Adventures in Eating: Skewered Swordfish or Thrasher Shark
Rosemarie | February 1985
In my French conversation class this week, I learned a new word – la grippe. Certainly, it better illustrates the way one feels when they are “gripped” by the flu. Presently, while writing this column, la grippe has indeed “gripped” me! Aching muscles, coughing, but not such a difficult malady to bear when you are stationary all day, and have the opportunity to read, write and watch television… On to food!
This isn’t quite the barbecue season, but so many of you do have those wonderful gas jobs that you can crank up in a wink. I have been wanting one for some time. Paul is a purist and has insisted on the traditional charcoal kind that takes forever to heat up. I lucked out this Christmas. Our son gave me a small portable gas barbecue. All you have to do is screw on a small canister of propane, light it and six minutes later, it’s ready to barbecue. I love it. Today’s recipe is light and very good for the diet conscious, and is best barbecued.
Barbecued fish is one of my all time favorites. Combined with good garlic marinade, this symphony of flavors is simple, honest and downright delicious.
Just a word about garlic. Aside from giving one bad breath, the virtues and benefits of garlic are touted regularly. Even to garlic pills which are supposed to control high-blood pressure. I mention this only because the following marinade has an ample supply of garlic in it.
I’d like to share a quote with you by Anthony Burgess who wrote a marvelous article on “The Glory of Garlic”.
“I believe it is enough to take garlic with your meals to ensure that the cholesterol jogs through the Central Park of your system and does not gloom on a bench, direly contemplating the sitting up of your arteries. Garlic has saved more than one person’s life.”
Let the hearty go for it.
SKEWERED SWORDFISH OR THRASHER SHARK
2 lbs swordfish or shark steak
3 cloves garlic, finely minced
1/4 cup olive oil or vegetable oil
3 T lemon juice, fresh
1 T soy sauce
1 T ketchup
1 T whiskey
1/2 t dry dill
Salt and pepper
Dry fish well on paper towels. Cut into 1 1/2 inch chunks. Combine garlic, olive oil, lemon juice, soy sauce, ketchup and whiskey. Marinate in refrigerator for at least 3 hours, turning occasionally. Thread chunks on skewers. Broil, preferably over charcoal, turning occasionally, until fish is lightly brown all over. This should not take very long. Season with salt and pepper. Serves four to five people.