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My name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to show you how
to make really good quick easy meals, using swordfish. All right, so unlike any of the
other recipes I've shown you, we're going to go ahead and do the salmon first because
while it's in the oven, we're going to do everything else. So, I'm just going to take
my pan, get it really hot, a whole lot of olive oil here, well not a whole lot maybe,
I don't know a quarter of an ounce a half an ounce. We're going to cover up the whole
bottom of the pan. When that olive oil starts shimmering, which should be just in a couple
of seconds, probably, we're going to throw our swordfish in. We're going to throw it
in topside down, which is how we're going to cook it, the whole time. Let me go ahead
and grab my tongs. I have some nice silicon coated tipped tongs, that way I don't scrape
up my pans, too badly or really at all. All right, so my oil is looking really hot, it's
starting to smoke a little bit, which you guys can't really see on the camera, probably.
So, lets go ahead. We're going to take that swordfish and add a little bit of salt and
pepper here, on one side, the side we're cooking down. Now you can see my oil is plenty hot
so we're going to grab a hold of our swordfish and place it in the oil, just like that. Now
what we're going to do is, we're going to sear this side for a few minutes, actually
not even a few minutes, probably a few seconds, maybe about forty seconds or so. It will get
a nice like brown sort of skin on it and then we're going to flip it over and as soon as
we flip it over, it goes in the oven, when it goes in the oven, we start the timer for
eight minutes and then at that point, we're going to start doing the prep to finish up
the whole dish, that way it comes out and it's finished up, just immediately. We want
to make sure that your oil moves around a little bit, lets look at it. Not quite done
yet so lets go ahead and get some more oil underneath it. And you want to watch out for
splatter, with this too, because, as the moisture comes out of the fish, you're going to have
that moisture hit the water and it's going to vaporize and make a big mess. Alright,
so we should be good on that side now so lets double check it, yeah, that side looks really
good now, nice sear. So, we're going to go ahead and set this on this side and now, we're
taking this and we're going to put it right in the oven. So, right into the oven we go
and we'll see that in about eight minutes. I'm going to go ahead and set my timer and
lets get started on everything else.