Anybody got a good swordfish recipe to share? I got lucky and have a mess of steaks 
Capt. Larry Teuton
Cracker Built Custom Boats
“Ships are the nearest things to dreams that hands have ever made.” -Robert N. Rose
Hey Larry, I got some fresh Sword fillets awhile back and it was up to me to ruin it, but I didn’t.
I cut the red meat out and let it come to room temp then brushed some melted butter on it and seasoned with just salt and pepper and grilled fast and hot.
The next time I did it, I seared the first side like above then once I flipped it I put some fresh grated parmesan cheese on it and place one of those aluminum lasagna pans over the top to help the top melt/brown. (On Grill) This was a tip I got from Phin’s post about cooking Hogfish in the oven.
Both were awesome.
Good luck Sir!
NN
07, 23 Key West, Twin 115 Yammys
“Coastal Bound”
Thank ya sir
Capt. Larry Teuton
Cracker Built Custom Boats
“Ships are the nearest things to dreams that hands have ever made.” -Robert N. Rose
Don’t stop there…bring on the rest of the story…
NN
07, 23 Key West, Twin 115 Yammys
“Coastal Bound”
I just grilled up a bunch today.
I got the recipe from Food Network.com. The recipe was swordfish spiedini.
Basically they will be kabobs. Cut them is 1" squares. Mix up some olive oil, Herb De Provence, salt and pepper. Wrap the swordfish in pancetta (Italian bacon), roll in the marinade, put on skewers and put in the refrigerator for at least an hour.
Pop them on the grill until down - They were great!
Sea Hunt BX22 Br
WS Tarpon 140
That one sounds really good, everything is better with bacon:smiley:
quote:
Don't stop there......bring on the rest of the story......
Like I said, I got lucky and got a mess of steaks A good friend of mine has been learning and trying to catch a swordfish all summer long. He’s worked really hard at it for a while and I’ve been cheering him on:smiley: This past weekend he finally got it all dialed in and landed 2, and sent me a box of steaks from Vero Beach, FL. It’s serious fishing, 1,000 ft deep, 15 pound weights. I’m too old to want to work that hard for a fish. Here is the rest of the story
http://www.youtube.com/watch?v=J0GsaQ1_bLc
Capt. Larry Teuton
Cracker Built Custom Boats
“Ships are the nearest things to dreams that hands have ever made.” -Robert N. Rose
Give that recipe a try and let me know what you think. I was pretty pleased and surprised. Oh, I also had them on a grill plate, not on the open grill. It made it easier to turn and they didn’t stick. The recipe also called for a bit of salt, but the pancetta had more than enough salt to compensate.
Sea Hunt BX22 Br
WS Tarpon 140
Daytime Swordfish is a labor </font id=“red”>of love! Porter house of the sea! or prime rib, but not as good as a fried pork chop!
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Originally posted by jczc2414Give that recipe a try and let me know what you think. I was pretty pleased and surprised. Oh, I also had them on a grill plate, not on the open grill. It made it easier to turn and they didn’t stick. The recipe also called for a bit of salt, but the pancetta had more than enough salt to compensate
I made this last night and it was Awesome! Used some fresh Swordfish and Chilean Sea Bass. Will be making this again. Thanks!
NN
07, 23 Key West, Twin 115 Yammys
“Coastal Bound”
We made it last night too and it was great
The only problem I had with it was getting the bacon done without getting the fish too done. Fish was a little too done, I just need some practice, recipe was excellent. Thanks
Capt. Larry Teuton
Cracker Built Custom Boats
“Ships are the nearest things to dreams that hands have ever made.” -Robert N. Rose
Sorry about the bacon. Maybe that is why the recipe calls for pancetta. That stuff is paper thin and cooked just right with the swordfish. Perhaps bacon is too thick.
At any rate, I’m glad that it worked out.
Sea Hunt BX22 Br
WS Tarpon 140
The unique flavor of swordfish cries out for a simple recipe. Normally I don’t put lemon on my seafood, but I will on swordfish.
Broil or grill it with crushed garlic, freshly cracked black pepper, sea salt, and perhaps a little cayenne if you want spicy. When done, serve with lemon wedges.
Simple, and just flat awesome. Works with marlin and blacktip as well. Been a long time since I’ve had marlin (black marlin, from the west coast).
“Sire, it belongs in truth to the Church of God, in whose name I speak, to endure blows and not to inflict them. But it will also please your Majesty to remember that she is an anvil that has worn out many hammers.”…Theodore Beza
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Sorry about the bacon. Maybe that is why the recipe calls for pancetta.
No problem. Pancetta and Herb de Province isn’t to be found in Clyo, GA, and I wasn’t making the 100 mile trip to the Fresh Market in Savannah, so I had to make some substitutions Not sure if it was Oscar Meyer or Sunnyland.
Capt. Larry Teuton
Cracker Built Custom Boats
“Ships are the nearest things to dreams that hands have ever made.” -Robert N. Rose
really enjoyed that video. thank ya larry
My pleasure. I’m enjoying their efforts too:smiley:
Forgot to add pictures to my food report.
Going to try Matt’s recipe next. Still got plenty to experiment with.
Capt. Larry Teuton
Cracker Built Custom Boats
“Ships are the nearest things to dreams that hands have ever made.” -Robert N. Rose
I bet people would make the 100 mile trip to Clyo for that…
BG
Kabobs are the way to go with Sword, becomes more versatile.
Three mustard sauce works well on this one too.