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Swordfish steak

post #1 of 4
Thread Starter 

Hey there,

 

My local Fairway had some really nice looking swordfish steaks over the weekend, I couldn't resist, they were 1 1/4" thick and really looked nice.

 

I was thinking of grilling them but I could bake them too.

Anyone have simple suggestions?


Edited by redvan - 7/10/12 at 8:21am
When it's smoking, it's smoking!
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When it's smoking, it's smoking!
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post #2 of 4

Make a margarita and use some of it to marinate the swordfish for 30 minutes. While fish is marinating enjoy some of the remaining margarita, just be sure to reserve a little bit of the margarita for later use. Grill fish and meanwhile cut some grilled corn off the cob, add some diced tomatoes, and chopped cilantro. Sprinkle mixture with remaining margarita and use to top fish after dinished grilling.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 4
Thread Starter 

I'm truly surprised that only you, cheflayne, responded to this thread.

 

Normally, I get dozens of responses, Swordfish must have some stigma or bad karma associated with it.

 

Anyway,

The little woman wasn't too fond of the margarita idea so I just went with a splash of butter and broiled it.

 

I have no idea as to whether I over-cooked it or didn't cook it enough or maybe it's just the way that fish is but it wasn't opaque yet it wasn't flaky. It was kind of like a steak that didn't need a knife.

 

Is this how Swordfish should be?

 

Red.

When it's smoking, it's smoking!
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When it's smoking, it's smoking!
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post #4 of 4

Buonasera,

 

 

From Puglia, Italia we have an extensive catch of fresh swordfish here and in Sicilia. It is usually very simply prepared:

 

Evoo ( extra virgin olive oil )

Lemon drizzled

Capers

Tomato chopped finely, deseeded and peeled

black olives ( Kalamatas )

 

Marinate for 15 minutes in above ingredients and broil  or grill on griddle pan and take reserve marinade and brush or drizzle with spoon on the fish broiling or grilling

 

Have nice summer,

Ciao.

Margaux Cintrano.   

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