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Swordfish, a Nutritious and Healthy Addition to Any Diet

Swordfish belongs to the group of fish that
have recently become more appreciated forand pepper or cover with a piquant sauce,
their contribution of omega-3 essential oilsand  bake  in  a  medium  oven
to the diet. These fats, which have to be
provided by the diet, have now been shown tofor  about  20  minutes.Grilling.
have a host of health giving benefits
including combatting rheumatoid arthritis,Place steaks or kebabs on a well greased
heart attacks, high blood pressure, cloggedgrill  pan  and  place  under  the
arteries, psoriasis, asthma, inflammatory
bowel disease, multilple sclerosis and evengrill for about 6-10 minutes, turning
mirgraine headaches. Doctors andonce.Pan  frying.
nutritionists now recommend three portions of
fatty fish per week to get the full healthFry the swordfish in butter or olive oil,
giving benefits.Other oily fish which areturning  once.  Cook  for  about
also beneficial include, tuna, salmon,
mackeral,  sardines  and  boquerones.4-8 minutes until the fish is opaque and
moist  on  the  inside.Stir-frying.
Swordfish is found in both the Atlantic
Ocean  and  the  Mediterranean  Sea and formsCut swordfish steaks into bite size pieces
and  coat  in  wholemeal  flour.
quite a large part of the Mediterranean
Diet,  which  is  said  to  be  soStir fry gently and briefly in hot olive oil
and  then  add  to  your  favourite
healthful and indeed is found on the menu of
most restaurants all along thestir  fired  vegetables.Poaching.
coast.Swordfish-  Buying  and  Storing.
Place enough water in a large frying pan to
When buying swordfish pick fish that is acover  the  fish,  add  seasoning
white  to  pinkish-beige,  if  it  is
of choice, dill is good. Bring to the boil
tinged with brown it is a sign of an offthen  add  the  fish,  cover  the  pan
flavour.  Swordfish  does  have  a  dark
and simmer for about 8 minutes.Grilled
meat, along with the white, but this shouldSwordfish  (serves  4)Ingredients.
be cherry red not brown.As with all fish it
is best eaten on the day of purchase but if4  swordfish  steaks.
you  need  to
1/4  cup  lemon  juice.
store it then first wash and pat it dry
before placing on a cake rack over a shallow2  tbs.  water.
pan
1tbs.  olive  oil.
filled with crushed ice and refrigerate. All
fish  deteriorates  if  allowed2  cloves  of  garlic,  crushed.
to sit in its' own juice.It will store well1/3  cup  fresh  chopped  parsley.
like  this  for  up  tp
Salt and freshly ground black pepper to
2 days. Swordfish can be frozen for up to 2taste.Wash steaks and pat dry. Place in a
months  but  be  sure  to  defrostlarge  covered  dish.  Mix  together
slowly and thoroughly beforeall the above ingredients to make marinade
cooking.Swordfish-  Preparation  and Cooking.and  pour  over  the  fish.Place
The secret to successful swordfish cookeryin the refiregerator and marinate for at
is  not  to  overcook  it.Whicheverleast  one  hour  and  no  more
cooking method you use your swordfish willthan  12.
be  cooked  when  its  flesh  becomes
Oil the grill rack and place the swordfish
opaque yet is still moist on the inside. Itunder  a  hot  grill  for  4-5
is  best  to  cook skinless
minutes per side until fish flakes easily
fillets, steaks or chunks as the skin iswhen tested with a fork.Serve with sauteed
tough  and  strong  tasting.Baking.potatoes and fresh green salad.Article
submitted by Ruth Polak, the owner of a web
Place swordfish in a greased baking dish orsite specializing in holiday villas and
wrap  in  oiled  foil  andapartments on the Costa del Sol and in rural
Andalucia. You will also find lots of
place on a baking sheet. Brush with meltedinformation about Spain and Andalucia in
butter,  season  with  saltgeneral, plus other Spanish recipe ideas.



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