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Swordfish, AZRP Shrimp, and Cognac Risotto
Ross in Ventura
Posts: 7,234
Grilled Swordfish with Paul Prudhomme's Seafoof Magic and AZRP Shrimp
Cooked some Cognac Risotto
It was a great meal.
My Best,
Ross
[/url] http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24974,00.html[url][/url]
Cooked some Cognac Risotto
It was a great meal.
My Best,
Ross
[/url] http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24974,00.html[url][/url]
Comments
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Nice one, Ross! Everything looks great. Will be firing up the tandem tomorrow sometime for some ribs and other things.
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As usual Ross, That looks great!! :laugh: Very nice indeed
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Never had swordfish. Whats it like? Your risotta pic didn't show. :huh:
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Swordfish is a firm white meat it is wonderful Grilled or sashimi
My Best,
Ross
http://ca-seafood.ucdavis.edu/news/swftruth.htm -
Very nice Ross. I've always liked swordfish but have only cooked it once or twice myself. Nice sear. How well do you cook yours? I presume the fish stays moist on the Egg even when cooked well done. I also enjoyed the article.
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Frank,
You can't cook Swordfish to long or it well dry out, you kind of feel your way through it. 3min. a side 400*
Good Luck,
Ross -
i almost bought some swordfish today
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
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