Despite working there for 4 years - we never served Swordfish. I always make myself Barramundi or Perch when I was working and our standard fish was Basa. But I have come to enjoy Swordfish. Swordfish's meaty texture and mild flavor are two reasons for its popularity. In addition to good taste, swordfish offers a low-fat, low-calorie choice for health-conscious consumers. And don't forget the heart-healthy benefits of swordfish: rich in omega-3 fatty acids and other vitamins and minerals.
Last night when I got home from work, I decided to make fish'n'chips for dinner. That morning I had removed the swordfish stakes from the freezer to defrost - I think that Milka was going to make them in some sort of cream sauce with rice (but I didn't feel like that, so I got in quickly and started preparing before she got home).
As I begun peeling the potatoes, Phillip's niece and nephew came in and decided that they too were interested in having some chips. So I doubled the quantity of potatoes and started to cook them early, so that they could enjoy some chips and tomato sauce before they left - it was a lot of peeling!!
PIRATE SWORDFISH
4 swordfish stakes
1 head of garlic
1 lemon
1 lime
parsley
olive oil
salt & pepper
4 swordfish stakes
1 head of garlic
1 lemon
1 lime
parsley
olive oil
salt & pepper
CHIPS & ZUCCHINI
12 potatoes
4 zucchinis
vegetable oil (for deep frying)
1 clove of garlic
olive oil
salt & pepper
Into a deep saucepan pour in vegetable oil so that it is about 3 inches deep. HEAT.
Peel and wash potatoes, then dice into chips. Layer the chips onto paper towel or a clean towel - making sure that you remove all excess water and the chips are dry to touch.
Carefully add the chips to the saucepan in batches to ensure they do not burn. Remove from the oil and season with salt.
Drizzle a frying pan with olive oil and heat. When hot add the swordfish stakes and cook until golden brown. Before turning top the stakes with crushed garlic, lemon juice, lime juice, salt and pepper. Cook until golden brown and then top with parsley.
Cut the zucchinis in half, and then in half again. Place into boiling water and cook for 5 minutes. Drain water, and add crushed garlic, a drizzle of olive oil and season with salt and pepper.
12 potatoes
4 zucchinis
vegetable oil (for deep frying)
1 clove of garlic
olive oil
salt & pepper
Into a deep saucepan pour in vegetable oil so that it is about 3 inches deep. HEAT.
Peel and wash potatoes, then dice into chips. Layer the chips onto paper towel or a clean towel - making sure that you remove all excess water and the chips are dry to touch.
Carefully add the chips to the saucepan in batches to ensure they do not burn. Remove from the oil and season with salt.
Drizzle a frying pan with olive oil and heat. When hot add the swordfish stakes and cook until golden brown. Before turning top the stakes with crushed garlic, lemon juice, lime juice, salt and pepper. Cook until golden brown and then top with parsley.
Cut the zucchinis in half, and then in half again. Place into boiling water and cook for 5 minutes. Drain water, and add crushed garlic, a drizzle of olive oil and season with salt and pepper.
I'm glad you enjoy the meaty taste of swordfish, but what about the fact that it's a deep-sea fish that takes 30 years to reach maturity and reproduce. It's popularity is not doing much for regeneration of our oceans.
ReplyDeleteYour dish looks yummy! I, too, enjoy the fish at least once a week and I love zucchini salad, my mom used to make it in summer from overgrown zucchini and served it cold. It was such a nice refreshment served with a hot summer day dinner. thank you form reminding me how delicious it tastes :)
ReplyDeleteWe do love swordfish! This is a nice preparation of it, love the name!
ReplyDeletei'm not a big fish eater (or cooker =P), but those swordfish look like - so thick and juicy! =)
ReplyDeleteI thought fish-n-chips was usually cod? Just saw a food network show the other day where they made some...mmmm did that look good! And homemade mayo for the tartar sauce too.
ReplyDeleteI bet this came out WAY better than the fish and chips you used to fry in insane amounts of oil! It certainly looks delicious!
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ReplyDeleteMateja @ Indulging Life
Mmmm swordfish! I may just have to make this! Great post!
ReplyDelete