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Slow-Cooked Swordfish

1 1/2 pounds swordfish steak, 1/2-inch thick, trimmed of skin and in 1-inch squares
1 teaspoon sugar
Kosher salt or sea salt
3 Thai chilies
Zest of one lime, in long strips
1 1/2 cups best-quality olive oil, or as needed
Freshly squeezed lemon juice to taste

1. Heat oven to 225 degrees. Arrange fish pieces in a 9-inch square metal baking pan
in a single layer. Sprinkle with the sugar and salt, and scatter chilies and lime strips over
all. Pour just enough oil on top to cover fish. Stir gently. Cover pan with foil, crimping
edges to seal.

2. Bake just until swordfish is cooked through and very tender, about 40 minutes. Allow
fish to cool in pan.

3. When ready to serve, remove fish from oil. Scrape off any fat clinging to its sides and
discard it. Arrange fish on a serving platter. Discard chili peppers and lime. Sprinkle with
fresh olive oil and a little more salt, and drizzle with lemon juice to taste.

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