Seared Swordfish Steaks

With Spinach, Bacon, and Gorgonzola

Lunch
Dinner

My Thoughts

This is an incredibly easy, light, and very healthy (even more so if you leave the bacon out) way to serve swordfish steaks. If you have seafood lovers in your life you owe it to them, and yourself, to fire up the stove (or grill), and treat your family. Even if you don't have seafood lovers in your dining room, this may convert them.

The How To Do It

  1. Fry the bacon in a cast iron skillet. Once it is nice and crispy, set it aside and let it cool.
  2. While the bacon is frying, coat both sides of the swordfish with oil (I usually use canola or avocado oil because these are going into a hot skillet) and sprinkle with the dry seasonings.
  3. Using the same skillet add about a tablespoon of oil to the bacon drippings and sear each side of the steaks until they form a nice crust, and the fish is cooked all the way through. This should take about 3 minutes per side, but it may vary based on the thickness of the steaks.
  4. Once the steaks are finished cooking, turn your oven on broil and while it is heating up, add the spinach to the hot skillet and sauté until it is nicely wilted and still bright green.
  5. Now add the steaks back to the skillet and place the sautéed spinach on top of each filet (using tongs, don't be stupid and burn your fingers), crumble the bacon over the spinach, and add the gorgonzola.
  6. Slide the steaks under the broiler and sear the cheese until it just starts to melt and get brown.
  7. Remove the steaks from the broiler and they are ready to serve.
  8. Placing the swordfish under the broiler is completely optional but does give it that restaurant feel. If you don't want to go to the trouble, just add the spinach, bacon, and gorgonzola and serve.

Ingredients

Seared Swordfish Steaks
2 steaks
swordfish
2 strips
bacon
1 cup
baby spinach
1 tbsp
gorgonzola
1 tsp
granulated garlic
2 tsp
kosher salt
2 tsp
black pepper
1 tbsp
avocado oil
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