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Cookish

Seared Za’atar Swordfish with Cucumber Salad

4 Servings

30 minutes

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Swordfish has a sturdy, firm texture that withstands searing in a hot skillet until well browned and nicely crusted. For this recipe, we cut swordfish steaks into large chunks and season them with salt, pepper and za’atar (a Middle Eastern dried herb and spice blend) before placing them in a hot pan. A simple cucumber salad, served as a bed under the fish, counters the swordfish’s meatiness with fresh flavor and crisp texture.

4

Servings

30 minutes

Ingredients

  • 1

    English cucumber, thinly sliced

  • 1

    large shallot, halved and thinly sliced

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Reviews
Russell B.
January 7, 2023
OK--but better swordfish recipes out there
This was OK for a summer evening meal & it was quick; but the swordfish w/tomatoes & potatoes one-pan recipe on here is far better.