So I bought a swordfish steak

[irishScott]

It's frozen. .65 lbs. I have access to a basic electric stove and no cookware more advanced than a skillet. A grocery store run to pick up additional ingredients is doable. What should I do with it?

 

[HamburgerBoy]

Eat it.

 

[Mike Gayner]

Eat it.

This.

 

[PieIsAwesome]

Microwave oven.

 

[manimal]

Pan sear and bake under your car hood? Encase it Tin foil with some veggies and random spices and drive around town for a hour or so.

If you have a toaster oven you could bake it as well..

Google pan searing..

 

[MagnusTheBrewer]

High heat and sear it like a steak. Swordfish is firm fleshed and quite dense. Italian dressing makes an easy tasty marinade. If you want to take a little more trouble, make a Hollandaise or Bernaise to put on top.

 

[Capt Caveman]

Marinate it with a little soy sauce and ginger. Cook in skillet.

 

[irishScott]

High heat and sear it like a steak. Swordfish is firm fleshed and quite dense. Italian dressing makes an easy tasty marinade.

Marinate it with a little soy sauce and ginger. Cook in skillet.

Mmmm. Maybe I'll slice it in half and try one of each...

 

[sjwaste]

High heat and sear it like a steak. Swordfish is firm fleshed and quite dense. Italian dressing makes an easy tasty marinade. If you want to take a little more trouble, make a Hollandaise or Bernaise to put on top.

With you on the technique. Would offer an alternative on saucing it. Swordfish is firm and dense, so serving it in a lighter broth (rather than a fatty sauce) with some wilted greens would also be good. Something easy, like a miso broth with a little bit of soy sauce added.

Not criticism, I love emulsified butter as much as anyone and will serve it even with a ribeye from time to time. Every once in a while, I have it in my head to go lighter with red meat or a firm fish.

 

[Elbryn]

It's frozen

defrost first!

 

[zebano]

sounds delicious. Sear and enjoy (butter + green onions + S&P will do the trick in a pinch) .