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Rick's Tropical Delight
07-24-2009, 10:02 PM
eat more fish! :biggrin:

extra virgin olive oil, black pepper, kosher salt,
400 direct with three fingers of pacific northwest alder wood for about 13 minutes

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/seafood/swordfishbagette-006.jpg

toasted baguette with extra virgin olive oil

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/seafood/swordfishbagette-013.jpg

mix up and chill:
tomato
texas onion
sweet pepper
one jalapeno
5 cloves of garlic
parsley
oregano leaves and flowers
lemon juice
kosher salt
black pepper

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/seafood/swordfishbagette-019.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/seafood/swordfishbagette-020.jpg

pretty tasty! :biggrin:

landarc
07-24-2009, 10:04 PM
That looks delicious and I do not like fish.

orangeblood
07-25-2009, 09:51 AM
rick - what gave you the idea of a pico de gallo style relish for swordfish? is the lemon juice in the relish enough or do you serve this dish w/lemon wedges?

once again, your post will inspire others. great job!

Rick's Tropical Delight
07-25-2009, 09:56 AM
rick - what gave you the idea of a pico de gallo style relish for swordfish? is the lemon juice in the relish enough or do you serve this dish w/lemon wedges?

once again, your post will inspire others. great job!


thanks, man!
to be honest, i had fresh tomatoes, sweet peppers, jalapenos, and the herbs from the garden, and fatdad sent me a couple of texas onions so i just kind of made it up as i went. the lemon juice was more than enough because i squeezed a whole lemon into the bowl. i think i might have put in some sweet basil too. it was very good and the jalapeno was getting the scars so it was pretty hot, just enough heat to let you know it was there without being too hot. :biggrin:

Rick's Tropical Delight
07-25-2009, 09:59 AM
That looks delicious and I do not like fish.

i bet you woulda liked this. swordfish is special. :biggrin:

milehigh
07-25-2009, 12:06 PM
Looks like little boy tattoo was busy last night. I have only had swordfish once and it was great.

Paul

Rick's Tropical Delight
07-25-2009, 12:14 PM
Looks like little boy tattoo was busy last night. I have only had swordfish once and it was great.

Paul

that wasn't tatoo it was the newest large, sir henry morgan! :biggrin:

ljh34465
07-25-2009, 12:23 PM
I think the next to the last photo should be on the cover of a cooking magazine - one of your best IMO.

And it has a lot of competition for that status :wink:

cgwaite
07-25-2009, 12:50 PM
Rick, looks delicious.

BTW, your photos are beautiful. Lighting and Composition are perfect. Do you spend a long time setting those pic up?

Rick's Tropical Delight
07-25-2009, 01:02 PM
Rick, looks delicious.

BTW, your photos are beautiful. Lighting and Composition are perfect. Do you spend a long time setting those pic up?

thanks and nope, it's pretty much point and shoot. shoulda washed a real fork for that one shot. :icon_blush:

forked again!

Que-Dawg
07-25-2009, 04:32 PM
Hay RTD my wife just ordered some fresh swordfish from our fish monger. I hope mine comes out that good. What do you think served with a mango salsa?

Rick's Tropical Delight
07-25-2009, 04:36 PM
Hay RTD my wife just ordered some fresh swordfish from our fish monger. I hope mine comes out that good. What do you think served with a mango salsa?

mango salsa would be perfect! swordfish is pretty mild in flavor. it's also pretty oily so drying it out on the grill is next to impossible.

bshep714
07-25-2009, 04:39 PM
Hay RTD my wife just ordered some fresh swordfish from our fish monger. I hope mine comes out that good. What do you think served with a mango salsa?
Swordfish is MADE for mango salsa. I personally like a little habanero in my mango salsa but hot or not it's goodly.