Thread by @jbarro

What kind of vegetable would you serve alongside swordfish cooked this way? (This is from Julia Child's The Way to Cook)

Thanks for all the suggestions. I'm going to evaluate the asparagus and the summer squash at the market and pick what looks good.

I’m going to give this a shot: cooksillustrated.com/recipes/11410-…

(Incidentally, if you want to make this fish recipe, some key instructions are elsewhere on the page. This is for two pounds of fish steaks, and the oven temperature is 350.)

The asparagus was great. I was also happy with the fish, but a couple of notes: The breadcrumbs did not brown so I finished the fish under the broiler to brown them. Also, the fish will cook much faster if you transfer the frying pan to the oven than if you move to baking dish.

I used a probe thermometer to remove the fish at 130 degrees, which worked well. The onions, oregano and wine made for a delicious sauce and the fish was cooked nicely.

Also swordfish steaks are bigger than I realized (also I ordered 8oz steaks and got ~12oz.) I could only fit four in a 14” skillet, so you need a plan for getting eight steaks in the oven.

Anyway I would recommend this recipe, but I would switch to the broiler when the fish reach 120 degrees. A probe thermometer is super helpful here.