Made it July 4! A keeper! Cut down to one hot pepper. Put some balsamic v on the arugula. Big hit with our holiday guests!
I made this on the boat last night and not only was it boat friendly (if you have a small marine grill on board or access at a marina) but it was also delicious. We substituted anchovy paste (easier to travel with) and finely minced the garlic - it was still great. Definitely will make this again on land and at sea.
It is important swordfish not be eaten by pregnant women and children due to high mercury levels. There are health warnings that can be found at https://www.fda.gov/media/102562/download
I almost cried when I saw the word sustainable. Will the Times set a challenge to use only sustainable fish and meat in their recipes by 2050? Which would mean no meat (sic).
Too many fish mongers cut the belly off (sometimes referred to as the tail). I have never figured out why. It is the fattiest part, but it is from a fish. It is so tasty and succulent. Be sure to look for it. PB
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David, this recipe sounds delicious!
Thanks for including the link to seafoodwatch.org / Monterey Bay Aquarium. I hadn't realized that swordfish had been "upgraded", as no longer endangered! As for many types of fish, though, the source & method of catching them is important in whether the fish is a good choice or to be avoided. This isn't always easy information to find out, especially at a restaurant.
https://www.seafoodwatch.org/seafood-recommendations/groups/swordfish?q=swordfish&t=swordfish
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@ Karen Lee Washington, DC
I looked at the Seafoodwatch web-site that you recommended. I liked the idea behind it, particularly after Japan's announcement of restarting its commercial whale hunt.
Either I did not know how to search the site, or it was dedicated only to swordfish, but I did not see there anything on, e.g., squid, abalone, and striped sea bass.
@Tuvw Xyz should be able to find other fish here https://www.seafoodwatch.org/seafood-recommendations
@ mark montana
Sorry, cannot type my reply below your comment.
I do not burn anything, by turning the fish an vegetable layers over. The grill is a gas grill on on stove top.
@Tuvw Xyz
You missed mark's joke, sir. He was replying to the part of a sentence where you said "Usually I grill fish on a bed" ... which, taken by itself, creates a peculiar (and humorous) picture in some minds.
Wording aside, I also like to use shaved onions beneath and on top of a variety of fish, as well as many roasts.
@Perignon. I too use shaved onions beneath and beyond on top of a variety of fish, as well as many roasts, one way or another.
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As a lover of grilled swordfish, I must try it now with salsa, albeit a salsa of non-tomato variety. Usually I grill fish on a bed and under a layer of sliced large onions.
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@Tuvw Xyz
So you burn up a bed every time? I wouldn't think you would need that much heat.
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