The swordfish has been running great of late so I have been getting a lot of it. I always trim out the blood line and take of the skin. At the pointy end of the steakm there is a litte part with a funny texture so I cut that off as well. I usually get a steak 1 inch to 1.5 inches thick. I prefer the loin half (thats the side with the "tail" as opposed to the more triangular top half.

When you grill or sautee swordfish, the difference between moist and overcooked can be crossed in a few seconds. But my favorite way to do it is to poach it.

I take a small saute pan (one with heavy walls and straight sides) just slightly larger than the piece of fish. I plop the fish into the senter and then toss in vegetables all aorund. They can be chopped or cherry tomatoes, olives, roasted or raw bell peppers, capers, sweet or green onions or leeks, leftover cooked veggies, leftover roasted potatoes, cooked beans etc. If I have them, I toss in a few branches of fresh herbs.

Last night I used leftover steamed lima beans and left over garlic roast potatoes with a few capers. I sprinkled the fish with a touch of salt and pepper, and add wine up about half the thickness of the fish. I put a lid on the pan and bring it to a boil. When it reaches a boil, turn the heat to low and cook it for about 10 minutes per inch of thickness of the fish.

Thats it! It turns out very moist and tender every time. FOr a vartiation, you can sautee the fish to sear it on both sides then add the wine. The saute time counts against the 10 minutes per inch.

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Sounds good - once the deck gets snow covered and we can't grill it any longer, I'll give it a try.

Kim
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I am a good cook, but one who must follow a recipe. What kind of herbs?
Dean, this sounds great and I noticed fresh swordfish in market today.

I would key the herbs to the wine you are having (if doing so).

With a light red or a heavy oaky white, I would use rosemary. For a more herbaceous white like sauvinon blanc I would use thyme or, better yet, lemon thyme. A piece of lemon grass or a bay leaf or a keffir lime leaf would also do well.

If I am using tomatoes and potatoes as my vegetables, some oregano would work.

This is intrinsically a technique and not a recipe. I mean I basically just emptied my refrigerator!

Wine Notes
Tuscan Restaurant List
Dean's Wine, Opera and Food Blog
"To seek revenge may lead to hell ...
But everyone does it if never as well as Sweeney, as Sweeney Todd" -Stephen Sondheim