Swordfish has never been one of my favorites when it comes to fish. It’s normally dry, tough, and never satisfying. I recently, though, have changed my tune. When swordfish is extremely fresh (like, 48 hours fresh) it is amazingly tender, moist, and flaky. This, however, is pretty hard to come by unless you happen to be related to an avid deep sea fisherman. Luckly, I am. My brother Michael caught a 130 lbs swordfish last weekend and we have been enjoying the result all week.
For Father’s day last night, I went to my parents and cooked up some of the swordfish. When cooking such a high quality fish, the last thing you want to do is cover it with a heavy sauce and mask it- it’ s all about enhancing the flavor. To prepare the swordfish, we cooked it on the stove top with just olive oil, salt, and pepper. After it came out of the pan, we topped the fish with some roasted tomatoes and artichokes, drizzled it with a simple lemon sauce, and sprinkled it with some fresh herbs. These accompaniments are great for an easy summer fish dish and can be used on any white flaky fish.
- For the topping, slice ½ cup of Sweet 100 tomatoes in half, toss them in olive oil and place them on a sheet tray. Add sliced and marinated artichoke hearts to the pan of tomatoes and place the sheet tray in a preheated 425° oven. Roast the tomatoes and artichokes until the tomatoes burst and the artichokes are slightly browned on the edges.
- For the lemon sauce, add ½ cup lemon juice and 2 TBSP Dijon mustard to a mixing bowl and whisk. Slowly drizzle in 1 cup of extra virgin olive oil while whisking. Season with kosher salt and freshly cracked black pepper. [Recipe from Michael Psilakis’ How to Roast a Lamb]
- For the herbs, roughly chop parley, mint, and dill and sprinkle all over the fish, tomatoes, and artichokes.