My wife likes swordfish, I really do not, but, she bought one from our grocery case (so, not incredibly fresh as it said, previously frozen. Just the things you get in Wisconsin. Any recommendations? and Should I be doing something tonight already? Thank you in advance. I plan on grilling it tomorrow.
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Last edited by Richard Chrz; February 5, 2020, 06:42 PM. -
I'd cook it sooner than later (not saying that because it was previously frozen, just for general freshness). My favorite way is to simmer it salted and peppered in a moderate heat uncovered pan with lots of butter. If you want to get fancy, add some sliced unsalted almonds. About 7-8 minutes a side for 1" or so thick. You want it just getting "gelatinous", and really want to avoid overcooking it so it doesn't get dried out. The "pan on the stovetop" method helps you keep track of how cooked it is.Last edited by EdF; February 5, 2020, 06:44 PM. -
My mom used to cook it for us as kids when it appeared (about once a year) in the market. She broiled after putting a mixture of soy sauce and melted butter on it. With tuna, she sometimes cooked a little rare, and at other times medium. With swordfish, it was always cooked through and the broil rack was lower than with the tuna.
So if I were to BBQ it using her method, I would put about 1 Tablespoon of soy sauce on each side. I would likely add a little red wine and a salad dressing to the the top. I would put it on the BBQ at a medium heat and would cover it with a foil pan. I would cook three minutes per side and would repeat at least once. My mom's cuts were always thick and I would imagine that six minutes per side would be needed to get to the same internal temp (which she never did). I really liked her swordfish, for what it is worth.
Since EdF seems to have more experience I would go with his recommendation before mine. I will be looking for it in the market now though. I forgot all about it until you posed the question.Last edited by tbob4; February 5, 2020, 07:09 PM.Comment
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Cook that puppy like you would a steak, after all it’s the steak of the sea. Sear it hot and fast on your grill. Keep it simple, little oil, salt and pepper. Medium rare.Comment
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There was a restaurant in SoCal that used to make a blackened swordfish burrito. Very tasty.
I've made it for friends that weren't big fish eaters...and they've asked for it again. So yeah, that's another possibility.Comment
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You could salt it tonight if you want. I’d salt it at least two hours before you cook it.Comment
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Be careful when brining fish. It tends to absorb salt very quickly. Personally, I’d plan on no more than a 2 hour dry brine ... then as others have said, season and grill it like a beef steak.Comment
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I usually salt about and hour before grilling. Sometimes we put a rub on it, but usually just grill on medium high heat about 4 minutes a side. After you flip, wait 2 minutes then put butter on the steak to melt. You can use herbed butter too. Then just before taking it off, squeeze of lemon. I take it off at 135 to 140.Comment
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We do swordfish a bit. Love swordfish. It is a steak, so a hot fire. I season the fish with Tony Chachere’s creole seasoning and then when grilling moisten the steak with butter. Serve with homemade tarter sauce. Yum.Comment
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Thank you everyone, after reading, I may just use the center part of the grate right over the chimney. Salt, pepper, maybe a few fresh herbs in a lemon juice style marinade for an hour. Seafood is my absolute weakness.Comment
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So the plans and timing of making dinner got all thrown off, however I was committed to making the swordfish regardless of method (timing of the fish needing to be frozen or cooked due to keeping some level of quality). I did not end up grilling it, but, I fired up one of my all clad pans to the really hot side with a bit of olive oil, salt, pepper.. pulled at 135-140 probed through out. I was more then pleased with Swordfish for the first time. I had a great sear on it. I took a couple bites hot, and then let mine cool down and sliced it and added to a salad. I look forward to cookikng this more often but on the grill. Just missing that great grill flavor that is missing when you pan sear. Thanks for all the advice.Comment
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My husband does not like fish, although he finds swordfish and tuna steaks to be acceptable as they have a firmer meatier texture.
This is one I make that he actually *likes
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