How to Make Pan-Seared Swordfish Steaks with Caper-Currant Relish and the Best Summer Tomato Gratin

Byamazingfoodstv


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.

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40 Comments

  2. 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.

  12. 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? 😋

  24. 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.

  33. 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.

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