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What are your best swordfish steak recipes?

I would love a few good recipes for swordfish steak either in the pan or in the oven

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  1. I like this one, but even though it is grilled, you could probably do it in a pan...

    http://www.foodnetwork.com/recipes/gi...

    1 Reply
    1. re: Philly Ray

      Wow, that looks great and just what I'm looking for something different, yet still simple

      1. re: Nunzio

        Do you think this would work in a cast iron pan?

      2. Pan sear and then serve with it with a wasabi soy vinaigrette and drizzled with some toasted sesame oil.

        2 Replies
        1. re: ipsedixit

          I'm thinking Asian may be up my alley tonight. Any more details on the vinaigrette? Also, how long do you sear?

          1. re: fldhkybnva

            If your steaks are about 1 inch thick, then heat up a pan with some EVOO, salt and pepper your steaks, place the steak on the pan for about 2 minutes, lower the heat to medium, and cook for another 4-5 minutes, flip and cook for another 2-3 minutes.

            Take equal parts soy sauce, rice wine vinegar and water, and combine, then add wasabi (or horseradish) powder to this. I usually have about a bowl of this sauce and like wasabi, so I add about a teaspoon and a half. But you can adjust it to taste. Then I add in some in minced garlic and ginger, and let that sit for about 30 minutes and then add salt and sugar to taste.

            I plate the fish, then drizzle the sauce around the fish (not on the top), then I drizzle some toasted sesame oil (heated up in a wok for a bit) over the top of the fish and garnish with some Nori flakes and sesame seeds.

            Serve and eat.

        2. First, I'm not a fan of swordfish unless it's fresh. Not wild about defrosted at all. With that inmind, I like Emerils from his New New Orleans cookbook for sword fish in Portuguese Sauce.

          https://www.emerils.com/recipe/1526/P...

          https://www.emerils.com/recipe/1525/S...

          5 Replies
          1. re: mike0989

            It's funny you mention that. The inspiration for swordfish was from SO who decided that we need to clean out the freezer before we load it up again with food on our next staycation. However, a quick Google search informed me that swordfish frozen for longer than 2 months is likely not worth eating and I think it's been in there much longer so will have to pick a few new steaks.

            1. re: fldhkybnva

              Swordfish is an oily fish - that is why it sucks out of the freezer and gets worse over time in there.

              I wonder if it holds better if you smoke it first. Anyone know?
              Enjoy the staycation. You in the Keys?

              1. re: Sal Vanilla

                Haha, I wish I was in the Keys...Baltimore, but we will make the best staycation nevertheless :)

                1. re: fldhkybnva

                  So - I was talking to hubs tonight about your swordy. We do that. Weird I know. He said if you ever get swordfish fresh again - freeze in skin and with fresh water and salt in a ziplock. It will keep longer. If you catch it, steak it, eat all you can, smoke all you can and then freeze the rest. He has never frozen it smoked (but it is b/c we ate it). If you bought it - just buy what you can eat because you don't know what has happened to that fish.

                  Baltimore. Yay Ravens!

                  1. re: Sal Vanilla

                    Go Ravens!!! The fever is still in the air and it's great! Thanks for the advice. The frozen swordfish from likely more than 6 months ago went out with the trash yesterday so it'll be new steaks.

          2. Not answering your question here, but grilled SF over wood coals/lump charcoal is the best 'steak' in the ocean. I never order SF dining out, unless I know the restaurant...Most places way over cook the fish. For me, I don't want anybody's (type/kind) sauce.

            16 Replies
            1. re: Uncle Bob

              What doneness do you like? I always fear with swordfish as I've heard about the rumored parasites. I actually learned of this a few bites before a swordfish dinner and was terrified with every bite that I would find a little wormy.

              1. re: fldhkybnva

                oh god...wished I had never read what you wrote. SF is my favorite and I fear you have ruined it now.

                1. re: Ambiance

                  I just don't look when I prep and hope I don't see a critter :)

                2. re: Uncle Bob

                  Another vote for charcoal grilling, with a simple baste of butter and lemon juice. I also won't eat it any other way.

                  1. re: Veggo

                    What do you do in the winter when you can't grill? Swordfish is the only fish I'll eat. I'll either bake it or sautee it using mustard/mayo or lemon dill butter.

                    1. re: mucho gordo

                      MG, here in Florida winter is the best season for grilling. Should be the same for you in Summerlin. Summers are tough, though.

                      1. re: Veggo

                        Summer is no problem. Winter days are too short. I just don't like grilling in the dark or when it's too windy. Even with the outdoor lights on, it's not bright enough to really see when the food is ready.

                        1. re: Veggo

                          When it's over 100 here, our whole dinner is frequently cooked outside on the grill. For days on end.

                          We have a light mounted directly over the grill for nighttime cooking. Boy, does it get nasty?!?

                      2. re: Veggo

                        Does a George Foreman grill get hot enough for an indoor grilling method?

                        1. re: fldhkybnva

                          I had an early model of the GF grill many years ago that I thought was too hot for most of my purposes.

                        2. re: Veggo

                          Me too. Lemon and butter s & P and that's it. I usually do foil pack. But, often gets very very watery. Maybe I should omit the salt.

                          1. re: Ambiance

                            I do mine right on the grill, no foil pack. I get the nice char from grill marks, and I watch it very carefully.

                            1. re: Veggo

                              I like that with most fish actually. A few little crunchy edges.