What do you do with your swordfish?

[fatboy b]

One of my favourite fish and would like to do something different with the two steaks I bought today.

Over to you.

Edited by fatboy b on Friday 12th August 19:57

[soad]

Pan fry the seasoned fish in some oil (and butter) with a chopped garlic clove and a little squeeze of lemon juice?
Could marinade it in spices and barbeque too.

How did ya cook it?

[Mobile Chicane]

I personally wouldn't deviate from the hot-pan-and-sear-each-side approach, but would try something different as an accompaniment:
Mango salsa

1 ripe mango
1 red onion
1 red chilli
small bunch fresh coriander

Chop everything small to somewhere between 'Dolly Mixtures' and 'sugar', mix with the juice of a lime, and a pinch of sugar if the mango isn't particularly sweet.

Mango salsa goes with any BBQed meat or fish.

[manic47]

I can second the mango salsa recommendation - it's unbelievably easy to make and tastes great.

[fatboy b]

soad said:

Pan fry the seasoned fish in some oil (and butter) with a chopped garlic clove and a little squeeze of lemon juice?
Could marinade it in spices and barbeque too.

How did ya cook it?

Done. And

We normally cover it in cajun spices and pan fry. But I prefer this way. Cheers!

Might try the mango one next.

Edited by fatboy b on Saturday 13th August 19:08

[Spydaman]

Just had a couple of swordfish steaks cooked in Rick Stein's recipe for kingfish cuury. Absolutely delicious.

[Noger]

Am I the only person who is always slightly...disappointed by Swordfish ? I like the meatiness, and I suspect that is why it is popular, but there are many many other fish that eat better IMHO.

[Kneetrembler]

Noger said:

Am I the only person who is always slightly...disappointed by Swordfish ? I like the meatiness, and I suspect that is why it is popular, but there are many many other fish that eat better IMHO.

+1

[captainzep]

Always sear quickly in smoking hot pan and leave a bit pink, otherwise you may as well be eating cheap overcooked pork chops.

I like honey, ginger and soy -bit of orange juice, boiled up for a bit, then poured over seared swordfish, served with simple boiled rice and steamed pak-choi, with a bit more of the sauce drizzled over.

One of the few truly healthy meals I actually like.

[mrtwisty]

Marinated in worcester sauce, honey and ginger. Steamed quite slowly in foil on the bbq, then finished off on the bbq sans foil for a couple of minutes for the smokiness.

Served with bbq ribs and some sort of fruit rice concoction.

[Richieboy3008]

Cover steaks in flour, salt and pepper. Shake off excess.
Pour enough olive oil to cover the bottom of the frying pan.
Brown off 2-3 garlic cloves, remove and throw away.
Fry the steaks until until they start to colour, remove and place on a plate.
Add to the pan 1 large chopped onion, 4-5 chopped anchovy fillets, 4-5 largeish chopped tomatoes (deseeded). Stir and mash in the anchovies and tomatoes. Leave on low heat for about 15 mins. Add a little more oil if required
Add 1 or two table spoons of capers, and handful of halved green olives, simmer for another 3-4 mins.
Add steaks back to the pan to warm through.
Plate up steaks, pour\spoon over the source. Serve with pan fried potatoes.

Enjoy!

Edited by Richieboy3008 on Tuesday 16th August 12:04

[Goughie]

Noger said:

Am I the only person who is always slightly...disappointed by Swordfish ? I like the meatiness, and I suspect that is why it is popular, but there are many many other fish that eat better IMHO.

Sword is one of the most variable fish species available. Of all the fish species I eat (and I work in the fish industry) it is maddeningly inconsistent. Mediocre sword is awful, but good sword is almost unbeatable. Really good sword needs to be killed & bled properly more than any other fish to get a really decent end product.

[fatboy b]

hmmmmmm - this is going to cost me a fortune in swordfish trying all these. Cheers!

[Noger]

Goughie said:

Noger said:

Am I the only person who is always slightly...disappointed by Swordfish ? I like the meatiness, and I suspect that is why it is popular, but there are many many other fish that eat better IMHO.

Sword is one of the most variable fish species available. Of all the fish species I eat (and I work in the fish industry) it is maddeningly inconsistent. Mediocre sword is awful, but good sword is almost unbeatable. Really good sword needs to be killed & bled properly more than any other fish to get a really decent end product.

I guess that is the problem with "fish" - the variety is enormous, between species and also quality.

But I am not going to leap over a fresh local Dover Sole to get to a Swordfish, at least not in the UK.