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.
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Homemade Italian Cooking with Cara
2 10 ounces fresh swordfish steaks
salt and black pepper to taste
1large orange6 tablespoons fresh squeezed orange juice
1teaspoonsugarif the oranges are not sweet enough
2tablespoonsfresh grated orange peel
10ouncefresh baby spinachwashed
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.