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Steak of the Sea
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| by Chef Justin Timineri Florida's Culinary Ambassador |
Swordfish, along with marlin, spearfish and sailfish are referred to as “billfish.” This refers to the sword-like projection of the upper jaw. Shaped like an oversized mackerel, the body is thickest in the shoulder area and tapers to the tail, which is reinforced by a keel on each side. Swordfish vary in color, from deep brown to black on the back and upper surface of the body, to almost white on the side and lower body. They are large, aggressive fish sometimes reaching 14 feet in length and a weight of 1,200 pounds.
Swordfish are found throughout the world, including Florida’s Gulf and Atlantic waters. They feed on a variety of fish and squid, foraging over great depths and distances. They are formidable opponents when harpooned and have been known to pierce the sides and planks of ships with their swords.
This fish is a particularly popular fish for cooking. Since swordfish are large animals, the meat is usually sold as steaks, which are often grilled. The color of the flesh varies by diet, and fish caught on the east coast of North America often look rosier. The flesh is fairly meaty; it has a very dense texture that does not fall apart easily when sliced. It lacks the salty pungency of a lot of fish, and instead has more of a subtle tang. It looks similar to a large pork chop, but its meatiness and heaviness make it very steak-like.
Swordfish Dijon
Ingredients for sauce:
1 1/2 cups low-fat vegetable stock
1/2 cup Dijon mustard
1/2 cup Florida honey
2 tablespoons minced shallots (or onion)
1 1/2 teaspoons Spanish paprika
1 1/2 teaspoons cornstarch
2 tablespoons white wine (or stock)
To cook swordfish:
4 swordfish steaks, about 4 to 6 oz. each
1 tablespoon olive oil
1 tablespoon seafood seasoning
Preparation for sauce:
Combine vegetable stock, mustard, honey, shallots and paprika in a small saucepan; heat to boiling. Reduce heat and simmer, uncovered, for approximately 7 minutes. Whisk in combined cornstarch and wine; simmer until thickened.
Preparation for fish:
Brush oil on fish. Sprinkle seafood seasoning on both sides of fish. Place a heavy nonstick sauté pan over medium-high heat. When the sauté pan is ready, add fish and cook 3 to 4 minutes per side or until fish is opaque and seared nicely. Serve with Dijon sauce and your favorite Florida vegetables.
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