A little kick of cayenne and flavorful herbs add zing to versatile swordfish steaks. With a hot skillet, the herbed side of the fish gets blackened and crispy. So easy and so good! Aromatic rosemary seasons swordfish steak and flavors it as it bakes. Pop in the oven and relax with a glass of wine until dinner is ready.
- 1 1/2teaspoons1 1/2 teaspoons dried thyme leaves
- 1 1/2teaspoons1 1/2 teaspoons dried marjoram or dried oregano
- 1 1/2teaspoons1 1/2 teaspoons cayenne pepper
- 2teaspoons2 teaspoons salt
- 1teaspoon1 teaspoon freshly ground black pepper
- 22 (6- to 8-ounce) swordfish steaks, skinless, about 1/2 to 3/4-inch thick
- 1/4cup1/4 cup extra-virgin olive oil, divided
Preparation time 5mins
Cooking time 20mins
Combine thyme, marjoram, cayenne, salt, and pepper in a medium bowl. Heat a heavy skillet over high heat until it is very hot. Coat the swordfish on both sides with half the olive oil and then pat one side with the herb mixture.
With the heat still on high, place swordfish steaks in skillet, herb side down (they will smoke quite a bit) and cook 2 minutes. Place a second non-stick skillet over medium heat that contains the remaining half of olive oil. Turn the swordfish steaks over into the second skillet and cook for 2 to 6 minutes more, depending on thickness.