Chef Justin Timineri’s Crispy Pan-Seared Swordfish
Serves 6. Recipe is from chef Justin Timineri of the Florida Department of Agriculture and Consumer Services.
6 (5-oz.) swordfish fillets
1/2 cup finely chopped parsley
1/2 cup cornstarch
Sea salt and black pepper, to taste
1/2 cup canola oil
1. With a sharp knife, score the skin of fillets in a crosshatch pattern. Pat them with a paper towel until completely dry. Refrigerate until ready to cook.
2. Preheat a sauté pan over medium-high heat. Lightly dust the skin side of the fillets with parsley and then cornstarch. Season the fillets to taste with sea salt and black pepper.
3. Add oil to coat the bottom of the heated pan. Carefully lay the fillets skin side down in the pan. Cook for 3 to 5 minutes on each side until the skin is crispy and the fillets are done. Cooking time will vary depending on the thickness of the filets. Arrange fillets skin side up on a platter to serve.