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Author Topic: Pan seared Swordfish  (Read 8032 times)

Offline Hunter 2

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Pan seared Swordfish
« on: October 07, 2012, 11:55:33 AM »


Nice easy way to cook Swordfish TT^
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Eddie "Hunter 2"
36' Topaz "Hallie Loren"    Charter boat sailing from Wagners Marina, Keyport NJ


 Life is short, Fish Hard.

Offline Still Running

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Re: Pan seared Swordfish
« Reply #1 on: October 07, 2012, 02:20:16 PM »
Going to do mine on the grill.
Thanks Eddie  t^
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Fishing Sandy Hook and anywhere I can get on a boat.




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Offline fellinger

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Re: Pan seared Swordfish
« Reply #2 on: October 07, 2012, 09:11:40 PM »
I came home to find the 'wife' had invited her two friends over the break in the new bar (which isn't completed quite yet). They clearly had a huge lead on me but, they mellowed out when I broke out the sword and tuna meat and fired up the grill.

I added nothing by salt and pepper and they raved over it. Tuna medium rare with some soy = yummy!
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Fred, fishing the "Kristy Marie" from Manasquan River Club. Channels 16/67/68.

Offline Kenny

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Re: Pan seared Swordfish
« Reply #3 on: October 07, 2012, 09:18:00 PM »
NICE !! clp
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Offline Hotrod

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Re: Pan seared Swordfish
« Reply #4 on: October 07, 2012, 09:19:57 PM »
 t^
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Offline Hunter 2

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Re: Pan seared Swordfish
« Reply #5 on: October 09, 2012, 11:09:22 AM »
I followed the pan sear recipe along with the tomato and balsamic vinegar reduction sauce.  It was outstanding. Best Swordfish I ever had anywhere. Of course I added some stuff from the spice cabinet and always forget to write down what it was.    :headscra: ;D

I always do that. :P
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Eddie "Hunter 2"
36' Topaz "Hallie Loren"    Charter boat sailing from Wagners Marina, Keyport NJ


 Life is short, Fish Hard.
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