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Hey ChefWide...
- Thread starter Raina
- Start date
Ingredients
• 4 green peppers, shredded
• Olive oil
• Salt
• Freshly ground black pepper
• 1 teaspoon lemon juice
• 3 medium onions, chopped
• 3 cloves garlic, chopped
• 2 cups stewed or canned tomatoes
• 1 teaspoon oregano
• 1 teaspoon chili powder
• 2 tablespoons chopped parsley
• Fresh coriander or cilantro
• 1 thick swordfish steak
• Butter
Baked Swordfish Castillian
Saute the peppers in the oil, season to taste, and add the lemon juice. Saute the onions and garlic in oil. Add the tomatoes, oregano, chili powder, parsley, and coriander (or cilantro), if available. Simmer for 25 minutes.
Place the steak in an oiled baking dish. Dot it with butter and season with salt and pepper. Bake at 425-degrees acording to the Canadian theory. Pour the sauce over the fish, top it with the green peppers, and return it to the oven for 5 minutes to blend thoroughly. Serve with rice and sauted eggplant.
• 4 green peppers, shredded
• Olive oil
• Salt
• Freshly ground black pepper
• 1 teaspoon lemon juice
• 3 medium onions, chopped
• 3 cloves garlic, chopped
• 2 cups stewed or canned tomatoes
• 1 teaspoon oregano
• 1 teaspoon chili powder
• 2 tablespoons chopped parsley
• Fresh coriander or cilantro
• 1 thick swordfish steak
• Butter
Baked Swordfish Castillian
Saute the peppers in the oil, season to taste, and add the lemon juice. Saute the onions and garlic in oil. Add the tomatoes, oregano, chili powder, parsley, and coriander (or cilantro), if available. Simmer for 25 minutes.
Place the steak in an oiled baking dish. Dot it with butter and season with salt and pepper. Bake at 425-degrees acording to the Canadian theory. Pour the sauce over the fish, top it with the green peppers, and return it to the oven for 5 minutes to blend thoroughly. Serve with rice and sauted eggplant.
When i was living in antigua i used to get sword right off the sport fishing docks or right off a long-liner i knew, he would radio when he was coming in and i would meet him at the dock and take my pic of the little ones.
That having been said, i have pulled 6 inch long, live, wriggling parasites out of swordfish flesh. I have pulled gazillions of little black hard slug like ones out of them too.
Kinda makes me hurl. I dont do swordfish.
So, skeevy shite asside, i like firm fleshed steak fish with bold flavors, from any region...
Big salty olivey lemony flavors.
Fat spicy red curry ginger whopping lemongrass rubs!
Chipotle and sweet summer fruites like mango
Green onions and citrus', grapefruits with lots of garlic, oranges with lots of black pepper and nutty things like peppitos!
I dont like smooth or comfort flavors with steak fish: cheeses, wild mushrooms, creams... feh, no bueno!
Make it loud, make it full and bright and make it sing. That willl work every time with steak fish.
.
That having been said, i have pulled 6 inch long, live, wriggling parasites out of swordfish flesh. I have pulled gazillions of little black hard slug like ones out of them too.
Kinda makes me hurl. I dont do swordfish.
So, skeevy shite asside, i like firm fleshed steak fish with bold flavors, from any region...
Big salty olivey lemony flavors.
Fat spicy red curry ginger whopping lemongrass rubs!
Chipotle and sweet summer fruites like mango
Green onions and citrus', grapefruits with lots of garlic, oranges with lots of black pepper and nutty things like peppitos!
I dont like smooth or comfort flavors with steak fish: cheeses, wild mushrooms, creams... feh, no bueno!
Make it loud, make it full and bright and make it sing. That willl work every time with steak fish.
.
mountain muscle
New member
ChefWide said:When i was living in antigua i used to get sword right off the sport fishing docks or right off a long-liner i knew, he would radio when he was coming in and i would meet him at the dock and take my pic of the little ones.
That having been said, i have pulled 6 inch long, live, wriggling parasites out of swordfish flesh. I have pulled gazillions of little black hard slug like ones out of them too.
Kinda makes me hurl. I dont do swordfish.
So, skeevy shite asside, i like firm fleshed steak fish with bold flavors, from any region...
Big salty olivey lemony flavors.
Fat spicy red curry ginger whopping lemongrass rubs!
Chipotle and sweet summer fruites like mango
Green onions and citrus', grapefruits with lots of garlic, oranges with lots of black pepper and nutty things like peppitos!
I dont like smooth or comfort flavors with steak fish: cheeses, wild mushrooms, creams... feh, no bueno!
Make it loud, make it full and bright and make it sing. That willl work every time with steak fish.
.
Wait so leave the worms in then and take the slugs out?
I'm confused.
Does Jake Plummer even have a pulse?redguru said:
