I know we should not eat a lot of swordfish because of the mercury level but occasionally it is a delicious fish to cook. If you buy your fish frozen, like I did, place the frozen swordfish on a wire rack over a plate and let the swordfish defrost in the refrigerator. This keeps the fish from sitting in its juices. You’re three ingredients away from a great dish. Happy creating.
2 Swordfish steaks
1 tsp. All-purpose spice rub
Heat the olive oil in a skillet over medium heat. Place the swordfish in the pan and cook for about 4-5 minutes, turn and finish. Keep checking the fish to make sure you don’t over cook it.