Broiled Swordfish

Ingredients

• 2 swordfish steaks
• Sea salt
• Black pepper
• Garlic
• Olive oil

Directions

1. Pick up some American caught swordfish steaks. As I said before, imported swordfish is hugely unregulated and many problems exist with the way in which they catch fish, so stick to American caught. These particular steaks, as you can see, are center cut—note the concentric circles. Swordfish is a tougher meat than other fish, so it is perfect for the grill or the broiler. It even makes good kabobs.
2. Season the swordfish steaks with salt, pepper, and garlic. I also drizzle some olive oil on them and rub all the flavors into the meat. The olive oil will help to promote caramelization of the meat. Swordfish meat takes on marinades very well, but I would recommend trying it without first, so you know what flavor profile you are working with. Swordfish smells a little fishy, but it doesn’t taste like it. It tastes mellow, creamy, and a little fatty.
3. Broil the swordfish steaks on high on a broiling pan. Let the broiler heat up for about 10 minutes before you stick the steaks under it. Also, position the oven rack two rungs down from the top. You need a little space for the heat to spread and even out. If you broiled on the top rung, you would end up with unevenly cooked steaks. This first side will caramelize in a few minutes. Keep your eye on the steaks as they cook.
4. Broil the second side of the swordfish steaks. Once the first side of the swordfish steaks are nicely browned, flip them over using an oven-safe plastic spatula. Then use a digital thermometer with a detachable probe to monitor the swordfish steaks as you broil the second side. Once the steaks have reached an internal temperature of 155 degrees F, they are safe to eat. For an extra special finish, broil the second side with a little butter on top. Serve with a salad so you don’t die of heart failure.