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Got a nice little freezer of swordfish...looking for some tips on how to cook it from around the country/world. Normally Id just broil it with some pepper, but thats getting a little boring. Any thoughts on this? Grill? Broiler? Anything? I know I could find shit in online cookbooks but Id rather just ask you guys and discuss.
I'm quite partial to it marinaded in lime juice, chilli, lemon grass and coconut milk and then pan fried. Simple and tasty.
butter, white wine, sage and mushrooms.... mmmm....
edit: oh and lemon.
Brush it with butter. Grill it over charcoal.
Treat it like red meat :
Grilled (rare) with thyme and fleur de sel. (dip it in olive oil before cooking)
Served with red wine.
If you have a complete fish : Make it en croûte de sel.
Stuff the fish with aromatic herbs (your choice. I'm partial to thyme, but fennel and parsley are fine). Coat it completely with slightly wet salt - big grains kind. Cook it in an oven at high temperature. 1/2 hour for a 3.3lbs fish.
Remove crusted salt, skin and scale. Eat.
Awesome guys thanks. Seem easy enough too.
Somehow I think its incomplete. :DQuote:
Originally Posted by philippeR
You could "steam" it in some orange juice.
I have done that a number of times with Salmon and Halibut.
Lighlty broil/grill the fish first, then toss in some OJ, pepper, salt, etc and simmer until the fish is tender and has sucked up all the juice de fruite.
Tasty.
You can augment Cranberry juice or some other tangy citrus juice blend of your choice (pinapple would be stellar!)
That said, you do know that Swordfish is on the "Don't eat" list due to heightened levels of mercury, right?
Just lookin' out for your health, man!
I don't think poaching (what you're basically doing) would work well with Swordfish. Different flesh consistency.Quote:
Originally Posted by dookey67
According to that list, I should be dead.Quote:
That said, you do know that Swordfish is on the "Don't eat" list due to heightened levels of mercury, right?
Just lookin' out for your health, man!
if you have extra chunks around or are looking to do kebab style...
marinade made of soy sauce, fresh ginger, course/Dijon mustard, garlic, lemon, pepper, and then perhaps a touch of brown sugar.
Great for this fish, tasty and super easy grilled with veggies on skewers...
poaching!
duh!
thanks, man, the term totally escaped me when I was writing the reply.
I dunno, I think poaching the SW in some pinapple juice might work. at the very least you end up with a sweet and savory sauce to dribble over it. and if you make some complimentary couscous or bulgar with some veggies, then you can dribble the sauce over that, too!
you could always make Swordfish pizza. I've been making my own pizza for two years now and you can virtually top it with whatever meets your fancy.
I am partial to swordfish marinated in a good teriyaki sauce, grilled but still relatively rare, and served over herb rice. Nice and easy and very classic :D
This grilled swordfish is sure to please:
1/4 cup olive oil
1 lemon
1/4 tsp. chilli pepper ground
1/4 tsp. white pepper ground
1 tblsp. white wine worcsteshire sauce
pinch salt
garlic clove
Mix everything together. marinate 1" thick fresh swordfish steak for 1 hour. Make sure grill is clean and very hot. Grill for 7 mins. Turn over. Paint with marinade. Reduce heat to med.-high. Grill for 5 mins.
now that sounds pretty damn bueno.
I'd say grill it. With some Rosemary, thyme, & oregano.
Light olive oil rub with a little pepper and rosemary. Put in a grilling basket and pop on the grill. At the turn, squeeze a lemon over the grilled side. Cook med-rare, enjoy! I agree a nice cab vs a white wine would be the ideal choice.
Good Luck,
Jay
Marinate for 1-2 hrs in terriaki, honey, chili flakes. Grill over HOT flame....baste with marinade.
i marinated some halibut in apricot nectar last night. scored the fillet first to allow for maximum soakage. Rubbed in some fish rub and pepper and fresh torn long leaf pasley, too.
tossed it on the grill for about 12 minutes (it was a thick fillet). Came out pretty good.