Pan-Seared Swordfish with Chile-Apricot Sauce

Pan searing fish is an easy way to put a light, nutritious, and flavorful dinner on the table in only minutes—here, about 30, counting marinating time. Cooking the fish in a cast-iron skillet with only a brush of oil gives it a smoky, lightly charred flavor that’s good on its own. But a little sauce never hurts.

I think a sweet and spicy topping for the savory fish brings an inviting balance of flavors to the dish. For this recipe, sweet apricot preserves pair with a little store-bought chili garlic sauce and a scant amount of white balsamic vinegar. You’ll like the combination—and it comes together in less than five minutes.

Note: I used swordfish here because the steaks are thick and meaty and stand up well to high-temperature cooking. You could also use tuna steaks or any thick, meaty fish with firm flesh.

Serves 2

Ingredients

• 4 tsp olive oil, divided
• 2 tsp soy sauce
• freshly ground black pepper
• 2 5-oz swordfish steaks, about 1-inch thick
• 1/2 tbsp unsalted butter
• 1 scallion, white and light green parts finely chopped, green part thinly sliced
• 2 tbsp apricot preserves
• 2 tsp jarred chili garlic sauce
• 1 tsp white balsamic vinegar
• sea salt
• steamed white rice, for serving

Sauce Ingredients

Preparation

1. Combine 2 teaspoons olive oil and the soy sauce in a sealable plastic bag. Season generously with black pepper and add the swordfish. Seal and turn several times to coat. Let stand 20 minutes.
2. Meanwhile, heat a small skillet or saucepan over medium heat and melt the butter. Add the white and light green parts of the scallion and sauté 1 minute. Add the apricot preserves, chili garlic sauce, and vinegar and season with salt.
3. Reduce the heat to low and cook, stirring frequently, until slightly thickened, 2-3 minutes. Remove from the heat and cover. Re-warm gently over low heat just before serving (if not using right away).

Fish in Marinade 

Scallion in Butter

Chile-Apricot Sauce

1. Heat a heavy, preferably cast-iron, skillet over medium-high heat and brush with the remaining 2 teaspoons of olive oil. Remove the fish from the marinade, letting excess drip back into the bag.
2. Add to the pan and sear until beginning to lightly char on the bottom, 2-3 minutes. Turn and continue searing until lightly charred and just cooked through, about 2 minutes longer. Transfer to a board or plate and let rest 3 minutes.

Swordfish Beginning to Cook

Seared Fish 

Rested Fish

To serve, divide the rice between 2 plates and top each with a swordfish steak. Spoon the sauce over top and garnish with the green parts of the scallion.

Pan-Seared Swordish with Chile-Apricot Sauce