Swordfish is an excellent protein source to grill. Since it cooks quickly and effortlessly, use a meat thermometer to ensure it’s fully cooked through.
Make an easy weeknight dinner that requires minimal prep work with this quick blackened swordfish recipe that comes together in just 10 minutes! For optimal results, use freshly caught or frozen swordfish steaks of greater than one inch thickness.
1. Preheat the Broiler
When it comes to brilizing swordfish fillets, knowing exactly how long the fish takes to cook can be particularly critical if you’re making multiple batches at the same time; overcooking can result in dried out and tough fish that is unappetizing to eat.
To ensure that your swordfish steaks are cooked thoroughly, it’s advisable to preheat the broiler before placing the steaks under it. Also be sure to position your oven rack two rungs down from the top for optimal caramelization without overcooking.
Make sure that the swordfish is cooked thoroughly by using a meat thermometer. Insert its probe into the center of a piece of fish and ensure that its reading reaches at least 145 degrees Fahrenheit.
If you have leftover swordfish, it’s advisable to store it in an airtight container and store it in the fridge. Reheating can then be accomplished over low heat in either a skillet or the oven – this prevents bacteria growth which could potentially lead to spoilage of the meal. Make sure not to store at room temperature as this could promote spoilage by growing mold growth, leading to eventual spoilage and spoilage of its content.
2. Place the Swordfish on the Broiler Pan
Swordfish is a mild, meaty fish that can be prepared in various ways. Grilling, broiling and making skewers are popular ways of cooking this tasty delicacy, while marinades work great as it compliments different sides nicely. When cooking swordfish steaks you can even use various herbs and spices to give it its unique flavor!
When shopping for swordfish, ensure it is fresh and odor-free. Firm and opaque flesh should also be sought when selecting this species of fish. A meat thermometer should always be used when testing doneness of swordfish dishes.
Place swordfish steaks on a broiler pan and allow them to cook until the first side starts caramelizing, approximately five minutes later. Remove the pan from the oven, flip them with a spatula, apply some additional butter on both sides, season accordingly with salt and pepper and enjoy your feast!
Once done, the second side of your fish should be lightly browned and flaky – make sure to keep an eye on its progress so it doesn’t overcook!
3. Broil for 5 minutes
Swordfish has an extremely firm texture that lends itself well to both grilling and oven preparation methods, like broiling. You should cook it until its flesh flakes easily off, has a slightly pink appearance and smells cooked – use a meat thermometer inserted into its center to determine when it is done!
Before beginning, start by washing and patting dry the swordfish fillets using paper towels. Season both sides of each fillet with salt, pepper and paprika and rub into their flesh for best results. Next, preheat the broiler while greasing a broiling pan and place your swordfish steaks onto it – brush with melted butter as needed before placing under the broiler!
This swordfish recipe is easy and quick, perfect for weeknight dinner for one. The fresh lemony flavor pairs wonderfully with the roasted olives and seasoned bread crumbs on top, as does Pinot Noir – its light fruitiness pairs beautifully with both savory swordfish and sweet vegetables. If fresh swordfish is hard to come by, canned sardines or tuna work just as well; just be sure it comes from within the US as imported swordfish may contain trace amounts of mercury.
4. Flip the Swordfish
Swordfish cooks quickly, so it is crucial not to overdo it. A 1-inch steak should take 5 minutes on one side before flipping over for another 3 to 4 minutes of cooking time before checking with a meat thermometer if opaque and flaky meat appears upon piercing with a fork.
Sword fish fillets can either be grilled or broiled, depending on your preferences and equipment availability. When grilling swordfish fillets, ensure it is at least 1″ thick to ensure that it can withstand high heat without folding in half when flipping over, and add salt and pepper as you season the fillet before grilling it for optimal results.
If serving these fillets as main course, pair them with a fresh vegetable salad or another side. For appetizers, consider garnishing your swordfish with chopped parsley and lemon wedges; drizzle each serving with garlic-parsley sauce for added flavor! Enjoy!
5. Broil for another 5 minutes
Swordfish’s mild flavor makes it the perfect partner to almost any sauce, marinade or topping combination. Plus, its firm texture stands up well when using chunky salsas or heavy spreads like chunky salsa verde or caper butter; soy and citrus marinades; or simply pile on fresh tomato and olive slices!
No matter if you grill or bake, take care to check the fish often to prevent overcooking. A meat thermometer is an effective way of telling if a piece of fish has reached optimal cooking temperatures; alternatively, texture and firmness may also indicate when fish is done. For best results use high-quality, wild, sustainably caught seafood that’s in season and available.
Broiling swordfish steaks is an effortless and straightforward process, producing succulent swordfish steaks worthy of Neptune himself. Combine your swordfish steaks with fresh salad or hearty white bean stew, garnishing your plate with generous pinches of chopped mint for an exquisite presentation. For even more gourmet flair, drizzle your swordfish steaks with garlic parsley sauce made by mixing 1/2 cup chopped parsley, minced garlic and 3 tablespoons of olive oil into an effortless sauce recipe.
6. Remove from the Oven
Swordfish has the tendency to dry out and toughen quickly when overcooked, but you can avoid this with gentle heat methods like microwaving or heating in a skillet with oil. This will ensure an even cooking process without overdosing it.
When the swordfish is ready, it should feel firm when pressed with your finger and flake easily when cut with a fork. Furthermore, its appearance should be opaque throughout and its meat near the bones pinkish or rosy in hue; an accurate way of testing this for doneness would be with a meat thermometer which reads at least 140 degrees Fahrenheit.
As soon as your fish is finished, remove it from the oven and allow it to rest for several minutes before serving – this will allow its juices to redistribute more evenly, giving it more flavorful results. Combine your swordfish with fresh vegetables and lemon vinaigrette dressing for a quick weeknight dinner that won’t break the bank!
7. Let the Swordfish Rest
Swordfish cooks rapidly under the broiler, so it is crucial that you keep an eye on it in order to prevent overcooking. A meat thermometer is the best tool for monitoring doneness; when ready it should reach 130 degrees Fahrenheit for medium and 140-145 for well-done swordfish should easily flake when touched by a fork.
If you prefer not to grill, swordfish can also be cooked in the oven. While the exact timing will depend on its type and thickness, its basic technique remains the same – simply brushing it with cooking oil or melted butter prior to preheating your pan or baking dish and placing on an unlined baking sheet or broiler pan before being finished cooking until its flaky and opaque surfaces appear.
Serve the broiled swordfish with various sides, such as steamed vegetables, salad with vinegary dressing or quinoa and veggie salad, fruit salsa for tropical flair or frozen in an airtight container for up to three days of storage or frozen in sealed freezer bags for four months for longer-term storage.