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| Swordfish http://cookaholics.org/viewtopic.php?f=13&t=4306 |
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| Author: | TheFuzzy [ Sun Apr 03, 2016 9:08 pm ] |
| Post subject: | Re: Swordfish |
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:
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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| Author: | TheFuzzy [ Sun Apr 03, 2016 9:20 pm ] |
| Post subject: | Re: Swordfish |
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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| Author: | ldkelley [ Tue Apr 05, 2016 6:38 pm ] |
| Post subject: | Re: Swordfish |
Josh, Those both look very good and we will be revisiting them very soon! --Lisa |
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