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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Broiled Swordfish

Date Added: December 08, 2009


1 Unit Swordfish **
1 Unit Butter or oil
1 Unit Pepper to taste
1 Unit Lemon lemon butter, tarragon butter or parsley butter
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1. The meat of the fish is firm, oily, and well flavored.

2. It is sold mainly in steaks, sometimes in fillets.

3. Usually it is served broiled with a variety of sauces, but it is also often baked or sauteed.

4. The flesh tends to be dry if not basted often.

5. Swordfish steaks are large and will usually serve several people.

6. The size of the steak .... it can be cut from 1/2 to 2-inches thick.

7. ... would depend on the number of servings you wish.

8. Brush the fish well with butter or oil and place it on an oiled rack about 2-inches from the flame.

9. Broil according to the the Canadian cooking theory (see below), basting with more butter or oil during the cooking process, and turning once.

10. Be careful not to let the fish become too dry.

11. Season to taste with salt and freshly ground black pepper and serve with lemon wedges, lemon butter, tarragon butter, or parsley butter.

12. Cold broiled swordfish, served with a mayonnaise is a great delicacy.

13. Variations: Baste the fish with a mixture of melted butter, white wine, and dried or fresh tarragon.

14. Marinate the fish for 1 hour in a mixture of lemon juice, chopped onion, olive oil, and basil.

15. Baste with this sauce while broiling. Season and serve with crisp julienne potatoes and slices of raw onion and cucumber in vinaigrette sauce.

16. Canadian Cooking Theory: The basic principle of the Canadian rules for cooking is that fish is measured at its thickest point .

17. ... its depth, not across the fish ... and that it be cooked, no matter how, at exactly 10 minutes per inch.

18. This applies to fillets, whole fish, and steaks, and it applies to baking, broiling, braising, sauteing, frying, poaching, steaming every sort of preparation of fish.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Fish, Butter, Iodine, Citric Acid allergies.
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