Added: 11/04/2005 |
Swordfish recipes for your usual dinners and great holidaysThere are a lot of swordfish recipes and, generally, the fish can be fried, baked, broiled or grilled. Then, it is prepared in various marinades and served with diverse sauces. The question is which of the innumerous swordfish recipes you can choose for this or that occasion. Here is one of the swordfish recipes, appropriate for common, but all-tasty home dinner:
Swordfish steaks with a lemon marinade.
Ingredients: 6 swordfish steaks about 1 inch thick, 1/2 cup vegetable oil,
1/4 cup lemon juice, 2 teaspoon salt, 1/2 teaspoon Worcestershire sauce,
1/8 teaspoon ground black pepper, dash Tabasco sauce, and 1/4 teaspoon sweet paprika.
Preparation: Rinse swordfish steaks well under cold water; pat dry. Combine olive oil, lemon juice, salt, pepper, Worcestershire sauce and Tabasco sauce; stir well. Brush fish with the mixture and then, sprinkle with about half of the paprika. Set remaining lemon juice mixture and paprika aside.
Place fish in a well greased grill over medium coals or greased grilling basket. Grill over medium coals for about eight minutes on each side or until fish flakes easily with a fork. Baste with the lemon juice mixture several times and sprinkle with the remaining paprika.
Grilled swordfish is an excellent option both: for common dinner and for a celebration event. Grilled swordfish is prepared variously, though the traditional recipe of grilled swordfish is the following:
Ingredients: 1 lb. swordfish steak, 2 1/2 tbsp. Italian dressing (oil and vinegar type), 1 tbsp. soy sauce, 1 tsp. red wine, 2-3 cloves garlic, minced; 1/4 tsp. Worcestershire sauce, 1/4 tsp. black pepper, and 1/8 tsp. ginger.
Preparation: Combine Italian dressing, a soy sauce, wine, garlic, Worcestershire sauce and spices. Marinate fish in this mixture for ten minutes.
Place over medium-low coals for approximately five minutes per side. Cook only until done; overcooking will cause fish to be dry. Tuna, marlin or Halibut may be substituted for Swordfish.
Finally, experience one of the swordfish recipes, which will be the best addition to any holiday dinner or can even become your holiday specialty.
Grilled Swordfish and Fruit Kabobs
Ingredients: 1/4 cup olive oil, 2 tbsp. limejuice, 1 tbsp. fresh rosemary or 1/4 tsp. dried rosemary leaves, crushed, 2 tbsp. soy sauce, 1/4 tsp. salt, 1/2 tsp. sugar, 1/4 tsp. pepper, 1 1/2 lbs. Swordfish steak, 1 inch thick, 1 small pineapple, 3 medium size peaches or nectarines.
Preparation: In a bowl, mix first the very seven ingredients. Cut a swordfish steak into 2x2 inch pieces and place in the marinade. Refrigerate thirty minutes.
Cut off a crown of a pineapple; trim rim away. Cut in halves, then quarters through the crown to the stem. Remove the core and cut each quarter crosswise into four chunks.
Cut each nectarine into four wedges. On a 6 long skewers thread fruits and fish. Place on grill and brush with the marinade. Cook ten to fifteen minutes.
You can l see well that the swordfish preparation will take you at least thirty minutes to have your dinner served; however, the result of your efforts will be tremendous and generously rewarded with your family and guests' praise and satisfaction.
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