Did you notice our website changes?
If you said "no", you would be correct. The new website is ready to be uploaded, but due to some technical difficulties, it didn't happen as expected by Friday. We have worked out the glitches and it is ready to be uploaded. The process will begin on Thursday and be completed by Friday, so if you happen to stop by the website and notice that it isn't working properly - give us a little bit of time and come back. It will be worth the wait!! The picture galleries are really neat!
Sexy Fish: Swordfish
Our sexy fish this week is the Swordfish. Swordfish are cold-blooded animals that have special organs next to their eyes to heat their eyes and brains which improves their vision and their ability to catch prey. Contrary to belief, the “sword” is not used to spear, but is used instead to slash at its prey in order to injure them and make them easier to catch. The color of the flesh varies by diet, with east coast fish having a rosier tint. Some have an orange tint and are sold as “pumpkin swordfish” and command a premium over other colors of the fish.
Grilled Swordfish with Cucumber Sauce
Serves 4
Ingredients
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1/2 cucumber - peeled, seeded, and minced
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1/2 cup sour cream
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1-1/2 teaspoons lemon juice
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1/2 teaspoon lemon zest
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salt to taste
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1 tablespoon olive oil
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1/4 cup minced onion
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1 clove garlic, minced
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1/2 cup tomato-based chili sauce
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1 tablespoon apple cider vinegar
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1 teaspoon Worcestershire sauce
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1/8 teaspoon ground black pepper
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1 pound swordfish steaks, cut 1 1/2-inches thick
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1 teaspoon olive oil
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1/2 lemon, thinly sliced
Directions
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Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
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Stir the cucumber, sour cream, lemon juice, and lemon zest in a small bowl until combined. Season to taste with salt, and refrigerate until ready to serve. Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chili sauce, vinegar, and Worcestershire sauce. Bring to a simmer and cook 5 minutes to blend the flavors. Season with black pepper, and remove from the heat.
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Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil. Cook on the preheated grill until the fish is no longer translucent in the center, and easily flakes with a fork, about 3 minutes per side. Baste with the chili sauce while grilling. Serve the swordfish with lemon slices and the cucumber sauce.
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