Recipes provided by Davin Waite of Wrench & Rodent Seabasstropub
Ingredients: 1 lb swordfish loin, 1 cup mayonnaise, ½ cup lemon juice, 1 tsp salt, 2 tsp black pepper, 2 tsp chopped garlic, ½ cup chopped flat leaf parsley
- Mix mayonnaise, lemon juice, salt, pepper, and garlic in a medium mixing bowl.
- Cut swordfish into 2 ounce strips, marinate in mayonnaise and lemon juice mixture overnight. Soak eight 6-inch bamboo skewers in beer or water overnight.
- Skewer each strip and grill, bake, or pan fry for approximately two minutes per side over medium heat.
- Sprinkle with parsley and serve.
Swordfish and tuna bloodline skewers on barbecue. Image credit: Sam Wells of Chef Epic.
Swordfish Marrow & Wings
Ingredients: Korean chili wing sauce (1 part butter, 1 part Korean chili paste, 1 part seasoned sushi vinegar), Swordfish spine, citrus oil, sugar
- In a medium saucepan over medium heat, whisk butter, chili paste, and sushi vinegar together until butter melts and sauce reaches a smooth consistency. Set aside.
- Take swordfish spine and cut in half between vertebrae (there is a sweet spot dead center). Scoop jelly disc of marrow into a chilled shot glass rimmed with sugar. Add a dash of citrus oil. Save bones.
- Fry bones for four to six minutes in deep fryer. If you don’t have a deep fryer, you can 1) pan fry over medium heat for ten to fifteen minutes, or 2) season vertebrae with salt and pepper, then bake at 425 degrees for 20 to 25 minutes.
- Toss in chili and vinegar sauce. Garnish with cilantro or chopped celery leaves, and serve with the bone marrow shot.
Swordfish wings on plate. Image credit: Sam Wells of Chefs Epic.
Swordfish Belly Pastrami
Ingredients: 2 swordfish bellies, 1 ½ cups brown sugar, 1 tbsp each salt and pepper, 2 cups applewood chips (soaked in water or vinegar), mesquite charcoal
- Cut bellies into strips a half-inch wide. Mix brown sugar with salt and pepper, then generously coat strips of belly. Place on a tray and refrigerate overnight.
- Light up your barbecue. Mesquite charcoal is best. Keep charcoal to one side of the grill so the glowing coals are not directly under the fish. Aim to keep the heat between 150 to 180 degrees.
- When the grill is ready, place fish as far from coal as possible. Add a small handful of soaked wood chips directly into the coals every twenty to thirty minutes to keep a continuous smoke going. Cover and cook for 45 to 120 minutes .
- Let cool. Thinly slice and use in place of any lunch meat, or pan fry and eat with eggs for breakfast!<img src=”