Swordfish en Cocotte with Shallots, Cucumbers, and Mint
Why This Recipe Works
We first selected equal size swordfish steaks for our swordfish en cocotte recipe to ensure even cooking. Though meat cooked en cocotte is commonly seared, we decided against first searing the swordfish, as it tended to dry out our fish. Because swordfish is relatively meaty, we knew it could stand up to a boldly flavored sauce.