Weirdly I think this is the first time I’ve ever seen swordfish served with the skin on.
I thought it was grilled aubergine at first haha
Looks Greta though, it looks like a very light but tasty dish!
bitchwhohasnoname on
I think this looks like it tastes really good. There isn’t too much going on, it’s cohesive, and the fish seems to be cooked perfectly.
qqtylenolqq on
This flavor combo is an all-timer IMO.
Love the tomato jam. Not saying you should change it, but I would love to taste what pickled tomatoes could do here.
AlabamaPostTurtle on
Well done. Love the use of white beans and I think it probably works well with the swordfish. Dig the spinach for some contrast without being too busy. Swiss chard or kale would also work. The spicy tomato jam to cut the thickness and “plain” flavor (not in a bad way) of the white beans is great. As someone from the Deep South I always add hot sauce to my beans anyways and this takes care of that.
Clean, smart, flavors check out. Not too busy, and “just enough” (again, in a good way)
tangotango112 on
Had swordfish couple weeks ago and forgot how great this fish tasted. This looks very good.
Bemyndige on
Looks appetizing. 🤤 Nice one Chef!
fortunebubble on
swordfish skin is not appetizing. i don’t want to have to peel off that rubbery shit and eat around it.
Fbeezy on
This looks and sounds fantastic. I really need to start finding better ways to elevate beans.
Classic_Show8837 on
Looks great!
Care to share how you made the tomato jam?
4074512171 on
Great idea. I have a piece of swordfish in my freezer. Thanks for the inspo.
10 Comments
Weirdly I think this is the first time I’ve ever seen swordfish served with the skin on.
I thought it was grilled aubergine at first haha
Looks Greta though, it looks like a very light but tasty dish!
I think this looks like it tastes really good. There isn’t too much going on, it’s cohesive, and the fish seems to be cooked perfectly.
This flavor combo is an all-timer IMO.
Love the tomato jam. Not saying you should change it, but I would love to taste what pickled tomatoes could do here.
Well done. Love the use of white beans and I think it probably works well with the swordfish. Dig the spinach for some contrast without being too busy. Swiss chard or kale would also work. The spicy tomato jam to cut the thickness and “plain” flavor (not in a bad way) of the white beans is great. As someone from the Deep South I always add hot sauce to my beans anyways and this takes care of that.
Clean, smart, flavors check out. Not too busy, and “just enough” (again, in a good way)
Had swordfish couple weeks ago and forgot how great this fish tasted. This looks very good.
Looks appetizing. 🤤 Nice one Chef!
swordfish skin is not appetizing. i don’t want to have to peel off that rubbery shit and eat around it.
This looks and sounds fantastic. I really need to start finding better ways to elevate beans.
Looks great!
Care to share how you made the tomato jam?
Great idea. I have a piece of swordfish in my freezer. Thanks for the inspo.