Rodaja Emperador ?? Swordfish steak??

Jan 2, 2015
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I know you shouldnt buy fish on a Monday but thought I would give these a try later today as they were half(ish) price.

First problem is identifying the species...
They are labelled as Rodaja Emperador which translates as Emperor slice but I suspect it may be Swordfish ??

Anyone any idea on identification and how to cook?

Favouring either on a griddle with a few herbs and lemon juice or steaming in white wine.

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Jan 22, 2019
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Rented a few times...now an owner.
Defo swordfish .... best cooked (dry - no wine) on a very hot griddle/BBQ - just a tiny wipe of oil. Treat it a bit like tuna - cook it quick or it dries out and doesn't taste so good. Herbs and lemon would be good (after cooking) or a mix of chilli, coriander, parsley in a little olive oil šŸ˜šŸ‘
 
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namwaldog
Jan 2, 2015
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Cumbria
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We had the swordfish steaks for lunch today...

Used the griddle plate on the cadac, put a thin film of flavoured olive oil on and got it smoking hot. Steaks were about 1/2" thick so gave them 30 seconds each side...

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Turned off the heat and squeezed half a lemon on the steaks..

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Let them rest for two or three minutes and had them with a green salad with omega seeds and a side salad of Brie, walnuts, apple and grapes. Accompanied by a glass of Rioja and some chiabata buns.

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Just going to eat it when Margaret remembered we had a very ripe avocado so quickly whipped up some guacamole which was excellent with the fish.
 
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namwaldog
Jan 2, 2015
1,394
2,716
Cumbria
Funster No
34,615
MH
Burstner Solano t725
Exp
since 2014
Yes, you can see the colour change up the cut edge of the steak. Let it go beyond half way up then flip it over and let that side cook
We also let it rest on the griddle plate which did retain a bit of heat even though the gas was off.


Tasted lovely.

Barry
 
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