Broiled swordfish

Yield: 4 Servings

Measure Ingredient
\N \N Swordfish steaks
\N \N Butter or oil
\N \N Salt and freshly ground black pepper
\N \N Lemon wedges; lemon butter, tarragon butter; or parsley butter

From: plgold@... (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 ½ 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.

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