Cookaholics Bulletin Board

I am bored of my normal prep methods and need some ideas. I usually grill with with lemon and dill, sous vide with the same flavors. I am thinking of dusting with cumin and cayenne and broiling this time but I am open to ideas. I had swordfish with a similar flavor profile at Jiko at WDW a year or so and would be interest in recreating it.

Thanks for some ideas!

--Lisa

WDW usually posts their recipes online, if that helps. We ate at JIKO 3x and were always very happy.

Grew up on swordfish so the old standby of broiled and homemade tartar sauce has a strong hold on me. Can't help beyond that.

Can't help you with the WDW recipe, but here's some other ideas:

Swordfish Carpaccio: slice paper-thin, marinate in lemon juice and olive oil for 1-2 hours. Serve garnished with oregano and arugula leaves and coarse salt.

Red-Cooked Swordfish: simmer swordfish steaks in ginger, dark soy sauce, sherry and sugar. Serve over rice.

Argentine Swordfish Kebabs: thread swordfish chunks on skewers with pearl onions. Slather with chimichurri sauce. Grill over coals.

Indian Swordfish Kebabs: same as the Argentine, only use cilantro-mint-chile paste and tiny peppers or eggplants instead of onions.

I also have a recipe for Madras Swordfish Curry from Fish Indian Style.

Is this it? http://allears.net/din/recipes/rec-cherm.htm

In Sicily, I had this http://www.seriouseats.com/recipes/2008 ... ecipe.html. Really good. I also have recipe where the sword fish is rolled with a cheese-bread crumb-olive-kaper filling and then grilled on skewers separated by fresh bay leaves. The recipe is in German but I can translate it if you like.
Mary

Thanks everyone for the suggestions.

Josh, from yours I especially want to try the Carpaccio and the Argentine kebab versions.

Jean, Chermoula Sauce is a side, served on warm bread. It is very good.

Mary, if that will work with dried bay leaves I would like to try it. I have never see fresh bay leaves in Florida. I coincidentally made my husband a tomato salad on the side. Raw tomatoes are one of those things I just can't bring myself to eat.

--Lisa

Lisa,

Do you need recipes for either of those?

ah, the recipe talked of it being a marinade so wasn't sure how they were using it.

I don't see why you can't use dry. I can only get fresh here if I buy a plant.
Swordfishes Rolls
Serves 4
Sauce:
2 Tbs. lemon juice
3 Tbs olive oil
1 tsp finely chopped oregano
1/4 tsp salt
Mix all ingredients; season to taste.

4 slices swordfish filet. Each about 2 ounces, 0.2 inches thick, cut in half

Filling:
1.5 ounces semi hard sheep cheese such as Pecorino, grated
1 small tomato, seeded and finely chopped
1 ounce green olives, coursly chopped.
1 Tbs capers
1 Tbs breadcrumbs
1.5 Tbs flat-leaf parsley, finely chopped
1/4 tsp salt

4 wooden skewers

12 fresh bay leaves

Oil for the grill

1. Flatten fish filets between 2 pieces of plastic wrap
2. Mix filling ingredients in a bowl and divide evely over fish. Roll.
3. Put 2 fish rolls and 3 bay leaves on each skewer
Oil grill and cook for 3 minutes on each side.
Drizzle with sauce and serve.

These can be kept in a 140 oven for 20 minutes before serving. Skewers can be made and refrigerated for 2 hours before grilling.

Enjoy.

Mary

Please, if you have recipes, I would love them.

--Lisa