"jmcquown" > wrote in message
...
> I'll peruse through my cookbooks but thought I'd ask: does anyone here
> have
> a preferred way to prepare swordfish steaks? I got a great deal on two
> swordfish steaks (flash frozen, of course; they're thawing in the fridge
> now).
>
> I had grilled swordfish in a restaurant some 10 years ago. It was
> fantastic. (It actually tasted like a very tender cut of grilled beef.)
> But it's going to rain by dinner time and I'm not one who grills in rain,
> nor sleet, nor snow LOL I can always broil it.
>
> At any rate, I'm not looking for a cooking method so much as seasoning
> suggestions. I prefer something simple. No complex sauces or marinades
> (unless it's simply *outstanding*). I don't want to take away from the
> taste of the fish, I want to compliment it.
>
> If it matters, at the moment I'm planning to saute some spinach until it's
> wilted in an olive oil/butter combo with garlic. This could change, of
> course I'm not sure what other (if any) side dish I might prepare.
>
> Suggestions? Thanks!
>
> Jill
>
>

2 tbs olive oil, 1 tbs fresh lemon juice. Mix, smear on fish. A little salt
& pepper. Stay focused while cooking it. There's pretty much zero leeway for
getting it right. When the edges are easy to flake off with a fork, check
the middle. If it still feels spongy, like when it's uncooked, give it about
one more minute and then STOP.