Several people wondered about the Woodcock recipe yesterday, it appears that there is an American Woodcock. This article describes hunting them in Nova Scotia.
Actually Xiphios is Greek for Swordfish (xiphos means sword, it’s scientific name is xiphias) but as it was in Greece I first ate swordfish it doesn’t seem that much of a cheat. It is, in fact, Matt’s favourite fish. We were always told it was like pork chops; a bit in its texture maybe, but that’s all. It is certainly a very solid fish but delicious to eat. Unfortunately the swordfish is endangered these days and various campaigns have induced chefs to remove it from their menus. People are still fishing for them though although no longer as aggressively.
However, if you ever do get the chance to eat swordfish, here is a recipe from Giada di Laurentis, one of my favourite TV chefs. Grilled does seem to be one of the preferred methods of preparing it.
Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.
Have a great day
Actually Xiphios is Greek for Swordfish (xiphos means sword, it’s scientific name is xiphias) but as it was in Greece I first ate swordfish it doesn’t seem that much of a cheat. It is, in fact, Matt’s favourite fish. We were always told it was like pork chops; a bit in its texture maybe, but that’s all. It is certainly a very solid fish but delicious to eat. Unfortunately the swordfish is endangered these days and various campaigns have induced chefs to remove it from their menus. People are still fishing for them though although no longer as aggressively. However, if you ever do get the chance to eat swordfish, here is a recipe from Giada di Laurentis, one of my favourite TV chefs. Grilled does seem to be one of the preferred methods of preparing it.
Grilled Swordfish with Lemon, Mint and Basil
Recipe courtesy of Giada De Laurentiis
- Yield:
- 4 servings
Ingredients
- 1/2 cup olive oil
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh basil leaves
- 1 garlic clove, minced
- Salt and freshly ground black pepper
- 4 (5 to 6-ounces each) swordfish steaks
Directions
Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.
Have a great day
I have had swordfish and found them quite meaty. They are not one of my favs but I thought they were quite good. I would not eat them now since they are becoming more rare. The recipe sounds great for other fish also
ReplyDeleteWe haven't eaten it in years, but used to enjoy it Birgit. Mostly ate it in the Mediterranean counries.
DeleteGreat X post Jo - and a lovely recipe for fish - I must try it. Not sure about swordfish - I think I had it once, but meaty fish is not my favourite.
ReplyDeleteFil @ Fil’s Place - Old songs and Memories
Used to love it Fil, but it's such a long time ago.
DeleteI admit the picture of the finished swordfish steaks looks pretty good....and if it wasn't too fishy tasting I might actually eat it. But yes, they have been overfished like so many other species. You don't even hear about sport fishermen going after them anymore.
ReplyDeleteI have never understood that JoJo, fish is going to taste fishy. But, I guess we are unlikely to find swordfish any more.
DeleteHi Jo - I love sword fish .. but am wary about the overfishing element - I had it quite often in South Africa - where it'd be logical to eat it. I first tried fresh tuna after seeing a Cordon Bleu recipe for it .. and bought mine down Portobello Market - all those years ago ... I love Tuna too ..
ReplyDeleteOverfishing - not sure what exactly can be done - when controlling the ocean waters is not easy ... there's a horror scene in the Mediterranean where these fish are caught ... now there's other things to think about in that area ..
I do love sword fish ... and that recipe looks good .. cheers Hilary
I too enjoy fresh Tuna so long as it isn't overcooked Hilary, I haven't had swordfish in years unfortunately.
DeleteYou are making me want to grill some swordfish. I make a lot of salmon, but usually go out to eat other fish. We used to have a great fishmonger near here but that store is long gone and I distrust most supermarket fish. Bad experiences.
ReplyDeleteIt is an enjoyable fish. We seem to get salmon a lot round here too.
DeleteI've had it before but it's been a while. Definitely better than pork chops.
ReplyDeleteLOL Alex, I do agree.
Deleteso many recipes!
ReplyDeleteits is such fun to see how creative people have been with 'X' in the challenge
It was fairly easy for me Zannie, some people have found it very difficult to fit in with their themes. You can always write about yourself for Z
DeleteI didn't realize they were endangered. I've had swordfish and liked it well enough to order. Not my favorite fish but when I have had it, it was well prepared. Your recipe could be used on other grilled fish. I think I might try it on salmon. I like the blend of mint and lemon...
ReplyDeleteSia McKye Over Coffee
I enjoy it Sia, but never seen it round here. Not that I go to the fishmonger very often. I wonder if the mint and lemon would go with salmon?
DeleteOh this looks so yummy. Is that a picture of the actual recipe you made?
ReplyDeleteNo Soumya, I haven't cooked it although I have eaten it in the Mediterranean.
DeleteI never tried swordfish, but I would. That recipe you shared sounds good...Yes, I call myself a vegetarian but I still eat fish for my health. :)
ReplyDeleteMaybe you are like an Australian friend Chrys, a piscatarian I think she calls herself.
DeleteI shall have to try some one day. You have given me another X name for Scrabble - not Xiphios but xiphoid!
ReplyDeleteWell I guess a Latin word is acceptable. You should check it's in the Oxford dictionary first.
DeleteSwordfish is awesome. I can see why it was in such high demand.
ReplyDeleteIt's a pity it's overfished though Liz.
DeleteYou and I used the same word today!!! Who would have thought? With an "X" word too! I would love to catch one of these someday! Lisa, co-host AtoZ 2015, @ http://www.lisabuiecollard.com
ReplyDeleteWhat a coincidence. I have no particular desire to catch one but I do enjoy eating them. Haven't seen your blog yet Lisa.
DeleteSounds tasty! Too bad it's endangered. Maybe one day...
ReplyDeleteIt is a pity it's endangered Kern, but if you ever get the chance, its great.
DeleteSounds lovely, Jo. Don't think I've ever had swordfish.
ReplyDeleteJ.L. Campbell - The Character Depot | A-Z Challenge Co-Host
It's difficult to find these days I'm afraid.
DeleteI am amazed at all the words that begin with X. Even if it is Greek.
ReplyDeleteAll Greek to you eh Stephen? Funnily enough two of us chose the same word
DeleteI didn't realize swordfish were endangered. I haven't had it in a long time, but I have enjoyed swordfish in the past :)
ReplyDeleteTwo more letters!
betty
Yes, it's a great pity Betty, but like so many things, we are overfishing the oceans, killing off too many animals, one of these days there won't be any left. By then I guess everyone will be eating synthetic food.
DeleteYes, only two more. Mine are scheduled.
What a delicious looking dish. I've never eaten sword fish and thats about the size of it. Thanks for telling us they're endangered.
ReplyDeleteAlthough it's endangered Spacerguy (don't know your name) it is still available in some places. If you get a chance to try it, it's worth doing so.
ReplyDeleteWow... I seriously was wondering (not very serious, but whenever I was in a fish restaurant) why Swordfish wasn't on the menu!!)
ReplyDeleteIt's absolutely my favorite fish... am sad now...
Thanks Jo...
:)
It's such a pity isn't it. As you say Mark, it's a super fish. Matt's favourite too.
DeleteI'm always looking for new fish recipes.This sounds like it's seasoned to perfection! Thanks Jo!
ReplyDeleteJulie
I figure you could use it with something other than swordfish Julie.
DeleteI saw swordfish at the market the other day. Haven't had it in ages.
ReplyDeleteNor me Ivy
Delete