Daily Archives: June 16, 2014
16/06/14 Grilled Swordfish With Blood Orange Balsamic Glaze
RECIP
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.
INGREDIENTS
1LB of Swordfish, at least 1″ thick (cut into two pieces)
EVOO
Sea Salt & Pepper or
CharCrust (available from charcrust.com)
Balsamic Glaze (available from Amazon)
METHOD
Follow the instructions on CookTale. As a side dish serve with the Avocado and Sweet Onion Salad.
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