I have a very lovely swordfish steak… I need some advice on how to prepare it… I will be most appreciative on any ideas presented… Currently I’m leaning towards blackening, anyone have any good suggestions for blackening mixes? Thanks.
I’d stick with the time honored lemon, butter and capers. Boil up a few white potatoes and some asparagus on the side. Budda boom, budda bing!
If you’re gonna blacken the sucker go to this site. They may have a blackening spice recipe. I know that they have one for poultry that you could probably adapt.
PS: What’s the verdict on your favorite pepper for the salsa recipe? Cough up man! (hey! don’t get any on me!)
Habenero of course…and thanks for the advice…That’s probably what I’ll do…and I’m bringing the Humbolt fog on sat.
oldscratch <— “I’ll have what he’s having!”