Swordfish Ideas
So I ended up with some swordfish. Long story. I've never liked it because it's so dry. Now it's time to try again. What do Serious Eaters suggest for someone who doesn't have a grill?
Thanks!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
3 Comments:
Swordfish holds up quite well in soups/stews if it is such that the strong flavor doesn't overwhelm the other base ingredients. e.g. some of the asian fish soup recipes.
Otherwise, try poaching it or cooking it en papillote with wine & rosemary.
2qrs at 12:29PM on 07/07/08
season lightly with salt pepper, ground sage, and just a touch of flour....sear in a skillet on both sides to brown...deglaze with white wine or dry vermouth and lemon juice...cover and lower heat to medium until just cooked through....remove fish, add capers and artichoke hearts to pan and reduce ......delicious! Don't skip the sage!
Cary at 12:37PM on 07/07/08
Just smear a little compound lemon garlic butter on the top and them sprinkle some panko bread crumbs on top of that and bake it in a small pie tin or dish for about 15-20 min in a preheated 325 oven with a splash of chardonnay ....portion the fish to about 3/4-1" thick ...Serve with boiled red "B" bliss pot and maybe some fresh steamed spinach
grizz518 at 3:55PM on 07/15/08