Swordfish, a nutritious and tasty addition to any table.

Swordfish belongs to the group of fish that have recently become more appreciated
for their contribution of omega-3 essential oils to the diet. These fats,
which have to be provided by the diet, have now been shown to have a host of
health giving benefits including combatting rheumatoid arthritis, heart attacks,
high blood pressure, clogged arteries, psoriasis, asthma, inflammatory
bowel disease, multilple sclerosis and even mirgraine headaches. Doctors
and nutritionists now recommend three portions of fatty fish per week to
get the full health giving benefits. Other fish which are also beneficial
include, tuna, salmon, mackeral, sardines and boquerones.
Swordfish is found in both the Atlantic Ocean and the Mediterranean Sea and forms
quite a large part of the Mediterranean Diet,which is said to be so
healthful.

Swordfish- Buying and Storing.
When buying swordfish pick fish that is a white to pinkish-beige, if it is
tinged with brown it is a sign of an off flavour.Swordfish does have a dark
meat, along with the white, but this should be cherry red not brown.

As with all fish it is best eaten on the day of purchase but if you need to
store it then first wash and pat it dry before placing on a cake rack over a shallow pan
filled with crushed ice and refrigerate. All fish deteriorates if allowed
to sit in its' own juice.It will store well like this for up tp
2 days. Swordfish can be frozen for up to 2 months but be sure to defrost
slowly and thoroughly before cooking.

Swordfish- Preparation and Cooking.
The secret to successful swordfish cookery is not to overcook it.Whichever
cooking method you use your swordfish will be cooked when its flesh becomes
opaque yet is still moist on the inside. It is best to cook skinless
fillets, steaks or chunks as the skin is tough and strong tasting.

Baking.
Place swordfish in a greased baking dish or wrap in oiled foil and
place on a baking sheet. Brush with melted butter, season with salt
and pepper or cover with a piquant sauce, and bake in a medium oven
for about 20 minutes.

Grilling.
Place steaks or kebabs on a well greased grill pan and place under the
grill for about 6-10 minutes, turning once.

Pan frying.
Fry the swordfish in butter or olive oil, turning once. Cook for about
4-8 minutes until the fish is opaque and moist on the inside.

Stir-frying.
Cut swordfish steaks into bite size pieces and coat in wholemeal flour.
Stir fry gently and briefly in hot olive oil and then add to your favourite
stir fired vegetables.

Poaching.
Place enough water in a large frying pan to cover the fish, add seasoning
of choice, dill is good. Bring to the boil then add the fish, cover the pan
and simmer for about 8 minutes.

Grilled Swordfish (serves 4)

Ingredients.
4 swordfish steaks.
1/4 cup lemon juice.
2 tbs. water.
1tbs. olive oil.
2 cloves of garlic, crushed.
1/3 cup fresh chopped parsley.
Salt and freshly ground black pepper to taste.

Wash steaks and pat dry. Place in a large covered dish. Mix together
all the above ingredients to make marinade and pour over the fish.Place
in the refiregerator and marinate for at least one hour and no more
than 12.
Oil the grill rack and place the swordfish under a hot grill for 4-5
minutes per side until fish flakes easily when tested with a fork.

Serve with sauteed potatoes and fresh green salad.

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About The Author, Ruth Polak

Article submitted by Ruth Polak, owner of http://www.costadelsol-vacationrentals.com
a web site specializing in holiday villas and apartments on the Costa del
Sol and in Rural Andalucia. You will also find lots of information on
Spaina and Andalucia in particular, plus other Spanish recipe ideas.