I LOVE swordfish. Keeping it moist is sometimes a challenge but trust me, the New England chefs do this trick and it works every time.
Rub the swordfish with a little Hellman’s mayonnaise or olive oil and place back in refrigerator for ½ hour before cooking. The cholesterol keeps the fish moist by sealing in the juices when it sears on a grill or hot pan.
Serves 4
Ingredients
4 pieces swordfish (about 6 ounces each)
12-16 large shrimp, uncooked. Peeled and deveined
Olive oil
1 bag fresh organic baby spinach
4 ounces chopped pancetta
½ cup roasted red peppers
4 large artichokes, (from the jar with long stems)
3 Tablespoons lemon juice (fresh)
2 cloves garlic minced
¼ cup fresh mints, sliced very thin
¼ cup fresh basil, sliced very thin
Olive oil
2 Tablespoons butter
Kosher salt and fresh ground pepper to taste
Fish grilling seasoning. (I buy the small packets at The St. Armands Spice & Tea Exchange.
Directions
- Prep swordfish as directed above with a rub of mayo or olive oil and refrigerate for 30 minutes.
- Heat large pan to medium high. Drizzle olive oil in pan and season with fish. Sear on each side, about 3 minutes per side pending on thickness. Remove from pan. Add one tablespoon butter and add shrimp. Sauté until pink, about 1 minute per side. Season with salt and pepper.
- In a separate pan brown the diced pancetta and remove from pan leaving drippings. Add fresh spinach and sauté. Add sliced roasted peppers, salt and pepper and artichokes. You may drizzle the artichoke oil onto the spinach. Place spinach on plate. Top with swordfish and top fish with shrimp.
- In the pan you seared the swordfish add 1 Tablespoon butter and 1 Tablespoon olive oil. Add 1 clove minced garlic and fresh herbs just to heat about 20 seconds. Top on swordfish and serve.
