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1
Rinse the swordfish and pat dry.
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2
Set aside.
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3
At this point, I like to make the guacamole so that the fish has time to warm up a bit.
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4
I dont like to shock the chilled steak by placing it directly on a hot pan.
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5
You will obtain a better sear if the swordfish (or any meat, for that matter) hangs out in the kitchen with you before showtime.
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6
Cut the avocados in half and remove the pits.
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7
Scoop the meat from one of the avocados into a medium sized bowl and mash until all large lumps are gone.
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8
Roughly chop the other avocado and add to the bowl.
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9
Add the scallions, garlic and the lime juice.
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10
Mix all the ingredients.
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11
Season to taste with salt, pepper, and additional lime juice if needed.
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12
Season the swordfish steak(s) with salt and pepper.
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13
Let the pan heat up for 2-3 minutes, on medium-high.
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14
Add the oil to the skillet.
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15
I prefer a high-smoke point oil, such as grapeseed or vegetable, but you can use extra-virgin olive oil, too.
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16
Just be prepared to see a bit of smoke (it should be white) once the fish hits the pan.
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17
Tilt your pan to roll the oil around (it should move easily) and add the swordfish.
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18
Let the steaks do their thing for approximately 3-4 minutes on each side (depending on their thickness).
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19
Try not to move the steak too much prior to flipping, as it will affect the perfect sear.
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20
While the first side cooks away, season the other side with more salt and pepper.
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21
After 3-4 minutes, flip the steak(s) and continue to cook for approximately 3-4 more minutes or just until the fish is cooked through, around 125 degrees F for medium rare.
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22
If the fish sticks when you try to flip it, its not ready!
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23
Grab your plates and serve the swordfish topped with the zesty guacamole!
