Unfortunately I often here people who don’t like to eat fish? Most of the time, they say that they don’t like the “Fishy” taste.
I have good news. All fish with “Fishy” taste and flavor is old and you should not eat old fish. If you visit a as store with a “Fishy” smell you are in the wrong store.
We eat fish a couple of times every week and there are millions of combinations and ways to cook it. You will see a lot of non “Fishy”fish here. Stick to fresh and not frozen, then you will have a better flavor and more juice left in the meat.
This is a nice dish designed for your grill. I use my Weber for this one. If its too cold outside or you ran out of coal or gas, you can do the same thing in butter in a pan on the stove with out the flavor from grilling.
Marinade for the swordfish (5 steaks)
1 dl tiger sauce
1 tbs paprika powder
3 pieces of garlic
Salt pepper form the grinder.
Zest and juice from two limes
1 dL olive oil
Mix and cover the fish. Put it all in a zip lock and let the marinade and the fish enjoy each other for 30 minutes before the grill
Grill on high temp 3-5 minutes on each side before plating.
Served with a nice salad and the Lime/Meyer Lemon Mayo.
Arctic Char with lime Hollandaise and roasted garlic spinach.
You'll need (4 portions)
8 ounces (200 grams) Arctic char file per person, fried in butter for 2-3 minutes per side finished with salt and white pepper from the grinder.
One big pack of spinach fried in half a stick of butter together with 4 cloves of chopped garlic first gently browned in the butter. Salt and White pepper from the grinder.
Also served with broccoli (see sides), a red plum in slices, lemon verbena and fresh lemon thyme.
Juice from one lime and one lemon
7 egg yolks
1 cup of melted butter
1 tablespoon of "better than bullion" chicken stock.
Tip the yolk slowly one the stove until they get warm with out making scramble. Ad the table spoon of chicken stock and the fruit juice. Finish with gently and slowly adding the melted butter until the sauce thickens. Remove and let it sit until serving. If it separates, ad an ice cube or two, zip it up again. Ad a splash of salt if needed depending on salt preferences. Plate as pics.