Pan-Seared Swordfish Steaks for Two
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By Appears in Cook's Illustrated September/October 2018
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.
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...
