Serves 4
Use sushi-grade swordfish and cook it to medium rare for the most tender, juicy results. If that’s too rare for you, the farthest you want to cook swordfish is to medium; to do this, pull it off the heat when it is slightly underdone and let it rest to fully cook through.
This is great with an Heirloom Tomato Salad (here) or a simple broccoli dish (see here and here) and brown rice.
4 (6-ounce) sushi-grade swordfish steaks, ½ inch thick
Kosher salt
Fresh ground black pepper
8 teaspoons Spicy Red Rub (here), or to taste (optional)
Canola oil for the pan
¼ cup Ladolemono (here)
¼ cup chopped fresh mixed herbs (parsley, mint, dill)
Season the swordfish with salt and pepper on both sides. If using rub, dredge to cover both sides. Heat a large skillet slicked with oil over medium heat. Slip the steaks into the pan and cook until opaque halfway up the edges, about 2 minutes. Flip the fish over and cook until the remainder of the edges are opaque, about 2 minutes more. Transfer the steaks to each of four dinner plates. Drizzle the ladolemono over and sprinkle with the herbs. Serve warm.