Subj: SWORDFISH, GRILLED/BROILED
From: GranDude
SWORDFISH, GRILLED/BROILED
1 tspn FENNEL seeds
3/4 cups WINE or CIDER
3 Tbspns OLIVE OIL
2 lbs SWORDFISH steaks
3-4 Tbspns chopped fresh TARRAGON
SALT
Freshly ground PEPPER
Garnish LEMON quarters
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Crush fennel seeds lightly, then simmer in the wine
or cider for 5 minutes, reducing
slightly. Stir in the oil.
Bring fish to room temperature just before cooking.
1] TO GRILL - Paint both sides of the fish with the
wine-fennel-oil marinade, and grill
3-4 minutes per side painting again as you turn over
steaks, until the flesh can be easily
pierced but is still moist and the exterior is marked
by golden stripes fron the grill. At
the last minute while the fish is still cooking, sprinkle
on the chopped tarragon, letting
the herb asorb some of the surface juices. Sprinkle
with salt and pepper, and serve with
lemon quarters.
2] TO BROIL - Line a broiling pan with foil and grease
it w/ 1 Tbspn butter or oil. Place
the fish steaks on the foil, pour the wine-fennel-oil
marinade over them, and sprinkle
w/ salt and pepper. Place the broiling pan at the highest
level under a preheated broiler
and broil 5 minutes, then turn, baste with pan juices,
and broil another 4-5 minutes on
the other side. Sprinkle w/ tarragon on top and serve
with lemon quarters.
Serves 4
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GD
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