I love swordfish but I have only had it a few times do to the issues with over fishing. Recently I read that swordfish has made a come back and now can be eaten sparingly so I treated the family when I came across a few steaksI marinated the fish of a few hours in lime juice (limes and lime juice being very Mexico City) a good Mexican olive oil I got from a friend for Christmas, chopped garlic and salt and pepper.
When I was ready to cook the swordfish I heated my cast iron frill pan on the stove for a good 5 minutes. Then patted the fish dry so that it would sear well on the hot grill pan and grilled each side for about 4 to 5 minutes each. I personally so not like my tuna or swordfish rare (unless in sushi) and I do cook it medium to medium well (just a little pink inside for Tuna)
I also made a nice dijon dill sauce with plain yogurt, sour cream, dijon mustard and chopped dill. and served with whole wheat couscous with chopped tomatoes and cucumbers
This dish was really really good but what I did with the leftovers was out of this world...stay tuned for that dish coming up soon.
