It has been a while since I’ve put up a recipe, and since I plan on making this again I’ll at least have a starting place by sharing what I did with tonight’s meal. It obviously tasted quite good. We served the swordfish along with some acorn squash, which worked out well.

  • Time Required: ~20-25 minutes
  • Swordfish FountainCooking Time: ~15 minutes
  • Ingredients:
    1. Swordfish Steak(s)
    2. Olive Oil
    3. Salt & Pepper
    4. Fresh Parsley
    5. Lemon (or Lemon Juice)

Preparation is simple. Just wash off the swordfish with running water, pat it dry with a paper towel, and then salt & pepper each side. Start heating up some olive oil in a frying pan over medium-high (more towards the medium end.)

Coat both sides of the swordfish in olive oil before putting it in the pan. For those of you who are real enterprising, you can coat the fish over the pan and use what drizzles off as the olive oil you heat in the first place. Just put the swordfish on a plate next to the stove while you wait for the oil to heat up.

Once the oil is heated, make a note of the time and put the sword fish into the pan. Cover and let it cook for 5 minutes, then turn the fish and let it cook another 5 minutes. Turn the swordfish one more time, and if it is beginning to flake then you can turn the heat down, but you’ll want it to cook for another 5 minutes. That’s 15 minutes total, turning twice.

After the swordfish first goes onto the frying pan, start up a smaller amount of olive oil in a little pan. Crush some garlic and mix it in over high heat with the olive oil to allow it to cook a bit.

Wash and chop some parsley (removing the stems) and mix that in with the garlic and olive oil. This will take about 10 minutes total or a little less, so if the garlic is starting to brown then turn the heat down. Mix in some lemon juice (fresh squeezed is best but poured works fine.)

Once the fish is done cooking (it will flake easily with a fork) then put it on your plate and drizzle your lemon juice mixture over it. Use any excess on whatever vegetables or starch you decide to cook along with it.

This is a relatively quick recipe that keeps you busy the entire time you are cooking, so I recommend serving it alongside of items that don’t require much attention once you begin them and that take more than 20 minutes to cook. Egg noodles would work, but rice is better, and the acorn squash (which takes about an hour to cook) was excellent. I’d bet that asparagus would also be great, but it isn’t in season right now.

You’ll note that I don’t have any measurements included. Just eyeball it. I rarely measure anything unless I’m making dough.

(Photo Credit: Spring Dew)