SwordFish is best uncooked, because once it is cooked, it is tough and rough for the Asian palette. So here’s how it looks like:
On a pre-heated contact grill, it takes just one minute.
Today, I just don’t have time to cook. So, I just use a can of Campbell clam chowder soup, add some more ingredients potatoes and dinner is cooked in 10 minutes, with a salad.
1 can Campbell Clam Chowder
1/2 can of milk
4 pieces of SwordFish at 50g each
Salt and Pepper
- Preheat contact grill.
- Season swordfish with salt and pepper.
- Grill for 1 minute.
- Mix can of soup with milk.