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Serves 2

A CookTale

We love Swordfish! The texture of its meat. The versatility of seasonings and the countless compatible additions. When cooked in a smoking pan for a short time, it’s never dry and it’s always juicy. In our opinion overcooking a Swordfish steak is intentionally destroying it. When recipes call for 15 minutes of cooking in a covered pan, and they sometimes do, I simply can’t understand the reasoning. This is because the longer it’s cooked, the drier it will naturally become.


6 Scallions (trimmed & cut to 5″ each)
1 cup of seedless Red Grapes (divided into half a cup each)
1 TB of EVOO
1 TB of Sea or Kosher Salt & 2 tsp of Black Pepper
14 oz of Swordfish Steak (sliced horizontally into 2- 3/8″ pieces. This is best accomplished by placing the fish in the freezer for 45 minutes)
1/4 cup of Clam Broth or Chicken Stock
2 oz of Seafood & Fish Stock by More Than Gourmet*
2 TB + 1/2 TB of Butter

* Available on-line from Amazon


1. Heat 1/2 TB of EVOO in a skillet, & saute the Scallions until they have softened. Set aside on a plate. Stem and halve the Grapes. Set them aside in two equal bowls.

2. In a small saucepan, add either the Clam or Chicken Broth & the Seafood & Fish Stock. Bring the sauce pan to a boil & simmer for a few minutes. Turn off the heat & actively whisk in the 2 TB of Butter in small pieces to emulsify the sauce. Set aside.

3 Generously season the Swordfish Steaks. Heat a large saute pan, add a 1/2 TB of EVOO & 1/2 tsp of Butter. Saute for no more that 1-1/2 minutes to a side. They will be cooked through.

4. To plate, Spoon the Seafood & Fish Sauce onto each plate. Top with a Swordfish Steak & a dollup more of sauce. Surround with the Scallions & the Grapes.

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