I've never cooked Swordfish, specifically, at home. I just picked some up. How would you suggest preparing? Would salt, pepper, lemon cut it. Perhaps make a balsamic-based drizzle. I'm hoping for something relatively simple.
Sometimes, it’s best to add no liquid to the cooker. Here, we toss onion wedges, baby potatoes, and large carrot chunks with oil and harissa. We then arrange seared chicken thighs on top, and cook the mixture with no liquid added.