INGREDIENTS

INSTRUCTIONS

From: plgold@ix.netcom.com (Pat Gold) (COLLECTION)
Date: Thu, 29 Jun 1995 15:26:38 GMT
Source: Swordfish Recipes, James Beard, New Fish Cookery
The meat of the fish is firm, oily, and well flavored. It is sold mainly in
steaks, sometimes in fillets.  Usually it is served broiled with a variety
of sauces, but it is also often baked or sauteed. The flesh tends to be dry
if not basted often.
Swordfish steaks are large and will usually serve several people.  The size
of the steak .... it can be cut from 1/2 to 2-inches thick.... would depend
on the number of servings you wish.
Brush the fish well with butter or oil and place it on an oiled rack about
2-inches from the flame.  Broil according to the the Canadian cooking
theory (see below), basting with more butter or oil during the cooking
process, and turning once. Be careful not to let the fish become too dry.
Season to taste with salt and freshly ground black pepper and serve with
lemon wedges, lemon butter, tarragon butter, or parsley butter.  Cold
broiled swordfish, served with a mayonnaise is a great delicacy.
Variations:
1.  Baste the fish with a mixture of melted butter, white wine, and dried
or fresh tarragon.
2.  Marinate the fish for 1 hour in a mixture of lemon juice, chopped
onion, olive oil, and basil. Baste with this sauce while broiling. Season
and serve with crisp julienne potatoes and slices of raw onion and cucumber
in vinaigrette sauce.
Canadian Cooking Theory: The basic principle of the Canadian rules for
cooking is that fish is measured at its thickest point .... its depth, not
across the fish ... and that it be cooked, no matter how, at exactly 10
minutes per inch.  This applies to fillets, whole fish, and steaks, and it
applies to baking, broiling, braising, sauting, frying, poaching, steaming
.... every sort of preparation of fish.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“God is a know-all”