6 (5-ounce filets) fresh Gulf swordfish
1/2 cup cornstarch
1/2 cup fresh parsley, chopped fine
1/2 cup canola oil
Sea salt and black pepper, fresh ground to taste
Pat filets with paper towel until completely dry. Refrigerate until time to cook. Preheat large sauté pan on medium-high heat. Lightly dust both sides of the filets with parsley and then corn starch. Season the fillets with sea salt and fresh ground pepper to taste. Add oil to coat the bottom of the heated pan. Carefully lay the filets in the pan skin side down. Cook for 3 to 5 minutes on both sides until skin is crispy and filets are done. Cooking time will vary depending on thickness of filets.