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| Swordfish |
| Xiphias gladius |
| Also Known As: Braodbill, Espadon, Mekajiki |
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Product Description:
Great for the grill. Swordfish is superb BBQ'd as steaks or kebabs. Very meaty with high oil content and slightly sweet taste.
A word of advice - Do not overcook them. Slightly undercook them and they continue to cook even after taking them off the heat. Try poaching this fish in a strong fish stock infused with olives.
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Suited Cooking Methods:
Poach, Sautee, Bake, Grill-BBQ, |
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Suggested Wine accompaniment:
Fuller style wines such as a marsanne or oaked chardonnay. For something out of the ordinary try a youthful Shiraz with plenty of pepper and light on wood. |
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| Storage, Handling & Defrosting Recommendations: |
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Chilled Fish:
Keep well chilled - As close to 0°C as possible. Fish received whole should have the gills and stomach contents removed as quickly as possible to help retain product quality and shelf life. |
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Frozen Fish:
Store at - 18°C. Ideally the fish should be packed in a vacuum bag with the seal intact. Alternatively the fish can be well wrapped in cling film and kept in a Zip-lock bag to avoid dehydration and freezer burn. It is recommended that fish be cooked from frozen or a semi-frozen state to retain succulence. |
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| Recipes: |
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Barbecued Swordfish with Black Olive-Cucumber Salad
Yield: 4
Ingredients:
24 oz Swordfish fillets
(four 1" thick swordfish steaks)
4 oz Basic Tomato Sauce see * Note
2 tbl Sugar
2 tbl Balsamic vinegar
1 tbl Hot chili flakes
1 cup Black olives, such as Gaeta
1 lb English cucumber - (1 long one) sliced
2 x Plum tomatoes stems removed
2 tbl Extra-virgin olive oil plus
1/2 cup Extra-virgin olive oil
7 tbl Red wine vinegar divided
2 tbl Fresh oregano leaves
3 tbl Dijon mustard
1/4 cup Chopped chives
Salt to taste
Freshly-ground black pepper to taste
Method:
Preheat barbecue with a good hot fire. Rinse and pat dry swordfish.
In a small mixing bowl, mix tomato sauce, sugar, balsamic, chili flakes and let stand.
Into another mixing bowl, add Gaeta olives and cucumber. Cube plum tomatoes into
1/8-inch cubes and add to cucumber mixture. Add 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar and 2 tablespoons oregano leaves and mix well. Do not season until ready to serve or vegetables will wilt.
In a blender, mix Dijon mustard, 1/2 cup extra-virgin olive oil and 6 tablespoons red wine vinegar until smooth. Remove and stir in chopped chives and set aside.
Brush swordfish steaks with barbecue sauce and season with salt and pepper. Cook 3 minutes on first side and flip over. Spoon 1 ounce barbecue sauce over each steak and finish cooking without turning about 4 more minutes.
Meanwhile, divide cucumber salad among 4 plates. When swordfish is finished, lean one steak on each plate over salad. Drizzle with chive sauce and serve.
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