I’ll admit I was a bit torn about posting this recipe. Should I post it? Should I not post it? Back and forth; an internal debate raged.
Here’s why I was torn. Personally, I really liked it. The man (my husband) hated it. I’ve never fed him swordfish before and decided to try it out figuring that he wound end up liking it considering swordfish is an extremely firm and meaty white fish with a mild flavor.
While I was cooking it he kept commenting about how great it looked, how good it was going to be, etc., etc. until he actually tasted it and then it was a no go. Somehow swordfish ended up tasting way too “fishy” for him. Funnily enough his comment was that he would probably like the recipe if I had used fresh tuna (because somehow tuna steaks taste way less fishy to him than swordfish steaks?)
But I digress; let’s get to the more important part, my opinion (ha). I thought the flavor was fantastic and I enjoyed the way the jam played off of all the spices. I will give a slight nod to my husband’s opinion though. Usually I do my best to hide the flavor of fish (since he hates it) but in this dish the swordfish definitely jumped out and tail-smacked my husband across the face, like “yeah, I’ve got a long and pointy nose, you got something to say about it?!”
I enjoyed it (which is why this recipe got posted) but I could understand why he didn’t (although I do think he was overreacting a teensy bit). But if you like swordfish or fish in general, I definitely encourage you to give this recipe a shot and brush the (fish) haters off.
I used my grill pan since I don’t have a grill, but if you had an outdoor grill I can just imagine the tastiness so feel free to do it that way.
Side note – this was adapted from a Cooking Light recipe for Peach Spiced Lamb Chops (which is delicious by the way). So feel free to use this same recipe on lamb chops or pork chops, you’d just need to adjust the grilling time.
- 8 oz swordfish steak, skin removed and cut into two smaller pieces
- ½ Tbsp brown sugar
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp chipotle chili powder
- ½ tsp paprika
- ½ tsp oregano
- ¼ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp black pepper
- ¼ cup peach preserves
- Combine brown sugar through black pepper. Rub all over swordfish and let sit for 5 minutes.
- Preheat grill pan over medium heat.
- Grill first side of swordfish, covered for 3 to 4 minutes (depending on how done you like it).
- Uncover, flip and grill the other side for another 3 to 4 minutes.
- Glaze with half of the peach preserves, flip so that the glazed side is down, then glaze the side that’s now facing up and cook for one more minute or until done to your liking. Remove from heat and allow to rest for 3 – 5 minutes before serving.
And there you have it! Since I had a head of napa cabbage in the fridge that I needed to use up I just sautéed that with a bit of onion and barbecue seasoning to serve on the side.
You could easily serve this with whatever grain and vegetable you’d like. And I love the fact that from start to finish this whole recipe takes maybe, 13 minutes.