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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
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01Season the fish on all sides with salt and pepper. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add the fish and cook without disturbing until well browned, 5 to 7 minutes. Flip, reduce to medium and continue to cook until the fish is opaque throughout and the centers reach about 130°F, about another 5 minutes. Transfer to a small glass or ceramic baking dish and set aside; wipe out the pan.
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October 22, 2022
Good recipe
This was delicious!
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