Swordfish is a relatively bland fish, which means we can have fun adding all sorts of ingredients to give it a wide variety of different flavors. Today, I tried cooking swordfish steaks in a relatively mild way – with heavy cream, garlic, and green onions.
– 3 pieces of 6-ounce fresh wild swordfish steaks
– 3 to 4 fl ounces of heavy whipping cream
– 3 cloves of garlic
– 3 green onions
– 2 cups of sweet pea leaves or other green vegetable leaves
– 1 avocado
– ½ cup of roasted pistachios
– ½ cup of plain yogurt
– 1/4 cup of olive oil
– Sea salt
– Season the swordfish steaks with sea salt.
– Peel and chop the garlic cloves into small pieces. Cut the green onions into small pieces.
– Peel the avocado and smash the avocado meat. Add some chopped green onion pieces and a little sea salt to the avocado meat, and mix thoroughly.
– Heat the pan over medium high heat, and add 1/4 cup of olive oil. When the oil gets hot, add chopped garlic pieces to the pan. When the oil sizzles, add the swordfish steaks into the pan. Turn down the heat to medium.
– When the bottom of the steaks turn white, add 3 to 4 fl ounces of heavy whipping cream into the pan, and add chopped green onion pieces into the pan.
– When the steaks change color one quarter of the way up (about 3 minutes), flip over the steaks.
Repeat the process until a golden crust is formed on both sides of the steaks (about 4 to 6 minutes).
– Remove the steaks to plates, and pour the remaining sauce from the pan over the steaks.
– Add to the plates the avocado mixture, along with boiled sweet pea leaves or other green vegetable leaves, roasted pistachios, and plain yogurt.
Ready to eat!
By using mild sauce like whip cream, we can preserve the distinct flavor of fresh wild fish from the swordfish steaks. By using garlic and green onions, we can add aromatic taste to the steaks. This is just one of the many interesting ways to cook fish steaks.