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thorgrim29
2011-07-01, 01:30 PM
Hey, so I bought myself a swordfish steak on a whim and I have no idea how to cook it. I'd like to bbq it, maybe with a marinade, not sure. Any ideas?

mangosta71
2011-07-01, 01:40 PM
I find that fish often doesn't marinate as well as red meat. If you want to grill it, I'd suggest dusting it with butter and lemon pepper as it cooks. A little simple, but very tasty. If I was making it for myself, I'd also add a healthy coat of cayenne pepper.

Trekkin
2011-07-01, 01:53 PM
I've made this (http://www.cooks.com/rec/view/0,1645,129181-255194,00.html) before and it was well received. Citrus, I think, works well with swordfish.

Tirian
2011-07-01, 01:55 PM
Swordfish is much more hearty than typical fish, so it won't dissolve under a marinade. Something simple, though -- if you pay that much for a piece of meat you want to make sure that you're tasting it and not a bunch of spices. :smallsmile:

http://fishcooking.about.com/od/largefish/p/swordfish_profl.htm looks to me like a good overview.

Bhu
2011-07-01, 02:34 PM
http://www.primalgrill.org/recipe_details.asp?RecipeID=133&EpisodeID=34

http://www.primalgrill.org/recipe_details.asp?RecipeID=23&EpisodeID=5

http://www.primalgrill.org/recipe_details.asp?RecipeID=9&EpisodeID=2

http://allrecipes.com/Recipe/grilled-marinated-swordfish/detail.aspx

http://allrecipes.com/Recipe/grilled-swordfish/detail.aspx

http://www.bassonhook.com/fishforfood/swordfishrecipes.html

http://www.cdkitchen.com/recipes/cat/1108/

one of these should do ya

thorgrim29
2011-07-02, 12:36 AM
thanks bhu, the fourth one was very good, with a nice white wine (kind of ended up drinking the bottle... oops), grilled portobello mushrooms and pesto pasta. It was a very cool meal.

Serpentine
2011-07-02, 01:52 AM
Mmmm, swordfish P: Very good for you! Shame 'bout the planet :/
For future reference, I've previously covered swordfish steaks in a macadamia nut crust and fried it. Was delicious P:

ZombyWoof
2011-07-02, 02:05 AM
Hey, so I bought myself a swordfish steak on a whim and I have no idea how to cook it. I'd like to bbq it, maybe with a marinade, not sure. Any ideas?
Eat it. Always buy sashimi grade because raw fish is tasty fish.


[QUOTE=Serpentine;11331870]Mmmm, swordfish P: Very good for you! Shame 'bout the planet ://QUOTE]
It's possible to buy yellow label swordfish! It just has to be pacific swordfish! And you can eat sustainable yellow label, you just can't eat much of it in a year. It's even possible (though extraordinarily expensive) to purchase green-label swordfish... good luck finding someone who wildcatches them though.

Serpentine
2011-07-02, 02:33 AM
I don't think I've come across a colour labelling system on our fish. Pity, cuz I'd love to be able to buy it without feeling guilty... Need to eat more fish, too, and swordfish is soooo good for you.

thorgrim29
2011-07-02, 12:22 PM
Eat it. Always buy sashimi grade because raw fish is tasty fish.

Doesn't need to be completely raw... Best swordfish I've had was in a restaurant in Florida (Miami or Fort Lauderdale, not sure), it was sashimi grade, barely cooked, with a sesame seed crust and soy sauce. Fantastic.

ZombyWoof
2011-07-02, 02:02 PM
I don't think I've come across a colour labelling system on our fish. Pity, cuz I'd love to be able to buy it without feeling guilty... Need to eat more fish, too, and swordfish is soooo good for you.
Here in America there's a color labelling system: green is sustainable and no-risk (or low-risk), yellow isn't quiiiite sustainable, but is only moderate-risk because as long as you keep consumption levels down it wont' have a significant environmental impact (I think yellow level is like, one steak per person per year... it's like candy's effect on your health, having a little once in a while won't help but it won't be the end of the world), and red is "do not eat this." Usually that's because of a large amount of bycatch and other things like that.

They also tell you how the fish was caught on the label, which helps you avoid mercury and be even more environmentally friendly: troll-caught and pole-caught fish are a lot better for you and the environment: troll and pole methods of catching fish have very low bycatch (the only lower bycatch is with harpoon fishing) and tend to not be as deep-water. In addition they tend to catch younger fish which have accumulated less mercury in their system.



Doesn't need to be completely raw... Best swordfish I've had was in a restaurant in Florida (Miami or Fort Lauderdale, not sure), it was sashimi grade, barely cooked, with a sesame seed crust and soy sauce. Fantastic.
I prefer uncooked, but yes, lightly seared is good too :smallwink:

Bhu
2011-07-02, 06:27 PM
thanks bhu, the fourth one was very good, with a nice white wine (kind of ended up drinking the bottle... oops), grilled portobello mushrooms and pesto pasta. It was a very cool meal.

I think i have literally a few thousand links to recipe sites. Feel free to drop me a line i f you want something. :smallsmile:

Rising Phoenix
2011-07-03, 06:08 AM
I don't think I've come across a colour labelling system on our fish. Pity, cuz I'd love to be able to buy it without feeling guilty... Need to eat more fish, too, and swordfish is soooo good for you.

Actually as top predators, eating them can be very bad for you too since all the toxins build up in their bodies... though they are so very tasty... (had it three times in my life). Personally, I don't eat any Shark or other top predators (including Tuna) for that and conservation reasons. Oh and why is fishing Orange Roughy still allowed in Australia?:smallfurious:

As for eating fish guilt free, get a fishing license and target common species. Generally I don't like fish, but I love Bream on the BBQ 30 minutes after you've caught them. I don't like killing them, but that's nature for you :(

Leather Jacket is also delicious...Mmmm-mmm...And fresh crab and octopus...Calamari... I am salivating now.

Edit: Anyone know when they're finally going to label long line fish fish as seabird friendly?

Serpentine
2011-07-03, 07:05 AM
Meh @ toxins. Maybe I just don't know enough about it, or I'm naive in my faith in testing, but it's never been a concern for me.
Conversely: I once saw a graph showing the Omega levels in different seafoods. The bars were a few millimeters, or a couple of centimeters... The level in swordfish was 2 or 3 times that of the next one down.

But mmmmmm, fresh-caught bream P: Gummi shark's pretty good too, though I've only had it the once.

Rising Phoenix
2011-07-03, 08:00 AM
Meh @ toxins. Maybe I just don't know enough about it, or I'm naive in my faith in testing, but it's never been a concern for me.
Conversely: I once saw a graph showing the Omega levels in different seafoods. The bars were a few millimeters, or a couple of centimeters... The level in swordfish was 2 or 3 times that of the next one down.

But mmmmmm, fresh-caught bream P: Gummi shark's pretty good too, though I've only had it the once.

Here on SE coast of NSW fisheries actively discourage from eating full grown Marlin etc as they have high concentrations of heavy metals.

My favorite fresh caught sea food meal must be Abalone... Oh and oysters...especially if cooked with bacon and that sauce... I am also a fan of prawns but try to stay away from them as farming them is very bad for the environment.

Serpentine
2011-07-03, 08:18 AM
What's abalone like? Never had it, but I'd like to.

faceroll
2011-07-03, 08:35 AM
Mmmm, swordfish P: Very good for you!

Well, except for the methyl-mercury load.

Serpentine
2011-07-03, 08:41 AM
We just covered that.

Rising Phoenix
2011-07-03, 09:18 AM
What's abalone like? Never had it, but I'd like to.

The way I had it was schnitzel like, it had texture not unlike chicken (a little tougher and chewier), but very juicy and tasted like shellfish...