Dining Seaside in San Antonio
Full disclosure: We're fish snobs. And here's why.
David is a fish expert. He knows and loves fish. And now I love it, too.
He's a world-class fisherman, has sailed around the world, lived in the Bahamas and Mexico and can clean a conch and filet a fish like a "real Bahamian."
David actually thinks he might have been a fish in a previous life, but during a regression found out he was a human who was, in the early 1900's, eaten by a shark.
We think all this might have something to do with his fascination with being underwater, on the water or even near the water. Someone once remarked, "The only time David is truly happy is when there is several hundred feet of blue water under a teak deck that he is standing on."
After living in San Antonio for over a decade with no luck finding a local fish monger, he cried tears of joy when he was introduced to a San Antonio fish wholesaler about three years ago. He quickly befriended these guys and ever since then we have enjoyed the freshest, best fish from all over the world. (Don't even mention "carbon footprint" to me...we love fish too much to deal with this reality and save carbon footprints in other ways like our weekly purchases at the farmers market. So there.)
Stone crabs. Scallops. Pompano. Branzini. Yellow-eye snapper from the Bahamas. Swordfish. Oily, yummy salmon. Big U-10 shrimp. Sashimi grade tuna. Yellow fin and sometimes even blue fin tuna.
Today he went to the fish market and brought home a beautiful piece of swordfish that will pair perfectly with the caponata (an unbelievably delectable Italian concoction of eggplant, red pepper, onion, celery, capers and black olives) I made yesterday.
In a future post, we're going to take you to this secret fish store, so stay tuned on how you can get your hands on some of the good stuff. Actually, it's way better than good!
Grilled Swordfish
Prepared for The Cowgirl Gourmet by David, The Cowboy Gourmet...
Print Recipe
Serves 2
1 lb. swordfish steak, at least 1" thick, with bloodline and skin removed
About 1 Tablespoon EVOO
Juice of 1 lemon
Sprig of fresh rosemary, chopped
1/4 teaspoon Kosher salt and fresh ground pepper
One hour before grilling, combine juice of 1/2 lemon, chopped rosemary, salt and pepper and pour over swordfish in a deep (non-reactive) glass baking dish or plate.
Make sure the fish is coated thoroughly on both sides. Marinate covered with plastic wrap and place in the refrigerator or leave at room temperature for up to one hour.
Start grill and get it hot! Place grilling grate over fire, let it get hot and then clean it with a wire brush. Spray the grate liberally with Pam or other grilling spray.
Using a spatula, place the swordfish on hot grill grate, and using a back and forth motion, carefully remove the spatula so that the fish does not stick.
Grill for approximately 7-8 minutes and then flip. Swordfish should be lightly charred on the side you just cooked.
Feel free to baste with olive oil and the remaining juice of 1/2 a lemon during the grilling process to keep the fish moist.
Continue grilling for 5-7 minutes and cut into the fish a bit to check for doneness as you do not want to overcook the fish. It should look a little creamy on the inside and almost a little medium-rare.
Cut in chunks or slice and serve immediately.
David is a fish expert. He knows and loves fish. And now I love it, too.
He's a world-class fisherman, has sailed around the world, lived in the Bahamas and Mexico and can clean a conch and filet a fish like a "real Bahamian."
David actually thinks he might have been a fish in a previous life, but during a regression found out he was a human who was, in the early 1900's, eaten by a shark.
We think all this might have something to do with his fascination with being underwater, on the water or even near the water. Someone once remarked, "The only time David is truly happy is when there is several hundred feet of blue water under a teak deck that he is standing on."
After living in San Antonio for over a decade with no luck finding a local fish monger, he cried tears of joy when he was introduced to a San Antonio fish wholesaler about three years ago. He quickly befriended these guys and ever since then we have enjoyed the freshest, best fish from all over the world. (Don't even mention "carbon footprint" to me...we love fish too much to deal with this reality and save carbon footprints in other ways like our weekly purchases at the farmers market. So there.)
Stone crabs. Scallops. Pompano. Branzini. Yellow-eye snapper from the Bahamas. Swordfish. Oily, yummy salmon. Big U-10 shrimp. Sashimi grade tuna. Yellow fin and sometimes even blue fin tuna.
Today he went to the fish market and brought home a beautiful piece of swordfish that will pair perfectly with the caponata (an unbelievably delectable Italian concoction of eggplant, red pepper, onion, celery, capers and black olives) I made yesterday.
In a future post, we're going to take you to this secret fish store, so stay tuned on how you can get your hands on some of the good stuff. Actually, it's way better than good!
Grilled Swordfish
Prepared for The Cowgirl Gourmet by David, The Cowboy Gourmet...
Print Recipe
Serves 2
1 lb. swordfish steak, at least 1" thick, with bloodline and skin removed
About 1 Tablespoon EVOO
Juice of 1 lemon
Sprig of fresh rosemary, chopped
1/4 teaspoon Kosher salt and fresh ground pepper
One hour before grilling, combine juice of 1/2 lemon, chopped rosemary, salt and pepper and pour over swordfish in a deep (non-reactive) glass baking dish or plate.
Make sure the fish is coated thoroughly on both sides. Marinate covered with plastic wrap and place in the refrigerator or leave at room temperature for up to one hour.
Start grill and get it hot! Place grilling grate over fire, let it get hot and then clean it with a wire brush. Spray the grate liberally with Pam or other grilling spray.
Using a spatula, place the swordfish on hot grill grate, and using a back and forth motion, carefully remove the spatula so that the fish does not stick.
Grill for approximately 7-8 minutes and then flip. Swordfish should be lightly charred on the side you just cooked.
Feel free to baste with olive oil and the remaining juice of 1/2 a lemon during the grilling process to keep the fish moist.
Continue grilling for 5-7 minutes and cut into the fish a bit to check for doneness as you do not want to overcook the fish. It should look a little creamy on the inside and almost a little medium-rare.
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