This sea king turns food into a royal feast

First of all: Is swordfish safe to eat?

Yes, unless you eat it every day. Concerns about eating swordfish are often rooted in high mercury content. This is dangerous for fish that live long, grow large and eat small fish (tuna, sharks, marlin, etc.).

Mercury accumulates throughout the life of the fish and attaches to the protein in the meat. Cooking and cleaning do not remove it. The US Food and Drug Administration recommends that infants, pregnant women, and women of childbearing age do not eat swordfish. The rest can eat several times a week.

In reality, you will have to eat it every day for months as it can be affected by the amount of mercury contained in the fish.

This is good news as swordfish are abundant on both coasts of Mexico and are reasonably priced.

Swordfish Napolitan Pasta
Swordfish + Napolitan Pasta = YUM!

Their movement pattern takes them to cooler waters in the hot summer months and warmer waters in the winter. Depending on the fishing season, frozen swordfish have a firm, rich make-up that gives them a better texture and flavor than most other fish.

In the past, swordfish were listed as an endangered species, but tightly regulated fishing and heightened awareness have changed that.this Downloadable Consumer Guide You can check the condition of almost all kinds of seafood.

In Mexico, swordfish (swordfish) Found in the waters off Baja, Nayarit, Sinaloa, Sonora and Guerrero.. They are powerful and predatory fish and travel alone rather than at school. Often found on the surface of the water or in crevices, they are one of the largest and fastest fish in the world to swim up to 80 km / h.

Fresh swordfish are dull white with a reddish vein in the center of the entire fillet. It is often compared to chicken. It doesn’t taste like fish or greasy and can actually be almost sweet. I like to add cooked chunks to pasta primavera, and when I have a supper guest, Swordfish Piccata (recipe below) became my go-to.

Probably the easiest way to cook swordfish is to grill the swordfish. Unlike most fish, the meat is firm and fleshy. Another easy way is to quickly pan-fry with an even mixture of olive oil and butter. For 1-2 tablespoons of steak, heat 1 tablespoon each until hot and whisk in a cast iron or non-stick frying pan at medium to high heights. Wash the swordfish, tap it lightly to dry, sprinkle with salt and pepper, and cook the steak (3/4 to 1 inch thick) by rotating it once for 3 to 4 minutes on each side.

Swordfish cooked in any of these ways can also be a great taco.

Swordfish Piccata

  • 1½ pound swordfish, 3/4 inch slab
  • Salt and pepper
  • ½ cup of regular sifted flour
  • 2 tablespoons.Olive oil
  • 9 tbsp butter
  • 1 tbsp finely chopped shallot
  • ⅙ Cup dry white wine
  • 2 tablespoons.capers
  • Garnish with ½ lemon and wedge juice
  • 1 tbsp chopped parsley, for garnish

Season both sides of the swordfish with salt and pepper. Dredging the flour and shaking off the excess.

In a cast iron or non-stick frying pan, heat the oil over medium to high heat until you smoke. Add 2 tbsp. It takes about 30 seconds for the butter to melt and foam. Put the swordfish in a pan and cook by rotating one side for 3 to 4 minutes until one side is browned. Transfer to a plate. Remove excess fat from the pan.

Melt 1 tablespoon while the pan is still hot. Add butter and shallot / onions and simmer for 30 seconds. Deglaze the pot with wine. Reduce it in half. Add capers and lemon juice. Cook for 1 minute. Remove the pan from the heat and add the remaining 6 tablespoons. 1 tablespoon butter. Rotate the pan continuously at once. Add parsley. The season to taste.

Spoon the sauce on the fish and decorate with lemon and parsley.

Swordfish Poivrad
With fresh fish, you won’t miss the meat of the swordfish Poivrad.

Swordfish Poivrad

  • 4 swordfish steaks, about 1 inch thick, peeled
  • Fine sea salt
  • 1½ tbsp.Crushed peppercorn
  • 2 tablespoons.Olive oil
  • 1 tbsp unsalted butter
  • 1 large chopped shallot
  • ½ cup cognac or brandy
  • ⅔ Cup heavy cream
  • 1 tbsp chopped parsley

Heat the oven to 150F. Lightly dust the fish with salt and pepper. Prepare a baking sheet or oven-proof pan large enough to hold the fish in a single layer.

Heat the oil over medium heat in a heavy frying pan. Bake the fish for about 3 minutes on both sides until it is barely cooked and the center is slightly pink. Transfer to top plate / oven proof pan. Put it in the oven and turn off the heat.

Add butter to the frying pan. Add shallot and sauté and stir for 2 minutes. Add cognac. Rotate in a pan for about 1 minute until it is slightly reduced to syrup. Add cream and parsley. Continue cooking with stirring until it becomes a little thicker.

Removed from the heat. Remove the fish from the oven. Sprinkle the sauce on top and enjoy.

Swordfish Napolitan Pasta

  • 2 tablespoons.Olive oil
  • ¾ Pound swordfish steak, stripped and cut into 3/4 inch cubes
  • Salt and pepper
  • 1½ tbsp.Caper, rinse, dry
  • 1 tbsp thinly sliced ​​garlic
  • 3/4 cup canned tomatoes, chopped
  • 10 perforated Kalamon olives
  • ½ pound short pasta like cavatelli or penne
  • ½ Grated lemon peel
  • 1 tbsp chopped flat leaf parsley

Heat 1 tbsp. Add oil to a large non-stick or cast iron skillet. Add swordfish pieces to one layer. Bake for about 30 seconds until browned.

Adjust the taste with salt and pepper. Transfer to a bowl. Reduce to medium heat. Add the remaining oil and capers. Cook until the capers start to turn crispy and brown. Lower it, add garlic and stir. Cook for 1 minute. Add tomatoes and olives. Cook for about 10 minutes with stirring. Turn off the fire.

Meanwhile, cook the pasta Al dente.. Secure 1/2 cup of pasta water and drain. Add the pasta to the frying pan.

From medium to low heat, fold everything gently. Add enough pasta water to make it sticky like a sauce.

Swordfish kebab
For these simple kebabs, the chef’s kiss goes around.

Gently add the swordfish and lemon zest. Transfer to a serving dish and sprinkle parsley on top to serve.

Swordfish kebab and chimichurri

  • 2 lbs of swordfish steak (at least 1½ inch thick), peeled and cut into 1½ inch chunks
  • 12 bay leaves (fresh if possible)
  • 2 lemons, cut in half vertically, slice horizontally into 1/4 inch slices, remove seeds, and 1 whole lemon for squeezing
  • Salt and pepper
  • 2 tablespoons.Chopped fresh oregano
  • Extra virgin olive oil

To make kebabs, alternate swordfish chunks, bay leaves, and lemon slices through bamboo or metal skewers. Place in a non-reactive baking dish. Season all sides of the kebab with salt and pepper. Squeeze the juice from the lemons that remain on them. Sprinkle with oregano. Sprinkle with olive oil. Turn to the court. Marinated in the fridge for 30 minutes.

Make a hot fire on your grill. Oil grid; heat kebabs. Grill until the fish is browned and grilled and bake for 2-3 minutes on each side. Bake the kebab while cooking it with a little chimichurri. Please serve with chimichurri on the side.

Janet Brother Author of best-selling books Why we left: Anthology of American female expatriates, Special feature CNBC and MarketWatch. SHe has been living in Mexico since 2006.You can find her Facebook.. This sea king turns food into a royal feast

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