Skip to main content
LoginSign Up
Seared Za’atar Swordfish with Cucumber Salad

Seared Za’atar Swordfish with Cucumber Salad

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Swordfish has a sturdy, firm texture that withstands searing in a hot skillet until well browned and nicely crusted. For this recipe, we cut swordfish steaks into large chunks and season them with salt, pepper and za’atar (a Middle Eastern dried herb and spice blend) before placing them in a hot pan. A simple cucumber salad, served as a bed under the fish, counters the swordfish’s meatiness with fresh flavor and crisp texture.

Ingredients
  • 1

    English cucumber, thinly sliced

  • 1

    large shallot, halved and thinly sliced

  • ⅓

    cup lightly packed fresh flat-leaf parsley

  • 1

    tablespoon red wine vinegar

  • 4

    tablespoons extra-virgin olive oil, divided

  • 5

    teaspoons za’atar, divided, plus more to serve

  • Kosher salt and ground black pepper

  • 1½

    pounds swordfish steaks, cut into 1½-inch chunks

In a large bowl, toss the cucumber, shallot, parsley, vinegar, 3 tablespoons oil and 3 teaspoons za’atar, then season with salt and pepper. Transfer to a platter. Season the swordfish with salt and pepper and the remaining 2 teaspoons za’atar. In a 12-inch cast-iron or nonstick skillet, heat the remaining 1 tablespoon oil until shimmering. Add the fish and cook, turning once, until golden on the top and bottom, 3 to 4 minutes per side. Place on top of the salad, then sprinkle with za’atar and drizzle with oil.

Featured in