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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking


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.

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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