Espadon / Swordfish Recipe
Make Espadon / Swordfish Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the swordfish
For the herb-caper salsa (serve warm or room temperature)
Optional garnish and service
Method
For the swordfish
Prepare and season
Pat the swordfish steaks dry with paper towels. Brush both sides with 2 tablespoons extra-virgin olive oil. Season evenly with 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper, and sprinkle the lemon zest over both sides; press lightly so it adheres. Let rest at room temperature for 15 minutes while you make the salsa.
Preheat cooking surface
If grilling, preheat grill to medium-high (about 450°F/230°C) and oil the grates. If using a heavy skillet or cast-iron pan, heat it over medium-high until very hot and add 1 tablespoon olive oil, swirling to coat.
Cook the swordfish
Place steaks on the hot grill or in the pan. Cook without moving for 3–4 minutes per side for 1-inch-thick steaks (adjust 1–2 minutes more for thicker pieces). The fish should be opaque with slight flake and have good sear marks; internal temperature should reach 130–135°F (54–57°C) for medium, or 140°F (60°C) if you prefer fully cooked. While cooking the second side, brush with the remaining 1 tablespoon olive oil and 2 tablespoons lemon juice to glaze.
Rest
Transfer cooked steaks to a warm plate, tent loosely with foil and rest 3–5 minutes. Resting lets juices redistribute and finish gentle carryover cooking.
For the herb-caper salsa
In a medium bowl combine 1/2 cup chopped parsley, 1/4 cup chopped basil, 2 tablespoons rinsed capers, 1 teaspoon minced garlic, 1 tablespoon minced shallot, and 1/4 teaspoon red pepper flakes.
Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar, and 1 tablespoon lemon juice in a small bowl, then pour over the herb mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir thoroughly and taste; adjust salt, acid, or oil as needed. Let sit 5–10 minutes so flavors meld. If prepared ahead, bring to room temperature before serving.
To serve
Serve immediately with your choice of sides such as grilled vegetables, a simple salad, or roasted potatoes.