![]() Avoid overcooking at all costs, as that is what makes fish lose its tender texture. It only takes 5-ish minutes for the fish to finish cooking in the oven as a rule of thumb, always try to have your fish just-cooked and no more. We start off with browning one side of the fish for a few minutes and then immediately flipping the fish over to its other side and transferring the pan into a hot oven. It stands up really well to pan-roasting, so that’s exactly what we do here. Swordfish is a steaky white fish that is firm, with great flavor potential. Give it a sprinkle of kosher salt and freshly ground black pepper on both sides. ![]() It’s important to towel-dry the fish so that all excess water/moisture is removed. Start off with high quality 1-inch thick swordfish fillets. Get ready to devour this buttery, lemony, garlicky goodness.īe sure your swordfish fillets are at least 1-inch thick How to make Lemon Garlic Swordfish: This Lemon Garlic Swordfish feels like a throwback that’s making a comeback. Thankfully, those spoon-throwing Littles took on slightly more refined palates as they grew. ![]() If you don’t, rest assured that you’re not missing out on the food scene. And the only kind of fish that made it onto our plates were covered in breading and shaped like sticks. Then came the kid-years, when just about the only things we managed to “grill” were cheese sandwiches. Halibut and Swordfish made regular appearances on our little kitchen table as well. We’d often grill, bake, or pan-sear some kind of fish… Mahi Mahi with Mango Avocado Salsa or Marinated Seared Ahi were among our favorites. We would take time preparing healthy sautéed greens almost every night. This delicious Lemon Garlic Swordfish brought me back to our long-ago BK years (Before Kids) when Hubby and I frequently experimented with various fish, whole grains, and fresh veggies for dinner. Tender, flavorful swordfish is way easier than you might iimagine.
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