SWORDFISH RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROILED SWORDFISH AND CUCUMBER SAUCE (10/24/94) (21:02) INGREDIENTS: 6 STEAKS 1/2 LB EACH 1 SALT TO TASTE 1 PEPPER TO TASTE 2 TSP ANCHOVIES PASTE 6 TSP BUTTER 1 CUP CUCUMBER 1/2 CUP BUTTER CLARIFIED DIRECTIONS: MIX 6T BUTTER AND 2 TSP ANCHOVY PASTE THEN SPREAD ON BOTH SIDES OF STEAKS. SEASON WITH SALT AND PEPPER. OIL BROILER PAN OR GRILL AND COOK STEAKS ABOUT 3 MINUTES EACH SIDE (FOR 1 INCH STEAKS). MIX CUCUMBER AND CLARIFIED BUTTER AND POUR OVER STEAKS TO SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BROILED SWORDFISH STEAKS (11-03-93) (21:03) 1 T SOY SAUCE MILD 1 T GARLIC POWDER 4 SWORDFISH OR HALIBUT STEAKS 5 OZ. EACH DASH HUNGARIAN PAPRIKA JUICE OF 1/2 LEMON LEMON WEDGES FOR GARNISH PARSLEY FOR GARNISH COMBINE SOY SAUCE GARLIC POWDER AND LEMON JUICE. POUR OVER FISH IN PLASTIC BAG AND LET MARINATE AT LEAST 30 MINUTES OR SEVERAL HOURS. DRAIN FISH AND PLACE ON BROILING PAN, SPRINKLE WITH PAPRIKA AND BROIL 10 MINUTES, OR UNTIL FISH FLAKES. IF FISH SEEMS TO DRY EXCESSIVELY WHILE BROILING, BASTE WITH RESERVED MARINADE. GARNISH WITH CHOPPED PARSLEY AND SERVE IMMEDIATELY. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRILLED SWORDFISH WITH BARBECUE SAUCE (08-25-93) (1:25) SERVINGS: 6 2 LB SWORDFISH FILLETS 1 C CATSUP 1/3 C LEMON JUICE 1/4 C OIL 2 T WORCESTERSHIRE SAUCE 1 X CLOVE GARLIC, MINCED 1/2 C CHOPPED ONION 1/4 C WATER 1 T SUGAR 1/4 T HOT PEPPER SAUCE 1 X SMALL BAY LEAF PLACE FISH IN SINGLE LAYER IN SHALLOW BAKING DISH. COMBINE 1/2 CUP CATSUP, LEMON JUICE, OIL, WORCESTERSHIRE AND GARLIC. POUR SAUCE OVER FISH. COVER AND REFRIGERATE ABOUT 1 HOUR, TURNING FISH ONCE. REMOVE FISH, RESERVING SAUCE. USE HALF OF RESERVED SAUCE FOR BRUSHING FISH WHILE GRILLING. COMBINE REMAINING HALF OF SAUCE WITH REMAINING CATSUP, ONION, WATER, SUGAR, HOT PEPPER SAUCE AND BAY LEAF. SIMMER ABOUT 20 MINUTES TO BLEND FLAVORS AND THICKEN. MEANWHILE, PLACE FISH ON WELL-GREASED, HINGED WIRE GRILLS. (IF BARBECUING FISH ON STANDARD GRILL, BRUSH FISH WITH OIL BEFORE COOKING.) COOK ABOUT 5 INCHES FROM MODERATELY HOT COALS 8 MINUTES. BASTE WITH RESERVED SAUCE. TURN AND COOK 7 TO 8 MINUTES LONGER, OR UNTIL FISH FLAKES EASILY WHEN TESTED WITH FORK. BRUSH FISH WITH MORE SAUCE AS NEEDED DURING COOKING. TO SERVE, SPOON HOT BARBECUE SAUCE OVER FISH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRILLED SWORDFISH WITH VEGETABLE RELISH (04-24-92) 2 TABLESPOONS SOY SAUCE 2 TABLESPOONS LIME JUICE 1 TABLESPOON VEGETABLE OIL 1 CLOVE GARLIC, CRUSHED 4 (1/2 INCH THICK) SWORDFISH STEAKS (ABOUT 1 POUND) FRESH ROSEMARY AND LIME SLICES FOR GARNISH VEGETABLE RELISH (BELOW) IN SMALL BOWL, COMBINE SOY SAUCE, LIME JUICE, OIL AND GARLIC. ARRANGE SWORDFISH STEAKS IN 8 X 8 X 2 INCH NONMETAL BAKING DISH. POUR SOY SAUCE MIXTURE OVER FISH; COVER AND CHILL FOR 1 HOUR. REMOVE FISH, RESERVING MARINADE. GRILL OR BROIL FISH, 4 INCHES FROM HEAT SOURCE, FOR 10 TO 12 MINUTES OR UNTIL FISH FLAKES WITH FORK, TURNING ONCE AND BRUSHING WITH MARINADE. GARNISH WITH ROSEMARY AND LIME; SERVE WITH VEGETABLE RELISH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ITALIAN STUFFED SWORDFISH (10/23/94) (22:42) INGREDIENTS: 8 SUN-DRIED TOMATO HALVES 1 1/2 OZ SHREDDED MOZZARELLA CHEESE 1 TBS CHOPPED FRESH OREGANO 1/4 TSP GARLIC SALT 1/8 TSP FRESHLY GROUND BLACK PEPPER FOUR 3-OZ SWORDFISH STEAKS DIRECTIONS: 1. SOAK TOMATOES IN 1/2 CUP BOILING WATER FOR 2 MINUTES; DRAIN AND RESERVE 2 TBS LIQUID. CHOP TOMATOES; IN SMALL BOWL, COMBINE RESERVE LIQUID AND ALL INGREDIENTS EXCEPT SWORDFISH; LET STAND 20 MINUTES. 2. PLACE GRILL RACK 5" FROM COALS. PREPARE ACCORDING TO MAN. DIRECTIONS. 3. CUT A 2 1/2" POCKET IN EACH SWORDFISH STEAK; FILL POCKETS EVENLY WITH TOMATO MIXTURE, PUSHING IN FIRMLY. GRILL SWORDFISH 7-9 MINUTES, TURNING ONCE, OR UNTIL COOKED THROUGH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- MARINATED BROILED SWORDFISH (10/25/94) (0:04) INGREDIENTS: 1TBS SOY SAUCE 2 TBS FRESH ORANGE JUICE 1 TBS OLIVE OIL 1 TBS TOMATO PASTE 1 TBS MINCED FRESH PARSLEY 1 GARLIC CLOVE, MINCED 1/2 TSP FRESH LEMON JUICE 1/4 TSP DRIED OREGANO, CRUMBLED 1/4 TSP FRESHLY GROUND PEPPER 4 THICK SWORDFISH STEAKS DIRECTIONS: IN A BOWL, WHISK TOGETHER THE SOY SAUCE, ORANGE JUICE, OIL, TOMATO PASTE, PARSLEY, GARLIC, LEMON JUICE, OREGANO & THE PEPPER UNTIL THE MARINADE IS COMBINED WELL. PUT SWORDFISH IN A SHALLOW DISH LARGE ENOUGH TO HOLD IT IN ONE LAYER, POUR THE MARINADE OVER IT, AND LET THE SWORDFISH MARINATE, COVERED, TURNING IT ONCE, FOR 1 HOUR. REMOVE THE SWORDFISH FROM THE MARINADE & BROIL IT ON THE RACK OF A BROILER PAN UNDER A PREHEATED BROILER ABOUT 5 INCHES FROM THE HEAT FOR 4-5 MIN. ON EACH SIDE, OR UNTIL IT IS JUST FIRM TO THE TOUCH. ALTERNATIVELY, REMOVE THE SWORDFISH FROM THE MARINADE AND GRILL IT ON AN OILED RACK OVER GLOWING COALS FOR 4-5 MIN ON EACH SIDE, OR UNTIL IT IS JUST FIRM TO THE TOUCH. YIELD: 4 SERVINGS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- ORANGE-GLAZED SWORDFISH (10/23/94) (16:11) INGREDIENTS: 4 SWORDFISH FILLETS OLIVE OIL FRESHLY GROUND BLACK PEPPER 2 TBS ORANGE MARMALADE 1 TSP MINCED FRESH GINGER ROOT 1 TSP MINCED GARLIC 1/2 TSP GROUND WHITE PEPPER SALT 1/4 CUP WHITE-WINE VINEGAR 1/4 CUP FRESH LEMON JUICE 1/4 CUP FRESH ORANGE JUICE 1/4 CUP OLIVE OIL OR HAZELNUT OIL ASSORTED FRESH GREENS DIRECTIONS: BRUSH SWORDFISH WITH OLIVE OIL AND A FEW GRINDS OF BLACK PEPPER. REFRIGERATE UNTIL READY TO USE. IN A NON-REACTIVE SAUCE PAN, COMBINE MARMALADE, GINGER, GARLIC, WHITE PEPPER, SALT TO TASTE, VINEGAR, LEMON JUICE, AND ORANGE JUICE. BRING TO A BOIL AND COOK UNTIL REDUCED TO 1/2 CUP. REMOVE FROM HEAT AND ALLOW TO COOL. WHISK IN 1/2 CUP OLIVE OIL. STORE IN REFRIGERATOR UNTIL READY TO USE. PREPARE THE GRILL. WARM THE MARINADE SLIGHTLY. BRUSH THE FISH FILLETS LIGHTLY WITH MARINADE. GRILL ON OILED RACK OVER HOT COALS UNTIL FISH FEELS SPRINGY TO THE TOUCH. IF THE FILLETS ARE LESS THAN 1/2 INCH THICK, GRILL ONLY ON ONE SIDE. PLACE GRILLED FISH ON WARM PLATES AND SERVE WITH AN ASSORTMENT OF MIXED GREENS. PASS REMAINING ORANGE SAUCE. SERVES FOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- PEPPERCORN SWORDFISH WITH GREEN ONION SAUCE (10/24/94) INGREDIENTS: 1 CUP BOTTLED CLAM JUICE 1 CUP DRY WHITE WINE 1 1/2 CUPS HEAVY (WHIPPING) CREAM 1 BUNCH GREEN ONIONS, CHOPPED 1/4 CUP CRACKED SZECHUAN PEPPERCORNS 1 TBS CRACKED BLACK PEPPERCORNS 1 TBS CRACKED WHITE PEPPERCORNS 4 6 - 8 OZ SWORDFISH STEAKS, 1/4 CUP SNIPPED FRESH CHIVES 4 RADISHES, TRIMMED AND THINLY SLICED DIRECTIONS: SIMMER STOCK AND WINE IN A HEAVY MEDIUM SIZED SAUCEPAN AND REDUCE TO 1/2 CUP. ADD CREAM AND SIMMER UNTIL REDUCED TO ONE CUP; POUR INTO BLENDER. ADD CHOPPED GREEN ONION TOPS, MIX WITH A SPOON AND LET STAND FOR ABOUT 5 MINUTES, THEN PUREE. STRAIN SAUCE INTO A CLEAN SAUCEPAN. PREHEAT BROILER AND COMBINE PEPPERCORNS IN A BOWL. DREDGE ONE SIDE OF EACH FISH STEAK IN THE PEPPERCORN MIXTURE, PRESSING THE PEPPERS FIRMLY INTO THE FISH. SET STEAKS COATED SIDE UP ON THE BROILER PAN, SEASON TO TASTE WITH SALT. BROIL UNTIL COOKED THROUGH, ABOUT 5 MINUTES. MEANWHILE, SIMMER SAUCE UNTIL THICK ENOUGH TO COAT A SPOON, ABOUT 2 MINUTES. REMOVE FROM HEAT AND SPOON SAUCE ONTO SERVING PLATE AND SPRINKLE WITH CHIVES. OP SAUCE WITH SWORDFISH, GARNISH WITH RADISHES AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SWORDFISH BOLOGNESE (10/24/94) (20:44) INGREDIENTS: 2 LB SWORDFISH 2 ONIONS 2 CELERY STALKS 2 CARROTS SMALL 1 GARLIC CLOVE MASHED 1 TSP CAPERS MASHED 1 CLOVE 1 BAYLEAF 1 PARSLEY ROOT 2 INCHES 1/4 CUP OIL OLIVE 1 CUP WINE WHITE 1 SALT TO TASTE 1 PEPPER TO TASTE DIRECTIONS: SAUTE ALL VEGETABLES AND SEASONINGS IN OLIVE OIL UNTIL VEGETABLES ARE TENDER. STIR IN WINE, CORRECT SEASONING AND BOIL FOR 2-3 MINUTES. CUT SWORDFISH INTO FINGER SIZE PIECES AND ADD TO THE SAUCE. COOK FOR 15 MINUTES STIRRING VERY CAREFULLY. SERVE IN A RING OF BUTTERED NOODLES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SWORDFISH PICATTA (10/23/94) (22:11) INGREDIENTS: 2 LEMONS 1/2 CUP GRATED PARMESAN CHEESE 3 EGGS 3 TBS FLOUR, FOR COATING FISH 1/4 CUP MILK 1 1/2 LB SWORDFISH STEAKS SALT AND PEPPER 3 TBS BUTTER 3 TBS OIL 2 TO 3 TBS CAPERS PREPARATION: CUT THE ENDS OFF ONE OF THE LEMONS AND PARE AWAY THE RIND AND ALL THE WHITE PITH DOWN TO THE FLESH. CUT LEMON INTO PAPER-THIN ROUNDS, REMOVING ANY SEEDS. WHISK THE EGGS. WHISK IN THE PARMESAN CHEESE, 3 TBS FLOUR, AND ENOUGH MILK TO MAKE A BATTER THE CONSISTENCY OF HEAVY CREAM. CUT THE FISH ACROSS THE GRAIN INTO 1/4-INCH THICK MEDALLIONS. SPRINKLE WITH SALT AND PEPPER. RECIPE CAN BE COMPLETED TO THIS POINT SEVERAL HOURS AHEAD. COOKING AND SERVING: HEAT THE BUTTER AND OIL IN A LARGE FRYING PAN OVER MEDIUM HEAT. DUST THE FISH PIECES WITH FLOUR AND DIP THEM IN THE BATTER. PANFRY THEM IN THE BUTTER AND OIL, TURNING THEM ONCE, UNTIL THE COATING IS GOLDEN BROWN AND THE FISH JUST TESTS DONE, ABOUT 3 MINUTES TOTAL. TRANSFER THE FISH TO WARM PLATES. MAKE A LEMON BUTTER SAUCE BY SQUEEZING THE JUICE FROM THE SECOND LEMON INTO THE FRYING PAN AND STIRRING WITH A WOODEN SPOON TO DEGLAZE THE PAN. ADD SALT AND PEPPER TO TASTE. TOP EACH PIECE OF FISH WITH A FEW CAPERS AND LEMON SLICES. POUR LEMON BUTTER SAUCE OVER ALL AND SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SWORDFISH PROVENCALE (10/24/94) (21:03) INGREDIENTS: 1 STEAK 2-2 1/2 LB 1/4 CUP OIL OLIVE 1 SALT TO TASTE 1 PEPPER TO TASTE 1 ONION MEDIUM CHOPPED 1/2 PEPPER GREEN CHOPPED 4 TOMATOES PEELED CHOPPED 6 MUSHROOMS SLICED 1 GARLIC CLOVE CHOPPED 1 BOUQUET GARNI 1/2 CUP WINE WHITE OR 1/4 CUP LEMON JC 1 STOCK FISH TO COVER FISH 1 TSP FLOUR 2 TSP BUTTER DIRECTIONS: FOR BOUQUET GARNI WRAP 3 SPRIGS PARSLEY, 1 BAYLEAF, 1 CELERY STALK SLICED, AND PINCH OF THYME IN CHEESE-CLOTH. TIE SHUT. IN AN OVENPROOF CASSEROLE BROWN THE SWORDFISH IN THE OLIVE OIL. SEASON WITH SALT AND PEPPER THEN ADD THE ONION, GREEN PEPPER, TOMATOES, MUSHROOMS, AND GARLIC. SAUTE FOR 10 MINUTES. ADD THE FISH STOCK (OR WATER) TO COVER THE FISH THEN ADD THE WINE OR LEMON JUICE, AND THE BOUQUET GARNI. COVER AND BAKE FOR 35-40 MINUTES AT 350/F. CAN ALSO BE SIMMERED ON THE TOP OF THE STOVE 35-40 MINUTES. WHEN FISH FLAKES EASILY, REMOVE FROM CASSEROLE AND KEEP WARM. REMOVE BOUQUET GARNI THEN BOIL LIQUID TO REDUCE BY ONE HALF. BLEND THEFLOUR AND BUTTER AND WHISK INTO LIQUID TO THICKEN. CORRECT SEASONING WITH SALT AND PEPPER. POUR THE SAUCE OVER THE SWORDFISH TO SERVE AND GARNISH WITH DICED PIMENTOS AND CAPERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SWORDFISH STEAK MARSEILLAISE (10/24/94) (20:38) INGREDIENTS: 4 SWORDFISH STEAKS (3-4 LB) 1/2 CUP MUSHROOMS CHOPPED 1 TSP SHALLOTS CHOPPED 1 TSP PARSLEY CHOPPED 1 TSP PEPPER GREEN CHOPPED 1 TSP PIMENTO CHOPPED 1 TSP ONION CHOPPED 1 TSP CELERY LEAVES CHOPPED 1/2 CUP CRAB COOKED 1/2 CUP SHRIMP COOKED 1/2 CUP COD OR WHITING COOKED 1/4 TSP THYME 1/4 TSP NUTMEG 1/4 TSP MACE 1/4 TSP ALLSPICE 1 TSP BUTTER 1 TSP BACON FAT 1 SALT TO TASTE 1 PEPPER TO TASTE DIRECTIONS: COMBINE ALL INGREDIENTS EXCEPT SWORDFISH, BUTTER AND BACON FAT. MIX WELL THEN PROCESS USING THE FINEST BLADE TO MAKE A PASTE. MELT BUTTER, ADD BACON FAT THEN SAUTE THE PASTE FOR 5 MINUTES OVER LOWHEAT. SET ASIDE.BRUSH BOTH SIDES OF THE SWORDFISH WITH OIL AND BROWN QUICKLY UNDER A BROILER. KEEP WARM. OIL A LARGE SHEET OF BROWN PAPER OR VEGETABLE PARCHMENT. SPREAD HALF THE CRAB MIXTURE ON THE PAPER. LAY THE BROWNED SWORDFISH ON THE MIXTURE THEN COVER THE SWORDFISH WITH THE REMAINDER OF THE CRAB. FOLD THE PAPER TO COVER AND ENCLOSE THE FISH AND TWIST THE ENDS. PLACE THE BUNDLE ON A GREASED COOKIE SHEET. BAKE AT 350/F FOR 50 MINUTES; TURN ONCE AFTER 25 MINUTES. SERVE WITH LEMON BUTTER FLAVORED WITH GARLIC. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SWORDFISH STEAKS WITH SALSA (11-03-93) (20:59) 2 LBS. SWORDFISH STEAKS (ABOUT 1/2 LB EACH STEAK) 2 T SALAD OIL 2 CLOVES GARLIC MINCED OR PRESSED 1 FRESH JALAPENO CHILI STEMMED SEEDED AND MINCED 5 FIRM RIPE ROMA TOMATOES CORED SEEDED AND DICED 1/2 CUP PACKED FRESH CILANTRO LEAVES CHOPPED RINSE FISH AND PAT DRY. HEAT OIL IN A 10 OR 12 INCH FRYING PAN OVER MEDIUM HIGH HEAT. ADD FISH AND COOK, TURNING ONCE, UNTIL WELL BROWNED AND JUST OPAQUE IN CENTER WHEN CUT, ABOUT SEVEN MINUTES TOTAL. TRANSFER TO A PLATTER AND KEEP WARM. ADD GARLIC AND CHILI TO PAN AND COOK, STIRRING UNTIL FRAGRANT, ABOUT 30 SECONDS. ADD TOMATOES AND CILANTRO, STIR UNTIL HOT. SPOON OVER FISH. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWORDFISH STEAKS WITH PINEAPPLE SALSA (10/23/94) (22:07) INGREDIENTS: 1 LARGE PINEAPPLE, QUARTERED 1 RED BELL PEPPER, 1/4-INCH DICE 1 GREEN BELL PEPPER, 1/4-INCH DICE 1 SMALL RED ONION, FINELY CHOPPED 1/4 CUP VEGETABLE OIL 3 TBS FINELY CHOPPED CILANTRO 2 TBS FRESH LIME JUICE 2 TBS SNIPPED FRESH CHIVES 2 TBS MINCED FRESH PARSLEY 1 SERRANO CHILE, MINCED WITH SEEDS SALT AND FRESHLY GROUND PEPPER 4 SWORDFISH STEAKS, 1 INCH THICK VEGETABLE OIL DIRECTIONS: PREHEAT BROILER. PLACE PINEAPPLE ON BAKING SHEET AND BROIL UNTIL JUST BEGINNING TO BROWN, ABOUT 5 MINUTES PER SIDE. FINELY CHOP PINEAPPLE. MIX WITH REMAINING INGREDIENTS EXCEPT SWORDFISH STEAKS. COVER AND REFRIGERATE SALSA FOR 2 HOURS. PREPARE BARBECUE (HIGH HEAT). BRUSH SWORDFISH WITH OIL. SEASON WITH SALT AND PEPPER. GRILL ABOUT 5 MINUTES PER SIDE FOR MEDIUM DONE. TRANSFER TO PLATES AND SPOON PINEAPPLE SALSA OVER EACH. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-