Swordfish steak crisp and tender? You can have both

Dishes pair nicely with podcasts. And by podcasts I mean “Serial.” The download serves up “one story, told week by week.” The unraveling is riveting. Especially if you don’t wait the week and binge-wash.

Host Sarah Koenig’s narration is personal, personable and — I’ve discovered — persistent. Earbuds at ease, I still hear it. “Dishes done,” Koenig says in my head, “I had to confront the compost.”

This week I made swordfish. “One dish,” Koenig narrated, “refined day by day.” I wanted the fish tender — as though poached. I also wanted it crisp — as though pan-seared. “Was it possible,” mused my version of Koenig’s version of me, “to do both?”

First I poached. Then I seared. The fish — on its super-clean dish — came out both tender and crisp. I liked it. My husband liked it. Even Sarah Koenig liked it. At least, I think she did.

Swordfish Steaks

Prep: 15 minutes

Cook: 30 minutes

Makes: 2 servings

1 swordfish steak, 1 lb.

2 to 3 cups broth (fish, shellfish, chicken or vegetable)

1 slice bacon, cut crosswise into slivers

2 handfuls baby arugula

1/2 cup halved cherry tomatoes

Olive oil

Balsamic vinegar

Kosher salt and freshly ground black pepper

Poach: Settle fish in a baking pan just large enough to hold it. Pour in broth to cover. Slide into a 350-degree oven, and poach until the interior reaches 115 degrees, about 30 minutes.

Crisp: Meanwhile, heat a large cast-iron skillet over medium. Cast on bacon slivers, and sizzle until crisp, about 5 minutes. Use a slotted spoon to scoop out bacon and drain on paper towels. Leave rendered fat in the pan.

Toss: Heap arugula in a bowl. Scatter on tomatoes. Drizzle with a little oil and vinegar. Season with salt and pepper. Toss. Divide salad onto two plates. Scatter on bacon slivers.

Brown: When fish is poached, pull it out of the broth and pat dry with paper towels. Heat rendered bacon fat in the skillet over medium-high heat. Slide in fish and sizzle to a nice brown finish, about 1 minute per side.

Serve: Discard fish skin. Divide swordfish steak in half. Settle over salad on each plate. Enjoy.