Boxing day? yes that's right, the English holiday held on the day after Christmas. On this day at my moms house I helped prepare dinner, I chose to cook Swordfish which I brought with me from a San Francisco seafood vendor. The fish was long line caught in the waters off of Santa Barbara California. To start I crushed fennel and coriander seeds in a stone mortar which I sprinkled on the Swordfish loins with salt and pepper. Next I pan seared the fish with extra virgin olive oil till golden and then placed in the oven to finish cooking, but not for too long, because overcooked swordfish can become tough and dry. While the fish was being prepared a relish of red onions and capers was made with the addition of vinegar and sugar for a sweet and sour flavor. After the fish came out of the oven it was sliced and placed on a platter with the relish on the side. I liked it a lot, juicy and firm with a mild meaty flavor.
No comments:
Post a Comment