Rob finally got to make swordfish for me!!! Rob went with a new preparation on this version similar to how he likes to cook a steak in a skillet. Turns out it works just as well for fish as it does red meat.
I have to say I really like this cooking method. A fish with a nice crispy crust on the outside is easily my favorite. Texture is definitely my biggest problem with fish and a good sear definitely does the trick. While a grill or grill pan provide nice grill marks, I often find that the consist color of a skillet more appealing.
As for the culinary style, this recipe is very Moroccan with a little bit of classic fish preparation. We were watching Food Network and Giada used some preserved lemons in a recipe. Ever since, I have been on the look out. Finally, this weekend we found them at our Whole Foods. So, into this recipe they went. One tip, only use the rinds of the lemons; the inside is a little harsh.
We made this with other classic flavors like za’atar, garlic, and mint. We also added capers, butter, and white wine to mix a classic butter-wine fish sauce with the Mediterranean flavors. Honestly, these two varied styles worked really well together in creating a cohesive flavor.
Moroccan Seared Swordfish
- 1 Lb Swordfish Steak 1″ thick, per two people
- 2 Tbs Oil high smoke point like grapeseed or sesame
- 1 Tbs Za’atar or enough to cover the swordfish
- 1 Preserved Lemon pulp removed from the rind and the rind sliced
- 3 Garlic Cloves smashed
- 5-6 Mint Leaves finely chopped
- 1 Frond Dill minced
- 3 Tbs Butter
- 1/2 Cup White Wine
- 1 Tbs Capers
- Salt & Pepper to taste
- Heat the skillet over medium-high heat with the oil in it.
- Pat the fish dry and coat with the za’atar and salt/pepper.
- Sear the fish on both sides for about 3-4 minutes or until golden brown.
- Remove the fish and allow to rest while you make the sauce.
- Add 2 Tbs of the butter to the skillet and allow it to melt. Reduce heat to medium.
- Add the garlic, preserved lemon, and herbs to the skillet. Cook for 1-2 minutes.
- Add the wine and capers. Bring to a simmer then reduce heat to medium-low.
- Simmer for 7-8 minutes, adding the last Tbs of butter for the last 2 minutes.
- Add the fish back in and baste in the sauce for 1 minute.