or Connect
New Posts  All Forums:Forum Nav:

Swordfish

post #1 of 13
Thread Starter 

Hey guys, My old work had a Swordfish special, and I loved the meat, but I don't know what to garnish it with.

 

What do you guys eat it with?

post #2 of 13

I like it in a taco with a spicy pico de gallo and guac.  I also like it on a sea weed salad with some toasted sesame seeds on top.

post #3 of 13
I have the sword in my menu grilled over a shredded


Sent from my iPad using Tapatalk HD
post #4 of 13
Fennel salad with radish and arugula. I top it with an artichoke pesto with capers and anchovies and sometimes finish it with some micro greens (the micro makes everything "stand") drizzles of balsamic and EVOO fill up the empty space in the plate.


Sent from my iPad using Tapatalk HD
post #5 of 13

Rendang Swordfish, while being grilled, a swordfish filet is topped with a dollop of red rendang, a spicy paste of chiles, lemongrass, cilantro, lime, coriander, and cumin; served with a spicy mint sauce and fresh pineapple

 

Pan American Swordfish, brushed with anticuchos marinade, a wet rub of ancho chiles, garlic, cumin, coriander, thyme, and beer; then grilled, served on a pool of mole verde and topped with a relish of tomato, capers, toasted pepitas, and golden raisins

 

Togarishi Swordfish, sprinkled with togarishi, a Japanese condiment of chiles, seaweed, sesame, and orange zest, then grilled and served on a bed of pan seared bok choy and topped with a wasabi black pepper dashi butter sauce


Edited by cheflayne - 1/31/13 at 7:28am
Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #6 of 13

Layne,

 

Your presentations sound good, but I've got a question about something you wrote: 

... anticuchos, a wet rub of ancho chiles, garlic, cumin, coriander, thyme, and beer

 

I don't want to seem picky but are you sure you meant anticuchos?  I've never seen the word used to describe a seasoning paste or anything similar. 

 

BDL

post #7 of 13

Traditional Italian is olive oil, lemon, oregano, s&p. Salmoriglio. Sicilians use pine nuts & raisins.

post #8 of 13

I could go for this right now.
 

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
post #9 of 13
Quote:
Originally Posted by boar_d_laze View Post

Layne,

 

Your presentations sound good, but I've got a question about something you wrote: 

 

I don't want to seem picky but are you sure you meant anticuchos?  I've never seen the word used to describe a seasoning paste or anything similar. 

 

BDL


In my haste, I left out a word...marinade.

"brushed with anticuchos marinade, a wet rub of ancho chiles, garlic, cumin, coriander, thyme, and beer"

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #10 of 13

cheflayne, all three suggestions sound tastebuds-tantalizing. Thanks for sharing them!!!

post #11 of 13

for me...a few of my most favorites are swordfish picatta with not only capers in the sauce but also fried and scattered on top...also rubbed with evoo,sprinkle of s&p, grilled and topped with a tapenade of wonderful summer beefstake tomatoes, capers, fresh basil and kalamatas....healthy squeeze of lemon

love to eat it with creamy polenta or a risotto, or blended grains

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #12 of 13

Posted by durangojo View Post


for me...a few of my most favorites are swordfish picatta with not only capers in the sauce but also fried and scattered on top...also rubbed with evoo,sprinkle of s&p, grilled and topped with a tapenade of wonderful summer beefstake tomatoes, capers, fresh basil and kalamatas....healthy squeeze of lemon

love to eat it with creamy polenta or a risotto, or blended grains

You remind me that Elizabeth David compared swordfish to veal in one of her books on Med cooking.  A lot of sauces you'd think of as very good for veal are also good for swordfish. 

 

I've got a lot of favorites, but I think my favorite is grilling over a live wood fire, and dressing either with a caper-lemon beurre blanc just as you described, or a pizzaiola similar to your tapenade in a lot of ways.  Smoked swordfish is a very good thing, but you either want to brine it first, smoke it hot, or preferably both to keep it moist.

 

BDL


Edited by boar_d_laze - 1/31/13 at 6:53am
post #13 of 13

Worth not only saying, but saying in its own post:  

 

Swordfish is a top predator and contains a lot of methyl mercury.  Even though it's supposedly tested, testing can be irregular and spotty -- especially in the USA.  Anyone who enjoys swordfish should not eat it very often. 

 

BDL


Edited by boar_d_laze - 1/31/13 at 8:12am
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking