. The swordfish filets are individually packaged and frozen and quite thick, but you can use almost any fish for this recipe, just be mindful of the size of the filet and adjust the cooking time as needed. Fish is easy to cook, and even easier to overcook, which you’ll want to avoid.
This basic preparation is a simple seasoning and searing of the filet. This is similar to a blackened fish, but I’m not using butter, which is common to blackening fish.
- If frozen, allow the swordfish steaks to thaw completely.
- Season both sides of the fish very well. Many seasonings will work great, but some of my favorites are paprika, chili powder, garlic powder, black pepper, and of course salt.
- Heat 2 Tbsp of oil in a heavy-bottomed skillet on medium high heat. A cast iron skillet is ideal. I travel with a Lodge brand cast iron skillet which works well and is priced well, too.
- Once oil is heated, add the swordfish steaks to the skillet. It should sizzle right when it hits the pan. Leave the fish alone and allow it to cook undisturbed 4-5 minutes, depending on the size of the fillet. Adjust the stove temperature as needed.
- Turn the fish once and continue to cook on the other side 2-4 minutes as needed. If the swordfish steaks are especially thick, sear the sides of the fish as well.
- Serve right away, and top with a tsp. of hot butter if desired.
Fish cooks up fast. Whether you’re serving salmon, tuna, swordfish steaks, mahi mahi, etc., you can whip up a fancy feast in quick time with these equally fast side-dish recipes.
Quick Rustic Veggies Recipe
This is a quick and healthy side-dish that pairs perfectly with swordfish and looks great if you chop the veggies into large irregular sizes. I use Za’atar as a seasoning in the recipe video; it’s a tasty ingredient we’ve enjoyed trying out, especially in vegetable dishes. You can check the current price for za’atar on Amazon.
2 cups thick cut ZUCCHINI
3-5 GARLIC CLOVES chopped
½ large ONION chopped
1 or 2 fresh TOMATOES chopped
1-2 Tbsp fresh chopped PARSLEY
Season as desired…
In the video recipe I use
½ tsp SALT
½ tsp BLACK PEPPER
1 Tbsp ZA’ATAR (or substitute ITALIAN SEASONING)
OIL for sauteing
- Heat oil in a skillet on medium high heat.
- Add in the onions and garlic and sauté 2 minutes. Adjust heat as needed.
- Mix in the seasonings and sauté another 2 minutes.
- Add in the zucchini and cook for 5 minutes.
- Turn off the heat and stir in the chopped tomato and parsley and serve.
Fancy Couscous Recipe
Couscous is a quick-cooking pasta that is incredibly easy to prepare. Plain couscous makes a nice side-dish for swordfish steaks, but it doesn’t take much effort to transform plain couscous into fancy couscous.
about 1 cup COUSCOUS
½ tsp CUMIN SEEDS (optional)
3-5 GARLIC CLOVES chopped
½ large ONION chopped
1-2 Tbsp fresh chopped CILANTRO (or substitute fresh PARSLEY)
Season as desired…
In the video recipe I use
½ tsp SALT
1 tsp CORIANDER POWDER
1 Tbsp ITALIAN SEASONING
2 Tbsp OIL for sauteing
- Heat oil in a pot on medium high heat.
- When oil is hot, add in the cumin seeds and let cook for about 10 seconds. Then add in the onion and garlic and continue to sauté for 3-4 minutes.
- Stir in the seasoning.
- Add about 1 cup of water, cover, and bring the pot to a boil.
- When water boils, stir in the couscous and the chopped parsley. The measure of couscous should be the same as the measure of water.
- Remove the pot from the heat, recover the pot, and let sit undisturbed for at least 5 minutes.
- After 5 minutes, fluff the couscous with a fork and serve.
That’s it! All three of these dishes combine to make a terrific fish dinner that kinda looks fancy, but it’s really pretty easy. Swordfish steaks have a great meatiness that is texturally reminiscent of a nice cut of beef, so if you’ve never tried swordfish then give it a go, it will taste like a nice treat. But whatever fish you choose to cook, it will probably pair very well with these quick side-dishes.
If you enjoyed this real-time Swordfish Steak dinner, then you might also like this step-by-step Mackerel Stew Recipe. This seafood stew is incredibly tasty and a great dish for family meals or anyone looking to freeze some leftovers.
Thanks for checking out our Swordfish Steak video. If you’re a stranger to this fish, here’s some swordfish info.
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