SWORDFISH WITH SHALLOTS AND CAPERS

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.
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