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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: June 16, 2014

Swordfish with Blood Orange Balsamic GlazeRECIP

Serves 2

A CookTale

The next time you prepare Swordfish, try it my way.
My way for a 1″ thick cut, is not to cook it for more than 2 minutes to a side, weighted down with a grill press on a very hot grill pan. The result is a juicy, tender piece of fish. To often Swordfish is overcooked, ending up dried out and tasteless.


1LB of Swordfish, at least 1″ thick (cut into two pieces)
Sea Salt & Pepper or
CharCrust (available from
Balsamic Glaze (available from Amazon)


Follow the instructions on CookTale. As a side dish serve with the Avocado and Sweet Onion Salad.