3-2-1 Seared Swordfish Steaks

Swordfish steaks are among my favorite of all fish cuts. Some people shy away from them and I understand why. If you have ever had an overcooked one, it is a terrible experience as you chew away, the mistreated fish pulling every possible bit of moisture out of your tongue. But get a good one and it has a consistency like a scallop, with a small amount of pressure breaking the seal of the fish and plunging your teeth into a deep taste of the ocean.

The good news is that getting a good result is easy.

1. Take the steaks and season them with salt and pepper. If possible leave them at room temperature for 30 minutes before to make sure they are not overly cold in the middle.

2. Put two tablespoons of oil in a frying pan with a lid. Crank the heat up high and wait until the oil is very hot, maybe for one minute.

3. Place steaks in and put on lid. You are effectively creating a 'Dutch oven' effect locking moisture into the fish. Cook on one side for THREE minutes.

4. Remove lid, flip the fish, replace lid, and cook for TWO minutes.

5. Turn off heat. Place ONE tablespoon of butter in the pan. As the butter melts, spoon the liquid, covering the entire fish.

You should end up with a steak (or steaks) with a light brown searing on both sides, but perfectly cooked. Don't get intimidated by swordfish steaks again. Just remember the 3-2-1 method. If I can do it, any idiot can!