Swordfish steak

Friday 2nd January 2015

Simply fried for 2 minutes on each side. This time without finishing in the oven. As a result the inside was still quite uncooked (good), but cold (bad). Need to find a way to heat the fish through without cooking it.
Great flavour and texture though.
With saute potatoes and lambs lettuce salad. Some kind of salsa would have been good.

April 2014 Food Roundup

I left it far too long to do these posts individually, so here's a summary.

31 March - 13 April 2014

Grilled swordfish with croquettes made from left-over mash. Very good, but the croquettes are a bugger to kepp in any kind of shape during cooking.
Salmon Teriyaki style. Always tricky to get a teriyaki sauce sticky enough without being too sweet.
Chicken "curry". Not really a curry but more of a oniony stew with a few spices. Quite good with the fresh coriander.
Pork cutlets and risotto with morels. Sadly not very good. Pork overcooked although tasty, crackling inedible, risotto strangely flavourless.

25 April - 27 April 2014

Rabbit in red wine and mushrooms with Pappardelle. Two rabbit legs cooked slowly with mushrooms, bacon, leeks and fennel. Tasted way better than it looks. The meat was deliciously tender and the flavour of the sauce just right.
Fish and black bread. Smoked salmon and matjes with a little horseradish. Great!
Pot roast pork with tomato and leeks and fries. Very tasty meat and sauce, but failed crackling again. My chips have not be very crispy lately but these still tasted OK.
Swordfish steaks on the teppanyaki. The only thing I had big enough to cook these huge steaks. A little overdone, to be honest. We had them with just bread and salad.

Swordfish steaks

Saturday, 11th January 2014

Once again, something just seasoned, seared and finished in the oven for a couple of minutes. Swordfish is a very meaty sort of fish, so that approach worked well here too.
Monika showed me how to do proper bratkartoffeln and those worked very well too. Boil some small potatoes in their skins, cool and peel them and slice them into a pan with some heated butter or fat. I added some bacon too (it's the German thing to do). Saute for 10 minutes or so. Also onions and peppers, softened and seasoned generously and then stewed gently in a little white wine until the liquid is gone.
My salad of baby spinach and blue cheese was nice, but needed more dressing.

Swordfish Steak

Wednesday, 21st August 2013

Simply pan-fried briefly with lots of crushed white pepper and some lime juice. The tomatoes were grown on the terrace and these "orange banana" ones were particularly good.

Swordfish steak with bacon

Sunday, 23rd June 2013

Bacon goes with everything. The swordfish was quickly pan fried with lots of white Kampot Pepper. I had it just with relish and some good bread. Delicious.

Swordfish steaks

Tuesday, 1st January 2013

Our first meal of 2013 was a bit of a last minute thing. On New Year's eve we went out shopping but discovered everything was closing at 2pm, a bit earlier than we expected, and before we had any food for the next day. Luckily one supermarket, with a nice fish counter, was still open and we managed to get these swordfish steaks.
I fried them quickly in a hot griddle pan, then put the pan in a medium-hot oven for about 10 minutes to finish. For the sauce I just gently cooked some chopped onion until it was just starting to colour, then added a half glass of white wine and let that mostly bubble away. Then a squeeze of lime juice and some cream and seasoning.
Served with wakame salad, lightly steamed salsify and sautéed potatoes, which came out perfectly after boiling, then frying on a medium heat in a mix of oil and butter.
If all the meals in 2013 come out this well, we'll be very happy!

Teriyaki-style Swordfish

Monday, 8th October 2012

I was surprised to find swordfish in my local supermarket, for whom tuna is a bit adventurous. But happy to take advantage of it.
This is a recipe I do all the time. Marinade the fish in a homemade teriyaki-style sauce for a while, then fry it quickly to blacken on both sides. For the sauce, boil mirin, soy and sake until it thickens. Keep it in the freezer.
Rice with toasted sesame. On the side, spring onions, shitake mushrooms and peppers (from the balcony!) fried quickly and garnished with ponzu sauce.

Swordfish

Sunday, 26th June

Marinated the swordfish steak in sake, soy and mirin for a while, fried it with the marinade for 2 mins each side then put it in the oven for 5 minutes with the spring onions. Served with boiled rice, wakame and lightly sauteed shitake with lemon juice and ponzu sauce.
The steak looks well seared but inside it was perfectly cooked, juicy and tender. I don't think I have ever cooked a swordfish steak better. The trick with finishing in the oven seems to work for everything!
Belgian beer to accompany the japanese-y meal.