Seared Swordfish over Ginger-Sesame Noodles with Asian Vinaigrette

Cast-iron skillets have long been used to cook traditional fare. They also shine when cooking fish that is seared on the outside and rare to medium-rare on the inside. These swordfish steaks coated with cracked pepper and sea salt need no oil in a very hot, well-seasoned pan, yet they are succulent and flavorful. Soba noodles tossed with the same vinaigrette used on the swordfish, make an eye-appealing room-temperature base on which to serve the fish.