2 tbsp fresh lemon juice
2 tbsp soy sauce
1 tbsp olive oil
1 tbsp fresh minced ginger
1/2 lb swordfish steak cut 1 1/4 to 1 1/2, inch thick
1 vegetable oil for broiling dish
1 scallion thin sliced on the diagona, l for garnish
1 lemon cut in half for garnish
Directions
Combine lemon juice, soy sauce, olive oil, ginger and garlic in a
bowl. MArinate swordfish in the mixture for 1 hour in refrigerator,
turning occasionally. Remove from marinade and scrape off any ginger
or garlic that may cling. Strain marinade, reserving liquid. Preheat
broiler. Place swordfish 4 inches from heat source on a lightly
oiled, flat broiling dish. Don't place fish directly on broiling
rack, which can break it apart. Brushing with reserved marinade,
broil fish to desired degree of doneness, 4 5 minutes per side. Don't
overcook. Sprinkle with scallion and garnish with lemon halves. Serve
immediately.
Servings: 6 servings
Broiled Oriental Swordfish Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fish; Grilling; Seafood
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into distant history, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. In practice though, in the main part, these old cook books were just basic pictorial instructions for preparing meals.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. As we move into The time of the romans 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something we still use today. Aspicius also recounts how the Roman chefs used many spices, including a few you will know like basil, rue and dill. Moving on, there are a couple of books published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the spicy food that is familiar to us all today, but instead descriptions of the types of meals on the menues of the rich people of those days. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from the East, including coriander, parsley, basil and rosemary. The introduction of these new tastes caused an outbreak in manuscripts on cookery, most of which are kept safe in academic collections. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Broiled Oriental Swordfish recipe.
