Irene Posted October 21, 2017 Report Share Posted October 21, 2017 Balsamic Grilled Swordfish Ingredients ¼ cup olive oil 2 tablespoons balsamic vinegar 1 large garlic clove, crushed 2 6-ounce swordfish steaks (or one large steak) …or as desired · Preheat grill. · Mix the olive oil, balsamic vinegar and garlic together in a plastic self-seal bag or bowl. Rinse the swordfish and add to the marinade. · Let marinate 10 minutes, turning once during that time. · Drain swordfish from marinade discarding the remainder of the marinade and place on hot grill grate for 1 minute. · Lift and make a quarter turn, leaving the swordfish on the same side. This will help prevent the fish from sticking and make a cross-hatch pattern on the steak. · Grill for 2 more minutes, then turn over and leave 1 minute, lift and make a quarter turn and leave 2 minutes. Yield: 2 servings. Quote Link to comment Share on other sites More sharing options...
Gandalph Posted October 21, 2017 Report Share Posted October 21, 2017 Now that sound's nice and right down my alley. I'll be down on the next train. Can you pick me up from the Station. Quote Link to comment Share on other sites More sharing options...
Irene Posted October 21, 2017 Author Report Share Posted October 21, 2017 Sure will... Quote Link to comment Share on other sites More sharing options...
andsome Posted October 22, 2017 Report Share Posted October 22, 2017 Now that DOES sound good, I love swordfish, and Marlin too. Quote Link to comment Share on other sites More sharing options...
Belatucadrus Posted October 22, 2017 Report Share Posted October 22, 2017 If you have problems getting good swordfish or marlin, Tuna will usually work as an alternative. Not the tinned stuff of course. Quote Link to comment Share on other sites More sharing options...
andsome Posted October 22, 2017 Report Share Posted October 22, 2017 I like most fish. We have it regularly. Try putting a couple of skinned salmon fillets into an oven proof dish and pouring over a tin of Campbell’s condensed soup. We prefer asparagus, celery or chicken. Put into a cold oven and turn it on to 180 Celsius, for 40 minutes. It’s even better with skinned lightly smoked salmon fillets. Quote Link to comment Share on other sites More sharing options...
AlanHo Posted October 23, 2017 Report Share Posted October 23, 2017 salmon in soup - Yuk!! Quote Link to comment Share on other sites More sharing options...
andsome Posted October 23, 2017 Report Share Posted October 23, 2017 It's delicious.I'm not the only one, I found this. http://www.roxyjames.com/baked-salmon-with-campbells-cream-of-mushroom/ Quote Link to comment Share on other sites More sharing options...
-pops- Posted October 23, 2017 Report Share Posted October 23, 2017 I often use undiluted Campbells soup (mushroom, mainly) as a sauce for various things. In fact, I reported earlier yesterday that we were having pork fillet/tenderloin in the aforementioned brand of mushroom soup for dinner. Quote Link to comment Share on other sites More sharing options...
andsome Posted October 23, 2017 Report Share Posted October 23, 2017 4 hours ago, -pops- said: I often use undiluted Campbells soup (mushroom, mainly) as a sauce for various things. In fact, I reported earlier yesterday that we were having pork fillet/tenderloin in the aforementioned brand of mushroom soup for dinner. They make a thoroughly enjoyable meal Quote Link to comment Share on other sites More sharing options...
AlanHo Posted October 23, 2017 Report Share Posted October 23, 2017 Double Yuk. You will find only four tinned products in our pantry. Mortons marrowfat peas Napolina Plum Tomatoes Aldi Red Salmon John West Tuna Steaks in Brine. When we have soup - it is always home made on the day. Quote Link to comment Share on other sites More sharing options...
andsome Posted October 23, 2017 Report Share Posted October 23, 2017 You don’t know what you are missing Quote Link to comment Share on other sites More sharing options...
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