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Sweet-and-Sour Swordfish

Sweet-and-Sour Swordfish

By Julia RackowOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    30 minutes active
  • Rating

Based on Italian agrodolce, or the pairing of sweet and sour, the sugar and vinegar-seasoned red onions in this dish add punch to mild and meaty swordfish. We also borrowed from Spanish escabeche and marinate the fish after cooking so the steaks really absorb the flavors. The fish should be served barely warm or at room temperature, or it can be prepared ahead, refrigerated up to overnight and served chilled. Simple braised or sautéed greens, stewed white beans or even just crusty bread would be great served alongside.

Tip

Don't use a metal baking pan for marinating the fish, as metal may react with the acidity of the marinade and leave the dish with an off metallic taste. And don't slice the fish until ready to serve. If sliced before marinating, the acid will cause the fish to turn an unappealing grey color.

Ingredients
  • 2

    12-ounce skinless swordfish steaks (each about 1 inch thick), patted dry

  • Kosher salt and ground black pepper

  • 2

    tablespoons grapeseed or other neutral oil, divided

  • 3

    medium red onions, halved and thinly sliced

  • 2

    bay leaves

  • 1

    cup plus 1 tablespoon white wine vinegar, divided

  • ¼

    cup white sugar

  • 3

    tablespoons yellow mustard seeds

Step 1

Season the fish on all sides with salt and pepper. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add the fish and cook without disturbing until well browned, 5 to 7 minutes.

Flip, reduce to medium and continue to cook until the fish is opaque throughout and the centers reach about 130°F, about another 5 minutes. Transfer to a small glass or ceramic baking dish and set aside; wipe out the pan.

Step 2

In the same pan over medium, heat the remaining 1 tablespoon oil until shimmering. Add the onions, bay and ½ teaspoon salt. Cook, stirring occasionally, until the onions are very soft, 5 to 7 minutes. Stir in 1 cup of vinegar, the sugar and the mustard seeds.

Bring to a simmer and cook, stirring occasionally, until the liquid has thickened to a light syrup consistency, 5 to 7 minutes. Off heat, stir in the remaining 1 tablespoon vinegar.

Step 3

Immediately pour the onion mixture over the fish. Marinate for about 30 minutes at room temperature or cover and refrigerate up to overnight.

To serve, remove the fish from the marinade, then slice each piece and transfer to a platter. Discard the bay from the marinade and spoon the onions and liquid around and over the fish.