A Swordfish Salad to enjoy when you are not afraid of a fish with an acquired taste. We’re having swordfish today! And why you may ask? Swordfish is not a fish I enjoy eating very often because it reminds me a lot of fresh tuna.
Let’s learn a bit about this wonderful fish.
Swordfish has a mildly sweet flavor and a moist, meaty texture with moderately high fat content. The flesh can range from white or ivory to pink or orange. The color variations do not reflect quality. All Swordfish turn beige in color after cooking.
FDA Note: Swordfish have high levels of methyl-mercury so the FDA advises that pregnant women, nursing women, women of childbearing age and young children avoid eating swordfish.
More info can be found at http://www.chefs-resources.com/seafood/finfish/swordfish/ – ixzz4FLc04B00
Although swordfish is described as a “mildly sweet flavor and a moist fish,” my experience is very different and I am sure it might be the same for many other people as well. Swordfish is a very meaty fish and taste a bit like tuna. I personally find tuna to have a stronger fish taste than swordfish.
Although swordfish is a good substitute for tuna it is difficult for me to eat it often. It is true that the price of swordfish is a bit expensive but it is the taste that bothers me a bit. I can consume swordfish once a month and maybe once every 2 – 3 months if the recipes are different. I am quite weird, right?
I remember the first time I tasted swordfish. I was at a restaurant in Manhattan, New York and as always, I decided to order something new. What happen next I cannot explain it. The piece of fish was so white and large in size that I literally felt nauseous. In the Caribbean we love meat, seafood, poultry with some color. I am talking about natural color. The color you get when searing, frying and when tomato paste, burnt sugar or molasses is added. I tried my best to eat it but could not. After a couple of bites, I was done. I like my seafood with taste. Salt and pepper does not do it for me at all.
I realized over the years that swordfish although a meaty fish, needs to be sliced or cut small so the marinade can infuse the seafood. It is the same as tuna. By the way Summer is the best time to catch swordfish at its freshest.
With this recipe, I not only cut the swordfish steak in strips, I also use tried different types of vinegars to make sure that the variations would be tasty as well. My favorite is Passion fruit vinegar. A bit expensive, not sold in every supermarket, but very delicious. I have also tried cherry vinegar (not bad at all), pear vinegar (a bit too mild), and fig vinegar which is still too mild for my taste. Balsamic vinegar is also my second choice. The problem will balsamic vinegar is that it changes the color of the fish completely. Not a problem if you don’t mind.
Follow the same recipe if you would like or be adventurous with your vinegars. Also, don’t forget to add your favorite fruits. No salad dressing needed.
- .5 to .75 pound swordfish steak
- 1 lemon
- 6 cups water
- 1 ½ tablespoons spice blend #3
- 1 ½ tablespoons Grapeseed oil
- 1 tablespoon Passion Fruit Vinegar
- Baby Spinach
- 1 Avocado
- Store-bought Honey Mustard Salad Dressing optional
- Take the swordfish and place it on a cutting board.
- Carefully remove any skin if necessary first.
- Slice or cut the steak small about 1 – 1 ½ inch in length.
- In a large bowl add water and squeeze lemon juice. Add swordfish strips to the brine mix and let soak for about 7 to 10 minutes.
- Remove strips from brine, rinse, pat dry and set aside.
- In a small bowl, add swordfish and marinade and mix well. Let marinate for about 10 minutes.
- In a skillet, on low to medium heat, heat oil. Add swordfish and keep stirring to coat with oil. Slowly add vinegar and let cook for about 3 – 5 minutes while stirring. Do not let mixture burn.
- Remove and build your salad. Serve with Honey Mustard Dressing if preferred but not necessary.