Does anybody know anything about cooking a Swordfish WHOLE?
- JB BANNISTER May 28, 2013 03:39 AM
It has been mentioned to me about people in the Fl Keys doing it but I can not find a picture. I think I have the equipment for it but I would like some details like how long to cook, was it brined or injected, is a rub used on the outside etc, If I can get enough details and I feel confident I have a place that can get me one.
No advice at all, just wanted to mention that as soon as I saw your post title, but before I saw who wrote it, I immediately thought, "man, that would be right up JB BANNISTER's alley!!" Good luck with it!
Like Tacosandbeer, I immediately thought of you when I saw the post. I have never cooked a fish bigger than a whole flounder or snapper, but I'd love to hear about the results if you do this! Seems to me that you'd probably have to split it open down the middle to get it done, and maybe pack herbs and aromatics around the outside to keep it from burning up on the outside before getting done through. You're the expert, I'm sure you can do it!
I never heard of that one. But if I were to try it I would do it the same way you do a roast pig in a fire heated, stone lined hole in the ground. Just much less time. After the fire is out in the hoIe I would lay tons of fresh, whole, moistened, bunches of herbs on the hot stones, (rosemary, basil, thyme, etc.) lay down the fish, rubbed liberally with butter, salt and pepper, inside and out, cover with more herbs and maybe a splash (whole bottle) of white wine poured over it, and then cover with canvas, and then cover with a pile of hay. Probably cook it for 30 minutes and then uncover and check to see if it was done.
Check out the picture at this link: https://fbcdn-sphotos-f-a.akamaihd.ne...
That's a whole shark in a 12 foot smoker.
I gather they do this every year. Probably something similar would work for a swordfish. You can probably contact them for some hints through their Facebook: https://www.facebook.com/TheSharkTour...
This is kind of redneck but we cook huge king salmon in our yard on an improvised coal oven. Just set up a perimeter of fire-safe tiles and then line the inside with charcoal briquettes. We've cooked fish as large as 48" in this type of set up. I would imagine it would also work for swordfish. I think the slot size is around 50" for swordfish in FL.
We stuff the fish (for flavor and moisture), then wrap in several layers of heavy duty foil. Stick a thermometer in the thickest part and it's done at around 130-135F (allow for carryover cooking). My favorite stuffing includes minced preserved lemons and pilaf-style rice. I'll bet that would be nice with swordfish.
Attached are a few photos. Hopefully this will be of some use to you.
You want to lift the loins and poach them in olive oil at low temp (sous vide is ideal). Classic Sicilian dish. It's insanely good. Do not cook too high otherwise dry dry dry