"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Thread Tools Display Modes
Old 06-05-2007, 08:08 AM   #1
Head Chef
legend_018's Avatar
Join Date: Apr 2007
Location: NH
Posts: 1,189
How long to cook swordfish on stove?

I have to cook swordfish on the stove in about a tablespoon of butter. I will be salt and peppering the swordfish steak. There a good inch "ALMOST" an inch and a half.

How long do I cook it on each side?

The recipe originally calls for red snapper steaks and it just says 2-3 minutes each side and doesn't specify how thick the red snapper steaks are. Plus I'm using swordfish.

My Blog
legend_018 is offline   Reply With Quote
Old 06-05-2007, 08:51 AM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,798
You'll have to cook the swordfish longer than that. At almost an inch and a half, it's thicker than snapper.

Depending on how well done you like it and the temperature you cook it at, 5-7 minutes per side might be in the ballpark.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-05-2007, 09:09 AM   #3
Executive Chef
YT2095's Avatar
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
Send a message via MSN to YT2095
I have No idea, but I tried swordfish last month for the 1`st time and it`s quite nice.

Enjoy! :)
Katherine Snow. xx
YT2095 is offline   Reply With Quote
Old 06-05-2007, 11:45 AM   #4
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
I pan-saute swordfish (& tuna & shark) all the time. Inch to inch-&-a-half is standard to thin for steaks of this type.

Unlike shark, which is a moister fish, swordfish & tuna go very quickly from perfectly cooked to overcooked, & there's nothing worse than dry steaks of either.

If I were you, I'd use several tablespoons of butter or a butter & oil mix, & cook the fish for no longer than 4 minutes per side. Then check the center with a small sharp knife, & turn & cook in one-minute increments after that until "just" done - i.e. "barely" pink in the middle.
BreezyCooking is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 03:45 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.