It took me a while for me to appreciate seafood. I have always loved flakey white fish, like haddock, tilapia and flounder (and cod when I can find it). The flavor of that fish is very mild and the texture is flakey and light. It wasn’t until I went to a summer program for opera singing at Schrod Lake that I appreciated salmon. The chef there baked a very simple but delicious salmon dish; salmon fillets with butter and dill. I was hooked. Soon came a love of shrimp, scallops and many other shellfish and seafoods I would never before touch.
My first experience with fresh tuna was quite recently when a client of mine gave me a few steaks from a tuna he had caught (by the way, how cool is that?!). The tuna was fresh enough that I could have eaten it raw; as it was, I ate it well-seared but medium rare. Heaven! Tuna is a lot like swordfish in that it is a solid, meaty fish that stands up well to grilling, and pan frying.
This marinade/glaze is very flavorful and fresh. The honey creates a caramelized crust, the lemon brightens up the glaze, and the molasses and mustard have more complex flavors that meld so nicely together without overpowering the fish. I hope you enjoy it as much as I do!
2 swordfish steaks, about 1 inch thick
1/2 cup of olive oil
1/4 cup lemon juice
1 tablespoon honey
1/3 cup pomegranate molasses
1/4 cup dijon mustard
freshly cracked black pepper
Sprinkle both sides of the swordfish steaks with salt and pepper. Whisk together the olive oil, lemon juice, honey, pomegranate molasses and dijon mustard. Add the fish and the glaze into a ziplock bag and allow it to marinate for one hour.
Heat a tablespoon of oil in a non-stock skillet over medium high heat. Add the fish steaks to the pan and cook each side for four to five minutes per side. Plate up and enjoy! Garnish with pomegranate seeds, if desired.