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Grilled Swordfish Bruschetta


Swordfish, as a prized food fish is caught since ancient times and is found in the Sicilian Cuisine. Due to its high motility, swordfish are naturally very oily fish. Due to that, it has a relatively higher quantity of mercury and it is recommended to limit the consumption by children, pregnant and conceiving women. But, in moderate quantities, we can actually cook swordfish in a lot of fish recipes and is a great option to grill. Due to its huge size, it is usually available cut into steaks. Being a firm fish, it can be cooked in ways that more delicately textured fish types of fish cannot. It can be popularly cooked in various healthy recipes or cut into chunks and skewered for seafood kebabs.


Swordfish is most often filleted or boned into loins at point of landing; the loins are usually cut into steaks and sold with skin already off, as it needs to be removed prior to cooking. There are plenty of healthy food recipes that takes advantage of swordfish, below is just an example. Grilled Swordfish Bruschetta with Thai Basil Cherry Tomato Salad - The End of a Great Recipe There are two keys to this recipe: One is to add enough oil and vinegar to your tomatoes to make a good amount of "sauce," with which to douse the grilled fish and bread. Secondly, be sure to grill the bread very well over the coals. It should be golden brown with distinctive charred grill marks. The bitter hit


from these stripes of charred bread actually makes the tomatoes even sweeter and more delicious. Ingredients: 6 slices French bread, brushed with olive oil For the fish: 2 swordfish steaks 1 teaspoon grapeseed oil salt and fresh ground black pepper to taste * For the tomato salad: 1 cup cherry tomato halves salt and fresh ground black pepper to taste 1/4 cup balsamic vinegar 1/4 cup extra virgin olive oil


2 tablespoons freshly sliced basil pinch of cayenne * Mix and let sit out for at least 30 minutes Recipe from www.foodwishes.blogspot.ca

Grilled swordfish bruschetta with thai basil cherry tomato salad  

Swordfish is most often filleted or boned into loins at point of landing; the loins are usually cut into steaks and sold with skin already o...