Pan-Seared Swordfish Steaks
- 4 swordfish steaks
- 1/2 cup milk (we use 1% milk, but suit yourself)
- 1/4 cup all-purpose flour, for dusting
- 3/4 cup olive oil
- 1/2 tsp ground cinnamon, or to taste
- 2 Juniper berries (use whole cloves if you can't find juniper berries)
- 1/2 cup apple vinegar
- 2 tbsps balsamic vinegar
- salt and pepper to taste
Put the fish in a dish, add the milk, and set aside for 10 minutes. Drain, then dust with flour (I put the flour in a shallow dish, and pat each side of the steak into the flour). Warm half the olive oil on medium high heat, then add the swordfish and cook until golden brown on both sides. Transfer to a serving dish and keep warm.
In the same pan, warm the remaining oil, add cinnamon, juniper berries, apple vinegar and balsamic vinegar and simmer, stirring for abbout 10 minutes, or until sauce is fairly thick.
Pour the sauce over the fish, and serve with salad for a nice light spring or summer meal!