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 Post subject: Re: Swordfish
PostPosted: Sun Apr 03, 2016 9:08 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
Lisa,

For Swordfish Carpaccio* (carpaccio di spada) this was the best English-language recipe I could find: http://www.thepinkdumpling.com/2015/07/ ... carpaccio/

Particularly, that version shows how to pound the swordfish paper-thin if you can't slice it really thin. Generally I can, but I have a very sharp filleting knife.

Summarizing various recipes in Italian:

  • 1/2 to 1lbs swordfish steak, sliced very thin
  • Lemons
  • Olive oil
  • Salt
  • Optional garnishes (see below)

Put swordfish slices in overlapping layers in glass pan. Douse the swordfish slices in fresh-squeezed lemon juice until soaking. Drizzle generously with good olive oil. Cover and refrigerate for 2 to 6 hours.

Take out, drain, arrange on a platter, salt lightly and drizzle with oil again. Add garnishes, which could include any of the following: coarse-ground black pepper, argula leaves, capers, orange slices, or fresh dill and/or parsley.

(* carpaccio as a name refers to the red color of the well-known beef version, so technically this version should not be carpaccio, except that everyone calls it that, including the Italians)

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 Post subject: Re: Swordfish
PostPosted: Sun Apr 03, 2016 9:20 pm 
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Location: Portland, OR
Swordfish skewers with chimichurri

warning: the quantity of sauce below might not quite match up with the quantity of swordfish, so be prepared to make more if necessary. I'll admit to not actually measuring..

Sauce:

1 cup roughly chopped flat-leaf parsley
4-6 cloves garlic
Oregano, 1/4 cup fresh or 2 tsp dried
1/2 tsp dried thyme
1/2 tsp ground pepper
1/2 tsp red pepper flakes or similar (optional)
1/2 cup olive oil or corn oil
1/4 cup red wine vinegar
1/2 tsp sugar

Puree the above in a food chopper of some kind. Add a little water if not spreadable enough, but take it easy because you want this to stick to the skewers.

1.5 to 2 lbs swordfish, cut into 1" chunks
2 dozen pearl onions, peeled
coarse-ground salt

Thread chunks of swordfish on metal skewers, interleaving them with the onions. Place in a rectangular pan or rimmed baking sheet and paint generously with the chimichurri; you should use up 1/2 of it. Let marinate for 1 hour.

Sprinkle coarse salt on top of each skewer, and then grill over gas or coals. Note that dripping sauce will cause flair-ups, so have a water spritzer handy. Serve with the remaining chimichurri in a bowl for diner's use.

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 Post subject: Re: Swordfish
PostPosted: Tue Apr 05, 2016 6:38 pm 
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Josh,

Those both look very good and we will be revisiting them very soon!

--Lisa


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