Swordfish


Swordfish

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.

Ingredients:

2 Swordfish steaks

Olive oil

1 tsp. All-purpose spice rub

Directions:

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.

Serve with Sautéed Squash and top with Yellow Mango Salsa.

7 thoughts on “Swordfish

  1. I love sword fish. I was just reading an article about mercury levels in fish, and how if you serve something containig fresh cilantro it grabs ahold of the heavy metals in the fish and carries it out of the body. I’ll try to find the link to the article for you. Cilantro Pesto anyone?

    Your grilled squash recipe looks delicious, I am going to try that very soon. I also use your all-purpose spice rub all the time.

    Like

  2. Pingback: Our Weekly Menu 3/25/12 « What to Cook?

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