Growing up, my grandparents fished. It wasn’t out of the ordinary for them to bring home fresh caught fish on the regular.

It also wasn’t out of the ordinary if that fish was marlin or swordfish, that they would butcher and freeze, and we would eat all the time.

I lived on swordfish growing up. Mercury be damned.

While I avoided it while being pregnant, I’m happily back on the swordfish train. It’s easily my favorite fish.

This preparation is prefect for cold weather, when you aren’t outside on the grill, but you still want to impart as much flavor in your fish while cooking it on the stove top. Oh, and making it super easy to boot.

Ingredients:

avocado oil spray

2 lbs swordfish, cubed

3 cloves of garlic

1 handful italian parsley

zest of 1 lemon

1 bunch of dill

1 tsp salt

1/4 cup evoo

Directions:

Spray cast iron skillet with avocado oil spray. Heat on medium.

In a large bowl, toss swordfish with garlic, parsley, lemon zest, dill, evoo and salt.

Place swordfish in single layer on cast iron skillet. Cook for 2 minutes per side. Remove when golden brown and crispy to a paper towel before serving.