To prepare the pan-seared swordfish, first, pat the fish dry with paper towels (1). Wash and dry the bunch of parsley, then chop it finely (2). Squeeze the lemon juice (3), strain it, and set it aside ...

Swordfish is a unique fish named for its long, pointy nose that, because of its speed, size, and natural habitat, is hard to catch in the wild. This makes swordfish one of the more expensive fish on a ...