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Thread: Suggestions for swordfish

  1. #1
    Senior Member
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    Jan 2013

    Suggestions for swordfish

    Can anyone give me some good ideas for cooking swordfish steaks tonight. Cheers

  2. #2

    knyfeknerd's Avatar
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    Feb 2012
    Charlotte, NC AKA The Queen City! The lint-filled belly button of the south.
    Swordfish overcooks and dries out quickly. Try a salsa verde. The kind that is a caper, shallot, parsley, mint, anchovy, lemon juice, olive oil, etc.
    Maybe sear on one side and then finish in the oven in the salsa verde.
    Search online for some other Italian/caper based salsa verde recipes, not the tomatillo version.....but that might be good too.
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  3. #3

    oil poach

    try poaching a thick filet in olive oil infused with tons of herbs...i like lavender, thyme, and marjoram

  4. #4
    One time I went to a fishing industry promotional event and they had samples of different kinds of fresh fish to taste, they were just frying cubed samples of fish plain so people to could taste the differences between the different types without adding any other flavors. I could not believe how good the fish tasted without anything added to it. Since then I just fry it in a little butter on low heat being careful not to overcook it, fish cooks very quickly and the flavor is fantastic, just remove from the pan before it begins to get dry and eat ASAP after cooking. It's better to have it just barely cooked through, still moist, than to let it get dry or overcooked. In other words as soon as the color changes it's done and ready to eat as long as the center ain't pink.

  5. #5
    Senior Member
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    May 2012
    yeah was thinkign that oil poaching, similar to confit.

  6. #6
    Senior Member Duckfat's Avatar
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    Mar 2012
    The Motor City
    I'll take mine grilled over Apple wood with a nice compound butter.
    Who you jivin' with that Cosmik Debris?

  7. #7
    Senior Member turbochef422's Avatar
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    May 2012
    New York
    Parmesan crusted with a lemon caper sauce

  8. #8
    Senior Member DeepCSweede's Avatar
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    Dec 2011
    Mequon, WI
    I like to grill it too with a little olive oil and herbs before cooking or grill and finish with a pan butter baste over slow heat and a little lemon juice. I like Chris' idea with an oven finish salsa verde.

  9. #9
    Senior Member ThEoRy's Avatar
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    Feb 2011
    Central Jersey
    Tequila lime marinade. Shallots garlic cilantro evoo s+p.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  10. #10
    Senior Member cclin's Avatar
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    Jul 2012
    marinade in white miso/olive oil /sugar/mince ginger/sake for 2~3 days. wipe clean & grill to golden brown color!!
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

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