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  1. #1
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    I cooked swordfish last night...

    THe recipe was a citrus/honey/soy maranade.

    It sounds like it SHOULD have been good, but the flavors seemed to compete against the flavor of the fish.

    Do any of you have any suggestions on some flavor combinations that will compliment the flavor of the swordfish?

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  3. #2
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    The only time I've done swordfish, I've just rubbed it with some olive oil and adobo-seasoning (which is sorta like garlic-onion salt). Then I've topped it with a fruit salsa or something like that.

    That's interesting - I look forward to what others have to say.

  4. #3
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    I think when I ate this I used a soy sauce called shoyu. Its stronger than reg. soy sauce... Swordfish is a strong meat with a delicate flavor... the other thing I recall is that it taste absolutly best PIPING hot right off the grill, even a few minutes later and the flavor is gone!

  5. #4
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    i love swordfish! it is delicate tasting (if it is good), so just some lemon juice and butter brushed on before broiling or grilling will do the trick. there isn't a "fishy" taste to cover up, so no need for serious sauce!

    my mom used to serve it with warm toasted garlic breadcrumbs to sprinkle on top for a bit more flavor too.

  6. #5
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    Feb 2005
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    Yes, that was my instinct too. Swordfish and salmon both don't need to be covered up with seasoning. So next time, maybe I will make a more delicate sauce or marinade, maybe something with lemon and white wine.

    Thanks for your input!


 

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