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The Watercooler
Sauce for blackened swordfish??
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<blockquote data-quote="LittleDudesMom" data-source="post: 540397" data-attributes="member: 805"><p>Could definitely be a remoulade sauce - there are a number of variations. You can lighten it by using fat free or light mayo. It's best when you make it ahead and put it in the fridge so the ingredients can meld together. I love fish on the grill and I have a vegetable/fish grilling sheet (teflon with small holes) that I use when grilling fish. I also use it when grilling veggies because it's easier to turn them and get even grilling rather than using skewers. If you love to grill, you should pick one up. One of my favs is taking a lot of minced garlic, minced ginger and a little olive oil and putting it in a plastic baggie with some salmon filets to marinate in the fridge (usually at least 2 hours) and then grill - yummy!</p><p> </p><p>You can certainly grill swordfish without the pan, but make sure you oil your grill well. I also spray cooking oil (olive) on both sides of my swordfish. Be really careful to not overcook - there's a really fine line - probably 4 minutes per side at the most if you grill on medium. Here's the remoulade I like...</p><p></p><p></p><ul> <li data-xf-list-type="ul">1 1/4 cups mayonnaise</li> <li data-xf-list-type="ul">1/4 cup mustard (Creole mustard if possible)</li> <li data-xf-list-type="ul">1 Tbsp sweet paprika</li> <li data-xf-list-type="ul">1-2 teaspoons Cajun or Creole seasoning</li> <li data-xf-list-type="ul">2 teaspoons prepared horseradish</li> <li data-xf-list-type="ul">1 teaspoon pickle juice (dill or sweet, your preference)</li> <li data-xf-list-type="ul">1 teaspoon hot sauce (preferably Tabasco)</li> <li data-xf-list-type="ul">1 large clove garlic, minced and smashed</li> </ul></blockquote><p></p>
[QUOTE="LittleDudesMom, post: 540397, member: 805"] Could definitely be a remoulade sauce - there are a number of variations. You can lighten it by using fat free or light mayo. It's best when you make it ahead and put it in the fridge so the ingredients can meld together. I love fish on the grill and I have a vegetable/fish grilling sheet (teflon with small holes) that I use when grilling fish. I also use it when grilling veggies because it's easier to turn them and get even grilling rather than using skewers. If you love to grill, you should pick one up. One of my favs is taking a lot of minced garlic, minced ginger and a little olive oil and putting it in a plastic baggie with some salmon filets to marinate in the fridge (usually at least 2 hours) and then grill - yummy! You can certainly grill swordfish without the pan, but make sure you oil your grill well. I also spray cooking oil (olive) on both sides of my swordfish. Be really careful to not overcook - there's a really fine line - probably 4 minutes per side at the most if you grill on medium. Here's the remoulade I like... [LIST] [*]1 1/4 cups mayonnaise [*]1/4 cup mustard (Creole mustard if possible) [*]1 Tbsp sweet paprika [*]1-2 teaspoons Cajun or Creole seasoning [*]2 teaspoons prepared horseradish [*]1 teaspoon pickle juice (dill or sweet, your preference) [*]1 teaspoon hot sauce (preferably Tabasco) [*]1 large clove garlic, minced and smashed [/LIST] [/QUOTE]
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Sauce for blackened swordfish??
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