Tonight is Swordfish nite

dublin

Wife and I are having Swordfish tonight.
Found a nice recipe on the forum not to long ago, so I decided to give it a try.
It’s a Southwest style recipe consisting of Cumin, Mayo, Lime Juice, Sour Cream, Salt and Pepper.[p]Put salt and pepper on fish,
Brush with oil
Sprinkle cumin on fish and pat into fish.[p]In another bowl
Can’t remember measurements but add
Mayo
Lime Juice
Sour cream
Garlic
This is left a room temp and put on top of Swordfish when fish is cooked.
Sounds yummy[p]Smoked with Alder wood chips (Thx to KennyG)[p]I will go 500* for 4-5 minutes each side, take Swordfish off the egg and wrap in foil for the remainder of the cook.[p]
Dublin

djm5x9

dublin:[p]If I may suggest, consider cooking at a slightly lower temperature - 375º/400º - and nix the foil.
[/b]

dublin

djm5x9,[p]Might just take you up on that.[p]How do I know when it's done as swordfish is pretty thick.
I just ordered a Thermapen, so other than looking for flakey skin i won't know when it's ready.
Foil was just a safier way of knowing.[p]How long would 375* take each side.[p]Dublin
BTW. Thx for the advice.

Stogie

dublin,[p]Here's that recipe.....[p]Southwestern Fish [p]2 pound(s) Fish
4 teaspoon(s) Cumin powder
2 teaspoon(s) Salt
2 teaspoon(s) Black pepper, coarsely ground
6 tablespoon(s) Sour cream
6 tablespoon(s) Mayonnaise
3 tablespoon(s) Lime juice
1 clove Garlic, crushed
pinch Salt[p]PREPARATION:
Season fish with salt and pepper.[p]Coat fish with dusting of cumin. Pat firmly into fish.[p]Brush fish with oil and grill to your doneness.[p]Combine remaining ingredients and whisk together.[p]Serve Lime Cream sauce on top of fish. Let come to room temp before serving.[p]Stogie

dublin

Stogie,[p]THATS IT
Thx for posting it Stogie
Have you ever tried it?????

Stogie

dublin,[p]One of my favorites![p]I take pride in the fact I only post recipes I have tried, so you can feel "safe" whenever I post one. [p]Good luck and let me know what you think.[p]Stogie

djm5x9

dublin:[p]Typically, 1 1/2" fish steaks are done in about thirty minutes or a little less. How did your shark come out?

dublin

Stogie,[p]One word, Awesome, I loved it, cooked Swordfish at 375* 10 minutes each side.
Sauce was wonderful my wife even liked it.
It was her first time having Swordfish.[p]Will make again.[p]Dublin