seared swordfish steak on a plate - Michelle McGlinn/Tasting Table Swordfish is a unique fish named for its long, pointy nose that, because of its speed, size, and natural habitat, is hard to catch in ...

1. Have on hand 4 long metal or bamboo skewers. If using bamboo skewers, soak them in water for 30 minutes. 2. In a shallow 8- or-9-inch baking dish, whisk the lime rind, lime juice, garlic, ginger, ...

Swordfish happens to be one of my favorite fish to cook or grill. It is very rich and filling. The consistency holds up really well when on the grill or pan-frying. It is not a fish that will fall ...

I’m not into steak. It’s a point of much contention in both my home life and at work (lay off me, everyone!), but I stand my ground. I don’t care how rare, dry-aged, or expensive your steak is. It’s ...

With the unusually mild winter most of us have had, and a warm start to spring, grilling season seems to be coming sooner than usual. And that means all the planning has begun among dedicated outdoor ...

2 (6-ounce) skin-on swordfish steaks, with all traces of bloodline removed, cut into ¾-inch-thick “chops” (see note) 1 green onion, white and light-green parts, chopped Combine the mirin, soy sauce ...

This fish recipe is traditionally served slightly chilled or at room temperature but is just as delicious warm. On Good Friday, it is customary for many Latin American countries and is a great ...

Add Yahoo as a preferred source to see more of our stories on Google. It also takes on the flavor of any ingredients you pair it will and is a popular fish choice because you can always find fresh ...

Thick pieces of swordfish are built for grilling, writes chef Jeremy Sewall in "The Row 34 Cookbook." Thinly cut swordfish overcooks easily, he says. Simmer cannellini beans in advance (you can also ...

It’s fall, and in California that means it’s time for local swordfish--maybe. Fresh swordfish is available virtually all year from some part of the world or another, but from September through ...