WebSucculent Cajun spiced swordfish steaks and topped with a zippy crab, avocado, corn and tomato salsa. Table of contents. Turn Fish Haters into Fish Lovers;
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Baked Swordfish Steak. Swordfish makes even the most mundane weeknight special. 3 tbsp. Heat oven to 400°. In a large cast-iron skillet over high heat, heat 2 tablespoons oil. Add fish to pan and season tops with salt and pepper. Cook until fish is browned on one side, 3 to 5 minutes. Flip and season the opposite side with salt and pepper.
These swordfish steaks are a low carb, keto seafood dinner with few ingredients. They only take minutes to prepare, and are quickly pan-seared until golden and crisp on the outside yet juicy and tender within. Aim for fresh swordfish steaks, about 8 ounces each with a thickness between 3/4 and 1 inch.
I use fresh swordfish steaks, about 8 ounces each with a thickness between 3/4 and 1 inch. Try to select two steaks that are similarly sized so they cook at the same rate. If your steak has the right thickness but is too large (about a pound), you can cut it in half to get two 8-ounce steaks.
1 In a medium-sized bowl, add oil, honey, soy sauce, lemon zest, garlic, salt, and pepper. Mix well. 2 Add swordfish to the marinade. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, or up to 8 hours. 3 Preheat the grill over medium-high heat. 4 Remove the fish from the marinade and shake off any excess. ...