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Swordfish Chops

cmac610
cmac610 Posts: 364
in EggHead Forum
I swung by my fishmonger this afternoon with Ahi Tuna on my mind, when I saw a cut that I hadn’t seen before. When I asked him he told me they were Swordfish Chops. Basically thick “chops” that are part of the collar. For those of you that have cooked or eaten collar meat, you know that it’s some of the best part of the fish. 

Because it’s a really thick cut, I cooked it like a reverse sear. Just SPG on it and “basted” with a little fresh lemon before the sear. 

Let it rest for 20 minutes and DAYUM! Some of the best tasting fish I’ve had ever. 








Craig aka Cmac Cooks
Amesbury, MA
#BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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Comments

  • GrateEggspectations
    GrateEggspectations Posts: 12,165
    That’s a cook I can really get behind. Fantastic. The thick chop allows for a great sear. The only thing that would make this post better would be a money shot or two. 
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  • Botch
    Botch Posts: 17,654
    Had it in a restaurant a couple times, long ago, but never cooked one.  Bravo!  

    "There is a crack, a crack in everything.  That's how the light gets in."  - Leonard Cohen

    Ogden, UT, USA

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  • JohnInCarolina
    JohnInCarolina Posts: 35,330
    HeLL yeah, brother.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • fishlessman
    fishlessman Posts: 34,956
    cmac610 said:
    I swung by my fishmonger this afternoon with Ahi Tuna omgon my mind, when I saw a cut that I hadn’t seen before. When I asked him he told me they were Swordfish Chops. Basically thick “chops” that are part of the collar. For those of you that have cooked or eaten collar meat, you know that it’s some of the best part of the fish. 

    Because it’s a really thick cut, I cooked it like a reverse sear. Just SPG on it and “basted” with a little fresh lemon before the sear. 

    Let it rest for 20 minutes and DAYUM! Some of the best tasting fish I’ve had ever. 








    Omg….. where did you get that
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • lousubcap
    lousubcap Posts: 37,664
    Photo number one for the restaurant quality win.  Love swordfish and easily found in a prior life outside flyover country.  Restaurant offered grouper chops are all I have found in FL and nothing like that spectacular cut above.
    Better to be lucky than good any time.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • dbCooper
    dbCooper Posts: 2,789
    Looks just great!
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • cmac610
    cmac610 Posts: 364
    fishlessman said:
    cmac610 said:
    I swung by my fishmonger this afternoon with Ahi Tuna omgon my mind, when I saw a cut that I hadn’t seen before. When I asked him he told me they were Swordfish Chops. Basically thick “chops” that are part of the collar. For those of you that have cooked or eaten collar meat, you know that it’s some of the best part of the fish. 

    Because it’s a really thick cut, I cooked it like a reverse sear. Just SPG on it and “basted” with a little fresh lemon before the sear. 

    Let it rest for 20 minutes and DAYUM! Some of the best tasting fish I’ve had ever. 








    Omg….. where did you get that
    Fish in Newburyport!
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • cmac610
    cmac610 Posts: 364
    lousubcap said:
    Photo number one for the restaurant quality win.  Love swordfish and easily found in a prior life outside flyover country.  Restaurant offered grouper chops are all I have found in FL and nothing like that spectacular cut above.
    Better to be lucky than good any time.  
    I always lead with the hook! 📸 
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • fishlessman
    fishlessman Posts: 34,956
    cmac610 said:
    fishlessman said:
    cmac610 said:
    I swung by my fishmonger this afternoon with Ahi Tuna omgon my mind, when I saw a cut that I hadn’t seen before. When I asked him he told me they were Swordfish Chops. Basically thick “chops” that are part of the collar. For those of you that have cooked or eaten collar meat, you know that it’s some of the best part of the fish. 

    Because it’s a really thick cut, I cooked it like a reverse sear. Just SPG on it and “basted” with a little fresh lemon before the sear. 

    Let it rest for 20 minutes and DAYUM! Some of the best tasting fish I’ve had ever. 








    Omg….. where did you get that
    Fish in Newburyport!
    Rte 1,cross the river, take a left. Have not been that way in a long time. Damn =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • bluebird66
    bluebird66 Posts: 3,013
    Wow! That looks spectacular!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • lkapigian
    lkapigian Posts: 11,607
    Bombdiggity!
    Visalia, Ca @lkapigian
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