Pan-Seared Swordfish Steaks With Citrus Slaw
Start with orange sections and shredded carrots.
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Then, heat a cast iron skillet over medium-high heat.
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Add a leek to the pan.
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Cook leek for 1-2 minutes per side until it browns and softens.
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Remove the browned leek and chop.
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Add leek to the orange and carrot mixture.
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Then, prepare swordfish steaks by lightly brushing them with olive oil.
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Lightly salt each side of the swordfish steaks.
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Press chopped garlic into each side of the swordfish steaks.
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Add swordfish steaks to an oiled, heated skillet.
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Occasionally move swordfish steaks to prevent sticking.
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Cook for 3-5 minutes per side, or until steak is firmer, golden brown, and thermometer reads 125°F.
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Pro tip: treat swordfish like a fine steak and be sure not to overcook! Keep a close eye out!
Plate by placing swordfish atop cooked beans, grains or salad. Place slaw on the side.
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