[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 2.40 MB, 3968x2976, IMG_20210131_150423.jpg [View same] [iqdb] [saucenao] [google]
15498378 No.15498378 [Reply] [Original]

>mom gives me swordfish steaks to cook
>haha easy peasy, I cooked this one month ago and it turned well
>can't fry it in steel pan because oil would make a mess and mom would get mad
>give it 2 minutes per side on shitty thin nonstick grilling pan like last time
>mom and dad visibly disgusted by the "raw" inside of the steak

Half of them is now cold and it's sitting on the kitchen

>dad tells me "I don't like this fish"

My day is ruined

>> No.15498408

>>15498378
FUCKING RAW

>> No.15498544

>>15498378
Grilled or in a pan, then I add on top a teaspoon of balsamic vinegar, a pinch of oregano, a pinch of salt, a pinch of pepper, and then top with a tablespoon of extra virgin olive oil. Simple, tasty, yummy,.

>> No.15498574

>>15498544
How thick is the steak? How much do you let it cook?

>> No.15498591

>>15498378
>can't fry it in steel pan because oil would make a mess and mom would get mad
If your mom can't handle a few oil specks in her kitchen she doesn't deserve to have one. That being said, I cook all my fish the same way: hard sear on high heat, deglaze, flip and baste.

>> No.15498601

HOLY SHIT.
Sear it for 3 minutes on one side. Flip it, throw the whole pan in the oven. Its not that hard.

>> No.15498617

>>15498574
Look for cuts 2cm thick, I prefer them since they cook evenly and don't loose the juices. Two minutes per side but that will vary according to temperature and if you are using a gas or electric stove or a grill. Overall the texture should be white with some grey spot and seared, pink means it undercooked and if you press a fork on it shouldn't feel rubbery. A cooked swordfish is easy to cut just with a fork otherwise it's raw. That sauce mix I posted above is added after you cook the fish.

>> No.15498620

>>15498591
She also says that I'm "ruining all her pans" when I sear beef stakes on her steel pans. At least those come out at a nicely medium-rare.

>> No.15498649

>>15498620

your mom is retarded and abusive. get out ASAP.

>> No.15498706

>>15498378
>can't fry it in steel pan because oil would make a mess and mom would get mad
You cook it like a steak you pussy.

>> No.15498749

>>15498378
My go to fish recipe that I'm fairly sure will work on anything except maybe Salmon.
cube the fish into medium sized cuts, I wouldn't go too small, you could probably do whole fillets as well. just don't make them tiny.
get a nice covered saucepan
fry up some diced onion, minced garlic & ginger (and lemongrass if you like it) with some salt & pepper, in a neutral oil like sunflower.
When those are fried up pour in a can of coconut cream.
bring it up to a rapid simmer (but not a boil) then place the fish into the cream
cover and then cook for 10 minutes. flip after 5 I guess but not really neccessary.
get a bunch of baby spinach leaves and throw them in for a couple minutes covered until they wilt
serve on rice.

>> No.15498758

>>15498544
it's swimming in oil, take it out of the aquarium before you serve it.

>> No.15498773

>>15498620
do you clean them when you're done? I have had fucking headass roommates who burned shit onto my pans and "cleaned" them with a cursory swipe with a soapy sponge. but if you use barkeeper's friend and a non-scratch pad she won't care at all, they'll look cleaner than she's ever seen them.

>> No.15498788

>>15498378
>>15498620
do you use an oil screen? do you clean up after yourself?

>> No.15498803

>>15498788
forgot to say: go to the thrift store, get your own pans, they're cheap.

>> No.15498892

ceviche

>> No.15498998

>>15498378
https://food52.com/recipes/5755-pan-roasted-swordfish-with-tarragon-mustard-sauce

>> No.15499068
File: 903 KB, 268x200, 158957264516.gif [View same] [iqdb] [saucenao] [google]
15499068

>>15498378
>put cast iron in oven and preheat to 400F
>mix half-stick of softened butter with minced garlic, pepper, and herbs/spices of your choosing
>sprinkle swordfish with salt
>remove skillet from stove and place on burner
>if necessary, add olive oil, cook swordfish on one side for about three minutes
>flip swordfish and place back in oven for 9-12 minutes, depending on thickness
>remove swordfish and plate on rice, pasta, polenta, or whatever
>skillet back on burner, medium heat, add butter/herb mixture and scrap browned bits off skillet
>once bubbling, spoon or pour over swordfish
>squeeze lemon or lime (base on your flavor profile) over everything
>whoa-lah