Fish sword cooking. Fried swordfish
| Ingredients (14) |
|---|
| swordfish - 1 kg |
| sweet red pepper - 1 pc. |
| white bread - 0.5 loaf |
| almonds - 30 g |
| hazelnuts - 30 g |
| Show all (14) |
| Ingredients (13) |
|---|
| Pasta bavette 200 g |
| Swordfish 160 g |
| Cherry tomatoes 6 pieces |
| Pitted olives 50 g |
| Onion ½ head |
| Show all (13) |
| gastronomy.ru |
| gastronome |
| Ingredients (11) |
|---|
| 1 kg swordfish fillet |
| 5 fennel heads |
| 2 lemons |
| 3 garlic cloves |
| 100 g capers |
| Show all (11) |
| eda.ru |
| elpukhova |
| Ingredients (17) |
|---|
| Swordfish fillet 600 g |
| White mushrooms 600 g |
| Anchovy fillet 2 pieces |
| Ground white pepper to taste |
| Lemons 1 piece |
| Show all (17) |
| Ingredients (9) |
|---|
| Swordfish 1 kg |
| Wheat flour 1.5 tablespoons |
| Corn oil 250 ml |
| Onion 2 heads |
| Sherry 2 tablespoons |
| Show all (9) |
| Ingredients (10) |
|---|
| Swordfish 1 kg |
| Clams 250 g |
| King prawns 250 g |
| Wheat flour 40 g |
| Onion 1 head |
| Show all (10) |
| Ingredients (10) |
|---|
| Dried minced garlic 1 tablespoon |
| Dried chopped onion 1 tablespoon |
| Ground white pepper 2 teaspoons |
| Ground black pepper 2 teaspoons |
| Oregano 2 teaspoons |
| Show all (10) |
| Ingredients (14) |
|---|
| Swordfish 1 kg |
| Lemons 3 pieces |
| Olive oil 4 tablespoons |
| Onion 1 head |
| Garlic 3 cloves |
| Show all (14) |
| Ingredients (12) |
|---|
| Salt 2 teaspoons |
| Swordfish fillet 2 pieces |
| Ground black pepper pinch |
| Garlic 2 cloves |
| Red chili pepper 1 piece |
| Show all (12) |
| Ingredients (10) |
|---|
| Natural yogurt ¾ cup |
| Jamaican spice blend 1 tablespoon |
| Lemon juice 1 tablespoon |
| Cumin (zira) ground 1 teaspoon |
| Dried minced garlic 1 teaspoon |
| Show all (10) |
| Ingredients (10) |
|---|
| Swordfish 2 pieces |
| Extra virgin olive oil 5 tablespoons |
| Breadcrumbs 1 cup |
| Cherry tomatoes 2 cups |
| Pitted olives 8 pieces |
| Show all (10) |
| allrecipes.ru |
| CARLOSA |
| Ingredients (9) |
|---|
| 1/2 cup (100 ml) white wine |
| 5 garlic cloves, minced |
| 2 tsp chopped fresh rosemary |
| 4 swordfish steaks (100-150 g cross-cut pieces) |
| 1/4 tsp salt |
| Show all (9) |
Never be afraid to do what you can't. Remember: the ark was built by amateurs. Professionals built the Titanic. Dessert without cheese is like a beauty without one eye - Jean-Antelme Brillat-SavarinSeize the moment. Think of all those women on the Titanic who forgot dessert. - Erma Bombeck My weaknesses are food and men. It's in that order. - Dolly Parton If you went to the store for bread, the chances that you will leave with only a loaf of bread is one in three billion. - Erma Bombeck All we need is love, but a little chocolate here and there won't hurt either. - Charles Schultz Don't put off until dinner what you can eat at lunch. - A.S. Pushkin I'm afraid of Hennessy heartburn or caviar allergy, that in a large apartment on Rublyovka I'll get lost at night and die. - KVN song Everything that I like in life is either immoral or it makes you fat. - Francois de La Rochefoucauld I use wine in my cooking. Sometimes I even add it to dishes. - V.S. Fields. How can you govern a country in which there are 246 varieties of cheese?" - Charles de Gaulle What a disgusting thing, what a disgusting thing is your aspic fish! - Hippolyte in the film "The Irony of Fate" I simply cannot eat caviar, but I have to force myself. - The heroine Audrey Totu in the film "Fatal Beauty" In major troubles I deny myself everything except food and drink. What, are you crazy? A dear friend flies in from afar for a minute - and you don’t have a cake! - Carlson, who lives on the roof. There is a bakery on our street called "Bonjour, croissant!" It makes me want to go to Paris and open a bakery " Hello, toast!” – Fran Lebowitz. - Marina R. The food here is absolutely terrible and the portions are too small. - Woody Allen Robot will never replace a human! - Cannibal If you want to know me, eat with me. - James Joyce Uh, dear! What is a peacock-mavlin? You don't see - we eat... - Genie from M-f "The Adventures of Munchausen" If the country does not have at least fifty varieties of cheese and good wine, then the country has reached the handle. Salvador Dali By chewing food thoroughly, you help society. - Ilya Ilf and Evgeny Petrov, "12 chairs" Nothing decorates the table like firecrackers in olive oil! - Popular wisdom. If guests suddenly come to you, and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena MolokhovetsA honey... I can't understand what the secret is... If there is honey... then it's not there right away! - Winnie the Pooh I will be photographed today for the magazine "Skilled Culinary". I need to take a shower and buy new insoles! - Freken BokYa has not eaten lobsters for three days. - A snickering official (KVN joke) Hunger is not an aunt - she will not run away into the forest. - Folk wisdom Nothing improves the taste of home-cooked meals like studying prices in a restaurant. - folk wisdom
There are foods that are better not to cook at all, just so as not to spoil their unique taste. I also include swordfish among such products. Its tender natural meat is sometimes eaten raw with various marinades. And well-known culinary specialists prefer to stew, fry, bake and grill swordfish fillets. If you are lucky enough to buy fresh in the market or in the store!!! fillet, I suggest using my quick recipe for its preparation, the main thing is that the thickness of the fish steak is at least 3 cm.
Ingredients:
swordfish fillet - 350 gr.
olive oil - 30 ml.
sea salt to taste
ground black pepper to taste
nutmeg to taste
greens (chervil, parsley)
Cooking:
Heat the olive oil in a skillet over medium heat. Sprinkle swordfish steaks on each side with black pepper, a pinch of sea salt and nutmeg, then put the steaks in hot olive oil and fry over high heat for no more than 3-4 minutes on each side, 
because overcooked fish from juicy and tender in taste can turn into a hard sole. 
You can serve swordfish with fresh herbs and homemade hummus as a side dish.
Never be afraid to do what you can't. Remember: the ark was built by amateurs. Professionals built the Titanic. Dessert without cheese is like a beauty without one eye - Jean-Antelme Brillat-SavarinSeize the moment. Think of all those women on the Titanic who forgot dessert. - Erma Bombeck My weaknesses are food and men. It's in that order. - Dolly Parton If you went to the store for bread, the chances that you will leave with only a loaf of bread is one in three billion. - Erma Bombeck All we need is love, but a little chocolate here and there won't hurt either. - Charles Schultz Don't put off until dinner what you can eat at lunch. - A.S. Pushkin I'm afraid of Hennessy heartburn or caviar allergy, that in a large apartment on Rublyovka I'll get lost at night and die. - KVN song Everything that I like in life is either immoral or it makes you fat. - Francois de La Rochefoucauld I use wine in my cooking. Sometimes I even add it to dishes. - V.S. Fields. How can you govern a country in which there are 246 varieties of cheese?" - Charles de Gaulle What a disgusting thing, what a disgusting thing is your aspic fish! - Hippolyte in the film "The Irony of Fate" I simply cannot eat caviar, but I have to force myself. - The heroine Audrey Totu in the film "Fatal Beauty" In major troubles I deny myself everything except food and drink. What, are you crazy? A dear friend flies in from afar for a minute - and you don’t have a cake! - Carlson, who lives on the roof. There is a bakery on our street called "Bonjour, croissant!" It makes me want to go to Paris and open a bakery " Hello, toast!” – Fran Lebowitz. - Marina R. The food here is absolutely terrible and the portions are too small. - Woody Allen Robot will never replace a human! - Cannibal If you want to know me, eat with me. - James Joyce Uh, dear! What is a peacock-mavlin? You don't see - we eat... - Genie from M-f "The Adventures of Munchausen" If the country does not have at least fifty varieties of cheese and good wine, then the country has reached the handle. Salvador Dali By chewing food thoroughly, you help society. - Ilya Ilf and Evgeny Petrov, "12 chairs" Nothing decorates the table like firecrackers in olive oil! - Popular wisdom. If guests suddenly come to you, and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena MolokhovetsA honey... I can't understand what the secret is... If there is honey... then it's not there right away! - Winnie the Pooh I will be photographed today for the magazine "Skilled Culinary". I need to take a shower and buy new insoles! - Freken BokYa has not eaten lobsters for three days. - A snickering official (KVN joke) Hunger is not an aunt - she will not run away into the forest. - Folk wisdom Nothing improves the taste of home-cooked meals like studying prices in a restaurant. - folk wisdom
Fried Swordfish Step by Step Recipe with photo.
- National cuisine: Author's cuisine
- Dish type: Main dishes
- Recipe Difficulty: simple recipe
- Preparation time: 16 minutes
- Cooking time: 15 minutes
- Servings: 15 servings
- Amount of calories: 194 kilocalories
- Occasion: Banquet, Dinner, Lunch
For about 15 years, the swordfish remained for me something that exists exclusively in the work of Hemingway. After reading The Old Man and the Sea, I remembered that this noble-looking inhabitant of salt water, oddly enough, is biologically related to sharks. Yes, from time to time I saw elegant outlines of heads with swords in the fresh fish sections of good supermarkets - but it never occurred to me in my life to either buy this fish or try it anywhere in a restaurant. All the time I thought: “Well, a shark ... Well, what is good about it?”
By the way, I tried shark meat - and remained indifferent to it. But for many years I was not interested in swordfish - until I got to Sicily and asked the waitress what she would recommend to me from their assortment. Since then, swordfish has become my favorite fish, and this method of preparation, in my opinion, is the crown of what can be made from it.
I warn you honestly: I haven’t seen this dish anywhere in Italy in this form: I crossed the Sicilian way of seasoning with roasting (I met it on the coast near Rome). In short, the dish is probably still the author's.
Ingredients for 15 servings
- Balsamic cream - sauce 2 tbsp. l.
- Lemon 0.5 pcs.
- Refined olive oil 2 tbsp. l.
- Butter 10 g
- Fish - sword 400 g
- Pepper mix 2 pinch
- Salt 2 pinch
step by step
- The most important thing for cooking a fish steak - a sword according to this recipe - is its thickness. In no case should it be less than 1.5 cm, ideally 2-3. The thicker, the tastier. The area and part of the cut does not play a role, it is the thickness that matters. Olive oil can be taken with a fairly intense taste, and neutral. A mixture of peppers is a separate issue. In Sicily, in recent years, this dish has been sprinkled with, among other things, chili flakes, but I prefer the calm version, where there is black, white, and pink pepper. 1/1 lemon pairs with balsamic cream; if balsamic vinegar is used, then 1/1 is enough. Butter is a secret ingredient: I noticed its use only once, but it tastes the best with it.
- Pour a generous amount of olive oil into the pan. In Sicily, swordfish is usually grilled, but I liked the fried one better. We heat the pan with oil over high heat until the hand over the pan begins to feel a decent heat. If several servings are being cooked at the same time, make sure that the pieces are not crowded, it is better to take several pans.
- We will fry the fish for a total of 10 minutes over high heat. 3 minutes on one side, turn over, salt and pepper. 3 on the other, turn over, salt and pepper. And another 2 minutes on each side. It is convenient to toss with a wide spatula.
- While the fish is fried, cut the lemon, you will have to serve quickly.
- After 10 minutes of frying, turn the fish over for the last time and spread a piece of butter on the hot surface.
- Already on a plate, water the fish with balsamic vinegar. No garnish is supposed to go with it, only lemon.