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1
The meat of the fish is hard, oily, and well flavored.
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2
It is sold mainly in steaks, sometimes in fillets.
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3
Usually it is served broiled with a variety of sauces, but it is also often baked or possibly sauteed.
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4
The flesh tends to be dry if not basted often.
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5
Swordfish steaks are large and will usually serve several people.
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6
The size of the steak .... it can be cut from 1/2 to 2-inches thick.... would depend on the number of servings you wish.
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7
Brush the fish well with butter or possibly oil and place it on an oiled rack about 2-inches from the flame.
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8
Broil according to the the Canadian cooking theory (see below), basting with more butter or possibly oil during the cooking process, and turning once.
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9
Be careful not to let the fish become too dry.
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10
Season to taste with salt and freshly grnd black pepper and serve with lemon wedges, lemon butter, tarragon butter, or possibly parsley butter.
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11
Cool broiled swordfish, served with a mayonnaise is a great delicacy.
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12
Variations:1.
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13
Baste the fish with a mix of melted butter, white wine, and dry or possibly fresh tarragon.
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14
2.
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15
Marinate the fish for 1 hour in a mix of lemon juice, minced onion, extra virgin olive oil, and basil.
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16
Baste with this sauce while broiling.
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17
Season and serve with crisp julienne potatoes and slices of raw onion and cucumber in vinaigrette sauce.
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18
Canadian Cooking Theory: The basic principle of the Canadian rules for cooking is which fish is measured at its thickest point .... its depth, not across the fish ... and which it be cooked, no matter how, at exactly 10 min per inch.
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19
This applies to fillets, whole fish, and steaks, and it applies to baking, broiling, braising, sauting, frying, poaching, steaming .... every sort of preparation of fish.
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