Swordish tonight -- dry grill?
I've never cooked Swordfish, specifically, at home. I just picked some up. How would you suggest preparing? Would salt, pepper, lemon cut it. Perhaps make a balsamic-based drizzle. I'm hoping for something relatively simple.
(I assume this is too late for last night's dinner, but you can use this next time!)
I've been hooked on Swordfish, as of late. To me, the simpler, the better. I drizzle with a little olive oil, salt and pepper. Grill (I've been using a grill pan lately) until desired doneness.
In food processor, combine some butter, sprinkle of salt, garlic clove, lime juice, and cilantro. Put a bit of the herbed butter on top of each piece of fish.....
(I've done the herb butter with other things, as well....try it with basil or any other fresh herbs you have on hand, maybe lemon, instead of lime, maybe a bit of orange juice.....)
Really simple and delicious.