Pan-Seared Swordfish Steaks
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By Appears in Cook's Illustrated September/October 2018, America's Test Kitchen TV
Most types of fish require a gentle temperature and a delicate touch. But for rich, meaty swordfish, it's best to crank up the heat.
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WHY THIS RECIPE WORKS
Mildly flavored but meaty swordfish steaks are best when cooked quickly over high heat, where they acquire a golden-brown crust. Slow cooking gives their enzymes the time to break down the proteins in these dense steaks, rendering them unap...
