In this episode, test cook Keith Dresser makes host Julia Collin Davison the perfect Pan-Seared Swordfish Steaks with Caper-Currant Relish. Tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of supermarket capers, and test cook Becky Hays makes Bridget the Best Summer Tomato Gratin.
Get the recipe for Pan-Seared Swordfish Steaks with Caper-Currant Relish:
Get the recipe for Summer Tomato Gratin:
Buy our winning nonstick skillet:
Buy our winning stainless steel skillet:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
40 Comments
Leave a Reply
You must be logged in to post a comment.
ATK, ILL TRY BOTH, I DO SWORDFISH DIFFERENTLY, THANKS ,,,,🇺🇸🇺🇸🇺🇸🇺🇸
For swordfish and other fatty skin fish, removing the skin before cooking takes a lot of flavor with it. The fat layer between the skin and the meat adds so much flavor to the meat while it is cooking, and they can be especially fatty in the fall, after feasting all summer. Swordfish cooked with the skin has an incredibly rich flavor, and if you do it right, the skin becomes a crispy delicacy. If you don't like skin, it is still much easier to remove after cooking. Many fish can benefit from this increased flavor, provided you remove the scales prior to cooking.
I can't a cess the salmon recipe from the link…?,?
It's the 20th anniversary! You should all wear bow ties! 😆 🤣 😂 😹
Am I missing something here or how is swordfish a staple… lol
The tomato thing is missing 1 thing……… BACON, then it will be the perfect dish .
how rich and tasty this recipe looks, thank you friends ✅✅✅
I love you Becky, run away with me…
I wouldn’t know what do to with a swordfish steak that’s not overcooked.,.I’ve been eating it overcooked for my whole life.
OVER COOKED
It's all the more delicious with all your heart.♥
Thank you for your precious recipe.
I'd like to try your cooking.^^
Ooo! So much to say about this episode. Thank you Dan for that wonderful technique for swordfish. That relish would be great on cardboard 😁. Special thanks to Lisa for the insight into herb gardens. And Becky's fresh tomato Gratin is making me salivate as I speak. Question: is there any such thing as a bad caper? Have you ever done a tasting of caper berries? 😋
Mom’s Easy Lemon Meringue Pies
Ingredients
FOR THE LEMON PIE:
2 pkg lemon pudding mix, cook & serve (4.3 oz each)
1 1/2 c sugar
6 large egg yolks; lightly beaten
Full recipe ⬇️
https://cookingfoodhome.com/?p=612
Enjoyed this episode…🐟🌿🍅
I made the swordfish with the caper relish tonight for dinner after seeing this today. (I forgot to buy the currants at the super market, but it was still amazing.) So delicious. Two thumbs up ATK.
So interesting! I always get a motive from your channel!!
Sorry to be obsessed with Tuna, but could you cook this recipe WITH Tuna? Lol😂😂😂
Every high end place I go over cooks Swordfish. So much for all that training
You’ve got me thinking of which tomatoes to plant this year.
GOOD!! REAL GOOD!!! EVEN BETTER THAN THAT!!!! HIGH MARKS–AS EXPECTED!!!!!!
It has a Tuna like appearance. Do they belong to the same family?
17:59 🤣🤣🤣
Love Bridget's particularly flavored introduction of this episode.
Swordfish is very cheap here in Florida but like any other predatory fish mercury levels are very high. Nearly all swordfish contains higher than acceptable mercury levels. I would stay away personally.
Bridget is perfect
Atlantic swordfish is above acceptable levels due to major restrictions enacted 20 years ago in the U.S. However Mediterranean swordfish is endangered.
I always get a nice burst of happiness when I see that ATK uploaded another video. Thank you!
Dont eat swordfish it is endangered
Wow taught me something new.
thank god chris is gone! i love test kitchen!
Thank you for the tomato recipe. You helped to solve my questions about why my mom's version of this recipe turned out good and mine does not.
I don’t really like most fish but love fresh swordfish, grilled. Tastes like meat.
Swordfish is one of the fish you shouldn’t eat. It’s overfished and has a bycatch problem affecting other sea life that get caught in the lines used to catch them. If you are going to eat it, then know your source. Shame on you Americas Test Kitchen for not mentioning this.
wow youre eating endangered species! how rad!
Swordfish is usually VERY high in mercury. I would avoid it.
Please test the Danish Dough Whisk against other whisks out there
If you need to use a timer to cook fish you really don't know how to cook !
How much food do you wast on each show?
I once tried to argue with a swordfish, I don't recommend it..
They make really good points.
Happy to watch one of my favourite Kitchens cook. The steak came out so well, looking delicious