I used to use it a long time ago, before it was overfished. It is so good you don't really need to do much to it. The main thing is not to overcook it so it turns dry, be VERY careful and cook till just done, but you don't want this type of fish on the rare side either. I would be happy just grilled (or broiled or even baked) with salt and pepper and a lemon to squeeze over. But it takes to marinade very well. You can marinate it lightly in a mix of soy sauce and lemon juice and a little vegetable or grapeseed oil, with a little minced or pressed garlic, optional but good half spoon of dijon mustard. Don't marinate too long, just a couple of hours, 3-4 if cut thickly (do this in the fridge.) Then top with an avocado butter. The base is just half and half mashed avocado and softened butter flavored with minced shallot and lime or lemon juice. You can optionally add minced jalapenos and cilantro or just parsley. Form that into a log and chill it, then slice a fat coin to place on top of the cooked fish. Love it.
I haven't, but this recipe looks pretty great and forgiving (I think this cut is sometimes referred to as collar, too): http://www.foodnetwork.com/recipes/michael-symon/braised-swordfish-collar-with-chorizo-and-clams-recipe/index.html
4 Comments