Swordfish Steak

[Anonymous No.17627091]

Saw this fucker on discount in my local supermarket.
First time cooking one.

Any tips?

[Anonymous No.17627106]

>>17627091
don't get stabbed haha

[Anonymous No.17627118]

>>17627091
abundantly oil your ban with olive oil
season it before
Don't overcook it, it'll loose tenderness

[Anonymous No.17627146]

>>17627091
Grill it like a normal steak. Although that looks pretty old, anon. That gray streak is supposed to be red.

[Anonymous No.17627160]

lots of lemon juice to hide the flavor of various industrial chemical buildup.

[Anonymous No.17627165]

>>17627146
It looks still frozen. Probably been sitting in the back of the freezer at the market for 6 months
>>manager tells wagie to move old product so they can fit in the new.
>wagie puts it on sale
>op buys it thinking he got a good deal

[Anonymous No.17627180]

if you marinate it in grapefruit juice the enzymes break it down a little bit and when you sear it it becomes like; almost like steak.

[Anonymous No.17627186]

>>17627106

[Anonymous No.17627212]

>>17627091

Good swordfish: sear outside on grill, inside should be rare. Season only with lemon juice, salt and pepper.

Frozen swordfish of dubious quality: white wine steam with dill, parsley, lemon zest, paprika.

[Anonymous No.17627248]

You really want to cook these through and through because they're infested with parasites.

[Anonymous No.17627297]

>>17627165
Just wanna try it. I know frozen is not the best thing, but whataver yolo.
>>17627248
The freeze probably killed them.

[Anonymous No.17627303]

>>17627180
Is marinating in lemon/orange juice enough?

[Anonymous No.17627550]

>>17627091
Looks raw, I think you got scammed

[Anonymous No.17627572]

>>17627091
https://www.youtube.com/watch?v=tzN76iqkdG8
do this

[G8rH8r No.17627598]

>>17627091
I like it with a sweet teriyaki marinade
then cook it like a steak seating it and not moving it around too much but in a non stick instead of cast iron

[Anonymous No.17628665]

>>17627091
I did swordfish soup with a pumpkin soup I found in the "International " aisle at the store by all the latino and jamaican import products. For veggies I did celery, carrots, leeks and shallots

[Anonymous No.17628668]

>>17627091
Grill it

[Anonymous No.17628712]

>>17627297
In the western world, all fish sold are frozen. It’s part of the process to kill parasites.

You could go to a 3 Michelin star sushi restaurant in the US and all their fish would have been frozen. Don’t buy into the “frozen=bad” meme

[Anonymous No.17628719]

>>17628665
Nice. Swordfish would be quite a good protein for that. Great choice

[Anonymous No.17629150]

>>17628719
Thanks, found the soup mix randomly and happened to have some swordfish I needed to use but I had like 2.5lbs so they were some beefy chunks in there

[Anonymous No.17629173]

>>17628712
Agreed as long as you fully thaw and bring up to close to room temp before cooking it comes out really good. Made some Basa chowder awhile back and it cooked so much easier letting the fish sit on the counter for most of the day