I'm a steak lover through and through. The only fish I will eat is tuna poached in olive oil and grilled swordfish. I can now expand my repertoire by 50%, thanks to a new recipe from the Wall Street Journal (actually, chefs Melissa Hamilton and Christopher Hirsheimer). Anyone who has cooked swordfish knows that it gets really dry when introduced to heat. Poaching ensures that the fish stays moist and delicate from the fat in the oil.
2 thick center-cut swordfish steaks
5 cups olive oil, plus more to finish
Zest of one lemon
12 black peppercorns
2 cloves garlic, smashed
1 small dried red chile
1 bay leaf
- In a medium pot, arrange fish in a single layer. Cover with olive oil. Add the next 5 ingredients to the olive oil. Warm over low heat so only a few bubbles rise to the surface at a time. Gently poach fish until opaque and just cooked through....about 15 minutes. Then serve, drizzled with olive oil.
Wine pairing: A big, oaky Chardonnay
|Grogs and Goldie, 1956|