Pan-seared swordfish with artichokes, a very simple, delicious, and quick second course to prepare. I used fresh seasonal artichokes; after cleaning them, I cooked them with oil and a garlic clove, then sautéed the swordfish cubes and combined everything in the same pan… in just a few minutes, I made a tasty and light dish, perfect for a family dinner or with friends. Thanks to the short marination of the fish with oil and lemon zest, the dish will be even more flavorful and fragrant. Try this simple recipe, and let me know!
Here are more delicious ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 267.37 (Kcal)
- Carbohydrates 6.58 (g) of which sugars 0.54 (g)
- Proteins 33.01 (g)
- Fat 11.77 (g) of which saturated 2.76 (g)of which unsaturated 6.74 (g)
- Fibers 3.06 (g)
- Sodium 353.90 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 13.4 oz swordfish (in a single slice)
- 2 artichokes
- 1 clove garlic
- lemon zest
- lemon juice
- parsley
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Bowl
- Cutting board
Preparation
Clean the artichokes by removing the outer leaves and tips, cut them in half, and remove the internal fluff if present, finally peel the stems. Immerse them in a bowl with water and lemon juice to prevent them from browning.
Rinse and dry the swordfish, remove the skin, the central bone, and any dark parts.
Cut it into cubes (about 0.8 inches per side) and place it in a bowl. Season with salt, pepper, grated lemon zest, a few drops of lemon juice, and a drizzle of oil.
If you like, you can add a pinch of ginger and a handful of dried herbs (thyme, oregano, or others). Mix and let it marinate for 10-15 minutes.
In the meantime, drain the artichokes and cut them into wedges (slice the stems).
Heat a pan with a drizzle of oil and a clove of garlic. Add the artichokes, salt, and cook them over medium heat until tender. To ease the cooking, moisten the bottom with a little water (1).
When they are ready, remove them from the pan and keep them warm.
Now place the fish cubes in the same pan and sauté over high heat for just a few minutes (2).
Add the artichokes, lower the heat, and finish cooking (3). It will take 4-5 minutes, depending on the size of the cubes. At the end, sprinkle with chopped parsley.
The swordfish with artichokes is ready, serve it on plates and enjoy it hot… bon appétit!
Tips and Notes
If you can’t find swordfish, you can substitute it with dogfish or another cut fish.
You can flavor the fish with spices or herbs of your choice. Cook it for only a few minutes over high heat, as prolonged cooking could make it too dry and hard.
Out of season, you can use frozen artichoke hearts.
If you’d like to keep following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
