Swordfish - Cast-Iron Pan-Fried
I'm sure this method is "old hat" to many folks here, but I truly had a "swordfish epiphany" last night - lol!!
Usually I broil swordfish, or grill it outdoors or indoors on my cast-iron grill pan. Yesterday, however, I came across a huge 1-3/4 pound, 2-1/2" thick fresher-than-fresh swordfish steak at my market that called out to me.
Somehow I didn't want to broil or grill this behemoth, so instead pulled out my 14" Lodge cast-iron pan. Heated a 1/2" layer of 1/2&1/2 canola & extra-virgin olive oil until water danced on it, & layered the swordfish into it - just lightly seasoned with dried oregano, some granulated garlic, & fresh coarse-ground black pepper. Cooked it for 8-10 minutes on the first side, then carefully turned it, using 2 spatulas, & continued cooking for another 6-8 minutes - just until the center was still "just" barely pink. Since I was cutting this big steak in half to serve 2, it was easy to use the center line of the fish to check every minute or so for doneness.
When serving, I was at first concerned at the charred exterior of the steak, but after biting into the first outrageously juicy piece, all concerns left. It was FABULOUS!! So moist & tender - & not even an inkling of oil from the cooking. I served it with several fresh lemon wedges & a green salad, & although a piece of fish this size would normally leave leftovers for a salad the next day, both husband & I cleaned our plates - lol!!