As you may have noticed I do love fish, but sometimes I get stuck with the same one over and over. Opening up my repertoire a bit and adding swordfish.
Swordfish has never been one of my favorite fish. I always found it too dry and therefore always stayed away from it. Well, the following recipe made me change my mind.
Make Caesar’s sauce first as you will use 2/3 of it to marinate the swordfish steaks in it.
I use my food processor over a blender. The food processor will better macerate the garlic and anchovies, for those who are inclined to like anchovies.
The swordfish steaks are nicely marinated with the sauce consequently making the fish so tender. Out of this world how beautiful the fresh garlic, prepared mustard to infuse the fish.
The mayonnaise will render the fish as tender as it can be.
Squeezing the lemon wedges over prior to enjoying it, will enhance the flavor.
Use real mayonnaise, not the sweet kind. Some store brand mayonnaise is too sweet.
The anchovies fillets bring a great flavor to it, hence do use it. Hide them if you must from the finicky eater. Of course, you can add more.
Always buy anchovies fillets that are in a glass jar. Easy to open and close and you can use how many as you need and not have to toss the rest.
Drain the capers well. If stored under salt a must as they will be too salty.
Sauteed capers are just delicious. The flavor is enhanced. The technique found mostly in Mediterranean cuisine
When seasoning with salt and pepper, do season the thin side of the fish as well.
If time permitting, let your fish marinate in the sauce for up to one hour.
I always line my cookie sheet with aluminum foil and then place a parchment sheet over it. Easy to remove the fish, while super easy to clean your cookie sheet.
Side dishes suggestions
Due to all the mixture of flavors in the swordfish alone, simple potatoes, either par-boiled and sauteed with butter and parsley, or mashed potatoes are a great side dish as well. Carrot salad will bring a sweet fresh balance to it as well.
Preheat oven to 500 degrees. Line a sheet pan with aluminum foil.
For the Caesar sauce, place the garlic, parsley, anchovy fillets, and mustard in the bowl of the food processor fitted with a steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and ½ teaspoon pepper and pulse to make a smooth sauce.
Place the swordfish steaks on the pan and sprinkle both sides with salt and pepper. Save one-third of the sauce to serve with the cooked fish. Spread the fish on one side and all sides with half of the remaining sauce, turn and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 5 to 10 minutes.
Roast the fish for 10 to 12 minutes, or until the center is just barely cooked. Cover the swordfish with aluminum foil and allow to rest on the pan for 10 minutes.
Meanwhile, heat the oil in a small sauté pan until very hot, add the capers and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with lemon wedges, frizzled capers, and the reserved Caesar sauce.