A slow bath in broth, then a quick pass through hot bacon fat keeps swordfish steaks tender while crisping the outside. A salad of arugula, tomatoes and bacon accompanies.
A slow bath in broth, then a quick pass through hot bacon fat keeps swordfish steaks tender while crisping the outside. A salad of arugula, tomatoes and bacon accompanies. Credit: E. Jason Wambsgans

This week I made swordfish. I wanted the fish tender — as though poached. I also wanted it crisp — as though pan-seared. “Was it possible to do both?”

First I poached. Then I seared. The fish — on its super-clean dish — came out both tender and crisp. Perfect.

SWORDFISH STEAKS

Prep: 15 minutes

Cook: 30 minutes

Makes: 2 servings

1 swordfish steak, 1 pound

2 to 3 cups broth (fish, shellfish, chicken or vegetable)

1 slice bacon, cut crosswise into slivers

2 handfuls baby arugula

½ cup halved cherry tomatoes

Olive oil

Balsamic vinegar

Kosher salt and freshly ground black pepper

1. Poach: Settle fish in a baking pan just large enough to hold it. Pour in broth to cover. Slide into a 350-degree oven, and poach until the interior reaches 115 degrees, about 30 minutes.

2. Crisp: Meanwhile, heat a large cast-iron skillet over medium. Cast on bacon slivers, and sizzle until crisp, about 5 minutes. Use a slotted spoon to scoop out bacon and drain on paper towels. Leave rendered fat in the pan.

3. Toss: Heap arugula in a bowl. Scatter on tomatoes. Drizzle with a little oil and vinegar. Season with salt and pepper. Toss. Divide salad onto two plates. Scatter on bacon slivers.

4. Brown: When fish is poached, pull it out of the broth and pat dry with paper towels. Heat rendered bacon fat in the skillet over medium-high heat. Slide in fish and sizzle to a nice brown finish, about 1 minute per side.

5. Serve: Discard fish skin. Divide swordfish steak in half. Settle over salad on each plate. Enjoy.