Swordfish is not what I thought it would be. Yes, it looks thick and meaty, but for some reason I imagined it to not be so steak-like. Unlike a thick cut of salmon, there was nothing buttery or soft about this fish. It’s tougher. After all, it’s the only kind of fish I can think of that brandishes a sword.
However, swordfish does score points for being easy to prepare. This recipe calls for seasoning the fish with salt and pepper, before cooking the steaks over a large skillet with olive oil, 5 to 7 minutes per side. Even though I monitored my steaks closely with a meat thermometer to ensure they weren’t overcooked, they still seemed dry.
I’m slowly growing to appreciate olives more. Alison calls for Castelvetrano olives marinated with olive oil, white wine vinegar and fresh oregano. Once the fish is done and cleared from the skillet, I threw in some sliced garlic and the olive mixture to briefly soften, before pouring it over the plated fish. I did appreciate the briney accents of the olives with this thicker fish. The oil and vinegar juices also helped to supplement any natural fish juices lost in the cooking process.
Jordan and I both ate our dinner helpings, but the leftovers sat untouched in the fridge for a week before I finally gave into chucking them. I hate food waste. Un-utilized leftovers are among my biggest pet peeves. So it’s telling that I violated my own rules by throwing this fish away – I think swordfish just isn’t for me.
57 recipes cooked, 168 to go.
