Pan-Fried Black Swordfish with Soy and Lime

Today we have a beautiful recipe for fried swordfish. I wouldn’t say this one is 100% Portuguese, because I used soy sauce, but it came out delicious, so delicious that a few days later I made it again ;D

There’s nothing complicated here. My swordfish came already cleaned and ready from the fish market, so all I had to do was season it and pan fry it, then make a rice on the side the way I like it. Fish this fresh is a whole other thing hehehe, you really can’t go wrong.

The soy sauce goes on right at the end, just a little drizzle over each steak, and it gives the fish a tasty little Asian touch. With the fluffy carrot rice and a few slices of lime, you’ve got dinner on the table in 35 minutes. Let’s get to the recipe.

Pan-Fried Black Swordfish with Soy and Lime

Servings: 2
Time: 35mins
Difficulty: Easy
Rating: ★★★★★
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Sometimes that’s what tastes best, a lovely recipe for fried black swordfish with a touch of soy, served with a nice carrot rice.

Ingredients

Black Swordfish – 4 Fillets (I used 3 large ones)
Rice – 1 cup
Carrot – 1/2
Garlic – 2 Cloves
Lime – To Taste
Soy Sauce – A Drizzle
Olive Oil – A Drizzle
Pepper – A Pinch
Salt – A Pinch

Directions

Start by preparing the rice, in a small saucepan, add the rice, chopped carrot, and garlic along with a drizzle of olive oil and a pinch of coarse salt, sauté for a few minutes.
Add two cups of hot water and bring back to a boil, cover the pan, reduce the heat to low, and let it cook for about 10 minutes until the rice is tender.
In a frying pan with a drizzle of olive oil, add the black swordfish and cook over medium heat. When it is a few minutes away from being done, drizzle a little soy sauce over each fillet and finish cooking until tender.
Serve with the rice and a few slices of lime or lemon. Enjoy!

Notes & Tips: Do note that there is no difference between black swordfish and swordfish, its just nomenclature, I’m translating from the Portuguese, if you can’t find swordfish, any firm, meaty fish like tuna or mahi-mahi will do just fine.

Pat the swordfish dry with a paper towel before it goes in the pan. Dry fish browns better and doesn’t steam.

Swordfish is lean and dries out fast, so keep an eye on it. It’s done when it flakes easily and reaches 145°F (63°C) inside.

Go easy with the soy sauce. It’s already salty, so taste before adding extra salt to the fish.

Add the soy at the end, as in the recipe. That way it doesn’t burn in the pan and keeps its flavor.

A squeeze of fresh lime over the fish right before eating really makes it pop and combines perfectly with the sweet and salty fish.

This recipe for Pan-Fried Black Swordfish with Soy and Lime was originally created on BakeAfter.com. Esta receita de Espadarte Preto Frito com Arroz de Cenoura foi publicada em português no Iguaria.com.