Cooking / Mains / Recipe Index

Swordfish with Artichokes

My beau recently requested swordfish for Sunday Supper and since I’m a big swordfish fan myself, I happily agreed as long as he picked it up from the store.  Since he was getting the fish at Fairway, I knew he’d be making a pit stop at the olive bar (that boy can’t be stopped) so I asked if he would also grab me some of the grilled and marinated artichokes.  While that’s typically my olive bar request, that night I had something in mind besides snacking.  I wanted to use them in the swordfish.

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I put my garlic in early so I used a little oil to avoid it burning.  Note: if you do this, you don’t need quite as much butter, particularly because the artichokes you’ll later add have a lot of oil in them.

First, crank the oven to 400 and stick a cast iron skillet in there.  Meanwhile, prep your swordfish steaks by seasoning with salt and pink peppercorns.  After a few minutes in the oven, remove the hot pan (leave the oven on) and place it on a medium/high heat burner.  Set the swordfish in the pan, seasoned side down, and cook for 1 minute.  At this point, season the other side of the fish.  After the minute’s up, flip the fish and add one pat of butter on top of each steak, one garlic clove (chopped into 3 or so chunks), and two quartered grilled and marinated artichoke hearts.  After the second side cooks for a minute, put the pan in the oven and cook for 6-8 minutes.

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The garlic clove seasons the butter sauce (and can easily be picked out when it’s time to serve) and the artichokes add a nice zip.  It’s such a perfect meal to make for Sunday Supper because it takes no time to prepare (when you’re exhausted from the weekend) but is nice and healthy so it’s a great way to start the week off right with minimal effort.

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