Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Rule No. 48: Keep Seafood Tender by Saving Acids for the End
Sweet-and-Sour Swordfish
Based on Italian agrodolce, or the pairing of sweet and sour, the sugar and vinegar-seasoned red onions in this dish add punch to mild and meaty swordfish. We also borrowed from Spanish escabeche and marinate the fish after cooking so the steaks really absorb the flavors. The fish should be served barely warm or at room temperature, or it can be prepared ahead, refrigerated up to overnight and served chilled. Simple braised or sautéed greens, stewed white beans or even just crusty bread would be great served alongside.
4
Servings
Tip
Don't use a metal baking pan for marinating the fish, as metal may react with the acidity of the marinade and leave the dish with an off metallic taste. And don't slice the fish until ready to serve. If sliced before marinating, the acid will cause the fish to turn an unappealing grey color.
1 hour
30 minutes active
Ingredients
-
2
12-ounce skinless swordfish steaks (each about 1 inch thick), patted dry
-
Kosher salt and ground black pepper
Directions
Reviews
You Need to Be a Milk Street Member to Review this Recipe.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTLog In
Or subscribe
The New Milk Street Cookbook | Order + Save 40%!
EVERY RECIPE FROM THE FIRST 5 SEASONS