Shichimi Togarashi Swordfish

I splurged on a Japanese spice blend
Shichimi Togarashi which is spicy and earthy.
The ingredients are spices, orange peel, sesame seeds & sea kelp.
Ocean's Halo is the brand, purchased at Ingles.
Swordfish has a meaty texture and is very easy to cook.

Bring the swordfish steaks to room temperature,
pat dry and dredge in the spice mixture on all sides.
Get a heavy frying pan very hot with avocado oil
and sear the spiced swordfish on all sides, even the edges.
Think of cooking swordfish like you would a steak.
Don't overcook any fish otherwise it will be dry and tough.

Since swordfish doesn't take long, prepare the sides ahead.

I made fingerling potatoes roasted in avocado oil.
Avocado oil has a higher smoke point than olive oil;
it's also very neutral in taste and slightly sweet.

Broccoli cuts round out the dish.
Glad I tried the Shichimi Togarashi spice blend.
 It's somewhat spicy but not overly spicy.
Of course the meal was delicious!

Making gourmet meals isn't as difficult as it sounds.