I’ve got a frozen swordfish steak bought at a great discount due to Lent. The grills at my apartment building aren’t open yet, they don’t open the patio outside until usually late April/early May.
Blackening in a cast iron skillet won’t work either because I live in a 520 sq ft apartment and the smoke alarm would go off for a week.
Any ideas for a way to prepare it in the oven or just wait for the grills to open?
Depends on your alarm risks, but I’ve found if I brine swordfish (saltwater and herb bath if you aren’t familiar with the term) at room temp for say an hour prior it reduces smoking when using the oven. I generally get a cast iron skillet up to about 375-395 in the oven, then add some peanut or other high oil smokepoint fat, quickly toss in the swordfish and saute briefly on each side (time depends on thickness, but being a room temp prior is a big help).
Will probably have some smoke, but hopefully livable. And if you like the smoky flavor from grilled food, you can also add a drop of ‘Liquid Smoke’ to the brine if you like.
ETA - make sure to dry the fish very well after brining, before cooking it, or you will regret it. Use paper towels or the like, you want the surface moisture gone, gone gone.
Thaw it, put some butter and garlic on it, and Broil it in your oven. Turn after the top seems good.
Serve with lemon.
Broiling is good. And get yourself a George Forman or similar griller. I have the Cuisinart version and use it all the time.
Lemon, dill and butter, wrapped in foil, 20 minutes per inch of thickness at 350 degrees.
Did this a bit back and it was very nice.
Is it possible for you to acquire a small propane stove and cook it outside? My roommate can’t stand the smell of spicy foods being cooked and she owns a small bird that’s very sensitive to smoke, so when I’m cooking anything spicy or that’ll produce a lot of smoke I go in the backyard and cook it on one of these.
I like to take tuna or swordfish, cut it into cubes (or rectangles) toss it with a little olive oil, salt, pepper, and maybe some other spices (I love turmeric on fish like this, but that’s just me), and then cook quickly over medium-high heat in a non-stick skillet. Don’t crowd the pan, and don’t stir for the first minute or so, depending on heat, so they get a decent browning on at least one side. Stir them with intention occasionally over another few minutes until they’re done (again, depends on size of the cubes and the amount of heat). No/minimal smoking and a quick cook.
Put the cubes into a pasta dish, salad, or whatever. Throw some capers and chopped garlic and maybe olives and cherry tomatoes into the pan after the first sear for like a seafood puttanesca. Serve over pasta, or eat it as its own dish.
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I use a combination method. I let the swordfish thaw in the fridge. I rub some oil and spices on the outside. I then fry it in a pan long enough to cook the outside. Then I finish it with ten minutes in a 400 degree oven.
Shower cap over the smoke alarm.
Really?
Huh.
Basic of it is broil cubes or slices of the eggplant, sauté onions, add some tomatoes and then after they have cooked to a sauce add the eggplant. Cook to falling apart and then sauté cubes of swordfish with butter and garlic. Add capers, olives, white wine wine, salt … cook just enough, and add back the eggplant mix to it with some parsley and some basil leaves. I skipped the basil leaves.
Other ideas. Sous vide works nicely. Put aromatic herbs, salsa, whatever into a bag and vacuum seal. Sous vide, plate, serve.
Or dice the steak, mince some hot peppers, add lemon/lime juice and refrigerate a couple of hours for ceviche. Serve over a bed of greens.
If you’re into simple foods, they’re perfectly fine pan-fried without blackening.
Just get the pan to a medium temp, throw in a little oil, the fish, and season with maybe some dill. Turn after about 5 minutes and pull out after another 4. If you get any smoke at all your pan was waay too hot.
No different than cooking a pork chop.
It redirects to this when I click on your link:
For a recipe that emits zero smoke, you could try Olive Oil poaching it.
Or even better, poach it in dry vermouth!