SWORDFISH IS A MUSCULAR FISH, DENSE IN TEXTURE, WHITE IN COLOR, WHICH TASTES DELICIOUS WHEN IT’S PROPERLY COOKED AND, NOT UNLIKE A STEAK, TOUGH AND DRIED OUT WHEN IT’S OVERCOOKED. YOU NEED STEAKS AT LEAST ONE-INCH THICK. BROWN THEM QUICKLY OVER HIGH HEAT, THEN REDUCE THE TEMPERATURE AND COOK JUST A FEW MINUTES MORE. THE KNIFE TO THE LIP TEST, WHICH I LEARNED FROM THE BERNADIN COOKBOOK, REALLY WORKS, BUT ERR ON THE SIDE OF UNDERDONE, SINCE THE FISH WILL CONTINUE TO COOK AS IT RESTS. THE SIMPLE MARINADE WILL ADD A HINT OF GARLIC. THE SHALLOT, CAPER AND PARSLEY IS A SIMPLE SAUCE, NOT UNLIKE A SALSA VERDE.
Click here to download recipe
