追寻我的过去

0愛的鼓勵 0訂閱站台

Every household has their old reliable recipes. The ones that appear with some regularity at the dinner table. Recipes that the whole family enjoys which can also be assembled in minutes.

This is one of our favorites.  Why?  Well, swordfish is arguably one of our favorite varieties of fish.  It’s meaty and satisfying.  It grills beautifully, without sticking.  It can be grilled as a steak or as I’ve done here — kebabbed, so this lovely little marinade coats each chunk of fish and adds flavor to every bite.

Speaking of marinades, this one is very versatile  Reserve some in a separate bowl and toss it with fresh vegetable chunks, like zucchini, onions and bell peppers and grill the vegetables right along side the fish.  

I actually took the pictures (below)  from a few different meals, which is why the side dishes are different.  One, I made with grilled zucchini that I marinated in the same combination as the fish.  The other was some fresh green beans from my Dad’s garden (thanks, Pop!) and tomatoes provencal.   Other good side dishes would be grilled vegetables with feta and faro, black eyed pea salad or confetti corn, but I’m sure you have some thoughts, on that too.

Depending on where you live, swordfish can be (1) expensive, or (2) unavailable.  Either way, you have the option to substitute another firm-textured fish for the swordfish.  Try halibut, tuna or mahi mahi.  (For our Minnesota family, walleye might work, too).

One other note – Seafood Watch advises consumers to look for “harpoon and hand-line caught swordfish from the North Atlantic, eastern Pacific, U.S. and Canada as Best Choices.”  Swordfish caught by international longline fleets often snags unwanted bycatch, like sea turtles.  (Longline caught swordfish from the U.S. Atlantic and Hawaii have strict bycatch regulations which have resulted in a “Good Alternative” rating by Seafood Watch.