Michael "Dog3" wrote:
> "jmcquown" > dropped this
> : in rec.food.cooking
>
>> 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 generally grill swordfish steaks if they are nice and thick.
> Otherwise I'll use the broiler. As for seasoning nothing beats a bit
> of s&p and a squeeze of lemon. As you said, keep it simple. You
> don't need to doll up a nice piece of sword. You might consider a
> teensy bit of tarragon in a bit of lemon butter sauce, but not too
> much.
>
> Michael

They are about 3/4 inch thick. They are truly steaks, not fillets. A
friend I actually see in person (!) suggested much the same. Except he said
thyme instead of tarragon.

Jill