Wine poached swordfish salad. Poaching salmon in wine gives it a lovely flavor; using the poaching liquid to make a vinaigrette is a delicious way to dress the salad. To oblige his father, he created a vinaigrette with Thai fish sauce to dress grilled romaine lettuce. He serves the salad alongside swordfish rubbed with (surprisingly).
Swordfish is marinated in white wine and soy sauce flavored with ginger, then stuffed with arugula and tomato and grilled for a fresh, hot, summer meal. Swordfish is a white fish that doesn't taste like a white fish. I find swordfish a 'meaty' enough fish that I have no problem serving a light to medium red wine with it. You can have Wine poached swordfish salad using 7 ingredients and 5 steps. Here you go how you cook it.
Ingredients of Wine poached swordfish salad
- Prepare 2 of Swordfish steaks.
- You need 1 of lettuce gem.
- Prepare 1 pack of baby corn and mangetout.
- It’s of Handfull tomatoes.
- Prepare 1 tin of sweet corn.
- You need 1/2 of cucumber.
- It’s 1/4 bottle of white wine.
I'd avoid a heavy red as well as a sweet white. Swordfish (Xiphias gladius), also known as broadbills in some countries, are large, highly migratory, predatory fish characterized by a long, flat, pointed bill. Swordfish steaks are ideal for the grill and are the perfect fish to try for those who aren't seafood lovers with its meaty texture and mild taste. It is deeply meaty this way and will kick up a salad Nicoise or even a classic tuna salad.
Wine poached swordfish salad Step by step
- Chop lettuce, tomatoes, cucumber, mangetout and baby corn together in a bowl. Add the sweet corn and mix together..
- Place swordfish in a pan and heat under a gentle heat. Add wine to taste..
- Cook until the fish is cooked through. The time will depend on the thickness of the steaks. These thick steaks took approximately 15 minutes to be cooked through..
- Serve with the salad.
Quick and Easy Pan-Roasted Swordfish Recipe. The clean flavor of swordfish pairs well with a citrus or green salad dressed with vinaigrette that can also sauce the fish. Oil poaching works particularly well for firm, meaty fish like tuna, salmon, swordfish, halibut, and mahi mahi. If you're still startled by the notion of cooking seafood submerged in fat, you can try this passive poaching method using water, wine, or broth instead..on Yummly By The Good Housekeeping Test Kitchen.