In landlocked Missouri, getting good fresh seafood is a challenge. It's hard to find and is expensive. I often buy fresh frozen at Global Foods because they only carry seafood that has been wild caught and ship processed. That means that on catch day, the fish is cleaned, flash frozen, and vacuum sealed right on the ship. I believe this is often a better choice than fish that is sold as fresh, but may have had longer than optimal travel time to Missouri. When I do buy fresh, I rely on my nose to guide me. I'm not the least shy about asking the fishmonger in the market to let me smell the fish.
For this dish, I stopped first at Global Foods, but was not impressed with the look of the swordfish steaks in their freezer. I resolved to head to Whole Foods, but on a whim I stopped in at Dierberg's. Dierberg's is a regional, family owned grocery chain in the St. Louis area. They aren't the cheapest in town, but you can usually count on them for quality. The loins were beautiful, and smelled like fresh sea air. At $11.00 a pound they were expensive, but since it was only Dan and I, I saved some by cutting the recipe in half.
Soaking in the marinade of olive oil and lemon juice begins to acid-cook the fish, so the actual cooking time should be very brief.
After soaking in the marinade for about an hour, I patted the fish dry on a paper towel. When the oil was hot enough in the pan to brown rapidly, I dipped the morsels in egg then in flour.
All you want is a light golden brown crust, and you want it fast. As soon as one side browns, turn the fish and brown the other, then remove with a slotted spatula. Drain the cooked tidbits on a heated, paper towel lined platter and serve immediately.
We enjoyed ours with mixed greens and Marcella's Gratineed Cauliflower with Butter and Parmesan Cheese -- which I shall be reporting on on January 18th, 2011. Don't tell Victor, but it was perfect with a bottle of ice cold Vinho Verde from Portugal.