No need to fish for compliments for this swordfish with lime sauce

KIDS IN THE KITCHEN

September 16, 1992|By Beth Hillson | Beth Hillson,Contributing Writer

Many people think fish is hard to make, but follow a few little tips and you'll be a master chef at it! Begin by buying very fresh fish. Buy if possible, from a store that sells only fish and seafood or from the fish department in a large supermarket. You'll know it's fresh because it will have a sweet smell, not a fishy one. Try not to buy frozen fish. Since fish is very delicate, freezing it may change the taste and texture. Store the fish in the refrigerator until you're ready to cook it, and try to use it the same day it's bought.

Fish should be cooked quickly at a high temperature -- broiling and grilling are ideal. And fish should cook just until the inside is white, not cloudy. Overcooking makes it taste dry.

In this recipe, the sauce is easy enough for even the youngest chef to prepare without help. Those who may not be able to use the broiler alone, can prepare the sauce and have it waiting when parents come home from work. Kids over 11 can make this dish entirely by themselves.

A word of caution for all chefs: Don't leave uncooked fish sitting in the sauce more than 30 minutes. The lime juice cooks the swordfish, making it turn mushy when you broil it. Wash your hands with soap and water after handling uncooked fish.

Preparation time: 10 minutes. Plus 15-30 minutes to marinate fish.

Cooking time: 12-15 minutes.

Do ahead: Prepare sauce mixture up to a day ahead. Wash and dry fish up to 8 hours ahead. Keep the sauce and the fish in the refrigerator until you are ready to use them.

Equipment: small bowl

set of measuring spoons

dinner plate

broiler pan with wire rack

kitchen brush

aluminum foil

fork

spatula

Swordfish with lime sauce

Serves two.

swordfish steak (about 1-pound and 1-inch thick)

1 medium lime

2 teaspoons Dijon mustard (it says dijon-style ont he label)

2 teaspoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper (preferably freshly ground from a pepper mill)

Rinse fish under cold water. Pat dry with paper towels. Set on plate.

Squeeze the lime juice into the bowl. Add mustard, olive oil, salt and pepper. Mix to combine. Brush half the sauce over fish.

Turn the fish and brush with the remaining sauce. Refrigerate 15 to 30 minutes.

Move one metal oven rack to the highest part of the oven. Turn the oven to broil about 15 minutes before it's time to cook the fish. Line the broiler pan with aluminum foil and put wire broiler rack back in the pan. Set fish on the center of the rack. Brush with some of the sauce. Broil 6 minutes. Use a spatula to gently turn the fish. Brush with more sauce and broil 6 to 7 minutes. Use a fork to cut into the center of the fish. If it's still pink in the center, broil another 2 minutes. When done, remove. Serve right away.

Tips: To get more juice from a lime, microwave the uncut lime for 15 seconds on high before cutting and squeezing it. You can make the same recipe with fresh tuna or halibut. To make enough food for four people, double the amount of fish and all the sauce ingredients. Cooking time will be the same.

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