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: http://cooks.io/3cA65yl
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36 Comments
역시 믿고 보는 채널이에욤 ㅎ
내공이 어마어마 하신듯해요^^
소중한 레시피 감사드려요
I prefer swordfish with plain.
The pan method is not the way to cook swordfish…….always grill it!
I thought you was a country women cooking thing BLWBLWBLWBLW
Swordfish has worms in it. All the time.
Wow 👌👌👌 This looks very tempting. Thanks for sharing 💟💟💟
Since when do you rest fish after cooking? Also pine nuts would taste great in that relish
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.
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?
High in mercury. But that Keith can get me to do anything.
The two most wonderful foods God created: Swordfish and Tuna, both fried or grilled.
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..
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.
It's like a very tender pork chop
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 . 🇺🇸🇺🇸🇺🇸🇺🇸
Currants === what supermarket can we get Curants , what else is equal to that… blueberries ect .?
No fish sales person would allow us to check on the fresheners of the fish. Very sad! 🙁
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?
Dylan airwrap
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
'Wow – I've been trying to cook swordfish properly for decades, with very uneven results. This may have saved my sanity.
Rest for 10 minutes WTAF?
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…
Exited out of the video as soon as he said “remove the skin”. Nope.
You can’t get the written recipe unless you sign up? What kind of channel is this?
He had me until the non-stick skillet made an appearance 🤦🏻♂️
Stop discarding the skin! Such a waste.
Amazing recipe ! Just made it now and it is so tasty ! Thank you for recipe !
Currents? Bad idea IMO.
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!
This is very thorough
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.
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
Would anyone use an antipasto for this fish? I have a jar of it and just wondering what food is enhanced?
Can anyone write down what I need❤❤❤