Remember: Most all seafood is low in saturated fat and cholesterol so it’s good for your heart as well.
Chili Lime Swordfish from Twitter Reader @coombsmaple at
Coombs Family Farms
- 1 T canola oil
- 1 clove garlic, smashed, peeled, and minced
- 1 tsp cumin
- 1/2 tsp dried crushed red pepper
- Pinch of cayenne pepper
- 1 1/2 T Coombs Family Farms 100% pure maple syrup
- 4 T fresh lime juice
- Salt to taste
- 2 1-lb swordfish steaksPrepare grill. Mix oil, garlic, spices, syrup and lime juice in bowl. Add salt to taste. Put fish in shallow baking dish and pour marinade over. Cover with plastic and refrigerate for up to two hours, turning once. Remove fish from marinade and discard marinade. Grill fish on an oiled rack above coals for about three minutes on each side. Serves four.
NOTE: Do NOT refreeze meat after thawed as that may result in the cooked meat becoming mushy. Freezing breaks muscle fibers when the fluids freeze and expand, then when it thaws, water and fluids again settle into different parts of the muscles. The refreeze causes this fluid to again expand which breaks additional fibers. (tenderizing) The result is a breakdown of the muscle fibers in the meat which can cause mushiness. Fish are especially susceptible to becoming mushy as the meat is much more delicate.