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your best swordfish recipe?

Swordfish could possibly be my favorite food ever. I have a couple of different ways I like to do it, but I'm always looking for more.

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  1. Clean fish. Add tbsp of sugar, tbsp of salt, and tbsp of black pepper. Cut up a 1/2 cup of parsely and another full cup of tarragon. Mix all the ingredients in a flat (glass baking)container with 3/4 cup of water and 3/4 cup of canola oil. Add a couple of bay leaves. Add 3 tbsp of Worchtershire (sp) sauce and mix very well. Add some lime juice (very few drops). Mix in everything and stir. Then ad the steaks and cover in refrig for a few hours. (3 to 4 is good, turn over once) then remove and let reach room temp. will you get the gas or coal grill going. Grill each steak about 3 to 4 minutes on each side (for 1 to 11/4 size cuts) Remove, ganish with cut limes or lemons, parsely and capers. This meal goes very well with boiled small red potatos or parsely potatoes... rice as well. Steamed veggies a must.. Enjoy.....

    3 Replies
    1. re: Sandy Eggo

      Thanks so much! I'm not too familiar with tarragon, although I must have had it in something. Can you describe the taste? Love the idea of sword and bay. Can't wait to try. :-)

      1. re: jmo9

        Since the marinate is not cooking, the bay leaves impart a very subtle flavor. Mostly the parsely and tarragon. But if you've most likelt had tarragon in a special tune salad, or on eggs with chives or on a chicken dish. The flavor is subtle, just don't marinate for too long. Tarragon is a family (plant of anise) and therefore licorice tasking.

      2. re: Sandy Eggo

        I will have to try this. Love tarragon, and love sweet/salty. I have tarragon in my herb garden, but it will be a while before I have a full cup. Thanks for the recipe.

      3. Grilled, and served with red baby potatoes, caper and mustard/wine cream sauce.

        1. The tenderloin is superior to the fattier belly cut. The skin on the tenderloin (the back) is charcoal, skin on belly side is off-white, aside from other visible differences. I cut away the skin and the section of dark flesh so that everything that comes off the grill is edible. I make a mixture of melted butter, dill, garlic powder, and lime juice and brush it on before and during grilling. My definition of grilling is out of doors, period. Heavenly every time. Here in Florida the early season black grouper is $20/lb, so swordfish is the affordable alternative :)

          2 Replies
          1. re: Veggo

            The dark part is the tastiest bit. You're missing out.

            1. re: jmo9

              I personally don't care for it. And mpalmer6c below seems to prefer the fattier belly cut. Between the 3 of us, we have the whole fish covered. We all have our preferences, and there are many roads to Mecca.

          2. I'd never had swordfish until 2 or 3 years ago, and never had steamed fish. But I decided to try swordfish baked in foil with white wine, lemon and butter. It was one of the tastiest pieces of fish I've ever had.

            For my taste, however, I've found that the swordfish with a partly pinkiish color is not as tasty as the white. I don't know if they are differebt species, or what.

            1. Make into kabobs.
              Use whatever you like as a marinade and grill them.
              I like them on a pita with grilled onions, peppers and a mayo based sauce of some kind. Remoulade is a particular favourite.

              DT