Pandora wrote:
> "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.

Thank you, Pandora. I don't plan to grill the fish as it will be raining by
dinner time here. I like the idea of slicing and rolling the swordfish to
make what we call "kabobs" here for the grill. This time, I will stay with
something more simple.

Jill