I can’t say enough good about the June issue of Food and Wine magazine. Plenty of smoking and grilling recipes, and a lot of them were done by our BBQ friend Steve Raichlen. Last night we cooked their recipe for swordfish steaks that was out of sight! It consisted of a very basic one hour marinade consisting of salt, freshly ground black pepper, minced garlic cloves, lemon juice and olive oil. (TLW has convinced me that using fresh garlic cloves and mincing them gives a superior flavor than the already minced garlic out of the jar.)
Reading the recipe for the ‘ketchup’ which requires the roasting of fresh tomatoes, reminded me of how good roasted tomatoes are and what fabulous salsa they make. The recipe for the ketchup calls for 1 1/4 pounds of tomatoes. It has a lot of ingredients including allspice, ginger and capers.
TG highly recommends that you find this issue and look for the recipe on p. 188 or check it out
online. Remember not to exceed the internal temperature of 140* for your swordfish steaks.