THE TRICK WITH SWORDFISH IS NOT TO OVERCOOK IT. TREAT IT AS YOU WOULD A STEAK; THE ONLY DIFFERENCE BEING NOT MANY PEOPLE LIKE RARE FISH. BUT IF YOU ADHERE TO THE BERNADIN TEST, YOU CAN'T GO WRONG. MOST OF THE WORK IN THIS RECIPE GOES INTO THE RICE, WHICH IS STEAMED, THEN MIXED WITH THIN SLIVERS OF PRESERVED LEMON AN BABY FENNEL. THE HEAT OF THE RICE BARELY COOKS THESE TWO INGREDIENTS. FENNEL HAS A SWEET, MILD LICORICE FLAVOR, WHILE THE PRESERVED LEMON IS SALTY AND INTENSELY SOUR. THESE FLAVORS COMPLEMENT THE FISH, WITH A LAST-MINUTE SAUCE YOU MAKE IN THE PAN.
HEAT OVEN TO 325º
BRING A LARGE SAUCEPOT OF WATER TO A BOIL. SALT GENEROUSLY. STIR IN THE RICE AND BOIL FOR ABOUT 6 MINUTES OR UNTIL IT IS AL DENTE.
MEANWHILE, SOAK A COTTON NAPKIN IN WATER AND WRING OUT.
DRAIN THE RICE IN A STRAINER AND RINSE UNDER RUNNING WATER. (THIS WILL WASH AWAY MOST OF THE STARCH SO THE GRAINS WON'T STICK TOGETHER.)
DRAPE THE DAMP NAPKIN OVER THE SAUCEPOT AND DUMP IN THE RICE. STICK 2 TBSPS OF BUTTER IN THE CENTER OF THE RICE, FOLD OVER THE ENDS OF THE NAPKIN TO COVER. PUT A LID ON THE POT AND STICK IT IN THE OVEN.
BAKE FOR ABOUT 15 MINUTES. WHEN THE RICE IS DONE, TURN OFF THE HEAT BUT LEAVE IT IN THE OVEN.
MEANWHILE, PEEL OFF THE TOUGH OUTER LEAVES OF THE FENNEL. CUT LENGTHWISE IN HALF. CUT OUT THE TRIANGULAR WEDGE AT THE BASE OF THE BULB.
SLICE AS THINLY AS POSSIBLE INTO HALF-MOONS.
USING ABOUT 1/4 OF A PRESERVED LEMON, SEPARATE THE RIND FROM THE PULP. SLICE THE RIND INTO THIN STRIPS.
HEAT A SKILLET (I USED CAST IRON) OVER HIGH HEAT.
DRY THE SWORDFISH WITH PAPER TOWELS. SEASON WITH SALT AND WHITE PEPPER.
POUR A GLUG OF OLIVE OIL IN THE SKILLET. WHEN IT SMOKES, ADD THE SWORDFISH. COOK 3-4 MINUTES ON EACH SIDE. IT'S DONE WHEN A SHARP KNIFE INSERTED IN THE CENTER FEELS WARM TO THE TOUCH ON YOUR BOTTOM LIP.
MEANWHILE, TAKE THE RICE FROM THE OVEN. REMOVE THE LID AND PULLING ON ONE CORNER OF THE NAPKIN EMPTY THE RICE INTO THE POT.
IMMEDIATELY ADD THE PRESERVED LEMON AND FENNEL. TOSS WITH THE RICE. CORRECT SEASONING AND ADD MORE BUTTER IF RICE IS DRY.
DIVIDE THE RICE ONTO TWO PLATES. TOP EACH WITH A SWORDFISH STEAK.
POUR ABOUT 1/3 CUP OF WATER INTO THE SKILLET WHERE YOU COOKED THE SWORDFISH. OVER MEDIUM HEAT, SCRAPE UP THE JUICE AND BITS OF SWORDFISH TILL THERE IS ONLY A FEW TBSPS OF LIQUID, THEN TURN OFF THE HEAT AND STIR IN 2 TBSPS OF BUTTER. THE SAUCE WILL THICKEN AND TURN GLOSSY.
SPOON SAUCE OVER THE SWORDFISH AND SERVE.
SERVES 2
Ingredients
Directions
HEAT OVEN TO 325º
BRING A LARGE SAUCEPOT OF WATER TO A BOIL. SALT GENEROUSLY. STIR IN THE RICE AND BOIL FOR ABOUT 6 MINUTES OR UNTIL IT IS AL DENTE.
MEANWHILE, SOAK A COTTON NAPKIN IN WATER AND WRING OUT.
DRAIN THE RICE IN A STRAINER AND RINSE UNDER RUNNING WATER. (THIS WILL WASH AWAY MOST OF THE STARCH SO THE GRAINS WON'T STICK TOGETHER.)
DRAPE THE DAMP NAPKIN OVER THE SAUCEPOT AND DUMP IN THE RICE. STICK 2 TBSPS OF BUTTER IN THE CENTER OF THE RICE, FOLD OVER THE ENDS OF THE NAPKIN TO COVER. PUT A LID ON THE POT AND STICK IT IN THE OVEN.
BAKE FOR ABOUT 15 MINUTES. WHEN THE RICE IS DONE, TURN OFF THE HEAT BUT LEAVE IT IN THE OVEN.
MEANWHILE, PEEL OFF THE TOUGH OUTER LEAVES OF THE FENNEL. CUT LENGTHWISE IN HALF. CUT OUT THE TRIANGULAR WEDGE AT THE BASE OF THE BULB.
SLICE AS THINLY AS POSSIBLE INTO HALF-MOONS.
USING ABOUT 1/4 OF A PRESERVED LEMON, SEPARATE THE RIND FROM THE PULP. SLICE THE RIND INTO THIN STRIPS.
HEAT A SKILLET (I USED CAST IRON) OVER HIGH HEAT.
DRY THE SWORDFISH WITH PAPER TOWELS. SEASON WITH SALT AND WHITE PEPPER.
POUR A GLUG OF OLIVE OIL IN THE SKILLET. WHEN IT SMOKES, ADD THE SWORDFISH. COOK 3-4 MINUTES ON EACH SIDE. IT'S DONE WHEN A SHARP KNIFE INSERTED IN THE CENTER FEELS WARM TO THE TOUCH ON YOUR BOTTOM LIP.
MEANWHILE, TAKE THE RICE FROM THE OVEN. REMOVE THE LID AND PULLING ON ONE CORNER OF THE NAPKIN EMPTY THE RICE INTO THE POT.
IMMEDIATELY ADD THE PRESERVED LEMON AND FENNEL. TOSS WITH THE RICE. CORRECT SEASONING AND ADD MORE BUTTER IF RICE IS DRY.
DIVIDE THE RICE ONTO TWO PLATES. TOP EACH WITH A SWORDFISH STEAK.
POUR ABOUT 1/3 CUP OF WATER INTO THE SKILLET WHERE YOU COOKED THE SWORDFISH. OVER MEDIUM HEAT, SCRAPE UP THE JUICE AND BITS OF SWORDFISH TILL THERE IS ONLY A FEW TBSPS OF LIQUID, THEN TURN OFF THE HEAT AND STIR IN 2 TBSPS OF BUTTER. THE SAUCE WILL THICKEN AND TURN GLOSSY.
SPOON SAUCE OVER THE SWORDFISH AND SERVE.
SERVES 2
