My goodness, buddies — I believe I could have simply found considered one of our new favourite dinners!
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Holy cow. One phrase for you: SWORDFISH.
Now let’s pause for only a second, as a result of up till actually yesterday once we made this, I used to be below the impression that I didn’t like swordfish. I assumed…oh it’s robust, oh it’s too meaty, oh it’s too fish. Mates, I used to be WRONG on all accounts!
Not solely did this fish actually soften in my mouth, nevertheless it had essentially the most scrumptious taste!
Sure, it’s a bit of “meatier” than say…sea bass…nevertheless it was such a yummy change of tempo!
And pan seared like we did on the range, Steven mentioned he thought it really tasted a bit of bit like a pork chop!
We completely cherished it and it’s now in our weekly rotation!
Right here’s What You Want: (Serves 2)
2 half-pound sword fish steaks
EVOO
1/2 lemon
1 Tbsp butter (optionally available)
Spice Rub: (Can triple this and make a big batch — goes nice on veggies)
1/2 tsp salt
1/2 tsp freshly floor black pepper
1 tsp lemon verbana
1 tsp lemon zest
1 tsp garlic powder
Instruments:
Two nonstick omelet pans
Tongs
Kitchen Timer
Instructions:
This was so easy!
On dry swordfish steaks, drizzle one facet with 2 tsp EVOO and sprinkle with 2 Tsp of the spice rub. Flip the steaks over and repeat with one other 2 tsp oil and one other 2 Tsp of the spice rub.
Warmth two omelet pans on the range over medium warmth. (One per steak, in order to not crowd the pan). Add 2-3 Tbsp EVOO, and let it warmth for about 45 seconds. You need the pans and oil to be totally preheated in order that while you place the steak down it instantly sizzles!
Set a timer and prepare dinner for 4 minutes, untouched. Then flip, and let prepare dinner for one more 4 minutes. (Set one other timer).
Then, take away from pan and place on a plate. Instantly check the inner temperature with a digital meat thermometer. It needs to be 145 levels F.
Then, to make a pan sauce, add your 1 Tbsp pat of butter to one of many sizzling pans together with the juice of 1/2 lemon. It can begin scorching. With a picket spoon, scrape up among the bits on the underside of the pan. (That’s the place the flavour is). Put aside.
To serve, drizzle every steak with 1-2 Tbsp of the pan sauce. I served this with brussels sprouts, a baked Japanese candy potato and a salad. Get pleasure from!
OH my gosh, this was SO flavorful! The combination of that lemon verbana with with garlic was the right mixture of savory and vivid, which complimented these steaks a lot!
We had initially deliberate to grill these exterior on our new grill, however we acquired lazy and determined to prepare dinner them on the stovetop, and I’m SO GLAD that we did, as a result of it gave it this phenomenal golden brown crust!
Simply take a look at that! That’s all taste! And it gave every chunk this pleasant — virtually fried taste — that, as somebody who doesn’t eat fried meals, discovered it completely marvelous!
And it simply melted in our mouths! So that you had this crispy crust, after which on the within, it was tender and juicy and had simply essentially the most satisfying “mouthfeel!”
And it was hearty! My goodness, we each might barely end our plates! Swordfish has some “endurance,” that’s for positive!
So take into account this your private invitation to reintroduce swordfish into your life, if — by likelihood, like me, you assume you don’t prefer it!
I’ve already purchased extra for a repeat meal this week!
Thanks for stopping by, and I’ll see you tomorrow!
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