It used to be a joke when I was growing up that on Lobster boil day on the cape I would be the only one at the table without the bib around the neck, without bowl of melted butter and without the nutcracker in front of me. No I would insist on a big fat juicy steak. I was not a lobster or much of a fish lover and living on the Cape that was hard to believe. I did like to suck the legs which I suppose got me trained for my days in New Orleans of pinching tail and sucking head. Then I discovered swordfish, oh yeah! I still grill swordfish the same way Mom showed me, pat it dry some salt and pepper and then give it a good rub in some mayo.
- 1 swordfish and one tuna steak about 1” thick.
- Salt and pepper
- Olive Oil
- Fish rub
I like to let the fish sit in some grapefruit juice for a little especially if not using right away. Someone once told me or I read that is what Legal seafood does.
Pat dry with paper towel
Salt and pepper the swordfish then take about 1-2 Tbsp. of Mayo and rub all over, set aside
Pat and dry the tuna steak rub with fish rub and then drizzle some Olive oil and rub all over, set aside
Preheat grill until Hot about 15 minutes
Clean the grill and rub with some olive oil on paper towel. Use tongs as to not burn your fingers.
Grill fish about 4 minutes per side
Fish has always been tricky for me to grill it seems 1 second to long and it is dry, especially tuna. I am not a seared tuna lover I tend to prefer medium to medium rare. So I guess what I am saying is cooking time is in your hands.
Server with whatever your heart desires I suggest whatever veggies are in season I did Corn and asparagus.
What are the benefits of swordfish?
Swordfish is a versatile food, and you can eat it as a main course or in salads. Although it does not cure or prevent specific diseases, a moderate amount of swordfish as part of an overall balanced diet may provide some health benefits. Pregnant women should not have swordfish because it is has higher levels of mercury, an unhealthy environmental contaminant, than other seafood.
Prevent Heart Disease
Cooked swordfish has 108 mg of eicosapentaenoic acid, or EPA, and 656 mg of docosahexaenoic acid, or DHA, in each 3-oz. serving. DHA and EPA are omega-3 fatty acids, and your risk for heart disease may decrease when you have a total of 250 mg of EPA and DHA per day, according to the 2010 Dietary Guidelines from the U.S. Department of Health and Human Services. You can get DHA and EPA from other fatty fish, such as herring, mackerel and salmon, and from shellfish, including oysters, mussels and shrimp.
Help Control Weight
Swordfish has only 146 calories in a 3-oz. serving, and it can be part of a calorie-controlled diet to prevent weight gain. Obesity increases your risk for developing chronic diseases such as heart disease and Type 2 diabetes, and you will gain weight if you eat more calories than you expend. Another benefit of swordfish for weight control is that each serving provides 20 g protein, a filling nutrient. Protein slows stomach emptying so that you feel full for longer after a meal and may eat less at the next meal, according to the Harvard School of Public Health.
Support Bone Health
Swordfish can help you build or maintain strong bones because each serving supplies 14 mcg of vitamin D, or 93 percent of the daily value. Vitamin D is necessary for your body to properly absorb calcium from food, and a deficiency can cause osteoporosis, or weak bones, and a high risk for fractures. Many Americans, including older adults and individuals who do not get much exposure to the sun, are at risk for inadequate vitamin D intake, according to the 2010 Dietary Guidelines from the U.S. Department of Health and Human Services. Fatty fish, such as swordfish, are among the few natural food sources of vitamin D.
Prevent Nutritional Deficiencies
Each 3-oz. serving of cooked swordfish provides 7.9 mg niacin, or about 40 percent of the daily value for niacin. Niacin, or vitamin B-3, is essential for metabolizing fat, carbohydrates and protein, and a deficiency can lead to dermatitis, dementia and diarrhea, according to the Linus Pauling Institute Micronutrient Information Center. Selenium is an essential mineral that supports antioxidant activity in your body, and swordfish provides 58 mcg of selenium, or 83 percent of the daily value.
Read more: http://www.livestrong.com/article/506189-what-are-the-health-benefits-of-swordfish/#ixzz2408uzf7J
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You really make it seem so easy with your presentation but I find this topic to be really something that I think I
would never understand. It seems too complex and extremely
broad for me. I am looking forward for your next post, I will try to get the hang of it!
Secret is cook with your gut, com to your tastes and don’t be afraid to experiment you never know what is going to them out good.