seared swordfish steak on a plate - Michelle McGlinn/Tasting Table Swordfish is a unique fish named for its long, pointy nose that, because of its speed, size, and natural habitat, is hard to catch in ...

I’m not into steak. It’s a point of much contention in both my home life and at work (lay off me, everyone!), but I stand my ground. I don’t care how rare, dry-aged, or expensive your steak is. It’s ...

If you love shellfish, flaky white fish and seafood classics such as salmon or tuna, but have never had swordfish before, it's time to correct that! Swordfish is a mild-tasting white fish that has a ...

It’s fall, and in California that means it’s time for local swordfish--maybe. Fresh swordfish is available virtually all year from some part of the world or another, but from September through ...

This fish recipe is traditionally served slightly chilled or at room temperature but is just as delicious warm. On Good Friday, it is customary for many Latin American countries and is a great ...

BACK in the ‘80s, a Paris chef came up with one of the smartest ideas for cooking meat ever devised. He cut veal thin and pounded it even thinner to make it as tender as possible, then seared it so ...

1. Have on hand a small rimmed baking sheet or broiler pan large enough to hold the swordfish in one layer. 2. Snap off the tough bottom ends of the asparagus spears and discard the ends. Cut the ...

Heat oven to 450 degrees. Pan sear the swordfish on high heat. Salt and pepper to taste. Place swordfish in the oven in the oven for four to five minutes, until the internal temperature reaches 140 ...

People often have a strong opinion about fish. Some affirm that they do not like fish and never will. My daughter-in-law will not eat anything from the sea (although I hope someday I can change her ...

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. For 52 weeks, the website food52 has asked home cooks to submit their best recipes to ...