Foil-Baked Swordfish

There was a swordfish steak for half off at Sprouts.  I've never cooked it before, and only had it a few times, so it was off to Chef Google for ideas.

There is an entire subcategory of "swordfish cooked in foil" when you scroll to the bottom of the "Swordfish recipes" page on Google.  Seasoning, fat, and acid are the main ingredients.  Wrap, bake, and reveal.  It seemed easier than sticking it under the broiler and hoping nothing burned.

This method will work with pretty much any fish.  Thinner cuts just cook for less time.  You can do it as single servings, either with foil or parchment paper, and let the diner open the packet.  Change up the seasonings as needed for type of fish or what else is being served.  You can also substitute butter for the oil or lemon juice for the vinegar.

1 thick-cut swordfish steak (about 1 lb)
olive oil
white wine vinegar
salt and pepper

1.  Preheat oven to 375º.  Tear off a piece of foil about the size of a rimmed baking sheet.  Lay it on the baking sheet and sprinkle with salt and pepper.

2.  Place steak in the middle of the foil.  Dust again with salt and pepper.  Drizzle lightly with oil and vinegar.  If desired, add an herb and/or slices of citrus to coordinate with your meal.  Wrap fish tightly in the foil, but leave enough of an air pocket for it to steam itself.

3.  Bake for 18 minutes.  When cool enough to handle, open foil.  Slice and serve.

Difficulty rating  π