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

"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.

"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

jmcquown > wrote in message
...
> Swordfish: Seasoning?

I've added salt-and-pepper, lemon-pepper, and New Mexican chili
powder to swordfish steaks and the most popular seasoning -- hands
down -- was the New Mexican chili powder. It's a nice combo of
smoky/spicy/soft heat and -- as long as you don't have a heavy
hand -- won't dominate the fish.

The Ranger

"The Ranger" > wrote in message
...
> jmcquown > wrote in message
> ...
>> Swordfish: Seasoning?
>
> I've added salt-and-pepper, lemon-pepper, and New Mexican chili powder to
> swordfish steaks and the most popular seasoning -- hands down -- was the
> New Mexican chili powder. It's a nice combo of smoky/spicy/soft heat
> and -- as long as you don't have a heavy hand -- won't dominate the fish.
>
> The Ranger
If you know -- is New Mexican chili powder the same as Hatch chili powder,
or something different.
Thanks.
Dee Dee

The Ranger wrote:
> jmcquown > wrote in message
> ...
>> Swordfish: Seasoning?
>
> I've added salt-and-pepper, lemon-pepper, and New Mexican chili
> powder to swordfish steaks and the most popular seasoning -- hands
> down -- was the New Mexican chili powder. It's a nice combo of
> smoky/spicy/soft heat and -- as long as you don't have a heavy
> hand -- won't dominate the fish.
>
> The Ranger

Don't have anything called "New Mexican chili powder". From Penzey's I have
ground Ancho chilis, which aren't hot but I do love the taste. I have
ground Chipotle, which add a lot more heat but aren't so hot they'd burn
your tastebuds. Thanks for the suggestions!

Jill

Dee wrote on Wed, 17 Oct 2007 12:03:32 -0400:


DD> "The Ranger" > wrote in message
DD> ...
??>> jmcquown > wrote in message
??>> ...
??>>> Swordfish: Seasoning?
??>>
??>> I've added salt-and-pepper, lemon-pepper, and New Mexican
??>> chili powder to swordfish steaks and the most popular
??>> seasoning -- hands down -- was the New Mexican chili
??>> powder. It's a nice combo of smoky/spicy/soft heat and --
??>> as long as you don't have a heavy hand -- won't dominate
??>> the fish.
??>>
??>> The Ranger
DD> If you know -- is New Mexican chili powder the same as
DD> Hatch chili powder, or something different.
DD> Thanks.
DD> Dee Dee

Supermarket chilli powder is suitable for Chilii con carne but
it usually has other things than chilli like cumin. I also have
some ground chilli peppers but the actual pepper is not
specified. Please excuse my spelling; I never can keep track of
the differences except that I use Chile for the country!


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Wed, 17 Oct 2007 10:00:17 -0500, "jmcquown"
> wrote:

>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!

This recipe works with both swordfish and shark. It IS outstanding
as is, but if it's to complicated pick and choose what you like.

Lou



Mako Shark with Anchovy and Caper Sauce

1/4 cup finely chopped onions
2 teaspoons coarsely chopped garlic
3 bay leaves
1/4 cup imported sweet paprika
1/4 cup fresh lemon juice
1 1/3 cups olive oil
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
6 mako shark or swordfish steaks (about 8 ounces each)
10 anchovy fillets, rinsed and finely chopped
1/4 cup dry white wine
2 tablespoons tarragon vinegar
2 whole cloves
1 can (35 ounces) Italian peeled tomatoes, drained and coarsely
chopped
1 teaspoon sugar
1/4 teaspoon cinnamon
1 stick (4 ounces) butter
1/4 cup drained capers
1 small bunch Italian flat-leaf parsley, stemmed and finely chopped

In a large bowl, combine the onions, garlic, bay leaves, paprika,
lemon juice, 1 cup of the olive oil, the cayenne, salt and 1/4
teaspoon of the pepper. Add the shark steaks and set aside to
marinate, turning every 20 minutes, for 1 hour.

Preheat the broiler. In a large nonreactive saucepan, saute the
anchovies in the remaining 1/3 cup olive oil over moderate heat
until dissolved, about 2 minutes. Add the wine, vinegar and cloves.
Reduce heat to low; cook for 5 minutes. Strain; return the sauce
to the pan.

Add the tomatoes, sugar and cinnamon and simmer the sauce over
moderate heat until slightly thickened, 8 to 10 minutes.

Reduce the heat to low and add the butter, 1 tablespoon at a time,
stirring until completely melted. Add the capers, parsley and
remaining 1/2 teaspoon pepper; cover to keep the sauce warm.

Remove the shark steaks from the marinade and pat dry. Broil the
steaks about 4 inches from the heat until just opaque throughout,
about 5 minutes on each side. Pour the warm sauce over the fish
and serve.

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

Lou Decruss wrote:
> On Wed, 17 Oct 2007 10:00:17 -0500, "jmcquown"
> > wrote:
>
>> 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!
>
> This recipe works with both swordfish and shark. It IS outstanding
> as is, but if it's to complicated pick and choose what you like.
>
> Lou
>
Lou, Lou, Lou! It's not about too complicated which (possibly) suggests I
can't deal with a recipe with more than 5 ingredients. But it does depend
on the ingredients on hand. I don't have any capers or anchovies. But
thank you for the recipe. I'll save it!

>
> Mako Shark with Anchovy and Caper Sauce
>
> 1/4 cup finely chopped onions
> 2 teaspoons coarsely chopped garlic
> 3 bay leaves
> 1/4 cup imported sweet paprika
> 1/4 cup fresh lemon juice
> 1 1/3 cups olive oil
> 1/4 teaspoon cayenne pepper
> 1/2 teaspoon salt
> 3/4 teaspoon freshly ground black pepper
> 6 mako shark or swordfish steaks (about 8 ounces each)
> 10 anchovy fillets, rinsed and finely chopped
> 1/4 cup dry white wine
> 2 tablespoons tarragon vinegar
> 2 whole cloves
> 1 can (35 ounces) Italian peeled tomatoes, drained and coarsely
> chopped
> 1 teaspoon sugar
> 1/4 teaspoon cinnamon
> 1 stick (4 ounces) butter
> 1/4 cup drained capers
> 1 small bunch Italian flat-leaf parsley, stemmed and finely chopped
>
> In a large bowl, combine the onions, garlic, bay leaves, paprika,
> lemon juice, 1 cup of the olive oil, the cayenne, salt and 1/4
> teaspoon of the pepper. Add the shark steaks and set aside to
> marinate, turning every 20 minutes, for 1 hour.
>
> Preheat the broiler. In a large nonreactive saucepan, saute the
> anchovies in the remaining 1/3 cup olive oil over moderate heat
> until dissolved, about 2 minutes. Add the wine, vinegar and cloves.
> Reduce heat to low; cook for 5 minutes. Strain; return the sauce
> to the pan.
>
> Add the tomatoes, sugar and cinnamon and simmer the sauce over
> moderate heat until slightly thickened, 8 to 10 minutes.
>
> Reduce the heat to low and add the butter, 1 tablespoon at a time,
> stirring until completely melted. Add the capers, parsley and
> remaining 1/2 teaspoon pepper; cover to keep the sauce warm.
>
> Remove the shark steaks from the marinade and pat dry. Broil the
> steaks about 4 inches from the heat until just opaque throughout,
> about 5 minutes on each side. Pour the warm sauce over the fish
> and serve.

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

"jmcquown" > ha scritto nel messaggio
...
> Pandora wrote:
> 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

You are welcome. I hope you will taste sometimes.
Have a nice sworfish
Pandora

Dee Dee > wrote in message
...
> "The Ranger" > wrote in message
> ...
>> [..] New Mexican chili powder to swordfish steaks
>> and the most popular seasoning -- hands down --
>> was the New Mexican chili powder. It's a nice combo
>> of smoky/spicy/soft heat and -- as long as you don't
>> have a heavy hand -- won't dominate the fish.
>>
> If you know -- is New Mexican chili powder the same
> as Hatch chili powder, or something different.

It's different. New Mexico chile powder, depending on the
manufacturer, contains several items; it's a prefab mix. I like
the brand from Smart-&-Final that comes in a plastic bag.

This site gives a good review of what's generally in it.
http://www.purcellmountainfarms.com/...e%20Powder.htm

I didn't know it was New Mexic_o_ Chil_e_ powder but that turned
up the best Googlehits.

jmcquown > wrote in message
...
> The Ranger wrote:
>> jmcquown > wrote in message
>> ...
>>> Swordfish: Seasoning?
>>>
>> I've added salt-and-pepper, lemon-pepper, and New Mexican chili
>> powder to swordfish steaks and the most popular seasoning --
>> hands
>> down -- was the New Mexican chili powder. It's a nice combo of
>> smoky/spicy/soft heat and -- as long as you don't have a heavy
>> hand -- won't dominate the fish.
>>
> Don't have anything called "New Mexican chili powder". From
> Penzey's I have ground Ancho chilis, which aren't hot but I do
> love the taste. I have ground Chipotle, which add a lot more
> heat but aren't so hot they'd burn your tastebuds. Thanks for
> the suggestions!

That's cuz I spelled it wrong: New Mexico Chile Powder is the
correct product. Not that you have _that_ either. <G>

http://www.purcellmountainfarms.com/...e%20Powder.htm

The above link describes the mix. I prefer Smart-and-Final's brand
but I'm sure Penzey's has a comparable one.

The Ranger

"The Ranger" > wrote in message
...
> I didn't know it was New Mexic_o_ Chil_e_ powder but that turned up the
> best Googlehits.
Thanks, Dear Ranger.

Dee Dee

On Oct 17, 11:00?am, "jmcquown" > wrote:
> 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

Nothing is better with swordfish than horseradish sauce. Plain old
jarred mayo with prepared horseradish, some fresh lemon, and pepper
will work, or use, choose, refuse: http://nymag.com/restaurants/article...shsandwich.htm

Sheldon

"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?


This is the simplest and in my opinion best way to make swordfish. It's
almost too easy, but trust me, this is the way I learned from true New
England fishermen here in Rhode Island:

Coat the fish on both sides with a liberal amount of mayonnaise. Grill. Eat.

That's it. You want the fish to taste like swordfish, not heavy seasonings.
You certainly might enjoy a squeeze of lemon on it, but nothing more is
needed. Let your sides carry lots of flavors. Cheers!

Dave