Swordfish is an ideal fish for anyone unaccustomed to cooking seafood, since its firm and meaty texture can withstand frying without falling apart, and its mild flavor goes with almost any accompaniment. It's often
available year-round, but
peaks from June through October. This unfussy recipe from Jenny Castaneda's new book
One-Pot Paleo starts with marinating the "steaks" in a bright and fresh-tasting lemon-garlic marinade. You cook them in a skillet for a few minutes per side, then take them out and sauté asparagus in the same pan. Return the swordfish to the skillet, let the flavors meld together, and serve.
Get the recipe: Lemon Butter Swordfish
