X is for Xiphios - A to Z Challenge 2015

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.

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