Swordfish, how to buy, store, cook and enjoy it.

Written by Ruth Polak


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Baking. Place swordfish in a greased baking dish or wrap in oiled foil and place on a baking sheet. Brush with melted butter, season with salt and pepper or cover with a piquant sauce, and bake in a medium oven for about 20 minutes.

Grilling. Place steaks or kebabs on a well greased grill pan and place underrepparttar grill for about 6-10 minutes, turning once.

Pan frying. Fryrepparttar 149960 swordfish in butter or olive oil, turning once. Cook for about 4-8 minutes untilrepparttar 149961 fish is opaque and moist onrepparttar 149962 inside.

Stir-frying. Cut swordfish steaks into bite size pieces and coat in wholemeal flour. Stir fry gently and briefly in hot olive oil and then add to your favourite stir fired vegetables.

Poaching. Place enough water in a large frying pan to coverrepparttar 149963 fish, add seasoning of choice, dill is good. Bring torepparttar 149964 boil then addrepparttar 149965 fish, coverrepparttar 149966 pan and simmer for about 8 minutes.

Grilled Swordfish (serves 4)

Ingredients. 4 swordfish steaks. 1/4 cup lemon juice. 2 tbs. water. 1tbs. olive oil. 2 cloves of garlic, crushed. 1/3 cup fresh chopped parsley. Salt and freshly ground black pepper to taste.

Wash steaks and pat dry. Place in a large covered dish. Mix together allrepparttar 149967 above ingredients to make marinade and pour overrepparttar 149968 fish.Place inrepparttar 149969 refiregerator and marinate for at least one hour and no more than 12. Oilrepparttar 149970 grill rack and placerepparttar 149971 swordfish under a hot grill for 4-5 minutes per side until fish flakes easily when tested with a fork.

Serve with sauteed potatoes and fresh green salad.

Article submitted by Ruth Polak, the owner of http://www.costadelsol-vacationrentals.com a web site specializing in holiday villas and apartments on the Costa del Sol and in Rural Andalucia. You will also find lots of information on Spain and Andalucia in particular, plus other Spanish recipe ideas.


How to Cook A Lobster

Written by Michael Sheridan


Continued from page 1

You can now turn uprepparttar heat untilrepparttar 149924 water reaches a gentle simmer and cookrepparttar 149925 lobster for around 8 minutes a pound.

Drain and plunge into iced water. Let it cool in there before draining again and transferring torepparttar 149926 fridge until needed.

The lobster will reward you for this kindness by being succulent and tender. It wonít be stuffed with adrenalin and its meaty fibers will not have contracted into something resembling India rubber. The next step is to cutrepparttar 149927 lobster in half and to clean it.

Lay it on its back and use a strong, very sharp, knife to cut it in half from tail to head. You will easily seerepparttar 149928 stomach bag atrepparttar 149929 back ofrepparttar 149930 head andrepparttar 149931 blackish gut runningrepparttar 149932 length ofrepparttar 149933 body. Remove these and discard.

You may also, if you wish, discardrepparttar 149934 greenish liver, although aficionados hold this to be a delicacy. Itís certainly edible, but personally I chuck it because I donít likerepparttar 149935 color.

And thatís it. You can now serve your lobster cold with some freshly made mayonnaise, or indulge in one ofrepparttar 149936 more fanciful hot dishes for which some restaurants have become famous.

Former head chef of the Pierre Victoire restaurant in London, Australian Michael Sheridan is a published writer on cooking related matters and runs a free club for busy home cooks at http://thecoolcook.com


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