INGREDIENTS

INSTRUCTIONS

Swordfish is in a culinary class all by itself; a fish with the substance
of beef, high in protein, rich in fat, but with all the benefits of fish.
Swordfish are captured primarily by longlines =C4=C4 a line that may extend
for as many as twenty miles with multiple hooks set between buoys in the
open ocean =C4=C4 although some are taken by gillnets and a very small
percentage are harpooned.
They are large fish, averaging 50 to 200 pounds in the commercial catch,
with occasional specimens up to 1,000 pounds.
Swordfish is almost always sold in steaks. Color is the key to getting good
quality. Swordfish naturally vary in color depending on diet. East Coast
swordfish is pinkish in color, while California swordfish is creamy white.
Regardless of color, the flesh should always be slightly translucent and
have a bright sheen. The lighter flesh should never be gray; the darker
flesh and blood vessels should  be reddish; never brown, a sign of old age.
Whether fresh or frozen, swordfish is sold at the retail level as skin-on
boneless steaks. The thickness varies, but at least one inch thick is
preferred. Steaks range from 6 ounces to about a pound. Sometimes stores
will sell cubes, the trim left over from steaking whole swordfish; they're
excellent for seafood kabobs and usually cost half as much as steaks.
Found in all but the most frigid waters of the world, swordfish are pursued
by fleets from more than 20 nations.
Fresh swordfish is available year-round, but the best buys are in the late
spring when the Hawaiian and Chilean fisheries are in full swing, and in
the early fall when fish from both California and the Northeast are being
landed. Expect to pay at least $6.99 a pound for good quality steaks.
Domestic swordfish, which is always sold fresh, usually costs more because
of the shorter trip times and better handling methods. Imported swordfish,
while less consistent in quality, can still be a good buy. In fact, some
imported frozen swordfish can be superior to fresh.
Swordfish has a full and versatile flavor. it is delicious alone, with a
simple seasoning of pepper and a squeeze of lemon or lime juice, or it can
be served with strongly flavored accompaniments. It holds its own with
flavorful herbs such as rosemary and sage. Accompanying sauces can be
robust with flavors of garlic, curry, mustard or hot peppers.
Cooking swordfish is not complicated. The key is to cook it quickly. Cook
steaks over a very hot charcoal fire or under a preheated broiler.
Calculate the cooking time from the thickness of the steaks, roughly 10
minutes total for each inch. So a =AB-inch steak will need little more than
2 minutes on each side, and a 1=AB-inch thick steak needs about 6 minutes
per side. Take the fish from the heat shortly before it is fully cooked, as
the exterior heat of the fish will continue to cook it, retaining more of
the moisture.
Often referred to as the beefsteak of finfish, swordfish is hearty eating;
7 ounces yields 50.8 grams of protein, 100 mg cholesterol, 2 g saturated
fat and 310 calories. Like all higher oil content fish, it is high in
healthy omega-3 acids with 1.2 g per serving.
Simply Seafood Fall 1993
Posted to MM-Recipes Digest V4 #4 by tbankerd@leading.net on Feb 02, 1999

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