jmcquown said: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.
