"jmcquown" > ha scritto nel messaggio
...
> 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

I LOVE very much swordfish. First recipe I like is grilled and then seasoned
with oil, garlic, few salt , pepper and lemon.
2° recipe (very simple). You grill the swordfishsteack and then you season
with oil, garlic , little cubes of fresh tomatoes and fresh rocket.
3° recipe (more complicated) is a very famous recipe: Involtini di pesce
spada alla messinese (messinese swordfish rolls)
For this recipe you need very thin slices of swordfish.
In a frying pan with little oil, put breadcrumbs and let it toast. Then put
it in a bowl and mix with romano cheese, garlic, parsley and capers; salt
and pepper, put also little oil if necessary. Then spread it on the slices
and roll them. Transfix the rolls with a toothpic alternating with bay
leaves and pieces of onion. Put these kebab on the grill. At the end brush
them with few oil and serve.

I hope you like.

--
Kisses
Pandora