Entree: Spain – Valencia – Emperador a la Plancha (Griddle-seared swordfish steaks cooked simply with olive oil, garlic, and lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Additional 10 min

Total 31 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 swordfish steaks, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for finishing
- 3 garlic cloves (approx. 5/16 oz (9 g)), thinly sliced
- 1 tsp (5 g) coarse sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 lemon, cut into wedges for serving
- Optional: pinch (1/4 tsp (0.5 g)) smoked paprika or sweet paprika for sprinkling

Show original ingredient measurements

- 4 swordfish steaks, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for finishing
- 3 garlic cloves (approx. 9 g), thinly sliced
- 1 tsp (5 g) coarse sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 lemon, cut into wedges for serving
- Optional: pinch (1/4 tsp / 0.5 g) smoked paprika or sweet paprika for sprinkling

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Prep and season — Pat the swordfish steaks dry with paper towels. Rub both sides with 3 tbsp (45 ml) olive oil, then season evenly with coarse sea salt (1 tsp (5 g)) and black pepper (1/2 tsp (1 g)). Let rest 10 minutes at room temperature.
2. Step 2: Heat the plancha or skillet — Heat a heavy cast-iron skillet or plancha over high heat until very hot. Add a thin film of neutral oil if needed to prevent sticking.
3. Step 3: Sear the fish — Place steaks on the hot surface and sear without moving 2–3 minutes until a golden crust forms. Flip and sear the other side 2–3 minutes more, or until just cooked through (internal temperature about 130–135°F / 54–57°C for moist, slightly firm flesh). Cooking time will vary with steak thickness.
4. Step 4: Make garlic oil — While fish cooks, warm 2 tbsp (30 ml) olive oil in a small pan over low heat, add sliced garlic (approx. 5/16 oz (9 g)), and cook gently until fragrant and lightly golden, about 1–2 minutes; do not burn. Remove from heat.
5. Step 5: Finish and serve — Transfer steaks to a platter, spoon the garlic-infused oil over them, sprinkle with chopped parsley (2 tbsp (8 g)) and an optional pinch of paprika, and serve immediately with lemon wedges.

1. Step 1: Prep and season — Pat the swordfish steaks dry with paper towels. Rub both sides with 3 tbsp (45 ml) olive oil, then season evenly with coarse sea salt (1 tsp / 5 g) and black pepper (1/2 tsp / 1 g). Let rest 10 minutes at room temperature.
2. Step 2: Heat the plancha or skillet — Heat a heavy cast-iron skillet or plancha over high heat until very hot. Add a thin film of neutral oil if needed to prevent sticking.
3. Step 3: Sear the fish — Place steaks on the hot surface and sear without moving 2–3 minutes until a golden crust forms. Flip and sear the other side 2–3 minutes more, or until just cooked through (internal temperature about 130–135°F / 54–57°C for moist, slightly firm flesh). Cooking time will vary with steak thickness.
4. Step 4: Make garlic oil — While fish cooks, warm 2 tbsp (30 ml) olive oil in a small pan over low heat, add sliced garlic (approx. 9 g), and cook gently until fragrant and lightly golden, about 1–2 minutes; do not burn. Remove from heat.
5. Step 5: Finish and serve — Transfer steaks to a platter, spoon the garlic-infused oil over them, sprinkle with chopped parsley (2 tbsp / 8 g) and an optional pinch of paprika, and serve immediately with lemon wedges.