New month ... re-discovered recipe. I first used this recipe over 5 years ago and had forgotten about it until last month when I bought swordfish for the first time in ages. I no longer remember where I found the recipe but am very glad that it is still stored in my pile of cut out recipes.
The recipe suggests serving it with a salad of apple and lettuce to balance the fieriness of the fish and warm rolls to mop up the juices. We did an avocado and green salad with coleslaw.
The marinade tenderises the close textured swordfish and gives its strong flavour a sharp, hot edge. Since the flesh is so firm, the marinated steaks are suitable for cooking on a barbecue. Tuna also works well and I see no reason why it can't be used on anything that you fancy ... the flavour is great!
Ingredients:
2 1/2 tablespoons olive oil 1 teaspoon grated lemon rind
2 tablespoons lemon juice 1 tablespoon dry sherry or water
2 teaspoons light soy sauce 2 cloves garlic, crushed
2 level teaspoons grated root ginger 1/4 teaspoon ground ginger
freshly ground black pepper
4 swordfish steaks, about 4oz (115g) each
Method:
Make the marinade by mixing 2 tablespoons of the oil, the lemon rind and juice, sherry or water, soy sauce, garlic and ginger in a bowl. Season with pepper.
Lay the swordfish steaks in a dish in a single layer. Pour the marinade over the steaks and turn them to coat well. Cover and put in the refrigerator for 2 hour to marinate.
Heat the remaining oil in a frying pan. Lift the swordfish steaks out of the marinade and fry them over a moderate heat for 3 minutes each side. Put the fish on a heated serving dish and pour on the cooking juices.
I have no idea whether anyone is cooking these recipes but I am committed to still sharing them and it reminds me how much I love good food, and that's something worth sharing.
Would love to know if anyone else does enjoy them too.
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