How to Make Pan-Seared Swordfish Steaks with Caper-Currant Relish
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- Опубликовано: 4 сен 2024
- Test cook Keith Dresser makes host Julia Collin Davison the perfect Pan-Seared Swordfish Steaks with Caper-Currant Relish.
Get the recipe for Pan-Seared Swordfish Steaks with Caper-Currant Relish: cooks.io/3cA65yl
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I made this and is PHENOMENAL! The only change I made was to replace black currants with raisins because I couldn’t find currants. I added this recipe to my list of favorites! Everyone said it was “THE BEST” swordfish and this relish is delish!
Currants is illegal in the US have to Google for.all the info on it
VERY informative video! The relish looks delicious, but I’m a bit of a purist when it comes to meat. The only seasoning I use is Lawry’s Seasoned salt.
It doesn’t have much of a flavor itself and it’s a very effective umami enhancer. It makes the swordfish even more “meaty”. I might have to try that relish someday, though...
역시 믿고 보는 채널이에욤 ㅎ
내공이 어마어마 하신듯해요^^
소중한 레시피 감사드려요
This Is one of the best videos I have ever seen on cooking clear concise beautifully done thank you very much I have not cook swordfish in a long time and this method of flipping every two minutes makes total sense to me looking forward to it tonight although I have to say if that relish makes anything taste good as you said I wouldn’t waste it on $30 pound swordfish so I’m just gonna go with lemon and capers instead
This is very thorough
Amazing recipe ! Just made it now and it is so tasty ! Thank you for recipe !
High in mercury. But that Keith can get me to do anything.
High in other beneficial minerals too
Typical scare mongering
I’ll definitely put this on my Keto rotation. ( I’ll have to deal with the currants lol)
I bought some swordfish steaks for $5.99/lb last week.
Me too, they had a sale at Publix. They were just ok, fresh swordfish is very difficult to come by here in central FL.
It's like a very tender pork chop
Since when do you rest fish after cooking? Also pine nuts would taste great in that relish
Have to let the high levels of mercury cool down.
@@AirrowRocket lol
@@AirrowRocket lol
Because they take it off early so it can carry on cooking to a "done" temp, you dont need 10 minutes though, 5 is way more than enough
Would anyone use an antipasto for this fish? I have a jar of it and just wondering what food is enhanced?
The link to recipe does not have all ingredients
The two most wonderful foods God created: Swordfish and Tuna, both fried or grilled.
Hello
I tried to defrost my swordfish by running them under cold water (directly unfortunately) anything I can do to try and save it? Marinade or anything?
'Wow - I've been trying to cook swordfish properly for decades, with very uneven results. This may have saved my sanity.
Can anyone write down what I need❤❤❤
Gee, I have NOT SEEN CURRANTS in years unless they were from a bottle as were the capers, but I’ll bet this would be great with SWORDFISH,,I have SEEN 1 SCUBA DIVING , it’s easy to mistake it for a marlin,, ,,, sail fish, but the SWORD is FLAT vs the other bill fish. Last time I bought SWORDFISH, it was about $19.98/lb, in my SHOPRITE . 🇺🇸🇺🇸🇺🇸🇺🇸
I believe in swordfish! - the dead milkmen
Currants === what supermarket can we get Curants , what else is equal to that… blueberries ect .?
dried cherries
He had me until the non-stick skillet made an appearance 🤦🏻♂️
Skidder
It jumped out at me too! Skitter. 😂
Rest for 10 minutes WTAF?
We were told by our doctor about swordfish Mercury content (we were trying for a kid back then). Is Mercury still a concern these days?
Alan Kwan, hi but much , would anyone EAT ? Sounds that you should NEVER EAT ANY LARGE FISH, so you would NEVER have to WORRY !🇺🇸🇺🇸🇺🇸🇺🇸
With trying or being pregnant, i would stay away from it yes, it can be harmful to new born or a fetus in certain amounts.
Any of these fish have high mercury content as they eat the smaller fish, king mackerel etc
I prefer swordfish with plain.
You definitely do not want to cut the skin off of a fillet of fish. Maybe a steak, but not a fillet. You pan sear that fillet skin side down until it’s nice and crispy before flipping it over to finish. You’re welcome. -Chef C
This Iisa filet AND a steak. And cooking a swordfish steak "skin side down" means cooking the one inch EDGE standing up in the pan. Ain't gonna result in cooked fish...
You can’t get the written recipe unless you sign up? What kind of channel is this?
A "for profit" one -- and worth the subscription.
Dylan airwrap
Currents? Bad idea IMO.
No fish sales person would allow us to check on the fresheners of the fish. Very sad! 🙁
2:57 so Kosher salt does the same exact thing that non-Kosher salt does? YOU DON'T SAY!! Literally the only difference is that a rabbi comes in, looks around for a few minutes, and blesses the assembly line. It also means that meat and milk products are not mixed, non-kosher animals aren't included, and kosher meat is from properly slaughtered animals. There's ABSOLUTELY NO REASON to put that on salt. It's like putting "Gluten Free" on LITERALLY ANYTHING that doesn't contain grain at all. It's a marketing scam.
Actually, that’s a misnomer. It should be ‘koshering’ salt. It’s used to draw out the blood from meat.
@@iratashman7202 it actually means it's purified to the point of being nearly pure. No minerals or iodine. I use it constantly for canning. Just had to look it up. But I was mistaken originally, and you are correct about one of the uses. But it's used for pickles, general cooking, etc. Wasn't attempting to offend anyone. I just thought it was the same kind of Kosher.
@@iratashman7202 I use it for jerky as well. It actually draws out a substance called heme, but that's part of what Jewc consider the blood, if I'm not mistaken. Basically any red runny fluid from the meat.
@@iratashman7202 thank you very much for the correction.
Swordfish is so dry when cooked like this...such a lame recipe..should either be eaten shashimi style or cooked like tuna..raw in the middle..
The pan method is not the way to cook swordfish…….always grill it!
Most of America's Test Kitchens videos are about method. In about 3 years a video on how to grill a swordfish will be made.
most people don't have a grill and even then , especially with a charcoal one, who wants to spend 20-30 minutes getting it ready
@@malcolmxxx86 You know this how?
@@AirrowRocket observation having lived in NY and SF and the bayarea..if you live in an apt you can't have a grill, definitely not charcoal, maybe a Forman ..and yes it takes that long to get a charcoal grill set up no matter where u live
@@malcolmxxx86 I live in an apartment in Wisconsin and our local fire code restricts the use of gas or charcoal grills on patios. I couldn’t live without a grill and found that the Weber electric grills (mine is the Q1400) are amazing! Definitely not a George Foreman grill. It uses a heating coil, so no open flames, and gives you real grilled taste.
Swordfish has worms in it. All the time.
Extra protein
Not when this video was first done 20 years ago.
@@AirrowRocket I thought I'd seen this before. ATK does tend to recycle content.
Marius, Although I have NEVER CAUGHT ANY there is a JAPANESE SHEF from FLA, & I never seen any from SWORDFISH, but I have SEEN HIM CUT FISH & have ALWAYS SHOWN YOU ANY PARASITES IN FISH & made comments, some he will NOT USE, 🇯🇵🇯🇵🇺🇸🇺🇸
Huh? Lol
Stop discarding the skin! Such a waste.
Please tell me why I am seeing previews for a horror movie (The Forever Purge) during every commercial break on the America’s Test Kitchen channel? It’s disturbing and disgusting. I thought this was a family channel. We often have this channel playing on our TV with our children present. Now we will NEVER have this channel on again.
@@ThomasHuth10 I’m referring to their televised channel.
Abby S, ATK, HAS ZERO CONTROL over the commercials , that all YOU TUBE SKIP THE COMMERCIALS, , there is a YT site I visit, but not save, I told them I would NEVER subscribe to it as I have NEVER SEEN SO MANY COMMERCIALS 🇺🇸🇺🇸🇺🇸🇺🇸
My, but aren't you the fragile flower?
Exited out of the video as soon as he said “remove the skin”. Nope.
I thought you was a country women cooking thing BLWBLWBLWBLW