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Aridus Wine Co

Pan-Seared Swordfish Steaks

Pan-Seared Swordfish Steaks
Recipe Date:
Cook Time:
Imperial (US)
This is a quick, tasty way to prepare swordfish steaks. We had it with a light salad containing spring greens and slices of apple and carrot. The casein in the milk interacts with the fish, and keeps odor down. The light flour coating keeps moisture in. Substituting juniper berries (which are actually cones, not berries!) for cloves gives a Cochise County twist to this Italian classic. We have Juniper trees on the vineyard, but you can pick up dried berries in the spice section of your supermarket. Pairs wonderfully with our recently released 2016 Sauvignon Blanc.
  • 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!


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