Feast of the Seven Fishes: Seared Swordfish with Citrus Balsamic Glaze on a Bed of Spinach

Seared Swordfish with a Citrus Balsamic Glaze on a Bed of Spinach is the perfect ending to your Feast of the Seven Fishes Christmas Eve dinner. Fresh swordfish is a wonderful moist, firm and slightly sweet fish when cooked properly.  Seared on the outside and medium rare in the center is best.  The tangy Balsamic glaze with citrus is a nice compliment to the fish. I like the color contrast serving the swordfish on a bed of wilted spinach.  Be sure your swordfish is fresh when you buy it at the store. The best way to tell is to smell it before you buy it. If it smells like the sea, it will be fine. If it smells fishy, it will taste fishy. Don’t buy the pre-packaged swordfish steaks as they most likely were previously frozen and you won’t know until you get home if they are fresh. My recommendation would be to substitute salmon if you can’t get swordfish.

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Feast of the Seven Fishes: Seared Swordfish with Citrus Balsamic Glaze on a Bed of Spinach (Day Seven)

Fresh swordfish is a wonderful moist, firm and slightly sweet fish when cooked properly at home. Seared on the outside and medium rare in the center is best. Be sure your swordfish is fresh when you buy it at the store. The best way to tell is to smell it before you buy it. If it smells like the sea, it will be fine. If it smells fishy, it will taste fishy.

Course Fish

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Homemade Italian Cooking with Cara

Ingredients

• 2 10 ounces fresh swordfish steaks
• 2 tablespoons olive oil
• salt and black pepper to taste
• 6 tablespoons balsamic vinegar
• 1 large orange 6 tablespoons fresh squeezed orange juice
• 1 teaspoon sugar if the oranges are not sweet enough
• 2 tablespoons fresh grated orange peel
• 10 ounce fresh baby spinach washed

Instructions

• Simmer balsamic, orange juice and sugar if needed in a small pan for 15 minutes over medium low heat to reduce to a thick syrup. Set aside.
• Heat a medium skillet over medium high heat. Add 1 tablespoon olive oil. Add spinach and saute for 1-2 minutes until spinach is wilted and bright green. Remove from heat. Season with salt and pepper.
• Heat a cast iron or stainless steel skillet over very high heat.
• Brush olive oil on both sides of the swordfish.
• Sear in hot skillet for 3-5 minutes per side. Cook until medium rare. Season with salt and pepper.
• Plate the seared swordfish on a bed of spinach. Drizzle the balsamic orange glaze over the top. Garnish with orange slices.
• Note: For an even easier recipe, buy a product called “Balsamic Glaze” and use that instead of the homemade version.