Also, I didn't use salt or pepper on the swordfish, and the flavors were really lacking. I think the flavors came together more after the sauce was refrigerated for a day or so. I used it on a piece of swordfish and two days later used the remainder on salmon steaks. Baking the swordfish is OK but grilling or broiling will probably appeal to more tastes.Ī good basic sauce for fish.
Herb sauce is outstanding it doesn't taste like anything one would likely find on the shelf in the grocery store but will work with most seafood dishes. In fact, mmms were heard from all - fishlovers and fishloathers alike! My father, who has never liked swordfish, said this was delicious. With a waning pantry supply, I didn't have tarragon or a dry white wine, so I omitted the wine and substituted 1/4 teaspoon savory for my missing herb. My family loved it, and requested this recipe the next time I prepare swordfish. I baked it for the 17 minutes, but as it wasn't done, I finished cooking the fish on top of the stove, in a frying pan. I used a LARGE clove of garlic, a little more lemon juice and ground pepper. This is a fantastic recipe! I didn't have time to chill the fish with the sauce for 30 min, and I don't think it mattered. Perhaps if you have a really mediocre piece of fish it will cover up the taste, but if you want to taste good fish rather than slimy mayo, you'd do best to look elsewhere. I'm pretty sure we didn't do anything wrong (except omit the wine, which didn't seem to affect another reviewer's sauce), and I must say I found this fish preparation rather awful. I usually cook the fish some other way and serve it with the sauce. But it really is kind of slimy slathered on the swordfish and covered with wine prior to cooking. I make this sauce all the time - it's excellent with almost any kind of fish. I also found the left over marinate a little strong as is so thinned it out with a little more mayo and some lemon juice which worked nicely. You don't need much just a thin coating will be enough. For those that have not used the 'nantucket' style of marinating your fish in mayo before I find it makes for a very rich and juicy taste. I didn't think cooking this in wine was the way to go so I grilled it instead and it came out very nice. You don't need much of the sauce on the fish. I will definitely be making this over and over! The only thing I change is I use oregano and parsley instead of dill and tarragon (not my fave herbs). I have made it twice (swordfish and halibut) and both were delicious. This simple preparation is really good and highlights the fish.
0 kommentar(er)
