Author Notes: My local fishmonger had some gorgeous, fresh swordfish belly which I purchased on a whim figuring I'd find a great recipe when I got home. An extensive search revealed extremely few recipes, and none of which seemed to take advantage of this unique cut. After thinking about how belly meat is used in other animals I was inspired to transform the swordfish belly into "bacon". —James Spitznas
Prep time: 20 min
Cook time: 20 min
pound Swordfish Belly
cup Maple Syrup
teaspoon Smoked Paprika
teaspoon Sea Salt (fine)
teaspoon Ground Black Pepper
- Mix together the spices in a small prep bowl. Pour the maple syrup into another small prep bowl and add 1 teaspoon of the spice mix and stir well. Set both prep bowls aside.
- Place a large skillet on the stove over medium high heat.
- With a very sharp knife, remove the skin from the swordfish belly. Place the fish on a cutting board with the formerly skin-covered side down. Cut the fish into 1/8-inch thick, rectangular-shaped slices. Lightly sprinkle each side of the fish slices with the remaining reserved spice mix.
- Add just enough olive oil to the hot frying pan that a think film is created. Add 3 or 4 swordfish planks to the hot skillet, lightly drizzle some of the spiced maple syrup down the length of each plank, then turn and drizzle a little more syrup on each side and then very briefly flip again to caramelize the last syrup addition. The fish only needs about 30 seconds per side to cook through. Transfer to a warm plate and then repeat with remaining swordfish slices.
- Serve immediately.