With the completion of our annual billfish tournament, the Loop, just in the rearview mirror it seemed appropriate to pull together a recipe using one of the species from this big game fishing event. So, Swordfish it is.
Swordfish is a real favorite for many. Its firm flesh and relatively modest touch on the taste buds make it perfect for a wide range of kitchen preps. My bent is to go light, eschewing complexity in the creation of a dish that uses Swordfish .
The central ingredient in this recipe (the Swordfish notwithstanding) is Ghee. Ghee forms the “nutty” base for the entire dish allowing the accent elements (saffron, shallots & pine nuts) to come through nicely in the final mix.
Nutty Saffron Swordfish Ingredients
- Swordfish: 1-2 steaks
- Ghee: 5 Tbsp
- Saffron: Pinch
- Shallots: 1, Sliced
- Pine Nuts: 1 Tbsp
- Olive Oil: 1 Tbsp
So, Ghee? If you are not familiar, Ghee is a variation of clarified butter. The milk fats are separated from the butterfats. It its most basic form it has a slightly nutty flavor and that is exactly what we are looking for in this recipe. Learn more about ghee and how to make it. You might find yourself, like me, using Ghee alot.
Start by setting your oven at 400 degrees. With the oven heating, begin meal prep by lightly toasting the pine nuts to a nice caramel color. Remove the nuts from the pan and set aside.
With the stovetop temperature set at medium add the Ghee to the pan you toasted the pine nuts in. As it emulsifies toss in the saffron and shallots. Saute for 2 minutes. Turn the burner off, add the toasted pine nuts & remove the pan from the burner.
As the oven is coming up to heat, put 1 Tbsp of the ghee and all of the olive oil in an oven-proof skillet over medium heat. Salt and pepper your Swordfish steak.
When the skillet is hot (with the oven at heat, too) sear the swordfish steak for 3 minutes on one side. Flip the fish, remove the skillet from the burner and place skillet & fish in the oven. Cook for 5-6 minutes.
Remove from the oven and plate the fish. Spoon the ghee, shallot, saffron & pine nut mixture over the swordfish and you are ready to serve. Don’t be expecting any leftovers:)
Bon Appétit & Tight Lines…