Originally Posted by
MSYtoJFKagain
Grill or pan sear the swordfish like a steak, cook it all the way through. I prefer just salt, pepper, and a finishing sauce. Echoing corky, there aren't too many hard and fast rules around cooking, experimenting is half the fun.
Swordfish tonight and I値l indeed pan sear it. Well... if I grill it, I fear that it値l flake and fall through the grill - yet you and Corky both grill your swordfish so am I being too afraid???
Originally Posted by
corky
So you have 2 kinds fresh fish and instead grilled sausage ? Strange things go on in that kitchen .
Why do you care so much whether the fish you bought is previously frozen or not?
I wanted (grilled) andouille sausage for my luncheon because I knew we would have fish for supper.
I知 still adjusting from The mindset that frozen equals worse than non-frozen; I知 slowly accepting that frozen and previously frozen are totally acceptable.
Paia Fish in mAui serves their fish with rice - I want to make rice like Paia fish rice. I知 also making mashed potatoes (best new recipe style). And bok choy. I also want to finish my Brit Bennett Novel. It痴 4:28 and I should try to have supper ready by 6/6:30, so I really need to google recipes for the bok choy (probably last cooked in the 90s and last consumed on Saturday), Paia fish market痴 rice, and how to grill swordfish. I値l still sautee some snapper fish (the other one I bought) because it値l be yummy, saut馥d with capers and olive oil.