Ken's Broiled Swordfish
Get a swordfish steak and dry it well.
Pour on a bit of olive oil and rub all over.
Then add fresh ground pepper, garlic powder, onion powder and a bit of paprika.
Finely slice a lemon and throw the slices all over.
Add a splash of white wine and chicken stock. Not much.
Broil until brown. Be careful not to overcook.
Serve with whatever you like. Rice, saute spinach, saute broccoli rabe, sliced plums or mango.
Unlike salmon and other small fish, the big fish (Tuna, Swordfish) are always wild because they cannot be farmed.
Content written and posted by Ken Abbott email@example.com
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