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| Swordfish http://www.cookaholics.org/viewtopic.php?f=13&t=4306 |
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| Author: | ldkelley [ Mon Mar 28, 2016 2:31 pm ] |
| Post subject: | Swordfish |
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 |
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| Author: | wino [ Mon Mar 28, 2016 2:52 pm ] |
| Post subject: | Re: Swordfish |
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. |
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| Author: | TheFuzzy [ Mon Mar 28, 2016 11:09 pm ] |
| Post subject: | Re: Swordfish |
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. |
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| Author: | jeanf [ Tue Mar 29, 2016 2:57 pm ] |
| Post subject: | Re: Swordfish |
Is this it? http://allears.net/din/recipes/rec-cherm.htm |
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| Author: | marygott [ Thu Mar 31, 2016 3:34 am ] |
| Post subject: | Re: Swordfish |
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 |
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| Author: | ldkelley [ Thu Mar 31, 2016 1:30 pm ] |
| Post subject: | Re: Swordfish |
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 |
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| Author: | TheFuzzy [ Fri Apr 01, 2016 1:13 pm ] |
| Post subject: | Re: Swordfish |
Lisa, Do you need recipes for either of those? |
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| Author: | jeanf [ Fri Apr 01, 2016 4:53 pm ] |
| Post subject: | Re: Swordfish |
ldkelley wrote: Thanks everyone for the suggestions. Jean, Chermoula Sauce is a side, served on warm bread. It is very good. --Lisa ah, the recipe talked of it being a marinade so wasn't sure how they were using it. |
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| Author: | marygott [ Sat Apr 02, 2016 2:35 am ] |
| Post subject: | Re: Swordfish |
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 |
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| Author: | ldkelley [ Sat Apr 02, 2016 4:46 pm ] |
| Post subject: | Re: Swordfish |
TheFuzzy wrote: Lisa, Do you need recipes for either of those? Please, if you have recipes, I would love them. --Lisa |
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