Pan-seared swordfish with caramelized red Tropea onions, an elegant and easy-to-prepare fish main course. The swordfish is quickly grilled in a pan, while the caramelized onions are cooked separately with white wine and honey, a truly indulgent delight. With 2 slices of lemon, the quick pan-seared swordfish is the perfect dish to serve for festivities, enhanced by the caramelized onions that add goodness and wonder to the eyes and palate of those fortunate enough to taste it. Always watch the cooking time, swordfish cooks quickly, so to avoid mistakes, place it in a pan lightly coated with olive oil only when it’s hot, let it brown on one side, then flip it and do the same on the other side, at which point it will be ready. Always cook the swordfish at the last moment, right before serving, otherwise, it risks becoming dry and tough; it’s preferable not to reheat it.
You’ll find many more ideas for cooking swordfish here; as a good Calabrian, I often prepare it. It’s a classic of Calabrian cuisine, as swordfish fishing is a tradition in Calabria, with the legendary swordfish boats of Bagnara Calabra and Scilla.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Swordfish with Caramelized Onions
- 2 slices swordfish
- 2 red Tropea onions
- 1/4 cup Moscato wine
- 1 pinch salt
- to taste black pepper
- 2 teaspoons wildflower honey
- to taste lemon zest
- to taste olive oil
Tools for Preparing Swordfish with Caramelized Onions
- 2 Pans
- 1 Ladle
- 1 Grater
- 1 Cutting Board
- 1 Knife
Steps to Prepare Swordfish with Caramelized Onions
Prepare the onions. Clean and slice them with a sharp knife on a cutting board.
Put a little olive oil in a pan and add the onions, season with salt, and lower the heat. Stir occasionally, keeping them covered, to soften them without letting them burn. Keep them on the heat for at least 5 minutes.
When the onions are already soft, add the wine, and continue cooking on low heat with the lid on. Stir occasionally, and cook for a few more minutes until the onions become tender and the wine evaporates completely.
After about 15 minutes of cooking, when the onions are soft, add the honey, and let it cook for another minute, then you can turn off the heat and move on to preparing the swordfish.
Cut the swordfish into 2 small steaks, removing any bones. Cook it in a hot pan, lightly greased with olive oil; you can brush it on with a brush or a paper towel.
Season the swordfish in the pan with black pepper and grated lemon. Cook quickly on both sides without keeping it on the heat for too long; it will be ready in less than 2 minutes.
Serve the grilled swordfish in a pan immediately with a generous portion of caramelized onions.
