Big Giant Head

Touché! Swordfish on the menu

I should have known better than to linger at the fresh fish counter once they told me that the whitefish I wanted was not currently available. The “danger, danger” signs should have been clanging loud and clear when the totally cute fishmonger said, “Want to try some swordfish with mango salsa?” What can I say? I fall down, go boom. Looks beautiful. Tastes great and super easy to make.

Swordfish with mango salsa

Prepare fish: pat each steak with paper towel until dry, then rub the fish with the seasoning mix of your choice. I used Pike Place Fish Market’s “Our Own Rub.”  Put the fish back in the refrigerator for 20 minutes. Heat olive oil and a little butter until your skillet is just hot enough to make water droplets dance. Sear the steaks about 4 minutes per side. Remove from the skillet while fish is still firm to avoid overcooking. Let the fish rest for minute or two. Before serving, squeeze a little fresh lemon juice on the fish, then spoon on a bit of mango salsa for a colorful finishing touché!