Broiled Oriental Swordfish Recipe

Ingredients

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 feasible to trace the history of written cooking instructions way back into antiquity, in truth as far back as the ancient Egyptians, and quite possibly further than that. Having said that, generally, these old recipes were just very basic hieroglyphic or cunieform instructions for food preparation.

Interestingly, the most ancient recipe found, according to experts is a collection of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful.

As we move into The time of the romans 25BC a roman called Apicius compiled a few documents which described recipes cooked by the Romans. In his works, he tells us how the roman meals were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient chefs made use of a wide range of spices and herbs, including some that we all recognise for example bay, fennel and asafoetida.

During the next few hundred years, the rich and powerful families of Europe tried to offer the most exotic banquets, and as a result the best cooks and their recipe collections became highly prized. Nevertheless, it was during the 1800s that haute cuisine and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording the recipes of their peers.

By the time we get to the twentieth century, cookery publications are starting to become popular mostly due to increased literacy, people having increased free time and disposable income.

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We hope you enjoy this Broiled Oriental Swordfish recipe.

 


Broiled Oriental Swordfish Recipe, one of many tasty recipes brought to you by Recipes Ideas




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