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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 05-07-2011, 07:31 AM   #1
HolySmoke
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Default Swordfish - Need Help!

Anybody have some good ideas for swordfish steaks (grilled)? Have a large Engagement party coming up & one item the bride to be loves is swordfish...

Thanks in advance...

JC
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Unread 05-20-2011, 10:54 AM   #2
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When I grill swordfish steaks, I like to keep it pretty simple. I'll saute in a pan or cast iron skillet with a combination of white wine, lemon juice, olive oil and just a tiny bit of salt and small amount of chopped onion.

A few minutes on moderate heat and then transfer to direct heat on the grill to sear and finish.

I like this method. It's simple and easy, and you end up tasting swordfish rather than a bunch of sauce.
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Unread 05-20-2011, 12:26 PM   #3
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Quote:
Originally Posted by HolySmoke View Post
Anybody have some good ideas for swordfish steaks (grilled)? Have a large Engagement party coming up & one item the bride to be loves is swordfish...

Thanks in advance...

JC
Swordfish doesn't hold all that well, so you need to sauce it or it'll dry out in a steam table pan. I make a mild beurre blanc and use that. If you're grilling to order salt, pepper & butter is hard to beat.
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Unread 05-24-2011, 04:22 AM   #4
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We do a lot of swordfish over here. Not for vending/catering, just eating. Slamdunkpro nailed it, this fish will not hold well. Your best bet is to buy the swordfish in filets and cut them yourself, thin... about the width of a AA battery.

Cook them over a hot grill (generously oiled) and you should be able to crank out 20-30 portions of swordfish in 4-5 minutes.

How many folks are you expecting?
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