Pan-Seared Swordfish Steaks

Exciting news! I have officially declared myself a pescatarian! I’ve been eating Ahi tuna for about three years, but that was basically it until this summer, when I started to try new fish. As a kid, I was always too afraid to try anything new, and now that I’m a grown up I feel like I’ve missed out — needless to say, I have a LOT of catching up to do!

Thankfully, we have a fabulous local seafood market here in North SLO County — Pier 46! These guys have a fabulous reputation for fresh fish, great customer service, and stellar social media skills; Joanne’s Twitter is locally famous, I’m not kidding.

The boy and I cooked dinner at his parent’s house this past weekend (their kitchen is amazing!!), and he had decided that swordfish was a fish that I would enjoy. Wow, he was so right. He cooked it simply in a white wine sauce, and it was so juicy — perfectly cooked and delicious! Yum…I want some more right now!

P.S. Check out all the action shots! I love cooking with others…way more fun photos!

Pan-Seared Swordfish Steaks

2 swordfish steaks, about 1 inch thick (our order came in at just over a pound)
salt and pepper
1 Tablespoon butter
1/2 Tablespoon olive oil
1/4 cup dry white wine

Wine note: We used Niner 2007 Sauvignon Blanc, which has all kinds of tropical notes. It worked very well and added some fresh flavor to round out the butter and oil.


1. Coat the fish with salt and pepper.
2. Heat butter and oil over medium-high heat until foamy, then add fish.  Sautee until golden, about three minutes.
3. Turn over fish and add wine. Simmer for about three more minutes, until fish is cooked through. Transfer to plates and pour sauce over steaks.

Note: I also cooked broccoli rabe, and so we reserved some of the sauce from the fish for me to cook it in. I added a bit more wine, and salt and pepper, and sauteed it until tender but firm. Yum!

clearly, I have weak wrists...but one day I will be able to do this like Emeril!

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