Fry or pan-sear swordfish by adding some oil into the bottom of a heavy skillet and browning the swordfish briefly on both sides. To make pan-seared peppered swordfish with red onion citrus salsa, season swordfish steaks with pepper. Meanwhile, cut up 1 orange, 1/2 red onion and 1/4 cup of chopped cilantro leaves. Toss the ingredients in a bowl with 3 tablespoons of olive oil. Heat 2 tablespoons of vegetable oil in a skillet over medium heat, and add the swordfish. Cook for three minutes on both sides. You can also dredge the steaks in seasoned flour and fry them in browned butter for up to five minutes on both sides.
Swordfish steaks are easily grilled because the firm, thick flesh doesn't flake or break apart during cooking. Simply dredge the fish in an olive oil-based marinade and grill on high heat for five minutes on one side and about half that time on the other. Season with salt, herbs and lemon juice and serve. To keep the steaks juicy, don't remove the skin until after grilling.Learn more about Meat