This Born swordfish Sandwich offers the perfect balance between heat and creaking. It is the perfect way to expand your horizons beyond the salmon and tuna only when it comes to cooking at home. It is relatively cheap and easy to make and is sure to become one of your favorite healthy recipes (a little)!
This bold sandwich brings fresh fish to a completely new level. The swordfish steaks are large, bold, fleshy and perfect in which to sink the teeth. One of our easiest fish recipes, this white fish can resist the heat while remaining damp and tender inside. If you love a good steak but you want to incorporate more fish into your diet, this is an excellent starting point.
Why Swordfish?
An underestimated source of protein, swordfish offers a variety of health benefits. It is an excellent source of selenium, which means it is a fighter against cancer and heart disease. The swordfish is also rich in niacin, vitamin B12, phosphorus and omega-3 fatty acids, which means that it also strengthens the immune system, the nervous system and the digestive system.
A light fish with low fat content is an excellent option if you are trying to stick to a low calorie diet. Since it is such a versatile lean protein, it is a firm point through many kitchens: you could find it in Spanish recipes, Italian recipes, Thaylander recipes, Korean recipes, Japanese recipes and Chinese recipes. Don’t have swordfish? Try this Blacodified work Instead.
Because you will love this recipe
While the juicy flashes of the swordfish, burned over high heat, are at the center of the scene in this meal, the real star of the show is the spicy slaw. Rich in crunchy vegetables and salty and spicy seasoning, it elevates this recipe blackened with swordfish at the next level.
Ingredients
For the spicy slaw:
- Cabbage, finely chopped
- Carrot, julienned and chopped
- Onion, thin and chopped slices
- Mayo
- The daring Creolo dressing of Tony Charachere or your homemade Belt seasoning
- Lime
For swordfish:
- The swordfish fillets, if Usang Frozen Swordfish, make sure it is completely confirmed in the refrigerator during the night before cooking.
- Butter, melted and cooled.
- The bold dressing of Tony Chachere or your favorite blackened toilet.
For Sandwich:
- Mass roll – or your favorite soft sandwich rolls.
- Mayo
- Red leaf or green lettuce
- Tomato, sliced
How to prepare this Sandwich of Cragian swordfish
- Start mixing the chopped cabbage, carrot and onion in a large bowl. At the same time, mix together the audacious seasoning of Mayo and Tony Charachere in a small separate bowl, then mix the juice of a lime. Add this Cabbage mayonnaise mixture and mix to cover well, then cover the large bowl and put it aside.
- Place a cast iron pan over medium heat until smoking. While the pan is heating, dry the swordfish with paper towels. Then, wash the fish with the melted butter and sprinkle it with a generous amount of bold condiment.
- Carefully place the swordfish in the hot pan. Cook until the fish is golden and pulls back easily from the pan (about 2-3 minutes per side). Remove the nailed fish from the heat and put it aside to rest.
- In the meantime, spread mayonnaise on the inside of your rolls and toast on a hot plate (you will be amazed by how much toasted the mayonnaise makes the crust)! Arrange your sandwiches on a serving dish with lettuce and tomato on each. Add the swordfish and help of the Slaw to each sandwich. Voila!
How to keep leftovers and heating
These blackened swordfish steaks should last in your refrigerator in an airtight container for a maximum of 2-3 days. You can also freeze the swordfish and defrost it to have fun within three months.
You can heat these swordfish steaks on the stove (in the same cast iron pan) or in the oven, wrapped in a sheet to help them not dry. The second time are equally delicious!
What to serve with blackened swordfish
For a fish sandwich, one of my favorite sides is a simple classic: baked chips. Or even Fried imaginative duck chips OR Carrot fried. And a Choux It is, in my opinion, the perfect outline. Smoked corn on the cob It is also fun during the summer months when the corn is the best.
Faq
Fish is a difficult purchase these days, with more education and awareness that come out on our consumer choices. Since I don’t know swordfish specialists (Still), I did a little search and it seems that the best option is to search North Atlantic swordfish This was harded or captured with a line of hand. Try to avoid swordfish from vents or lengths. Always ask your fishmongering where your fish and the best options come from before buying.
Curious where do we buy our fish? Take a look at our reviews on where to buy meat online.
For this recipe, you will know when the swordfish steaks are performed when the fish appears golden and pulls back easily from the pan. In general, you can also measure with a meat thermometer – 13 degrees F is medium, 135 degrees F is medium good and from 140 to 145 degrees F is well done.
Swordfish is a fleshy fish that holds well to the heat of the grill. For enlargement, we like a cast iron for a uniform burning. To cook the swordfish on a grid, preheat a cast iron pan or a direct fire plate and cook until the swordfish has reached an internal temperature of 130 degrees F with a digital thermometer.
The swordfish is sold almost exclusively in “steaks”, but its flavor is very different from the steak. It offers a hard and fleshy consistency and a delicate flavor (vaguely sweet, not too much fish).
Inspiration more spicy recipe:
Have you already tried to cook the swordfish steaks? We hope you liked this only delicious Born swordfish sandwich! If you liked it, don’t forget to do it Evaluate the recipe And let us know in the comments with what you have coupled!
These bladded swordfish sandwich are crunchy, juicy and perfectly seasoned. The spicy slaw explodes with flavor and the swordfish’s steaks are delicious but healthy.
Prevent the screen from going to sleep
Slaw
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Mix the chopped cabbage, carrot and onion in a large bowl.
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In the meantime, mix the Audace Spezia of Mayo and Tony Charachere together in a small bowl. Squeeze the juice from a lime and mix to combine.
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Add the mixture of cabbage mayonnaise and mix to combine and cover well. Cover and keep until it is ready for use.
Scam
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Heat a cast iron pan over medium heat until smoking.
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During heating, dry the swordfish.
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Brush the butter on swordfish and sprinkle a heavy coating of the mixture of daring spices of Tony Charachere on the fish.
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Place the fish carefully in the hot pan.
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Cook from 2 to 3 minutes to the side, until the fish withdraws easily from the pan and is golden.
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Capola and cook another 2-3 minutes.
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Remove from the heat.
Build the sandwich
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In the meantime, spread the interior of the mass rolls with Mayo and toast on a hot plate. Mayo produces a large toasted crust.
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When it is ready to mount, arrange the toasted bulkie on a serving dish. Arrange lettuce and a slice of tomato on top of the lower half of the sandwich.
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Add the swordfish and then add help of the slaw.
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Ends with half of the remaining roll and serve.
This recipe works very well also with salmon.
Service: 1G | Calories: 887Kcal | Carbohydrates: 26G | Protein: 39G | Fat: 71G | Saturated fat: 18G | Polynsaturo fat: 31G | Monolysatuine fat: 19G | Trans fat: 1G | Cholesterol: 169mg | Sodium: 699mg | Potassium: 1578mg | Fiber: 11G | Sugar: 13G | Vitamin A: 10366Iu | Vitamin C: 95mg | Soccer: 149mg | Iron: 4mg
