Swordfish

The other day I stopped by a huge specialty food market. I saw so many things that I have been wanting to try for a while. Their fish department was busy and their inventory was so fresh so I bought a couple of swordfish fillets. I was also thrilled to find lamb shanks. Most big chain markets don't offer specialty cuts in their meat department or a butcher who can help. Some other things on my shopping cart were bulgur, goat cheese, a good chunk of pancetta, savoiardi lady fingers (for tiramisu of course!) and since its that time of the year, a couple of Greek oregano and thyme plants for my herb garden. I will share more on what I did with these ingredients later in the week if my work schedule permits. 

The first thing that I cooked of course was the swordfish. I have had swordfish once before in a recipe by Giada de laurentiis, called Swordfish Milanese. It consisted of a thin cut of swordfish fillets battered and breaded in panko bread crumbs giving it a crispy texture. My husband loved it but I think it was not the best recipe for my first taste of swordfish.
In my opinion, swordfish has a meaty firm texture like tuna or salmon. I can almost compare it to a tender cut of pork tenderloin. It does not taste like pork of course but it does have a pronounced fresh fish flavor.

During my search for a recipe I came across a recipe called "Suya Swordfish" which also happened to win first place in a swordfish recipe contest. I will post the link to this recipe at the end of this post. This recipe was delicious! It is not complicated at all and the small number of ingredients combined resulted in a big WOW.     

Click here to get the recipe